temple.

hello ladies! happy sunday!

The temple trip was quite a success yesterday, if you didn't go, well maybe next time... and if you did, I hope it was fabulous for you and you got to spend a few hours in peace and remembering why you go to the temple. The spouse and I spent the day watching all of the primary kiddos since we have one too little to be considered primary age, {if you want pictures of them in front of the temple, I took pictures of every single one of them, so let me know!} and enjoying the BEAUTIFUL weather! 

Unfortunately, I don't have any pictures of the adults, but in case you wondered what your children were doing all day, they were posing fabulously for me =) 

{I'm sorry, I don't know who many of the parents of these kids are yet. If you do not want your child on the blog (I won't ever post names or any personal information), please let me know and I will take down the pictures} 

Anyways, I hope those who went to the temple enjoyed it, and those who weren't able to make it are more motivated to go in the future by looking at my amazing photography skills. haha, just kidding. but seriously, we missed you. 

Important Events:

Next Saturday, September 24th-- Relief Society Broadcast at 5:00pm. DON'T FORGET! There's refreshments there too, so that's a plus =) Not that you should go just for the treats {who does that? =)}, I'm sure there will be some amazing talks and revelation given to us, so put it on your calendar. Right now. No seriously, do it.

October 15th- Super Saturday. Not that you haven't seen/heard about it enough every Sunday/email right? But I hope you all sign up for something, because I'm on the committee, and it will be awesome. And there's lunch there too, so again, that's a plus.

I think that's all for the moment, I hope you enjoyed the amazing weather this weekend, hurrah for no fog! 

Exciting things!

Hello ladies, I am the new blogger, Melissa Lowry, and I'm hoping to make it something you want to read every week {because Relief Society is that exciting}

Unfortunately, I don't have any pictures to post yet, because I have failed at bringing my camera to events such as our fabulous Johnny Lingo Night a couple of weeks ago, but starting now, we will have more pictures of all of us! {because a blog without pictures of people you know is simply boring}. 

So, as for announcements, we have our Temple Trip in two weeks on September 17th! I feel like this has been announced forever, but it is finally coming upon us. Get your recommend out, put it in your wallet, and drive through the dreadful San Francisco traffic to come to this beauty: 

{doesn't this pictures just get you excited to go there? I personally have never been to the Oakland temple, so it will be a treat for me} 

Even if you don't have a recommend, come go through the Visitor's Center, or come help play with all the cute Primary kids like my spouse and I will be doing, due to our lack of babysitters =) 

And, put on your calendar our Super Saturday on October 15th. Yes, this may seem ages away, but we all know how things come up at the last minute. And besides, you wouldn't want to miss all of the awesome crafts I'm teaching {Three to be exact}. =) Just kidding, but it will be really awesome. We have lots of demonstrations/crafting going to happen, but we could use more input for what you want to do/see! If you're reading this blog, you have the opportunity to stalk much more of the blog world and see what's peaking your interest in terms of maybe DIY decorating, or making headbands, or festive fall decorations, or party planning, or anything else! The possibilities are endless, so please provide us with what you want to do! Leave a comment on this blog, or email the secretary a link, if you find something you just have to do =) 

Because I know you are wondering "What can Super Saturday really give me?", I shall give you a little sneak peek of what's in store, does this look like something that you need on your door?? Because if so, I'm teaching it. {And if not, well.... then give me another idea that you would actually want to do!}

That is all of the announcements for the moment, I will begin to update this more frequently now, so stay tuned, and if you'd like, leave me some feedback =)

I will leave you with this amazing quote from Joni Hilton: 

"Remember that God loves you more than can be described. His love is more than enough to make up for any loss you’ve suffered. His love alone is sufficient for a sense of well-being, and the peace of mind all men seek. Bask in it, glory in it, and let it fill you with joy." 

Thursday Thoughts

I thought this was pretty funny and wanted to share.

Monday Musings

Jumping for Joy is good exercise.

Author Unknown

Foodie Friday's

Here is some of the yummy food and recipes we enjoyed at the Relief Society Progressive Dinner!

Baked Potato Soup

• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk (you can use 2%, but whole milk does make this soup really creamy)
• 4 large baking potatoes, baked, cooled, and cubed, about 4 cups ( you can use red potatoes as well, and if you do not like the skin on your potatoes you can peel them)
• 4 green onions, thinly sliced
• 10 – 12 strips bacon, cooked, drained, and crumbled
• 1 ¼ cups shredded mild cheddar cheese
• 1 cup (8 oz) sour cream
• Salt & pepper to taste
Preparation:
• In a large stockpot over low heat, melt butter.
• Stir in flour; stir until smooth & bubbly.
• Gradually add milk, stirring constantly, until sauce has thickened. (you are basically making a white sauce at this point)
• Add potatoes & onions.
• Continue to cook, stirring constantly, until soup begins to bubble.
• Reduce heat; simmer gently for 10 minutes.
• Add remaining ingredients; stir until cheese is melted.
• Serve baked potato soup immediately.
• Recipe serves 6 to 8.

Green Salsa Tortilla Soup

Serves 4

Ingredients:
12 oz salsa verde
3 cup rotisserie chicken (cooked chicken pieces 1 small deli counter)
15 oz cannellini beans (drained)
3 cup chicken broth
1 tsp ground cumin
2 green onions (chopped)
1/2 cup sour cream
tortilla chips (optional)

Method:
1- Empty the salsa into a large saucepan.
2- Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).
3- Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
4- Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
5- (For a soupier dish, use 4 cups of broth).

Cold Cauliflower Soup

*I made it Dairy-free by using soy milk and soy cream instead of milk and fresh cream.

Ingredients for 4-5 people cf. 1cc=1ml, 1oz=about30ml, 1.7oz=about50ml

Cauliflower ..... 300g (I used more than double this amount.)

Laurier/Bay leaf ..... 1 leaf

Bouillon cube ..... 1 (I substituted vegetable broth for the bouillon cube and water.)

Milk ..... 500cc (1cup = 200cc, 2 1/2 cups in Japan. 1cup = 236cc in USA. So, 2 cups & 28cc, a little more than 2 cups in USA.)

Fresh cream ..... 300cc (1 1/2 cups in Japan. 1 cup & 64cc, 1 1/4 cups in USA.)

Salt ..... 1 tsp

Black pepper ..... a little

How to cook it:

1. Divide the cauliflower into small pieces and put in a pan. Add enough water to almost cover cauliflower. Add Bay leaf and bouillon cube. Boil until a toothpick can easily be inserted into the stems. Once soft, remove Bay leaf.

2. Pour mixture into mixer, liquid included. Add milk, cream and salt. Blend until smooth.

3. Once smooth, pour into bowl and refrigerate. Once chilled, seperate into soup bowls. Season with green onions and black pepper to taste.

ALL WERE YUMMY!!!!  Leaves you wanting MORE!

Foodie Friday

Chocolate Creme Brulee

Directions

Spoon prepared chocolate pudding into ramekins. Sprinkle each with 1 heaping tablespoon turbinado or raw sugar. Caramelize the sugar with a kitchen torch. Top with raspberries.  Mmmmm ...

Thursday Thoughts

It is as simple as Just Keep Smiling!

Monday Musings

THANK YOU to all who came and participated in the Helping Hands at Pacifica Pier on Saturday.  You all ROCK, get it, Rock?  Ha ha

Foodie Friday

Chocolate Dessert Waffles

Ingredients:
1/2 cup Hershey's Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or sour milk*
1/2 cup chopped nuts (optional)
Hot Fudge Sauce
Fruit Sauce Topping

Directions:
Stir cocoa and butter in a bowl until smooth; stir in sugar.  Add eggs amd vanilla; beat well.  Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture.  Stir in nuts, if desired.
Bake in waffle iron according to manufacturer's directions.  Carefully remove waffle from iron.  Serve warm with hot fudge sauce and dessert toppings.

*To sour milk: use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
Note: Leftover waffles can be frozen; thaw in toaster on low heat.

Hope's Song - Thursday's Thoughts

Monday Musings

While sitting in Primary yesterday I was asked something by a giggling Sunbeam.  "Why did the crazy chicken cross the monkey bars?"

Grant did not get a chance to stop giggling to tell me ... can someone please find out for me?

Foodie Friday

Slow-Cooker Spinach Dip

(oh how I miss my beloved slow cooker ... maybe I will get a new one as an Easter gift from my loving husband who does not read this blog???)

Directions:
Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts (drained), and salt and pepper in a slow cooker.  Cover and cook on high, 2 hours.

Serve with tortilla chips, carrots, celery, pita bread, sourdough, etc.  mmmmmmm ....

Thursday Thoughts (on Friday)

Monday Musings (on Tuesday)

A sales rep, an administration clerk, and the manager are walking to lunch when they find an antique oil lamp. They rub it and a Genie comes out. The Genie says, “I’ll give each of you just one wish” “Me first! Me first!” says the administration clerk. “I want to be in the Bahamas, driving a speedboat, without a care in the world.” Poof! She’s gone. “Me next! Me next!” says the sales rep. “I want to be in Hawaii,relaxing on the beach with my personal masseuse, an endless supply of Pina Coladas and the love of my life.” Poof! He’s gone. “OK, you’re up,” the Genie says to the manager. The manager says, “I want those two back in the office after lunch.”

Foodie Friday's

Carrot Cake

Ingredients:
1 16-ounce pound cake, frozen
1 16-ounce tub vanilla frosting
24 drops yellow food coloring
6 red drops food coloring
4 cups orange jelly beans
1 5-ounce bag green apple sour straws

Directions:
Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown above.
Attach the wedges to each other with frosting (crust sides together), then attach to trimmed cake.
Mix the remaining frosting with yellow and red food coloring (to make orange).  Spread over the cake.
Arrange the jelly beans on the cake in tight rows.
Trim the sour straws to various lengths, then gently stick into the top of the cake.

Thursday's Thoughts

"Those who diligently seek to learn of Christ eventually will come to know Him.”

Foodie Friday

Spaghetti-and-Meatball Cake

(for April Fool's Dessert)

Ingredients:
1 18.25-ounce box chocolate cake mix (plus required ingredients)
2 16-ounce tubs vanilla frosting
2 to 4 drops yellow food coloring
1/2 tsp cocoa powder
1 16-ounce bag frozen strawberries, thawed
White chocolate for grating

Directions:
Make two 8-inch round chocolate cakes as the cake mix label directs; cool completely.  Crumble 1 cake into a bowl.  Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth.  Repeat to make 2 more cake balls.
Sprinkle some of the remaining cake crumbs on a clean surface.  One at a time, roll the cake balls into the crumbs, pressing lightly to coat.  If necessary, moisten the cake balls with water to help the crumbs stick.
Asseble the cake:  Put the remaining whole cake on a serving plate or cake board.  Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make smooth.
Arrange the cake balls on the cake.  Mix the remaining frosting, the yellow food coloring and cocoa in a small bowl; transfer to a pastry bag with a small round tip.  Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.
Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks.  Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.
Grate white chocolate on top of the cake to look like parmesean cheese.  Serve the remaining cake with strawberry puree on the side.

As a side note: Personally, I would take the first cake that you crumb up and to make the meatballs stick together as you roll them, add a little bit of the frosting to the mixture so they will stick together.  That is how I would do it.  And if you do not have white chocolate on hand (because white chocolate is blasphemy!) you can always use coconut.

More Thoughts for Thursday

Good Luck in the field Elder Lee!  We will see you in two years!  And yes, we will try not to make your mom cry too much when we ask about you!  We love you James!

Boa sorte Élder Lee nossas orações estão com você.

(Good luck Elder Lee, our prayers are with you. 

In Portuguese)

Thursday's Thoughts

In this March 22 photo, Manami Kon, using Japanese hiragana characters she just learned, writes a letter for her mother who's still missing after the March 11 earthquake and tsunami at the devastated city of Miyako, northeastern Japan. The 4-year-old Manami wrote, "Dear Mommy. I hope you're alive. Are you okay?" It took about an hour for her to finish it. Twenty days after the disaster that hit Japan's northeastern coast, her parents and a sister were still unaccounted for.

PLEASE, may we hug our loved ones just a little extra longer today and let them know again, at least one more time, of how much we love them.

Foodie Friday's

COLORFUL CUPCAKES

**Yummy, but not at all what you were expecting**

Ingredients:
-Meatloaf-
1 lb lean ground beef
1/2 cup seasoned bread crumbs
1 cup grated Monterey Jack cheese
3 tbs ketchup
1 egg
1/2 tsp celery salt
1/4 tsp pepper

-Potato Frosting-
3 cups mashed potatoes
Food coloring

Instructions:
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
Place the filled muffin tins on a cookie sheet and bake the cupcakes for about 15 minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir in a few drops of different colored food coloring. Spread a generous dallop on each cupcake. Makes 12 cupcakes.
HAPPY APRIL FOOL'S DAY!

Thursday Thoughts

If the Savior Stood Beside Me

If the Savior stood beside me, would I do the things I do?
Would I think of His commandments and try harder to be true?
Would I follow His example? Would I love more righteously,
If I could see the Savior standing nigh, watching over me?

If the Savior stood beside me, would I say the things I say?
Would my words be true and kind if He were never far away?
Would I try to share the gospel? Would I speak more reverently
If I could see the Savior standing nigh, watching over me?

If the Savior stood beside me, would my thoughts be clean and pure?
Would His presence give me strength and hope, and courage to endure?
Would His counsel guide my actions? Would I choose more worthily
If I could see the Savior standing nigh, watching over me?

If the Savior stood beside me, would I often kneel to pray?
Would I listen to the Spirit's voice, and hasten to obey?
Would I count my many blessings? Would I praise Him gratefully
If I could see the Savior standing nigh, watching over me?

If the Savior stood beside me, would I comfort those in need?
Would I try to show the Savior's love in every word and deed?
Would I give to those who hunger? Would I serve more willingly
If I could see the Savior standing nigh, watching over me?

He is always near me, though I do not see Him there
And because He loves me dearly, I am in His watchful care.
So I'll be the kind of person that I know I'd like to be
If I could see the Savior standing nigh, watching over me.

Monday Musings (on Tuesday)

It's a family favorite, enjoy!

Foodie Friday's

Chicken Avacado Eggrolls

Makes about 12 egg rolls

Ingredients:

2 tbs. canola oil

1/2 cup finely minced red onion

1/4 cup finely minced red bell pepper

2 tbs. minced ginger

1 tbs. minced garlic

1/4 cup sliced bamboo shoots

1/4 cup finely chopped celery

2 cups chopped chicken breast (cooked)

1/4 cup soy sauce

1 cup julienned green cabbage

1/2 cup shredded carrots

4 cups rice oil or canola oil (or other oil good for frying)

12 egg roll wrappers

2 avocados, sliced into 24 pieces

1 egg mixed with 1 tbs milk

Jar of sweet chili sauce for dipping

Directions:

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celert, chicken and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In a large bowl combine cabbage, carrots and chicken mixture.

In a medium saucepan, heat rice oil (or other oil) to 350 degrees. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with the corner facing you, place about 1/12th of the mixture on the wrapper and place 2 ieces of avocado on top of the mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5 inches wide. Roll firmly, being careful not to tear the wrapper, and seal the final edge with egg wash.

Dredge the egg roll on egg wash, allow excess to drain off and submerge roll in fry oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Thursday's Thoughts

I have been thinking a lot lately (as always) about the importance of our families, and what they truly mean to each one of us. I know this video clip is an old one, but it is an important one in my life. I remember seeing this during a FHE one night when I was little and I remember my whole family just crying. This film strip has a very powerful and meaningful message that each and every one of us can have AND give to our children. The rainbow is one of God's ways to show us he loves us. For the wonderful sister and friend who left us recently, please don't forget to send down those sunbeams. We love you Yssella! I am so very thankful for the knowledge of the gospel and the happiness it brings to each and every one of us. I am so thankful that I know my family can and will be together forever. I look forward to eternity.

Monday Musings

Where am I?

*

*

*

*

*

*

The steeple from the west side of the parking lot.

Foodie Friday's

Slow-Cooker Corned Beef and Cabbage

(yields 6 servings)

Ingredients:

4 lbs. lean raw corned beef brisket

3 tbs pickling spice (often included with brisket)

1 medium rutabaga, halved and cut into wedges

1 lb large carrots, cut into 4-inch pieces

1 1/4 lbs large potatoes

1 leek, white and light-green parts only, cut into 3-inch pieces

1/2 head cabbage, cut into wedges

1/3 cup horseradish, drained

1/3 cup creme fraeche or sour cream

Directions:

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4-5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of the liquid in a small skillet until reduced by half, about 10 minutes. Mix with horseradish and creme fraeche (or sour cream) in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce.

**This recipe is from FoodNetwork.com. The comments that followed this recipe said it was VERY yummy, although someone had the thought that 7-8 hours on high was over cooking the meat. If you are familiar with your slow cooker, maybe the time should be adjusted. Also, I like frying my cabbage up a little bit after you have steamed it, and maybe a little mustard on the side ... mmmmm**

Thursday's Thoughts

"We have a choice. We can seek for the bad in others. Or we can make

peace and work to extend to others the understanding, fairness, and forgiveness we so desperately desire for ourselves. It is our choice; for whatever we seek, that we will certainly find."

President Dieter F. Uchtdorf

Newest Addition

Baby Rune is HERE!

Rune Christian Calvert Allred

born March 6th at 4:03am

9lbs. 9oz. 21" long

Congratulations Lisa, Kendall, Zane and Roxy!

Dates to Remember:

Sunday, March 13th, 7pm - Relief Society Multi-Stake Fireside at the Oakland Stake Center. Elder Groberg, Emeritus General Authority, will be speaking.

Sunday, March 13th, 7pm - Fireside with Sister Elaine Dalton, General YW President, at the Sneath Lane Building

Tuesday, March 15th, 7pm - Relief Society Birthday Celebration

Saturday, April 16th, 9-12 - Stake Women's Conference