Photo Shoot Sunday: Ryland's Baptism Pictures

For today's Photo Shoot Sunday I thought I would share the pictures we took last

Sunday for Ryland's Baptism coming up. It was a beautiful day. Here are some

of the highlights. I still can't believe he is almost eight.

Wordless Wednesday: Ally-ween 2010

(October 2010)

Swimming Lessons: 2011

This last summer we had another successful year of swimming lessons.

The kids sure do love it and I am super excited that they won't ultimately end up like me. Jumping, not diving, off of the diving board while plugging my nose! These photo's were all taken on the last day of lessons. Ally begged me to let her take her new goggles from her birthday last year as she had not had much chance to use them. Never fear, she knows how to swim under water and WITHOUT plugging her nose.

EVELYN

RYLAND

ALLY

Where was Ethan you ask? Between a tonsil/adenoidectomy and multiple scout camps he couldn't fit it into his social life. I'm sure next year it will get better! HA!

Wordless Wednesday: A Hair Raising Experience

(october 2011)

Heavenly Father and Halloween

Evelyn asked me today what Heavenly Father was goimg to be for Halloween.
I told herI didn't know, probably just Himself.
She very matter of factly told me, "Nu uh, He is probly gonna be a ghostes!"

Wordless Wednesday: Fashion Trend?

(august 2011)

No Jar Left Behind 2011

This years canning season is headin to a close. While I always enjoy it I am also always a little relieved to see it come to an end. Now I am ready to pull out the ol' steamer and attack the kitchen. Here is what I put up this year.

• 
  
  Blueberry Syrup


• Peaches


• Pears


• Spaghetti Sauce


• Sweet and Sour Sauce


• Tomatoes


• Peach Salsa


• Peach BBQ Sauce


• Tomato Jelly


• Autumn Cranberry Pear Jam

Peach Salsa

makes 4-5 pints

1/2 c. white vinegar

6 cups peeled, pitted and chopped peaches

1 1/4 c. chopped red onion (about 1 Large)

4 jalapeno peppers, seeded and finely chopped

1 red bell peppers, seeded and chopped

1 bunch chopped cilantro

2 T liquid honey

1 clove garlic, finely chopped

1 1/2 t ground cumin

Combine all ingredients in a large saucepan. Bring to boil over med hi heat, stirring constantly.

Reduce heat and boil gently, stirring frequently, for 5 minutes.

Remove from heat. Ladle into hot jars, leaving 1/2 inch headspace.

Wipe rim, adjust lid and ring. Process in a boiling water canner for 15 minutes. At my altitude (4500 ft) process for 25 minutes.