When things seem overwhelming, disappointing, or hurtful, I sometimes need to just step back and look at the things that are good and right in life. I am thankful for our group of wonderful friends who are doing a much better job of "making the time" to get together. I am thankful for my children's accomplishments, which number so many more than mine at their age. I am thankful for brothers and sisters that share in the work and the joy of our children's accomplishments. I am thankful for the talents God has blessed me with. I am thankful for my husband who works SO hard (with many long days and late hours that know no "seasons") so that we can live life our way. Here is a snapshot of last weekend with the Runges (give or take a few days) and how our life is "Gouda" no matter what.
Friday morning I made a batch of marshmallow fondant for a cake I was decorating. Fondant is like play dough for bakers - you can color it, roll it out, and make shapes out of it. I took a community ed class a few years ago where I worked with it for the first time - a lot of fun, but store bought fondant does NOT taste good - so I typically op to make it from scratch. It's labor intensive and messy, but SOOO much better!
After school while the fondant was resting, I took the girls to our dear friend, Emily's, to get their hair cut. Since the girls have long hair, it seriously is only like an annual thing - we need to get better about that....
Kate's "after" - she loves her "short" hair!
I guess this is how Keeley felt about her "before" hair...
A little time being pampered goes a long way! ;)
Late Friday night I finished the cake for a sweet girl I've know since the day she was born!
After dropping the cake off Saturday morning, Jake, Keeley, and I headed to New Ulm for their first ever piano exams. They were so relieved when they were done!
Then we ran back home to get ready for en evening full of fun with friends - which is where the Gouda comes in. I wanted to make something new and unique for Easter, and Keeley loves Gouda cheese and dips, so I came up with a Smoked Gouda with Bacon Dip. I made it for a second time so I could tweak the recipe and I think it turned out even better! (I'll share the recipe at the bottom.)
My favorite way to see our kitchen! A full, loud, busy kitchen is a HAPPY KITCHEN!
After supper the kids made the Moms go downstairs and play Mario Cart on the Wii - I might have taken 1st place, just sayin'!
To keep it fair the Dads had to play, too!
While I was getting the kids a bedtime snack of "cake sandwiches" (I save the tops I cut off the cakes to level them and then spread frosting on one and top it with the other and cut them into mini cake triangles of deliciousness) Scott pulled out the 2 little cakes I had made with the extra batter. He then proceeded to demonstrate his mad decorating skills and whipped up a mini cake for Krista whose birthday is on the 23rd.
Not too shabby! He must have had a good teacher! ;)
Sunday afternoon piano recital. All the Brown cousin piano players - Payton, Keeley, Jacob, Emilia, and Vince - they did a wonderful job!
So proud of these kids - they both passed their piano exams with High Distinction!
A little supper celebration for Payton, Keeley, and Jake for completing their piano exams.
Monday night supper and ice cream with our favorite neighbor girls, Sara & Barbara, who just returned home after a 2 week vacation - it was entirely too quiet while they were gone!
SMOKY GOUDA BACON DIP
8 oz. cream cheese at room temperature (I used reduced fat)
2 - 5.3 oz. containers plain Greek yogurt (that's the only size I could find in St. James!)
4 oz. Gouda cheese, shredded
4 oz. Smoked Gouda cheese, shredded
1 clove garlic, minced
3 green onions, sliced
8 strips of bacon, split
Chives (optional)
Mix cream cheese, yogurt, both Gouda cheeses, garlic, 2 of the green onions, sliced, 6 strips of bacon, crumbled, and some chopped up chives, if you have them, in a blender or food processor. When it is thoroughly mixed, scoop into a serving bowl. Top with the remaining 2 strips of bacon, crumbled, the last sliced green onion, and additional chives. We devour our dip with Town House Sea Salt Pretzel Thins!
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