My Masterpieces...

Kimme and I have challenged each other to do an art project once a week.  The problem is James and Rissy always want to join in on the fun.  My art work always ends up being hurried and sloppy.  Sometimes it is hard to be patient when I have dreams of being a polished painter.  So I have to think of my kids as my canvases... and for now, I couldn't be more happy with how they are turning out...

 #charcoalchallenge 

Friday, I'm in Love...

 Today was a good day.  The kids and I took our morning walk around the temple.  Seeing all the beautiful Tulips inspired me to spruce up my own beds.  So we took a trip to the store and along with the plants we also bought a popcorn machine.  Rissy and James love being outside and the weather has been perfect.  After planting the afternoon away, we took a hot bath and then popped and ate three bowls of popcorn.  John came home and we read books and baked homemade pizza.  Now I am relaxing my baby bump (that feels like popcorn popping in my belly).  I am feeling very content tonight.  I am so thankful for family, flowers, and photos of the two.

Looks Like Rain...

Valentine's 2014

Rissy and James woke up to the Tunnel of Love in the living room.

We took our traditional Valentine's walk at the temple. 

And had the breakfast of champions (or cupids anyway)..lots of chocolate.

The best part of our Valentine's weekend has been the wonderful spring weather.  Sending all our love, Jessica

Banana Foster, You Light Up My Life....

Banana foster is one of my very favorite desserts and I have only had it a handful of times.  John bought rum to make it for me about four years ago and then we kind of forgot about it.  Last Friday he reignited the flame for this fruit flambé and I've been craving it ever since.   

Banana Foster

(Serves 4)

While the bananas cook, scoop the ice cream into individual bowls so that the desserts are ready to serve once the sauce has been flambeed.  

1/2 cup of packed dark brown sugar

4 tablespoons unsalted butter (1/2 a stick)

1 cinnamon stick

1 strip of lemon zest (2-inch)

1/4 cup of dark rum

2 large, firm, ripe bananas, peeled, halved lengthwise, and then halved crosswise

1 pint of vanilla ice cream

1.  Combine the brown sugar, butter, cinnamon stick, lemon zest, and 1 tablespoon of the rum in a heavy-bottomed 12-inch skillet.  Heat the mixture over medium-high heat, stirring constantly, until the sugar dissolves and the mixture is thick, about 2 minutes.

2.  Reduce the heat to medium and add the bananas, spooning some sauce over each piece.  Cook until the bananas are glossy and golden on both sides, about 3 minutes.  

3.  Off the heat, add the remaining 3 tablespoons of rum and wait until the rum has warmed slightly, about 5 seconds.  Wave a lit match over the pan until the rum ignites.  Return the skillet to the heat, shaking the pan to distribute the flame over the entire pan.  When the flame subsides (this will take 15 to 30 seconds), divide and pour over ice cream.  

Maybe It's Maybelline...

Because look at those lashes:)

Before the Sagebins left they treated us to a fun day at the zoo.  Jamie packed a delicious homemade picnic and paid for us to feed the giraffes and ride the carousal.  It was a perfect day playing with the kids, having mommy talk, and enjoying nature.

 Rissy likes to brush her locks in-between the goats.  Lovely;)

Funny jokes and and silly secrets between best friends:).  I feel proud as a peacock to be a parent to my two kids.  XOXO, Jess

Wakey Wakey Eggs and Bakey...

Lately I've been living my third trimester up cooking lots of yummy comfort food from my Sister, Heather's, and Kimme's recipe books and pinterest pages.  I love technology for making it easy to try their "tried and true" recipes.  I trust their cooking and it makes me feel closer to them.  Cooking with my family and eating good home cooked food together is my new favorite hobby.  This blueberry muffin was a hit with John and James...

Kimme's Blueberry Muffins With Crumb Topping

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh or frozen blueberries

TOPPING: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Our Sleep-Over at the Sea...

 Our friends, the Sagebins leave this Saturday so we've been soaking up as much time under the Texas sun as we can.  This time we left our hubbies at home and headed on a mini vacation to Galveston.  Our kids get along famously and I adore Jamie.  How they will be missed when they move!

 Jamie said, only Utahans would be at the beach on a cold day like this.  Ha ha.  So true.

For how much time we have spent together this last year it is crazy how few pictures I have of our fun.  This trip I was determined to take along my camera.  It is incredible how many friends we have met here in Houston who have moved away over the last couple years.  We are always sad to see friends go, but I know we are better to have known them and our friendships will last even though they leave.  Trying to put a positive spin on all this.  Next week I am going to have post play-date depression:(