Send Evan to Europe!

It's a family fundraiser.

Order HERE ↓

$16 + Free Shipping

We are so excited about this opportunity - and the Dad is working extra hard to save up for the trip - 3 weeks in Europe is a bit spendy.  But we are getting close to the goal!

Wouldn't you love a great little cookbook to give as gifts?  155 pages of great little recipes, easy to make and budget-friendly.  Great for kids leaving home, or Moms trying to decide what's for dinner.  Desserts, elegant entrees, party foods and appetizers, breads and even home made playdough.  Fun and tasty, quick and easy, mouthwatering, prize-winning family favorite, delicious recipes!  You'll love it, and we love you!

BONUS:  Free Mormon Tabernacle Choir CD with purchase.

~the Momma

Hallowe'en Breakfast

What's for breakfast on Hallowe'en morning? 

Pumpkin Pancakes recipe from AllRecipes.com

There is always something cooking at the Chateau de Stott!  The Dad's "Sunday Morning Deluxe Whole Wheat Waffles" are legendary, but we wanted to try something different.

The taste of Fall.  Definitely a keeper!

~the Momma

Autumn Aspen 2015

We live in a lovely mountain valley, surrounded by lakes, trees, wildlife, 

and a river that runs through it. 

  For the Beauty of the Earth - Mormon Tabernacle Choir

Sometimes we get so used to this beauty that we don't even pay attention to its loveliness.

This Fall, however, our family has taken a few late afternoon drives and walks
up a corner canyon through the trees as the colors have been changing.  

The Aspen are my favorite.   

That evening sun and the golden shimmer.... ah.

 

Valley View

Even tried to get a few family pictures...

A few mountain maples nestle in the scrub oak with that last bit of color hanging on...

Oh, deer.

My favorite time of the year.  Warm sun, cool air, deep shadows.

If only every day could be just like this.

Fall foliage; family.  What could be better?

It's a beautiful world.

I Think the World is Glorious ~ Mormon Tabernacle Choir

~the Momma

'Mmmmmaters...

Garden-fresh tomatoes.  Makes my mouth water!  For those first tomatoes off the vine, I can hardly manage not to take a bite, tomato juice dripping down my chin, right there in the garden!  As it is, even if I make it in to the house, I'll usually stand over the sink to get that first delicious bite of harvest.

We moved this summer before we could harvest too many tomatoes from our garden, but Grandma Mickie had an abundance, and she shared!  

So we peeled, quartered, and froze a few quarts - the best way to save the freshness.
1)  Wash tomatoes
2)  60 seconds in boiling water
3)  Plunge into ice water bath to stop cooking
4)  Peel
5)  Quarter, remove most of the seeds.
6)  Store in Ziplock freezer bags.

Then when it's time to make spaghetti sauce or soup, we'll just head to the freezer.

Then, when my sister brought by a box full of cherry tomatoes... too many of the teeny tinys to eat fresh... well, we weren't afraid of those, either!  

Tossed them into a pot of boiling water for a few seconds to quickly peel off the skins, then made some homemade tomato soup.  And, to quote the Dad:  Best. Soup. Ever! 

Homemade Cream of Tomato Soup

In a large pot, simmer for ten minutes:

3-1/2 c. peeled, seeded (or canned) tomatoes

2 slices onion, 1/4" thick

1 bay leaf (and/or a handful of fresh basil)

1 t. sugar

1 t. salt

1/4 t. pepper

Remove bay leaf if you used one, then puree soup in blender, a bit at a time

so the hot soup doesn't explode all over the countertop.  Set aside.

Make a roue (thickening):

In the pot, melt:

2 T. butter

Add:

2 T. flour

Cook, stirring until smooth, then add:

1-1/2 c. (1 can) evaporated milk

Add hot tomato mixture,  stirring constantly until heated through.  

Serve at once.  Perfect for that chilly Autumn afternoon.

For more mouthwatering recipes like this, check out our family cookbook, "Home Cookin'"

~the Momma

Lemon-Zucchini Lusciousness...

This year, we planted one each of a zucchini and yellow zucchini plant.  I love picking dinner from the garden.  And then, there's dessert!

Found this luscious Lemon-Zucchini loaf recipe on the interwebs, just in time for zucchini harvest.  Here's a link for the recipe from Jessica@togetherasfamily:  Lemon Zucchini Bread.

Made by The Dad.  Mmmmm.  The yellow zucchini worked perfectly!   I like those little yellow flecks with just a touch of green from the zucchini.  So moist, and with a zing of lemon in the glaze...delish. We couldn't wait to tear into this!

Our loaves aren't all dainty and drizzled in a beautiful design like the original recipe, but you get the idea!  Definitely one for the recipe book!    M-m-m-m-mouthwateringly Marvelous!

Please, sir.  May we have some more?

~the Momma.

Atlantic Coast Tour: West Point

Singing in this place may have been the most patriotic experience I've ever felt in my life.

July 4,  2015.  We began the day not knowing exactly where we were going.  It was announced to us on the bus as we drove northward from New York City.  A high school classmate of mine, Mary Ann (Ricks) Ciccotelli and her husband Tom had taken me to dinner at an Italian Restaurant the night before, and had guessed that would be where we'd be performing.

It began as a gloomy, stormy day, but cleared enough for us to take a small tour of the grounds and enjoy the beautiful view overlooking the Hudson River below.  We were served lunch in the "mess hall" which reminded me a little of Harry Potter's Hogwarts.

 

The afternoon was so stormy, most of us spent a few hours in one of the buildings trying to take a nap.  Then the sun came out just in time for our rehearsal.  We wiped off the rain-soaked chairs, and we watched as 10,000 people arrived with their lawn chairs and blankets for the concert. 

Then it was showtime!  We watched and listened to a canon go off for every state as each new plebe marched in with the flag from their state to sit down in front, followed by all the rest of the soldiers attending school there.  My heart was full, and as we opened the show, it was a thrill to sing the songs of America.

Here's a synopsis from Mormon Newsroom.

God Bless America!

What's Cookin'?? Artisan Bread.

We haven't had much luck making bread around here.  We used to like making it with the breadmaker, but for the past couple of years, it turns out flat, sour, gummy, ugh.  Everything we tried just did not work so well.  So we pretty much gave up.  Until now.

The other day, a friend posted a link on facebook about a TV appearance of his son, a local chef, demonstrating how to make great artisan bread.  He posted a link to the video ► bit.ly/1wcl8WX

Watched it.
I watched the video, printed the recipe, and made bread.  I figured I'd give it a shot.  Plus, the kitchen was clean.  *Ü*

Made it.
I followed his tips about not using water from the tap, because in our area, it's so HARD.  As in minerals.  So I used the filtered water from the fridge.  He suggested a thermometer to test the water temp because yeast loves only a certain temperature (85o and 110o).  I used a meat thermometer, but hey.  It worked!

His recipe called for 1/4 TEASPOON of Instant Yeast, whereas I have been using 1 TABLESPOON for the same amount of flour in my bread.... Uhm, yeah.  That could have been my problem!!

Spraying the loaf down with water a couple of times was new to me - so was allowing the bread to rise all day (not really the whole day, but a lot!), knead it forever between risings ( not really forever), and I've never added vinegar to my bread before, either.  But then, aaaah.

Ate it.
We brought it out of the oven.  And then I smeared butter all over the crust.  And we could hardly wait to slice it open, all neat and pretty....

And then, it was gone.

Mmmmm.

I think we'll be making more bread.
~The Momma