Through the eyes of a child

It always cracks me up when I find mysterious pictures on my camera that I know I didn't take.

Here are a few pictures taken by my six year old, with my camera, when I wasn't looking.

A Sweet Thank You

A thank you bouquet I finished for a friend last week.

Memorial Day Memories

(Don't miss the video below)

Treasure hunting (geocaching) was on our list of Memorial Day to-do's.  We found some great treasures out in Bull Dog Canyon!

I am surprised by the lengths we go to, just to find a little treasure box filled with trinkets.

But good times are had by all!

Isn't he a cutie pie? (Jeff Junior)

But the best part was watching the boys (they will never grow up) play with their spud gun and about singe the hairs off their legs.  Keep your eyes open or you might miss the flames.  I hope you enjoy this!

A Bowl To Remember

Imagine this:

Two couples out on a date night.  Dinner is over and everyone is feeling very full.  The movies playing in the theater hold no interest for the two couples, but no one is ready to go home just yet.  Hmmmm.... what to do.  Why not bowling?

Problem.  Arizona = flip flops.  No one is wearing socks, and as you know, you have to have socks to go bowling.

Solution.  Send wives into Target to purchase socks, then off to the bowling alley. {"Smart alec" wives couldn't resist buying Argyle trouser socks for the husbands}.  

Regret.  There was only a camera phone to capture the moment, and the action shots didn't come out.

Busy Baking

This week has been crazy!  Here's a cake I made for my friend Amanda's birthday.  I was happy with the way it turned out.  I also had  a few cookie bouquet orders for teacher gifts.  To mix it up a bit I added a worm that took bites out of the apples.  I loved doing the chalkboard!

Breaking

I am in need of a blog break.  I have everything happening at once and I need to prioritize.  So blogging goes until after the 22nd (schools out).  By the way, I painted my office a crazy lime green and it doesn't go with anything else in my house.  I love it!

Buttermilk Baked Chicken and Slaw

Things I look for in a good recipe for a family dinner are this:

• Will my kids eat it?
• Can I make it in a reasonable amount of time?
• Is it a little different from the norm?

Here's a recipe I tried last night and my family really liked it.   I know breaded chicken is nothing new, but it was different from our norm, tasted great, and was easy to put together. I got the chicken in the oven, then made the slaw.  I also served it with fresh fruit.

(PS.  Don't you chicken out on making the slaw, it was great and my kids all loved it!)

Here you go...

Buttermilk Baked Chicken

Serves 4 (I have a family of 5 and it made plenty)

• Non-stick cooking spry
• 8 slices white bread
• 1 cup buttermilk
• 1 teaspoon hot-pepper sauce
• Salt and pepper
• 3/4 cup grated Parmesan cheese (2 1/2 ounces) (I used fresh grated and the kind in the green container)
• 1 teaspoon dried thyme
• 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry ( I used boneless chicken thighs.  I didn't use 4lbs, I just used enough to feed my family.  If you use chicken breast, it won't be as tender and you need to reduce the cooking time to 20-25 minutes).

Directions

1. Preheat oven to 400 degrees. Spray cooking sheet. In a food processor, pulse bread until it turns into coarse crumbs.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes. (Half way through I drizzled a little olive oil on the top of the chicken to make it crispier.  Yum!)
   
   Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.  This recipe makes a lot of the breadcrumb mixture.   

Carrot Cumin Slaw

• 
  
• 1/4 to 1/2 green cabbage, cored and shredded (3 cups)
• 3 carrots, coarsely grated (1 3/4 cups)
• 1 jalapeno chile, seeded and minced
• 1/4 cup canola oil
• Juice from 1 or 2 limes
• 3 tablespoons chopped cilantro
• 1/2 teaspoon ground cumin
• 1/4 tsp coarse salt and 1/8 tsp freshly ground pepper

Directions

1. In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.