Monday, November 29, 2010

Sunday, November 14, 2010

Front Page

I went out to get our paper this morning forgetting that our family might be featured, and I saw my husband on the front page! Hopefully, this link will take you the article and video.

Wednesday, November 3, 2010

What I didn't expect... be constantly moving from sunup until sundown.
...another big time physical touch kid!
...sibling stuff. Pestering the younger sister, annoying the older sister.
..."Mama, I love you so much!" 11 year old boy with a shoe and clothes fetish, especially shoes!
...God's anointing in so many ways!
...full time school within two months of arrival in the US. (at a school representing 13 languages with a great ELL program and a fantastic male 4th grade teacher!!)
...lots and lots and lots and lots of ketchup (on everything, even waffles...YUK!)
...more laundry, makes sense but I just didn't think about it. And he likes things clean, even his shoes.
...that Scott and I would make new friends as a result of Teme coming.

I know there are so many more so I may have to update sometime. Adoption is a crazy thing. And crazy times a million when it is an older child! We have two post placement reports coming up. The end of this month, Sabrina will be home 2 years and Teme will be home 3 months! WOW!

Good eating!

A couple weeks ago I started receiving bimonthly deliveries of organic produce. It makes it easy to ensure that we have fresh produce without frequent trips to the grocery store and I figured it would help me try new things and eat healthier. If you live in Southern Minnesota or Northern Iowa their website is Check it out! I got our second delivery yesterday. I received lots of yummies including avocados and tomatoes. I'm thinking guacamole! And I found a great recipe, especially if you like a little bit chunkier guacamole. (If not, I guess just throw it in the blender:)

3 avocados (I used 4)
1 lime, juiced
1 tsp. salt
1/2 cup diced red onion
3 T chopped fresh cilantro
2 plum tomatoes, diced (I had Roma)
1 tsp. minced garlic
1 small to medium Jalapeno, chopped (if you like it hot, use more)
Mix onion, cilantro, tomatoes, garlic and jalapeno in a small bowl. In medium bowl, mash together the avocados, lime juice and salt. Add onion mixture to the avocado mixture, stirring well. Refrigerate for one hour for best flavor. Store with plastic wrap pressed down on the guacamole to prevent browning.
We picked up some red lentils at the Ethiopian market in the Twin Cities at Teme's last doctor's appointment, so I wanted to try something new. I found this recipe in Cooking Light. Scott and I loved it, the kids probably wouldn't care if we didn't have it again but what do they know! Noelle has some vegetarian friends so I am going to store the leftovers to heat up when they come over next. Tomorrow I plan to try injera for the first time, I'll let you know!!
Red Lentil-Rice Cakes with Simple Tomato Salsa
3 cups finely chopped plum tomato (I used Roma)
1/4 cup chopped fresh basil (I used about a tsp. dried, the store was out of fresh)
1 Tablespoon balsamic vinegar
2 teaspoons capers
1/4 tsp. salt
5 cups water, divided
1 cup dried small red lentils
1/2 cup uncooked basmati rice (I used quick cooking brown rice, I swear I bought basmati...)
2 tablespoons olive oil, divided
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 tsp. fennel seeds, crushed
2 garlic cloves, minced
3/4 cup shredded mozzarella cheese
1/4 cup dry breadcrumbs (I had Italian seasoned so I skipped the following spices)
1 tablespoon chopped fresh basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 large egg white, lightly beaten (didn't realize until just now...I was in a hurry and used whole eggs)
1. To prepare salsa, combine first 5 ingredients; set aside at room temperature.
2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
3. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover , reduce heat, and simmer 18 minutes (or according to package directions if you use brown rice). Cool 10 minutes. ( I skipped that step.) Add rice to lentils.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. (Again, I skipped that step.) Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes. (Guess what? Who has time for all this sitting around!)
5. Wipe skillet clean with paper towels. (Or get out your griddle.) Heat 2 teaspoons olive oil in skillet over medium heat. (or spray if using griddle) Spoon half of rice mixture by 1/3 cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Repeat with rest of batter. Serve with salsa.

Trick or Treat!

Please note...I understand all the objections to Halloween, but it is sooooo fun!
After carving pumpkins, the big kids went one way and
Scott and I took the little kids the other way. Tons of fun!

Captain Teme!
Pretty sure he had no idea what was going on but he was very polite,
loved the candy and is always up for a good schmooze!

Dancing the night away

My girl does love herself some dancing!!
Halloween dance at West High, aren't she and Katelyn cute?
Note, the false eyelashes...first time I've ever dealt with those.

She did NOT get those legs from me!

Crazy October Weather!

Yes, these are our two youngest OUTSIDE, in a pool, in IOWA at the end of OCTOBER!
I, was not home, guess who the supervising adult was...
Teme is wearing part of his Halloween costume rather than a swimsuit:)