Pain or Joy

My husband will often send me the Quote of the Day 

from the planning program that he uses at work. 

He usually picks the ones that he thinks I will like-

this one he says he picked

because it sounded like it's one 
I would have written.

In my defense I used to use the word "idiot" a lot!

"The trick is not how much pain you feel—

but how much joy you feel. 

Any idiot can feel pain. 

Life is full of excuses to feel pain, 

excuses not to live, 

excuses, excuses, excuses."

- Erica Jong

Just Look Up

Recently my church had a large General Conference.
It is two days where we listen to the leaders of our church
rather than attend our own congregations.
It is something I really look forward to.


This year, a story was told of a man
who just felt overwhelmed with the current
situations of his life. A little stuck in the
rut of his thoughts, he had his head
down. When someone came next to him
and asked what he was looking at there on
the ground? Than some very helpful advice was given,
Never forget to look up!
To read the full article, click here.

I have no intention of bringing a bad rap to my husband,
he is a good man,
a happy man
and he would do anything for me!
But sometimes he forgets to look up
and my mind has spent a lot of time
on the importance of focus and perspective that lately.


On Sunday, we went for a walk along some trails
I had scoped out all week long.
Even from the road, I knew these trails would
be beautiful, and they didn't disappoint at all.

We broke a number one family rule for
1. being together,
2. being together whilst out and about in nature and
3. being with mom

The rule is ALWAYS BE PHOTO READY
because mom WILL bring out the camera and want
a picture.
So please don't judge,
we aren't in perfectly matched or coordinated clothing
and some of us didn't comb our hair.

When we came home to look at the pictures,
my husband kept saying things like
"where was that"

 "I didn't notice that"

"Did you split off to see that".

It was a little sad to me.
Life is Life
Life is Busy
Life can sometimes be full of Stress,

BUT...
Life is Life
Life is Serene
Life is almost always filled with beauty

It just depends if you are looking down
or looking up!

Choose to look up!

Here's to New Beginnings

I am horrible with song lyrics,
even worse with song titles,
and even worse at
knowing the artists of the songs I love-
BUT once in a while,
a short phrase will stick in my mind
and become a mantra in my life!

I have a favorite song for when I am
feeling especially introspective that says,
"Every new beginning,
comes from some other new beginnings end"

I just love that-
I love that the circle of life really is
just one new beginning after another!

I've written thoughts about
pruning in a flower garden here
and today my thoughts are somewhat similar.

As we try to wade through each new day
here in Texas, especially while still living in
temporary housing- I can't help thinking
about the pruning process
and the Master Gardener.

I just think it is so interesting that a rose bush,
or any other perennial flower or tree,
simply cannot reach its' full measure of beauty
without being trimmed back- often!

And I can't help but think how, even with my
amateur abilities, I can prune a bush
to bring forth more beauty than it could
without my touch.

And if I can bring a rose bush to produce more beauty,
how much more can the Master Gardener produce
from me,
if I just let Him get to pruning.


Here's to new beginnings-

and here's to some other new beginnings end!

Best Chocolate Chip Cookies- Perfected

We have been making the same Chocolate Chip Cookies
for a long time.

Creamed butter and sugars, don't be skimpy, really let this FLUFF

And it's the only one we have all agreed to be
the best of the best!
Well one day, while getting to know some of my
now favorite food blogs,
I came across this ultra delicious cookie recipe
by my ultimate favorite Brown Eyed Baker!

Dry ingredients added to fluffy butter & sugar

And I moved on, and the old recipe moved out!
But than someone who will remain nameless

Really? Nameless? No way Kori :)

wanted to serve Chocolate Chip Cookies for her
birthday/ going away party...
and she wanted the old recipe
GASP!!

I use happy helping little hands for the chocolate grating

She said she missed the oatmeal-
Is she SERIOUS!! BOOooo! 

Today we used grated dark and white chocolate bars

In goes the grated chocolate bar

Okay, okay,
I am a rational mother
and caught up in the emotion of wanting
to do right by this child,
after all she IS moving her Senior year and
leaving everything she has worked for behind
for this move-
so I decided we would compromise,

Make them decadent, go for Ghiradelli- you WILL notice a difference

I would take the old recipe,
apply Miss Brown Eyed's tips and tricks
and voila
we'd both be happy!!

I've already eaten so much dough, I need a glass of milk

Fingers and toes crossed for our success.

the final stirs & licks- get the cookie sheets ready

It worked and they were better than I expected.
If you are a lover of oatmeal in your  Chocolate Chip Cookies,
this is the recipe for you!

We made 150 cookies- EVERY one of them was gone!

Chocolate Chip Cookies

2 c. butter                                                                                           

2 1/2 c. brown sugar

1/2 c. white sugar                                                                                

5 c. oats ( blend into powder form, ends up being less than 5 c. after blending)

4 eggs

4 c. white flour     

2 t. baking soda

2 t. baking powder

2 t. vanilla

1/2 t. salt

1 lg. Hershey bar, grated             

2 bags Ghiradelli chocolate chips

Cream together the butter and both sugars. Add eggs and vanilla. Put the oats in a blender and blend until they became a coarse flour.

In separate bowl, mix all dry ingredients including the oats but not the chocolates. Combine dry ingredients to sugar & butter mixture. Add the grated chocolate bar and the chocolate chips. I know some people may argue, but with this recipe, you will notice a difference in chocolate chips, go for it and use the good stuff. You and everyone else will thank you later. Bake at 350 for about 10 minutes. Barely light golden brown- NO MORE. Let them cool for 5 minutes on the pan and than remove to finish cooling on a rack. They will continue to cook, so do NOT over cook in the oven. VERY IMPORTANT! Say it out loud so you don't forget

It is no mistake that this is a big recipe- you will eat more than ONE! 

Grilled London Broil

So...
Have I mentioned I am moving??
Well as of now,
I am currently in Texas,

but my stuff is in California-
I think technically that means I am in LIMBO!!

But whilst loving my LIMBO,
I thought I would share another recipe from
our Going Away Parties.

I found myself in a bit of a bind,
see we Peterson's don't go to the
grocery store and buy our meat.
NOOOO!
We buy a full COW,
have it raised, slaughtered and cut
JUST the WAY we LIKE it!

So with this very quick and unexpected move,
I had myself a COW in my freezer that I had to
deal with,
in case you didn't know,
moving companies do NOT haul frozen cow!

So in desperation to use my meat,
and to try to stay very frugal,
I decided to use what I had in the freezer to feed
the big group of Teens that would be coming
through my doors to offer well wishes.

And I had London Broil
lots of it,
5 or 6 big slabs of it!
So I went searching for a recipe,
and I found the most simple,
yet delicious recipe on allrecipes.com
We modified it a bit, but it was absolutely
divine.

Here it is:

Grilled London Broil

1 clove garlic, minced
1 tsp. sea salt
3 TBSP. liquid aminos (soy sauce substitute)
1 TBSP. ketchup
1 TBSP. canola oil
1/2 tsp. ground black pepper
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes (if desired)
4 pound London Broil, flank steak or Tri Tip Roast

In a small bowl, mix everything BUT the meat.
Mix it well, let those flavors combine!
For if they combine now, they will SHINE later!
Score both sides of the meat about 1/8 inch deep.
Rub both sides of the meat with the garlic mixture.
Refrigerate for 5-6 hours or over night,
turning every once in a while.
Preheat outdoor grill for high heat, and lightly oil grate.
Place meat on the prepared grill.
Cook for 3-7 minutes per side, or to desired doneness.
*** Cooked at this time, the meat will be slightly red on the inside,
resist the urge to cook it more,
even if you are WELL DONE type of a gal (or guy)

This was absolutely delicious cut into slices and eaten alone.
We ate some the next day served with caramelized red onions
and peppers served on an open faced bun and
I sliced it thinner and put it in a steak salad that I love.

Trust me,
TRY IT!

Day 23: Chocolate Cupcakes with Salted Caramel Frosting

I interrupt this regularly scheduled 31 days,
to bring a very special distraction to the day!

Actually, it kind of goes with the whole
Creating Home theme that I have been focusing
on this month,
you see,
this weekend and last, our family has been
busy cooking in the kitchen,

making all manner of goodness

for going away parties and birthday parties
for my kids.
Last week it was the 18 year old's party-
both birthday and going away.

Today it is a party in honor of my 10, 12 and 15 year olds!

So to prepare for the events
and as an excuse to try so many new recipes,
my daughters and I went on a quest
to perfect some of our favorite treat recipes

The Best Chocolate Chip Cookies PERFECTED!!!

and to create some new favorites!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

I think we succeeded,
we had Mint Patty Cupcakes,

Favorite Chocolate Chip Cookies,

Double Chocolate-y Oreo Crunch Cookies,

and so much more.

But I think MY Favorite were the
Salted Caramel Cupcakes
(Pause for Applause here)

Oh my gosh so good,
Can I say it AGAIN--
SO GOOD!!
People kept coming back for more and more,
I finally hid them!!
I needed some for me-
I'm kinda greedy like that.
Oh they were so GOOD-
Don't let another day go by, without adding these to
your beautiful day!

Cupcakes
the ensemble includes
1 1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. firmly packed brown sugar
1/4 c. sugar
1/2 c. unsalted butter, room temp.
2 large eggs, room temp.
1 tsp. vanilla paste (you can use extract, but...)
1/2 c. whole milk
sea salt (my favorite is Maldon flakes, but I know tons of people love Fleur de Sel)


the stage:
A preheated oven set at 350 degrees 
and a cupcake pan with standard liners


the production:
Whisk together flour, baking powder and salt.
In another bowl, beat the sugars and butter. Beat this good,
too many people don't let this get light and fluffy-
don't be afraid,
the butter will not rebel, let it fluff!
Add eggs and vanilla paste until combined.

Alternately add milk and flour, starting & ending with flour.
Beat on low speed until just combined and take a quick lick!
Fill the cupcake liners and bake for 20 minutes.
Toothpick test does apply.

Frosting: the ensemble
1 stick of butter
8 oz. cream cheese
3-4 cups powdered sugar
1/2 c. granulated sugar
1/2 c. heavy cream
Pinch of sea salt

Prepare yourself, we gonna make CARAMEL!!
In heavy bottomed saucepan, cook the granulated sugar
over medium high heat until it begins to melt.
Let that sugar turn a nice amber brown, don't burn
it, but let it smoke a bit- burn barely (is that possible?)
Carefully pour the cream in to the sugar, in a steady stream.
The whole thing will bubble and sputter, have no fear.
Just keep stirring until completely smooth.
Set aside to cool.
Cream the butter and cream cheese together. Add the
powdered sugar a little at time so you get the consistency
YOU WANT~
When you have the consistency you want,
add the sea salt and a spoonful of cooled caramel.
Gently swirl, but don't stir it in.
Frost in your favorite way-
I know!!
Don't forget to take a quick lick!
Top frosted cupcakes with a slight sprinkle of sea salt.
For one batch of cupcakes we topped the frosting with
a beautiful swirl of remaining caramel
(okay, so we tripled the caramel for tasting purposes)
and than added the salt!!
AGAIN can I say
SO SO GOOD!!