Crinkled Oranges

Saturday, March 28, 2015

Well,

We did a trial run of the wedding tonight.  It was the General Women's meeting and the Primary was in charge of the decorations.   NOW I just need to stop.

STOP. 

STOP.

BUT IT IS SO MUCH FUN GOING TO THRIFT STORES AND SPRAY PAINTING EVERYTHING THAT SCREAMS AT ME. 

It is so nice to see Lynn at the Stake events.  We had a little photo op station.

Friday, March 27, 2015

After

reading Angie's comment about the picture from breakfast yesterday,  I looked at it with new eyes.   She said she couldn't believe how much Gary looks like Grandpa Anderson.   I agree.

Here is the last picture I have of Dad.  It was on taken on Misty's 18th birthday (Aug 22) of 1993.  Dad died a month later, on September 24.  He was 79.

That seems like a lifetime ago.   Sometimes I forget that none of our grandchildren ever met Mom and Dad.  Grandma Ashton was alive when Jackson, Lydia and Eliza were born, but are too young to remember her.

I want to do better about keeping their memories alive for our grandchildren.


Thursday, March 26, 2015

I'm so

Grateful for my siblings. We met for an early lunch today.  Charlene came down on her lunch hour and Richard drove down to spend time with Gary. 
It is so hard to see Gary and Richard struggling with health issues.  But it is sweet to see how they are so concerned for each other. 
We had the busboy take the picture. I would guess he may be a little mentally challenged,  judging by his mannerisms.   I mention that because it was also sweet when I saw Gary hand him a $10 tip. 
There is a great deal of generosity. 
We miss you, Tom. 

Wednesday, March 25, 2015

I lied.

I've told several people that I am not going to Deseret Industries again.    But I did today.

It all started when I had to drive Gary to pick up a rental car for a conference tomorrow.  We thought the rental car place was in Orem, so we stopped to have our almost weekly meal at Chili's (with free queso and chips.)

Then we found out the car rental was actually in south Provo, which made it so I had to go to Sam's Club, since I was down that way.  I was glad I did, because I found some great ribbon in teal and coral.

Anyway, to make a short story long,  I happened to come home via 500 west, which means I was very close to DI, which means I had to stop.  I found some more great finds that I can paint teal and coral.

I guess I won't make any more promises that I can't keep.

 


Monday, March 23, 2015

I think I've finally

come up with a good compromise with my chocolate cream cheese cupcakes.  I've always loved the taste, but have never loved how they usually sunk in the middle.  For my own benefit, I am writing exactly what I used to make them work and also display well.

First  of all, I bought higher wrappers at a restaurant supply store.
This helped them to rise more evenly and not create a muffin top.

(6"  2 1/4 high x 1 7/8 high)

I filled them 2/3 full (in the actual muffin tin, not 2/3 up in the wrapper).  Then I put about a tablespoon of the filling in each one.  It is smart to start with smaller amounts of the filling, because you can always add more But, it is hard to take filling out of the cupcake batter if you run out before all the cupcakes have filling.


As I was 6x the recipe, Gary came into the kitchen and I asked him to please leave, as he was making me nervous.   He claimed it was the other way around, but gladly left.


Then the one other change I made was to add 1/4 more cup flour than I have been using before.

Here is adapted recipe:

Chocolate Cream Cheese Cupcakes  Yield:  34 cupcakes

~~ -- FILLING -- ~~

8 ounce cream cheese
3/4 cup sugar
1 egg
1 cup semisweet chocolate chips



~~ -- BATTER -- ~~

2 cups Sugar 
2 cups Flour
3/4 cup Hershey's cocoa
2 teaspoon baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 Eggs
1 cup Buttermilk or sour milk
1 cup Boiling water
1/2 `cup Vegetable oil
1 teaspoon Vanilla



1.  For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs until combined. Fold in chocolate chips; set aside.  2. For Cake stir together sugar, flour, cocoa, baking soda, baking powder, and salt.  Add eggs, buttermilk, boiling water, oil and vanilla. Beat on medium speed of mixer 2 minutes (batter will be thin).  Pour batter in prepared tins (approximately 1/2 full) 3.  Drop 1 Tablespoon of filling into each cupcake.  4.  Bake at 350 for 17 to 19 minutes.   Let cool before frosting.  5.  When cool, frost with chocolate frosting.                                             


~~ -- Chocolate Frosting –


1 cup Butter ; (2 sticks)
5 tablespoon Hershey's Cocoa
5 cups Powdered sugar
1 teaspoon Vanilla
1/2 cup Milk ; (can use evaporated)






Sunday, March 22, 2015

It's nice to have friends.

Natalie is showing them how to make duck tape flowers.