Wednesday, November 27, 2013
Monday, November 25, 2013
Cold!
It was a cold day for Cyclocross yesterday. The high was only 26! Ryan had a great race and finished in the top half of a very competitive field. He also raced on Saturday and finished 6th out of 19. He has had an amazing season and we are very proud of him. There is only one race left in the year, and Ryan is hoping for snow.
Monday, November 18, 2013
Storms and Swim
We had a crazy storm go through here yesterday. The schools are closed today due to damage and power outages. The middle school that Ryan first taught at when we moved to Lafayette was badly damaged. I am very thankful that this happened on a Sunday when the schools were empty. Our house is fine and we were some of the few that didn't lose power.
The boys took part in their swim club fun night on Friday. They had a great time swimming, playing crazy games, and eating pizza.
The boys took part in their swim club fun night on Friday. They had a great time swimming, playing crazy games, and eating pizza.
Thursday, November 7, 2013
Tasty Thursday
This skillet was fabulous! Make it, you won't be sorry. Great for a chilly fall day.
Chili Cornbread Skillet
Chili:
1 TB oil
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1 can fire roasted tomatoes
3 cans beans (I used one kidney and 2 black)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1 cup shredded sharp cheddar cheese
Cornbread:
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil
1. Add the oil, onion, garlic and pepper to a large, oven safe skillet. Saute over medium heat until the onions are soft and translucent.
2. Drain the beans and add them to the skillet, along with the tomato paste and diced tomatoes. Stir to combine.
3. Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and bring to a simmer.
4. Preheat the oven to 425. In a large bowl stir together the flour, cornmeal, baking powder, sugar, and salt. In a separate bowl whisk together the milk, egg, and oil. Mix together the wet and dry ingredients.
5. Make sure the chili mixture is spread evenly in the skillet and then sprinkle the cheddar cheese on top. Carefully pour the cornbread mixture over the chili and cheese and spread it out evenly.
6. Place the skillet in the oven and bake for 25 minutes, or until the cornbread is golden brown.
The boys were bored Sunday afternoon, so we baked cookies together. I had them round up all the chocolate from their Halloween stash and we used it in the cookies. It was a tasty way to get rid of it.
Peanut Butter Candy Cookies
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 TB milk
1 tsp vanilla
1 1/2 cups chopped Halloween candy (I used snickers, reeses's cups, and M&Ms)
1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and vanilla and mix again.
4. Add the flour mixture and beat until combined. Stir in the chopped candy.
5. Drop by tablespoons onto baking sheets lined with a Silpat or parchment paper. Gently flatten each cookie. Bake for 10-11 minutes, or until the cookies are slightly brown on the edges.
6. Cool on the baking sheets for 5 minutes, and remove to a wire rack to cool completely.
Chili Cornbread Skillet
Chili:
1 TB oil
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1 can fire roasted tomatoes
3 cans beans (I used one kidney and 2 black)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1 cup shredded sharp cheddar cheese
Cornbread:
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil
1. Add the oil, onion, garlic and pepper to a large, oven safe skillet. Saute over medium heat until the onions are soft and translucent.
2. Drain the beans and add them to the skillet, along with the tomato paste and diced tomatoes. Stir to combine.
3. Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and bring to a simmer.
4. Preheat the oven to 425. In a large bowl stir together the flour, cornmeal, baking powder, sugar, and salt. In a separate bowl whisk together the milk, egg, and oil. Mix together the wet and dry ingredients.
5. Make sure the chili mixture is spread evenly in the skillet and then sprinkle the cheddar cheese on top. Carefully pour the cornbread mixture over the chili and cheese and spread it out evenly.
6. Place the skillet in the oven and bake for 25 minutes, or until the cornbread is golden brown.
The boys were bored Sunday afternoon, so we baked cookies together. I had them round up all the chocolate from their Halloween stash and we used it in the cookies. It was a tasty way to get rid of it.
Peanut Butter Candy Cookies
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 TB milk
1 tsp vanilla
1 1/2 cups chopped Halloween candy (I used snickers, reeses's cups, and M&Ms)
1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and vanilla and mix again.
4. Add the flour mixture and beat until combined. Stir in the chopped candy.
5. Drop by tablespoons onto baking sheets lined with a Silpat or parchment paper. Gently flatten each cookie. Bake for 10-11 minutes, or until the cookies are slightly brown on the edges.
6. Cool on the baking sheets for 5 minutes, and remove to a wire rack to cool completely.
Monday, November 4, 2013
Pumpkin Paddle
Brooks and Hudson have been working hard at swim club. They joined the team in September and have practices 3x a week at the high school (thankfully only 5 minutes away!). 3 weeks ago, they had a practice swim meet with another local team. This past Saturday was their first big meet. Brooks and Hudson both competed in the 25 yd freestyle and 25 yd backstroke. As you can see from the videos below, they have really improved in just 3 weeks.
October 13, 2013
Developmental Meet
November 2, 2013
SCSC Pumpkin Paddle
(Brooks is in the 1st lane from the bottom and Hudson is in the 2nd lane)
(Brooks is in the 1st lane from the bottom and Hudson is in the 2nd lane)
Both boys improved their times. Brooks finished 12 out of 29 on the Freestyle and they were both middle of the pack on Backstroke. They were very happy with their finishes, and are proudly wearing their swim club shirts to school today.
Friday, November 1, 2013
Fun Friday
The boys made it around the entire neighborhood before the rain storm hit. Brooks was a "1890s guy" and Hudson was a race car driver.
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