"Thanksgiving Cousins" ... (well, some of them)

Hotel Rooms for the Wedding!

There is a block of rooms at the Hampton Inn in Laurel, MD. There are 10 rooms with 2 double beds and 10 rooms with 1 king bed. The rate is $109 plus tax per night. There is a second block of rooms at the Fairfield Inn (also including kings and doubles) for $89 plus tax per night. The Fairfield Inn is just down the street (less than a block away) from the Hampton. We saw both places and they seem fine. We liked the Hampton Inn better because there is a bigger gathering area downstairs (like the place we stay when we go to Cathy & Ted's) and there is less traffic noise. The Fairfield Inn is right on Route 1, the main street. All the rooms are being held for Friday, Saturday and Sunday nights. The family 5k will be Saturday morning, with coach Jane in charge. Other Saturday events tba. The wedding is Sunday at 2 pm. The hotels are located between the chapel and reception site. We are going to stay at the Hampton on Saturday night for sure. Amy & Beth have the one suite at the Hampton for their night before the wedding pajama party, and as the place for the bride to get dressed for the wedding. Reservations for both places need to be made by calling the hotel directly and saying you are with the Schneider/Watson wedding party. PLEASE double check the cancellation policy when you call and make a note of it. We had a little problem at the Hampton in GA last time.

Fairfield Inn 301-498-8900 Hampton Inn 240-456-0234
Dates: Friday 6/17/11 Saturday 6/18/11 Sunday 6/19/11 WEDDING DAY

If you have any problem at all, please call me asap!

Great Race!

We attended the Maryland state private school cross country event yesterday. We got to see Adam and Cecilia cross the finish line. Adam ran a personal best race for his final high school cross country meet. The Bishop Walsh girls team had 2 runners in the top 10 and finished 4th in their division. Congrats to the Rossi runners and coaches!

Fun with Farinellis

Jim, Sue and I had a wonderful time in Cleveland with John, Gina, Domenic and Amanda...sorry Rachel was away at school:(
We played a concert last night at St. Albert the Great after a delicious dinner at John and Gina's...grilled chicken, mushroom/rice casserole and asparagus. Wating for us after dinner was a lucious brownie parfait with fresh strawberries and bananas served in an elegant glass bowl!! You might think the meal alone made the trip worthwhile (and you would be correct) except for the fantastic duet between Domenic and Sue on "The Prayer". THAT was the highlight of the entire weekend!! Andrea Bocelli better watch out...Domenic Farinelli is here!
I still can't believe I got to play piano for my nephew. It was an absolute honor and a moment I will cherish for a very long time.

News

A few family updates:

• David competed in the National Triathalon and swam in the Potomac
• Amanda was in the Homecoming court at Padua High School
• Domenic is directing the community theater for "Cinderella" (and John is building the carriage)
• Mary's marching band gave a great performance in the BOA competition in Towson, MD
• John is "Prince Eric" for the community theater's production of Little Mermaid
• Cathy has been named cookie chair for Amy and Adam's wedding!
• Abby had her first birthday!!

I'm sure I missed some news along the way, so keep us all posted you bloggers out there!

Hooray for Adam Rossi!

Adam Rossi has been named a National Merit Commended Scholar. Way to go Adam!!!

Zucchini Parmesan Hummus

1 cup chick peas, drained and rinsed ( I slipped the skins)
1 cup roasted or grilled zicchini
freshly squeezed juice of 1 lemon
1/4 c grated parm.
3 T EVOO*
Add chick peas, zucchini, lemon juice and cheese to food processor. Process until mixture forms a chunky paste~ 45 seconds. Slowly drizzle EVOO and process until smooth and creamy ~ 1-2 minutes more. Serve with veggies,crackers or pita.

*The grilled zucchini makes it so creamy - I didn't use all the EVOO it called for.

Wedding photos of Mom and Dad

I've been wanting to get their photo album in a form we can all look at. Today, I finally got started. Sorry there are only three photos done, but I'll send you an update when there are more.

Click the picture to see the rest....

Farinelli Cousin Network!

Hi All~
I got an email from Rob Farinelli (maybe you got it too) from Peggy who is the Curator of the Math division at the Smithsonian. She was looking for information on J.Farinelli who was credited with developing one of the first computer languages. We didn't think it was daddy but wondered about Joe Farinelli (husband of Flora) who lived in the North Hills. Well...Patty Farinelli Sewald's mother in law, Lorraine, answers the phone at the parish office once a week. She was there on the same day that I got the email from Rob!! She gave me Patti's phone #; I called her and she is quite sure that it is her dad who did the work they were referring to. I'm going to try and post the email from the Smithsonian and the email from Patti.
How cool!!

Slice Cakes

Slice Cakes
recipe from Grandma Farinelli

2 eggs
2/3 c. sugar
1/4 tsp. anise extract
1/2 tsp. vanilla extract
1 c. flour

Whip eggs until frothy; gradually add sugar and continue to beat until mixture is light and frothy.  Add flavorings, then turn mixer to low and slowly add flour.

Grease a 9 x 5 loaf pan with non-stick spray, pour in the batter, and smooth the top (it won't look like very much).  Bake at 375 degrees for 20 minutes; the batter should rise but still won't fill the loaf pan more than halfway.  Carefully remove the loaf and cut into 16 half-inch-thick slices.  Place them on a baking sheet and toast in the oven (still at 375) for 5 minutes; remove from oven, flip over, and toast for 5 more minutes.

Buon Appetito

We got the joy of toasting Amy and Adam's engagament with Angel and Walt, Beth and Brook, and Adam's parents on Saturday night at my new favorite spot in Bedford, PA. For about 4 hours, I really thought I was in Italy! A long table with lots of bottles (water and wine), wonderful food, lively conversation, and long, slow enjoyment of it all. I'll let the Schneider gang chime in about the menu, but I'll tempt you with 2 words.....blueberry risotto. But really the best part was celebrating with Amy and Adam (they are just so happy!) and toasting Angel and Walt's anniversary too!

Northeast Tour of Colleges

We had a wonderful college tour/vacation trip--to Vermont and upstate NY. Really stunning beauty in the Adirondacks--and what can beat the Ben and Jerry's tour? Adam has a lot of info to process, and a few more schools to visit, but we'll keep you posted. John is planning to write a college guide titled "The gastronomical review of college cafeterias." He thinks college choice should be based on the quality AND quantity of college food services. He has 3 down and about a million to go!

Dave Zitelli rocks the math world!

It was an honor to witness Dave Zitelli in action! What a natural speaker with the audience in the palm of his hand. Really impressive work, Dave and really great question, Adam!

I must say the best part was either the Primanti's Sandwich in Market Square or the adventure finding Dave's hotel afterwards :)

We are all very proud of you, Dave!

Love,

Auntie

David is back at USAFA!

According to David's post on Facebook, he is back stateside.  Welcome home, Dave!

Grilled Green Onion Flatbread

Grilled Green Onion Flatbread
from Emeril at the Grill

We have made these twice now, both times with the intention of grilling dinner, and both times, it rained.  So I can attest that these are quite tasty when baked under the broiler, and can only imagine that they are even better with some of those awesome grill marks.

1 tsp. active dry yeast
1/2 tsp. sugar
1/2 cup water (105 to 115 degrees F)
1 1/4 cups all-purpose flour, plus more for dusting (I have so far replaced 1/4 cup with whole wheat pastry flour... I might go up to 1/2 cup next time)
1/2 tsp. salt
2 Tbsp. minced green onions, white and green parts (from 2 green onions)
2 Tbsp. butter, melted
2 Tbsp. extra virgin olive oil, plus extra for the bowl and grill grates
Additional melted butter or oil, and salt or fresh or dried herbs for dressing the baked flatbread, optional but highly recommended


In a glass measuring cup, add the yeast and sugar to the water and stir well.  Allow to proof until foamy, 5-10 minutes.

Meanwhile, sift the flour and salt together into a large mixing bowl.  Add the green onions and toss to coat.  Make a well in the center and pour in the yeast mixture, melted butter, and oil.  Mix until a smooth, slightly sticky dough forms, working in a small amount of additional flour if necessary.  Transfer to a lightly floured work surface and knead for three minutes.

Oil a bowl (I just re-use the mixing bowl!) and place the dough in the bowl, turning once to coat it.  Cover the bowl with plastic wrap or a damp kitchen towel and let it rest in a warm place until the dough has doubled in size, about 1 hour.

Preheat the grill (or broiler) to high.  Lightly oil the grill grates; if using the broiler, I found that a large cookie sheet did not need to be greased.

Divide the dough into 6 equal pieces (mine were about 2 oz each).  On a lightly floured work surface, using a lightly floured rolling pin, gently roll each portion of dough into a round, about 5 or 6 inches in diameter.  Transfer the rounds of dough to the prepared grill or to a cookie sheet and place under the broiler.  Bake for 3 minutes, flip over, and bake an additional 3 minutes, until slightly puffed, lightly golden, and with grill marks if it is not raining.

Place the flatbreads on a platter and drizzle with oil or brush with melted butter, and sprinkle with herbs or seasoning as desired.  Enjoy!

Scalloped Tomatoes with Croutons

Scalloped Tomatoes with Croutons
Adapted slightly from www.smittenkitchen.com, who adapted it slightly from Ina Garten

This is amazing.  It doesn't look like much, or maybe it looks like lasagne, but it is absolutely delicious.

3 tablespoons olive oil
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I just went with the half-size baguette and did not bother to remove the crust)
2 1/2 pounds tomatoes, cut into 1/2-inch dice, bonus points if they're from your garden

3 cloves garlic, minced (I used 6 cloves and it was just about perfect)
1 tablespoon sugar (recipe originally said 2 T, but it was too sweet)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.  (I let it go more like 10 minutes to get good and toasted.)

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture to the bread and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

The first time I made this, I baked it in a 13 x 9 and it was perfect - lots of crusty cheesy goodness on top.  The second time I went with a deeper round bowl and it was a little soggy.  Definitely go wide and shallow on this one!

David in Pgh

Did you all know about David's presentation at the Math convention in Pgh.next Thursday evening? This is a first for our family, as far as I know. Way to go David! I wonder if there will be a clipboard involved?

Happy Birthday!

Happy Birthday, Rachel! Have a wonderful day!

Sit Down Dinner Cancelled

If we want to add a bike ride to the family 5k plans, 2 friends and I just completed a 100 mile ride this weekend (Frostburg>Ohiopyle, and back). The Allegheny Highlands Trail is beautiful, even though about 20 miles was in the rain yesterday. Maybe you can bring bikes to Adam's grad party?! Thanks, Christina--now I can post!! Next will be the photo thing.......

Adam aces AP Exams!

Posting for Aunt Jane:

You know Mr. Low-key Adam; but Mom and Dad do have bragging privileges! He scored a 5 on AP history and AP biology exams. The next day WVU called here for him, but he's at XC camp. I have a suspicion they'll call back!

Congratulations, Adam!

Grainy Mustard

Grainy Mustard
from "How to Cook Everything" by Mark Bittman

Makes: 1 1/2 cups
Time: 15 minutes, plus a day or two to soak the seeds

1/4 cup yellow mustard seeds (about 1 1/2 ounces)
1/4 cup brown or black mustard seeds (about 1 1/2 ounces)
1/2 cup red wine or water (I've always used water)
1/2 cup vinegar with at least 5% acidity, such as sherry, malt, balsamic or white balsamic, red or white wine, champagne, or cider vinegar
Pinch of salt

Put all ingredients in a jar with a tight-fitting lid (I use an old jelly jar).  Don't use a metal jar; it will corrode.  Shake or stir, then set aside to soak for a day or two, shaking occasionally.

Put the mixture in a blender or food processor and puree for several minutes to grind, adding a little extra water as needed to adjust the texture.  Stop and scrape down the sides once or twice, and continue to puree.  You'll never get the mustard as smooth as Dijon, but it will become smoother, the longer you blend.  Taste and add more salt if needed.

Return the mustard to the container and cover tightly.  Store in a cool, dark place (or refrigerate) for up to several months.  The mustard will be quite sharp at first, but it will thicken and mellow with time.

Flavored Mustard
Start with 1/2 cup grainy mustard (above), then stir in any of the following ingredients.  Note that using fresh herbs, fruit, or vegetables will reduce the mustard's storage time to a week.

1. Add 1/2 cup chopped sweet pickle and 1/4 cup each chopped red onion and red bell pepper
2. Add 1 Tbsp chopped tarragon leaves
3. Add 1 tsp minced fresh rosemary elaves
4. Add 1 Tbsp tomato paste
5. Add 2 Tbsp honey
6. Add 1 tsp freshly grated or prepared horseradish, or more to taste
7. Add 1 Tbsp molasses
8. Add 1 to 2 Tbsp balsamic vinegar, to taste
9. Add 1/4 tsp cayenne, or more to taste
10. Add 2 or 3 cloves roasted garlic, mashed with a fork
11. Add 1 tsp minced fresh chile (like jalapeno), or to taste, or hot red pepper flakes or cayenne to taste
12. Add 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and pureed or mashed with a fork)
13. Add 1/4 cup fresh mango puree (1 medium mango, peeled, pitted, cubed, and pureed or mashed with a fork)
14. Add 1 sheet toasted and crumbled nori, plus 1 Tbsp soy sauce
15. Instead of red wine or water, use 1/2 cup ruby or tawny port
16. Instead of red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale

Lemon and Cranberry Scones

Lemon and Fresh Cranberry Scones
from www.smittenkitchen.com

1 1/2 Tbsp fresh grated lemon zest, from about 2 lemons, preferably Meyer (though I used non-Meyer lemons and the sky did not fall)
2 1/2 c AP flour
1/2 c plus 3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into bits
1 1/4 fresh cranberries, chopped coarse (I used frozen ones and just cut them in half)
1 egg
1 egg yolk
1 c cream (or milk)

Adjust a baking rack to the middle of the oven, preheat oven to 400, and line a baking sheet with parchment paper or spray with non-stick spray.  To freeze the scones and bake at a later time, line a baking sheet with waxed paper.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and grated lemon zest until mixture resembles coarse meal.  Transfer to a large bowl.

In a small bowl toss together the fresh cranberries and remaining 3 Tbsp sugar, then stir into flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream (or milk). Add egg mixture to flour mixture and stir until just combined.

Turn dough out onto a well-floured surface and, with floured hands, pat into a 1-inch-thick round.  With a round cutter (2" for medium-sized) or the rim of a glass, cut out scones as close together as possible, and transfer to the prepared baking sheet (1" apart if baking; closer is fine for freezing).  Re-roll scraps as necessary to finish cutting out scones.  This dough is too soft for square or triangle-shaped scones.

To bake: Bake 15 to 20 minutes, until pale golden.

To freeze: Freeze scones on tray until solid (several hours up to overnight), then transfer to a ziplock bag or other container.  When ready to bake, follow directions above, and increase baking time by 3 to 5 minutes.  I used the freezing method, and it worked wonderfully.

Wedding Cake Photo

...as promised! This is the cake Brook and I made for his brother's wedding reception. I hope the picture redeems me for missing Rachel's party! It was yellow cake filled with lemon buttercream and fresh raspberries.

Brunch with the Eatons

Hi All!

We just enjoyed a wonderful Eaton brunch on our way to Nashville. I highly recommend everything on the menu!!

Lazy Susan

I have a lazy susan (I think it was from home) that I never use. Does anyone want it?

Pear Sorbet

This was inspired by my father’s discovery of combining pear sauce (much like apple sauce) and bleu cheese crackers. Pears and Bleu Cheese as dessert has always seemed pretty classy. So…

The simplest method is to use canned pear halves in syrup. Store brand pears can be used, but I find name brand pears seem to yield a smoother sauce.

Fresh pears can also be used, but they must be VERY ripe, peeled, stemmed and seeded. I did once make Pear Sorbet from Harry and David’s Riviera Pears, and created what was quite probably the most delicious and EXPENSIVE pint of pear sorbet in history.

1 Large can pear halves in syrup, drained, with about 1 Tbs syrup reserved

OR

3 or 4 Fresh pears plus 2 Tbs simple syrup

1/8 tsp Almond extract.

Toasted sliced almonds (opt.)

Crumbled Bleu Cheese (opt.)

Place the pears, syrup and almond extract in a food processor or blender and puree for at least a minute, until VERY smooth. Chill for an hour or two or overnight. Alternately, keep a can of pears in the fridge for at least 24 hours, then puree in a food processor or blender until smooth. Either way, transfer to the ice cream maker and follow the manufacturer’s instructions until frozen. Serve as-is or with the toasted sliced almonds and crumbled Bleu cheese.

Swedish Visiting Cake

from Dorie Greenspan's Baking from My Home To Yours

I made this cake a couple days ago, and it was wonderful.  I actually made it to go under Jonathan’s pear sorbet, and it was definitely a winning combination.  This has great almond flavor but is not too sweet.  Jonathan thinks it tastes like pignoli (which contains almond paste), but without the pine nuts.  I think he is right.

The recipe says to bake this in a 9-inch cast-iron skillet, but I don’t have one of those, so I made it in a pie plate. 

1 cup sugar, plus a little more for sprinkling

Grated zest of 1 lemon

2 large eggs

¼ tsp. salt

1 tsp. vanilla extract (optional; I used it)

½ tsp. almond extract (optional; I used it)

1 cup all-purpose flour

1 stick butter, melted and cooled

¼ cup sliced almonds, blanched or not (I used a little more than that)

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, or a 9-inch round cake pan or pie plate.

Pour the sugar into a large bowl.  Add the lemon zest and blend the zest into the sugar with your fingers until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.

Scrape the batter into the prepared pan and smooth the top with the rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you are using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove from the oven and cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  Serve warm or cooled.

Summer 2011

The dates were set for 2011 graduation parties, right? I have of course forgotten them.

Thanks, Christina, for setting up the besst thing ever. The picture alone will make me come back everyday!

Braided Lemon Bread

Braided Lemon Bread
Adapted very slightly from www.smittenkitchen.com (you should look at the recipe there too - she puts in lots of pictures!)

Sponge
6 tablespoons (3 ounces) warm water
1 teaspoon sugar
1 1/2 teaspoons instant yeast
1/4 cup (1 ounce) unbleached all-purpose flour

Dough
Sponge (above)
6 tablespoons (3 ounces) sour cream or yogurt (I used sour cream)
1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread
1/4 cup (1 3/4 ounces) sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour (I used closer to 3 cups, and it was still a very soft dough)
Pearl sugar* or sparkling white sugar for sprinkling (I used coarse sparkling sugar)

Lemon cream cheese filling
1/3 cup (2 1/2 ounces) cream cheese, softened
2 tablespoons (5/8 ounces) sugar
2 tablespoons (1 ounce) sour cream
1 teaspoon fresh lemon juice
2 tablespoons (1/2 ounce) unbleached all-purpose flour

1/4 cup (2 ounces) homemade (recipe below) or prepared lemon curd (or more, as needed)

Make sponge: In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.

Make dough in a stand mixer: Combine the sponge, sour cream, butter, egg, sugar, salt and vanilla in the bowl of a stand mixer. Slowly add flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on until a soft, smooth dough forms, about 5 to 6 minutes. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, turn once, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.

Make the filling (while dough rises): Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.

Prepare bread: Gently deflate the dough and transfer to a large piece of parchment paper, liberally coated with flour. Pat it out to a 10″ x 15″ rectangle (you really do not need a rolling pin). With the side of your hand, lightly press two lines down the dough lengthwise, dividing it into three equal columns (I made the middle column a little wider than the two outer ones - more space for the filling - and the braid pieces do stretch easily to cover it). Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.

To form the mock braid, cut crosswise strips one inch apart down the length of the outer columns of your dough (the parts without filling). Use a ruler to measure the strips, and make sure you have an equal amount of 1-inch strips down the right and left sides. Be careful not to cut your parchment paper; a bench scraper works very well here. Remove the four corner segments. To “braid”, begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternating strips until you are out. (Like you are making a stromboli.) You can tuck the last couple that hand off decoratively under the end of the braid.

Carefully transfer the dough and the parchment paper to a baking sheet. Cover loosely with plastic and set it aside to rise for 45 to 50 minutes, until quite puffy.

Bake bread: Preheat the oven to 375°F. Brush the loaves with egg wash, and sprinkle with pearl or coarse sparkling sugar. Bake for 25 to 30 minutes, or until the loaves are golden brown and your apartment smells like a doughnut factory. Remove from the oven and cool for 15 to 20 minutes before serving.

Do ahead: When working with bread dough, you can refrigerate it or freeze it at almost any point in the process (before the first rise, after you deflate it, etc.). When you’re ready to work with it again, you bring it back to room temperature and let it resume rising from where it left off. This can take a few hours since it is cold. For this braid, my favorite way to approach it is to assemble the whole thing, braided and filled, put it on its baking sheet, loosely cover it with plastic and either refrigerate it overnight or up to a day, or freeze it for up to a week (wrapped better once frozen, of course). When you’re ready to use it, take it out, bring it back to room temperature and let it complete its second rise before you brush and bake it. (I did this the first time I made it, and it worked very well.)

* Pearl Sugar: If you like to bake, pearl sugar is great stuff to have around. It looks gigantic but instead of each “pearl” being reminiscent of a large, tooth-breaking crystal, it has a soft crunch.

Lemon Curd

Adapted from Gourmet

Makes a little shy of 1/2 cup

3 tablespoons fresh lemon juice
3/4 teaspoon fresh lemon zest, finely grated
3 tablespoons sugar
1 large egg
2 tablespoons unsalted butter, cut into small pieces

Whisk together juice, zest, sugar, and egg in a 1-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 5 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Demo Post

Blogging from the back yard!  Wow!

Summer 2011

Here are the dates we talked about:

Friday, May 20 - Adam graduation (party TBD)

Wednesday, May 25 - David graduation

Friday, June 3 - Amanda graduation (party TBD)

Sunday, June 19 - Amy and Adam wedding

Amanda and Adam graduation party possible dates: Saturdays, July 16, 23, and 30.

David will be in his new assignment by the end of July.

Tuffy and Jim are not available the weekends of July 2 or 9.

Let us know if there are any corrections or updates.  

Look Ma, I'm Blogging!

Welcome!

Hello Family,

I think it is past time we had a family blog. So... here it is! This can be a place where we keep track of big events, birthdays, recipes, photos, you name it! Maybe even the Christmas Grab Bag?

So this is it. Start posting!

Christina