Battery Operated Sumo

We gotta love Jodie's resourcefulness. Go to Wal-Green's today for typical errands and come home with a battery operated sumo costume for Guy to wear tonight. The scary thing is that Guy became the wrestler and totally encompassed the role. If anyone remembers the "Hans and Frans" skit from SNL, one only has to think of the line "and we're going to PUMP YOU UP" !!!

Fun Friends

Look what "motley crew" of the Ranches 2nd Ward showed up at our house for Halloween Trick-or-Treat. We made homemade root beer with dry ice and Hires Big H root beer extract! ONLY THE BEST! The nun said he was trying to bring culture to the neighborhood, but one wonders what he is thinking giving that he HAD to have the U flag behind them.

What will you be for Halloween?

I went to the 'guys' (the nephews) costume parade yesterday. Not all the schools around did one, but they did. Jake (army guy) LOVED his make-up so much he did not want to take it off. Erik the pumpkin wore Grandma's costume she wears to hand out candy in. He put so much gel in his hair, it was sticking straight up! They were so cute. I am just happy I am not with them after all the candy they ate.

Freebies to those who vote!

Krispy Kreme/Ben & Jerry's are giving out freebies to encourage people to vote on Tuesday. I voted last night so I DO qualify!!!!!

MM MM GOOD

OK Jodie here it goes....

Italian Chicken Salad in Lettuce Cups
Giada de Laurentiis with a twist from Keith

Prep Time 40 minutes
Cook Time 8 minutes
Serves 12 Servings


10 cups coarsely shredded cooked chicken (from about 3 purchased whole chickens if want)
2 cups roasted red peppers, drain, patted dry, and coarsely chopped
1 shallot, thinly sliced
1/2 cup chopped fresh Italian parsley leaves
1/2 cup chopped fresh basil
3/4 cup slivered almonds, toasted
1/2 grated Parmesan cheese
1 lemon, zested finely
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan

Toss the chicken, red peppers, shallot, parsley, basil, almonds, Parmesan cheese, and lemon zest in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
1/4 cup lemon juice (fresh lemon is the best / use the juice from the zested lemon)
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
Yield: 1 3/4 cups

The World's Largest Eclair

Today my cultural event was to go and see the world's largest eclair. Dick's market stayed up all night and made this 6 foot eclair. I asked if they would be in the Guiness Book of World Records, they said there was no one there from Guiness, but they did not have any eclairs in their records. Their bakery is TOO DIE FOR. Everything is good!

What I did during General Conference

For my birthday last month, Keith got me a Cricut, I have been playing with it ever since. Recently I was a at a Scrapbook Store (in Utah, REALLY? what are the odds?) and they had a class for signs, with Believe or Welcome on them, so during General Conference I thought I would try and make something like it with all supplies I have collected (collected, it could be called a museum). It was fun and Keith helped me put the colors together. We REALLY did pay attention to conference, we just had FUN listening.

The Halloween Store

On Saturday night, while the guys were are Priesthood Session, the girls (plus Erik and Jake) went shopping. We found a fun Halloween shop. Jake looks good with the dreds we said he could be Manny Ramierez for Halloween and Traci LOVED the glasses.

Christmas Card Cheer

Our ward has a card night once a month. This month it was my turn to choose cards to do and host it the "PARTY".

Gotta love Pesto ...

Pesto

2 Cups Fresh Basil

1 Cup fresh Italian Parsley (sometimes I use all Basil)

1/2 C. Parmesean Cheese, grated

1/2 C. Pine Nuts (toasting is optional)

2 Garlic Cloves, roughly chopped

1/4 t Salt (to taste)

1/8-1/4 t pepper (to taste)

1/2 C. Extra Virgin Olive Oil

Juice from 1/2 of a Lemon

2 T. Water

Dash of sugar (this will help brighten all the flavors)

Put all the ingredients except the Olive Oil, Parmesan Cheese and Sugar into a food processor and blend until finely chopped. Add the Olive Oil and Parmesan Cheese. Process until smooth. Add the Sugar. Pulse for a couple seconds to just incorporate. Refrigerate for at least a half hour for the flavors to blend. ENJOY !!

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An easy dinner idea ...

Bring some water in a large pot to a boil. Add your favorite pasta. It will take approximately 7 to 9 minutes to cook to al dente. If you want to add a vegetable like fresh Broccoli, add to the cooking pasta with approximately 4 to 5 minutes left to go. Drain.

Take a Rotisserie Chicken and shread the meat. Add to the pasta. Toss with some pesto sauce and then drizzle lightly with Extra Virgin Olive Oil. ENJOY !!

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An easy appetizer ...

Cut a French Baguette into thin slices (or you can buy pre-cut). Put on a cookie sheet. Drizzle the French Bread Baguette slices with Extra Virgin Olive Oil and sprinkle with salt. Put in a 400 degree oven for approximately 10 minutes until bread is toasted. Let cool.

Serve with Pesto and Shaved Parmesan Cheese.