Happy Birthday, Brent!

Don't be alarmed by this picture. It's just Brent (Dad) after a long day of work-on his birthday. Usually I complain that he tries to do too much on Saturday and then he is so tired on Sunday, he falls asleep in Church. Today, I figured, it was his birthday and I would let him do anything he wanted, no nagging. He worked way too hard and here it is, nearly 6 pm and he is out on the floor. I am thankful he is such a hard worker and has been all his life.
Happy Birthday, honey!
For more about Brent, check out Brett's blog here.

My New Apron

Last week I received a package from my Sassy Apron Swap partner, Jennifer Orton of Renton, Washington. She sent me a beautiful apron which reminds me of one my Grandma Buchanan wore in the 1950's. The fabric is so cheery with cherries and pink gingham. She also sent a dish towel trimmed in matching fabric and some cherry preserves-home canned. Thank you Jennifer for your talents. For more pictures, check out my new craft blog here.

Defying Gravity

This is a YouTube video of the number-"Defying Gravity" from WICKED. Enjoy! (Be sure to Pause the playlist on the sidebar.)

Wedding Bells

The Buchanan Family (aka Karl and Kate Buchanan) had a lot to celebrate this past week or two. First Carolynn gave birth to Kaiya Mae Reynolds on May 3rd and then Kendall married Alyson Keller last Thursday, May 15th. The wedding day weather was sunny but a little windy. Kendall and Alyson were sealed in the Mt. Timpanogos Temple in the morning. A delicious wedding luncheon was served at a nearby meetinghouse at noon and a beautiful reception was held that night in Heber City at the Wasatch County School District building. It was one of those days where everyone was smiling-with joy!

We Love this Salad!

Tonight I made this salad to go with our shrimp tacos. For a great shrimp taco recipe-go here! Anyway this Black Bean Couscous salad just hits the spot-so delicious and good for you.

Black Bean Couscous Salad
(about 12 servings)

1 cup couscous
1 ¼ c. chicken broth
3 T. olive oil
2 T. lime juice (lemon if you’re out)
1 tsp. red wine vinegar
½ tsp. cumin
4-8 green onions
1 red bell pepper
1/4 c. cilantro
1 c. thawed, frozen corn or small can corn, drained
1 can black beans, rinsed and drained
A handful of grape tomatoes (optional)
Salt and pepper to taste

Boil the chicken broth and then stir in couscous.
Cover, remove from heat, let stand 5 min. (think Minute Rice)
Combine oil, juice, vinegar, cumin in small bowl.
Chop onion, red pepper, and cilantro.
Fluff couscous with fork.
Toss all ingredients in large bowl.
Tastes good the next day!
1 serving=109g. or 3/4 cup. 218 cal., 4.3g fat, 6.5g fiber, 4 WW points

This Mother's Day..

This Mother's Day I would like to pay tribute to my Mom. Although she has been gone for almost 32 years, I am the person I am because of her. She was the best mother ever.She taught me-she corrected when necessary and encouraged me in every way.
My mom was fun and positive and loved to sing. Sometimes it was a little embarrassing but now I would give anything to hear her beautiful soprano voice. She was clever. She was a great cook. She made the best bread. She wrote roadshows with Aunt Louise. She had faith and she taught us about the Savior by the way she lived. She served others and cared for her parents in their old age. She encouraged me to be a good mother and she loved her grandchildren. Everyone loved to be around my mom-our home was the place where all the relatives came on Sunday evenings for food and to watch home movies.
Every Mother's Day, it's wonderful to be honored by my children but I am so grateful to have had the privilege of having Carolynn Buchanan as my mom.

"Wicked" was Awesome

We finally made it up to Hollywood to see the musical-"Wicked". Brent and I went with Tanya and Shawn last night and we had an amazing time. The singing was beautiful, the cast was wonderful and we had great seats-we could see their faces!
We have been listening to the music for months and now to have the story-it filled in all the blanks. What a great time.

MY NEW FAVORITE PIE

Traci put this recipe on her blog and I was so intrigued by it-I had never heard of buttermilk pie-guess that's because I'm not from the South! Anyway, it was so good I claim it as my NEW FAVORITE PIE. I did decrease the sugar in it and so if you want to increase it to 2 cups-go ahead but it was pretty sweet with the 1 1/2 cups of sugar. I tried out a new recipe for the pie crust and was amazed at how good it was too.

Buttermilk Pie

½ cup margarine or butter, softened
1 ½ cups sugar
3 T. flour
¼ tsp salt
3 eggs
1 cup buttermilk
1 tsp vanilla extract
1 (9 inch) deep dish pie crust

Preheat oven to 400˚

In a large bowl, cream margarine (butter) and sugar. Beat in flour and salt. Blend in eggs. Stir in the buttermilk and vanilla. Pour into pie shell.

Bake in oven for 15 minutes, then reduce temperature to 325˚ and bake 45 minutes, or until
filling is set.



Never Fail Pie Crust

(This is a “no-roll” pie crust)

4 cups flour
2 cups butter flavored shortening
1 T sugar
1 tsp salt
1/2 cup ice water
1 egg
1 T distilled white vinegar

In a large bowl, mix flour, shortening, sugar and salt.
Add ice water, vinegar and egg. Beat to continue
(I mixed it in my food processor)

This dough is too soft to roll-just press it into pie pan
(I was skeptical of how it would turn out but it is flakey and delicious!)