He Lives!

The greatest events of history are those which affect the greatest number of people for the longest periods. By this standard, no event could be more important to individuals or even nations than the Resurrection of the Savior Jesus Christ. It is a glorious reality. He truly rose from the tomb on the third day, just as the prophets foretold. He literally is "the resurrection and the life." Jesus is the Christ, the Savior of mankind, the Redeemer of the world. He is the very Son of God. How grateful I am to have this knowledge. It shapes every aspect of my life and I am forever indebted to Him.

He is My Savior.

Happy Easter!

Now That You Have It, What Do You Do With It?

Whole grains are the backbone of any long-term food storage,

and wheat is the most important grain to store.

Once you have hundred's of #10 cans of

wheat stored the questions quickly arise,

"What do I do with it all?

How can I use it in real,

everyday, non-emergency life?"

If you have ever pondered these questions

then stay in tune because

I will share how I use wheat in my

everyday cooking with my family.

Cooked wheat berries (the whole wheat kernel)

provide an excellent way to extend many recipes

so I will start here and branch out.

COOKED WHEAT BERRIES

To make using wheat berries more convenient, cook a big batch all at once and then freeze them so that you will have cooked wheat on hand when you need it. I find the easiest way to cook a large batch is to use my crock pot. I put the wheat and water in before I go to bed, turn it on low, and it is ready first thing in the morning. It is as easy as that!

4 Cups wheat
12 Cups water

1 Teaspoon salt

When I wake our breakfast is ready (wheat berries with brown sugar or honey and milk,) plus I have a supply of cooked wheat to use throughout the month. I drain and freeze the rest in small amounts, 1 or 2 cups in freezer bags or tupperware. The wheat is now ready to stir it into almost anything I am making. When I need it, I just take it out of the freezer in the morning and let it thaw in my refrigerator.

You can store the cooked wheat up to a week in your refrigerator and several months in the freezer.

Stir in Ideas:
· Add to crumbled hamburger
· Lasagna
· Spaghetti
· Sloppy Joe's
· Tacos
· Enchiladas
· Chili
· Beef and Broccoli
· Sprinkle on Yogurt
· Salads
· Soups or stews
· Serve with butter and salt
· Use in place of cooked rice or beans
· Serve with vegetables as a side dish
· Grate cheese over it and serve

Bunny Buns

At General Conference time each Spring, our family makes and enjoys Bunny Buns. They are made with a basic sweet dough recipe, however, I add in orange juice and rind which makes them simply delectable and perfect for Springtime. They are topped with an orange glaze and then laid on a bed of tinted coconut surrounded by jelly bean eggs. It has been a tradition with our family for years and one that I hope my children will carry on with their own families.





Recipe:

1 Tablespoon yeast

1/4 Cup lukewarm water

1 Cup milk

1/2 Cup butter, or shortening

1/3 Cup sugar

1 Teaspoon salt

5-5 1/2 Cups flour

2 Eggs, beaten

1/4 Cup orange juice

2 Tablespoons grated orange peel

Soften yeast in warm water. Let sit for 5 minutes. In the meantime combine milk, sugar, butter or shortening, and salt in medium saucepan and cook on medium-low heat until the butter or shortening is melted. Set aside and cool until lukewarm. Stir in 2 cups of flour to the saucepan mixture and beat well. Add eggs, mix well. Stir into the yeast. Add orange juice and peel and remainder of the flour to make a soft dough.

Turn out on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Cover in a greased bowl and let rise until double. (About 2 hours)

Punch down and cover it again. Set it aside to rest for 10 minutes. Meanwhile prepare two baking sheets by spraying with cooking spray.

Tear off a fist full of dough.

I put it on a small salad plate to give you

an idea of the size.

Roll out the dough into about 16 inch piece with tapered edges.

Lap one end of strip over other to form a loop.



Now bring the end that's underneath up over the top end,
letting the ends extend to each side to make the ears.

Add a cute fluffy tale, by rolling a small ball out of dough.

Cover and let rise until double, about 45 minutes.

Bake in an 375 degree oven for about 12-15 minutes.

Glaze:

4 1/2 Cups powdered sugar

1 Teaspoon orange peel

1/2 Cup orange juice

2 Tablespoons melted butter

When they are golden brown, take them out and

drizzle with orange glaze while still warm.

After they have cooled, lay them on a bed of tinted coconut

and jelly beans and watch your children's eyes light up.

We Reap What We Sow

At the beginning of March we began planting our spring garden.

The first crop we sowed was potatoes.

This is our first experience with them and we are so excited.

I am amazed at how fast they have taken off.

On the other end of the garden is our strawberry patch.

Last week we planted squash, spinach, beets, carrots, green onions, basil, oregano and tomatoes. During these difficult times, this is something that our children feel they can do to help provide for our family. They feel such a sense of accomplishment in planting, tending, and harvesting the rewards of their labors.

Life is Hard

My daughter Brianna has been the choir director for Sabino High for the past two years. This morning she was called into the Principal's office and given "notice" of intent to let her go. Due to budget cuts they are planning on laying off all 1st and 2nd year teachers in our district. If this was not bad enough Brianna was informed that the discussion of the Site Council is to cut the ENTIRE Choral Program at the High School.

Brianna is an amazing teacher. She has a way of working with her students that helps them express their creativitiy and emotions through the art and dicipline of singing. I was so shocked when she called me this morning. This is a tradegy to lose such a valuable teacher let alone disolve an entire program. The arts are not just a frill, they offer many values to our children.

Let me just vent for just a few minutes on some of the values associated with Fine Art programs.

• The arts provide an emotional outlet and growth for all who participate.
• It has long been proven that they help develop thinking patterns that benefit all areas of life.
• The arts promote discipline and commitment. Just ask Shantell how many hours a day she works at the piano.
• The arts provide a positive social network.
• They help students develop teamwork as well as leadership skills.
• The arts develop skills that will last a lifetime.
• They open both minds and hearts and leave a lasting impression on all involved
• The arts add beauty and refinement to the world in which we live.

Can you think of any aspect of your life where the Fine Arts do not play an important role? I personally feel that it is our obligation to protect and nurture the arts in our school systems.

If anyone has suggestions on how we can save our program, please help!

Close Encounters of the Wild Kind

We had a fun romp to the North side of Tuscon to visit with some wildlife today. It was a petting zoo, but did my children pet the animals? NO THEY DID NOT! You teach your children all their lives to "look but don't touch." Here was their chance to actually look and touch at the same time, but they didn't buy that. They stuck firmly to the lessons learned in their youth. However their motive to obey came to light when my teenager said, "Seriously mom, who would want to touch a dirty animal?"

It was really fun seeing all of the different animals, and by the end of the visit, Kendrick and Brigitta did pet some of the animals and even fed the camel.

I've heard of the tortise and the hare, but what about

the tortise and the Wallaroo?

Brigitta doesn't quite trust him after reading the sign;

CAREFUL, I CAN BITE.

"What are you lookin at?"

Brigitta thought these were the cutest Easter bunnies ever.

They are really Patagonian Cavys.

Shantell, Ty-Kell and Brigitta.

Notice that the camel is stripping the tree

of it's leaves behind them.

This has to be the strangest thing we have ever seen.

I wonder who his stylist is?

Kendrick thought that this Alpaca looks like a cross

between a poodle and a Llama.

Grandpa and Ty-Kell.

Both of them, absolutly adorable!

Once the camel realized Brigitta had food,

he grabbed the branch from her hand

faster than I could snap the picture.



Thanks Tyrone, Aimee and Ty-Kell for inviting us.

Sourdough Biscuits

These impressive sourdough biscuits are great with any meal. They are moist and light with the perfect sourdough taste.

Before you begin you will need to refresh your starter the day before.

Sift together twice:

2 3/4 Cups flour

1 Tablespoon sugar

2 Tablespoons dry milk

1 Teaspoon salt

1 Teaspoon baking powder

1 Tablespoon baking powder

Cut into dry ingredients:

1/3 Cup butter

It should resemble cornmeal once you have cut in your butter.

Next add:

2 Cups freshened starter

Mix well. Place the ball onto a heavily floured surface and knead gently until the dough is smooth, about 2-3 minutes. Roll dough about 1 inch thick. Fold in half and roll again to 1 inch. Repeat this process for 3 or 4 more times. This will give your biscuits a "flaky" texture. Flour your surface as needed to keep the dough from sticking.

Cut out the biscuits and place on an ungreased pan.

If desired, brush the tops with melted butter. Let stand covered for 30 minutes to rest.

These are one of our favorite biscuits,

especially drizzled with honey.

Well this will be my last sourdough entry for awhile. The family tells me it is time to move on so I will just set it in the refrigerator and let it hibernate until next month. Until then I think I will share some of our favorite main dishes made from whole wheat.

Enjoy!