This may be my Mantra for the rest of the year.
"Centering" after what seems like inexhaustible ups and downs for the last month and a half. The circumstances, I might add, are completely beyond me, and certainly not something I have any control over. It has taken me a while to both acknowledge and accept those facts. Just saying them out loud and putting it here in writing makes me feel better, somehow. And so...on we go.
Smiling.
Breathing.
And Going Slowly.
Maybe by the end of the year I can put it all into words.
Not Yet.
So Nicole and Emma (and Rebecca) enjoyed their Chicago Girl's Day Out together and brought back some great pictures.
And while they were busy wandering Chicago and The Navy Pier, Indoor Gardens and Shoppes, The Hershey Factory, The Lego World, The American Doll Store, and enjoying a Chicago Hotdog...the guys were having their OWN day out.
With Racecars and Batter's Cages, Games and loads of prize tickets won. And so glad that both he and his big brother Preston got to spend the day together, as well.
You guys are awesome parents!
Never ever let anyone tell you any different.
I tried a new Recipe over the weekend that is a keeper.
I modified it from Apple to Raspberry...but so easy and quite good.
Fruit Pie Cookies
One box refrigerator pie crust (two flat 9 inch crusts)
1 can pie filling any flavor
Unroll crust and top with a cup of pie filling...spreading to the edges.
Pie filling should be about 1/4 inch thick.
Cut second crust into long strips for lattice work.
Weave lattice workover the top of crust/filling.
Cut Pie Cookies with flour dusted biscuit cutter working from the center out...you should get a dozen or more cookies this way.
Transfer cookies to flat baking pan.
Top with sanding sugar. (for Apple you can also sprinkle with Cinnamon)
Bake at 350 degrees until Pie Crust is done and slightly browned.
Let cool completely before serving.
Enjoy!
May fix the Apple Version with the addition of soft caramel and pecans on Thanksgiving!
More anon...
