dinner guests

Evan, Sarah, Leah, Elizabeth and Esther stopped by for the evening yesterday. It was awesome to have people over!

We took them to church with us (we went last night because John had to work today) and stopped to pick up groceries on the way home. John BBQed some burgers and hot dogs (he is really starting to enjoy the charcoal grill!), and I made up some guacamole. John and I decided that we really enjoy having our family over. Mhmm.

The girls gave us a housewarming gift!

Oh, as they were about to leave I remembered that I had a cheesecake in the refrigerator that I had made up the day before (just because I felt like it). So they decided to stay a moment longer to partake. The recipe looked rather mundane, and the cheesecake itself rather resembled a wheel of Brie cheese, but once you bit into it (with some blueberry coulis on top), it was heavenly!

Sour Cream Cheesecake

Joy of Cooking

Crush or grind fine:

1 1/2 cups graham crackers

Stir into the crumbs until well blended:

1/4 to 1/2 cups powdered sugar (if substituting granulated, use 1/4 cup)

6 tbsp melted butter

1 tsp cinnamon

Pat into a 9" springform pan. Chill.

Mix well, then pour into the crust:

2 well beaten eggs

3/4 lb. soft cream cheese

1/2 cup sugar

1 tsp lemon juice or 1/2 tsp vanilla (I used vanilla)

1/2 tsp salt

Bake about 20 minutes in a preheated 375 oven. Remove from oven and dust the top with cinnamon.

Let cool to room temperature.

Mix well and pour over the cake:

1 1/2 cups thick cultured sour cream

2 tbsp sugar

1/2 tsp vanilla

1/8 tsp salt

Bake about 5 minutes in a 425 oven to glaze the cheesecake. Let it cool, then refrigerate from 6 to 12 hours before serving.

Blueberry Coulis

Cook's Illustrated, May/June 2003

12 oz fresh or frozen thawed blueberries

5 (scant) tbsp sugar

1/8 tsp cinnamon

1/8 tsp salt

2 tsp lemon juice

In a medium saucepan, bring berries, 1/4 cup water, sugar, cinnamon and salt to bare simmer over medium heat, stirring occasionally; cook until sugar has dissolved and berries are heated through, about 1 minute longer.

(I skipped this next step) Transfer mixture to blender or food prcessor; puree until smooth, about 20 seconds. Strain through a very fine-mesh strainer , pressing and stirring to extract as mush seedless puree as possible.

Stir in lemon juice.

Cover with plastic wrap and refrigerate until cold, as least 1 hour.

An October Birthday

Yesterday was Daniel's birthday! He turned 23.
We celebrated with a family dinner and cake, with presents, of course. :)

a family wedding celebration

cousins and a parasol

Happy Birthday To Daddy, Happy Birthday To You!

He turned 50 today!!!!!!
Wow, that's old! Or young, it just depends on your perspective.

We had a party this afternoon, to which some of Dad's oldest friends (or at least, the oldest local ones) were invited.
The main event was a BBQ, and included hot dogs and kosher Polish dogs (with sour kraut), two kinds of hamburgers, and salmon.
Some of the favorite recipes from today were Ambrosia (otherwise known as "5-Cup Salad"), Chocolate Spice Cake and Lemon Meringue Pie. Yummy!

Ambrosia
1 cup flaked/shredded coconut
1 cup sour cream
1 cup mandarin oranges
1 cup pineapple chunks
1 cup miniature marshmallows
Combine everything, and let it sit overnight in the fridge. You can mess with the proportions as much as you want (I like to triple the recipe and put in 4 cups of mini marshmallows). Best served chilled.



Chocolate Spice Cake
Grease and dust a 9x13 sheet pan.
Sift together:
2 cups flour
2 cups sugar
Combine and bring to a boil:
1 cup butter
1 cup water
4 tbsp. cocoa
Pour this over the dry mixture and mix in:
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Bake at 400 degrees, 20-25 minutes.
Icing
Heat:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Add 1/2 - 1 box powdered sugar to achieve desired consistency and 1 cup pecans (optional). Spread on cake while hot.


Lemon Meringue Pie
Combine
3 tbsp. cornstarch with
1 cup (scant) sugar in the top of a double boiler. Add
grated rind of 1 lemon,
4 tbsp. lemon juice,
1 tbsp butter, and
3 beaten egg yolks. Mix well, then add
1 1/2 cups boiling water slowly.
Cook over hot water until thick (should coat the back of a spoon).
Pour into pre-baked pie shell.
Meringue
Beat until foamy
3 egg whites
1/4 tsp. cream of tartar
5 tbsp sugar (beat in slowly) until stiff and glossy.
Do NOT under-beat.
Heap meringue onto hot pie filling and spread - carefully sealing edges to prevent shrinking or weeping.
Bake about 10 minutes at 400 degrees, or until delicately golden-brown.
Cool gradually to prevent shrinking.




It sounds as if all we did was eat! Not so ................. There was a lot of talking, laughing, and remembering!
We had a wonderful time celebrating Dad and all that he has meant to us.
I do not think that it is possible to overstate the blessing of having a father who loves God, a father who seeks to know God ever better and deeper. Even more, one who prays for his children every day.

Thank you, Daddy, for teaching me about the Lord of your life and the world He so lovingly created.
I love you Dad.

A Party For Julia - and Grandpa's birthday

Happy Birthday! Happy Birthday! Happy Birthday! Happy Birthday! Happy Birthday!

Today was Grandpa's birthday! He turned 81, a very young 81.

Julia had a birthday party this afternoon, and Grandpa and Grandma came over as well.

There is a verse in Proverbs somewhere says that something to the effect that "children glory in their fathers".
I was thinking about this verse in respect to Grandpa. His children and grandchildren do "glory" in him. He has lived a life of that we desire to emulate, and he continues to do so.
Grandpa taught his sons to be men of God, and now we, his grandchildren, can "glory" in our fathers. None of them are perfect, nor will they ever be, but they serve a mighty God and desire to bring Him glory and praise.
God has indeed blessed our family.

Happy Birthday! Happy Birthday! Happy Birthday! Happy Birthday! Happy Birthday!