The Atwater Family: One busy month

Wednesday, August 19, 2009

One busy month

August is always a busy month for the Atwater family. It is pretty hectic with the boys getting back to school, my birthday, our anniversary and Jon's birthday all int he same some month.

Yesterday was our anniversary. WOW....we have officially been married for 9 years. I can't believe how time flies by. I met Jon at a UVSC dance at seven peaks almost 10 years ago. Jon had just returned home from his mission to New Zealand and he still had that missionary glow that I fell in love with. The day after we meet he took me tunnel singing at BYU. Our first offical date we went ice-blocking and to Squaw Peak (I know what you are thinking...we went to see the pretty view :). I pretty much fell in love from the get go.....we had the same goals for our future, he loved the gospel, he liked to be adventurous and have fun, he was good with kids, and lets not forget he was tall, dark and handsome. We were engaged after 8 months of dating and then married in 4 more.
I am so thankful to have a wonderful husband, a best friend and a great father to my children. Thanks for putting up with me these last 9 years.

4 comments:

Shelly said...: Geash I've been thinking about you tons...Happy Birthday and Anniversary!! So crazy how fast time flies isn't it!!; August 19, 2009 at 10:30 AM
Shaunna said...: I remember that Monday after you met him how you were on cloud nine when you were telling Brook and I about him. You knew he was the one for you. You guys are so cute together.; August 19, 2009 at 11:40 AM
Christie Moak said...: Happy Birthday & Anniversary! Nine years is a long time, but worth it!; August 19, 2009 at 5:04 PM
Brook said...: Holy Crap! nine years, that's crazy! By the way you are such a great mom and so patient, Weasly is lucky to have you.; August 20, 2009 at 12:34 PM

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Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).