So Jon and I had a little streak of back luck! First Jon was taking Cameron for a ride on his dirt bike around the block and got pulled over by a sheriff. He got a ticket for Cameron not wearing a hat, no insurance, and no motorcycle endorsement on his license. Which basically just means BIG ticket!
Then I was driving the Land Cruiser on the freeway the next day with my kids when all of a sudden everything electrical turned off. The radio all the controls on the dashboard, the windows, etc...and the battery light came on the dash. Strangely enough I was able to still drive home. Well come to find out that it was our A/C pulling to much energy from the battery. Hearing that we have a problem with the A/C is my worst nightmare. After putting $1800 into our Expedition a couple of years ago to fix an A/C problem that was never resolved. Well after putting $1000 it appears to be fixed.
The next day I was driving and came to a stop sign. There was a truck in front of me stopped. All of a sudden he started backing up for no apparent reason...so I honked my horn. He continues backing up until his tow hitch rams my car and then he drives off. The tow hitch ripped my bumper but no real expensive damage was done luckily.
This all happened days before our family vacation to San Diego with the Atwater family. Due to bad luck we decided that we better not go on the trip.
Thursday, July 8, 2010
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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.
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).
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).
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