Wednesday, July 21, 2010

Palisades Vacation With the Simons Family

Right after San Diego we headed to a rental home by Palisades Lake near Manti with the Simons clan. My brother Mike was in town from Sweden and my brother Brian was in town before his big move to Korea. We had all the family together except for my sister Stephanie. Stephanie and her family were sorely missed!!!! We hope that we can get them back out here to visit before too long! I had so much fun spending time with my family! I am so blessed to have such a wonderful family!

The water was beautiful and perfect temp! The first day at the lake I pulled a leach off of my finger..which pretty much ended my time swimming.

We spent our days playing games, riding 4-wheelers, swimming, fishing, playing at the lake, paddle boats, cliff jumping, playing in the river, going for walks, laughing and eating good food.

One of the days Jon and Brian decided that they wanted to cliff jump when we all knew that we weren't supposed to because we got in trouble last year. So they took a few kids with them and took the paddle boat over to the cliffs. Well after cliff jumping for a while a ranger came to talk to them. They were able to talk themselves out of a $1500 dollar ticket. The ticket would have been $300 per person.

Jess took all the kids over 6 to play in the river by the rental home. The kids had a blast playing in the water. There was a deep part in the river that my nephew Porter was playing in. After joining him Porter informed me that he had made it a hot tub...gross! I encouraged a mud fight between the cousins and there was not one that made it out without being caked with mud first.

One afternoon I guess to kill sometime we made up a game. If your name was chanted then you had to dive into a tiny blowup boat filled with water. This was hilarious! Even grandpa got in on the action.

Wow! The Simons men are sure white! That's not the sun reflecting that is Simons reflecting!
Picture with most of the grandkids. Missing terribly Stephanie, Tim and 4 of their girls. We were lucky enough to keep Rylee for most of the vacation.

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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).