Tuesday is Tasty - Karen Style

Have you ever had one of Karen's cookies? They are a special treat! This is the cookie recipe I had to wait to get until I married into the family.Yeah, they are that good.

 

She is selling them online, so everyone can try how amazing they are. Isn't she nice??

Since I was around for a pre-Christmas family gathering, I got to take some pictures for her new website. We called this picture: Introducing..... the kick line! It was fun to work together for this project.

You should stop by the website to at least "oooh" and "aaaah". If you want to order some cookies while you are there, that would just be a bonus for you!

lovethiscookie.com

 

Thoughts on Thursday - Polish

Today, I decided to break out the nail polish! I was inspired at a family gathering on Monday. I was excited.

I normally keep my toes painted. Since it has gotten a little colder, I have neglected my toes. They have been in a great need of me taking the time to at least remove the vanishing polish that has been lingering there.

I rarely paint my fingers. Something about the look staying perfect for more than 8 hours always gets me frustrated.

Today, I painted the toes and the fingers. Great excitement! Two colors! In a trendy and fun design! I watched a Christmas movie during my project!

I always forget how long it can take for the paint to set. My fingers are already smudged. Due to my impatience. Grrr. If you don't look too closely, you can't tell.....maybe.

Well, the fingers will probably be stripped tomorrow, but it was a fun en devour.

Here's to the Christmas season, and making different aspects of our lives festive!

Tuesday is Tasty - Bacon

Last week, the Elders Quorum had a gathering. The theme: Bacon. You can imagine the turnout they had. It's the best I've ever seen!

So, you had to bring a dish with bacon. That was the only requirement. There were some who looked around at the food and the people there and thought, are we a gluttonous bunch or what?? Everyone else was just happy to see such a delicious spread! There was everything from mashed potatoes with bacon, bacon wrapped chicken, BBQ bacon pizza, to bacon brownies. I'm just sad I didn't bring my camera to document the bacon goodness.

The food we brought was our favorite thing there. (Thanks Mom for the idea!) Bacon Wrapped Hot Dogs.

Recipe

Hot Dogs -  cut into four pieces, or eight pieces for Costco sized dogs, uncooked

Bacon - strips cut into three pieces, uncooked

Ketchup

Brown Sugar

Tooth Picks

1.  Line you pan with foil. Preheat the oven to 350.

2.  Wrap pieces of hot dog with bacon, and secure the bacon with a toothpick.

3.  Dip the bacon wrapped doggies in ketchup then brown sugar and place on pan. Cook in the oven for 1 hour.

Thoughts from Thursday

Last night, we were waiting to skype with some friends. It was approximately 7:00pm. A small knock came to our door. We didn't have any clue who it could be.

Sean opened the door, and there was a package on the doorstep. It was the UPS man. At 7:00pm at night!!! That poor man.

I just hope that isn't a forecast of how his schedule will be all of December.

Apology: 

I will only say this once. Sorry, Mr. UPS, if my Cyber Monday shopping ruined your day. I got some fantastic deals. Shopping online is so convenient! Especially when you live in a remote city whose stores specialize in outdoor gear.

I almost wanted Sean to see what was in the package, instead of waiting for Christmas morning,  I was so excited about the delivery! I promise: one day this next month, when you come knocking at the door, I will be there quick as a flash. You will be given a treat or something to show you our thanks and give you Christmas cheer. I may possible run you down since you're busy delivering things as quickly as possible so you can go home.

Let's give it up for those men and women who help us enjoy Christmas just a little bit more. Even when it is only November 29, and 7:00pm at night.

Thank you.

Thanksgiving 2012

We went up north for Thanksgiving this year. Things were a little different, and some usual faces were missing, but overall it was a nice and relaxing holiday weekend. The weather was perfect too!

The Gowen's recently started a Thanksgiving Eve gathering, and this year we feasted on pizza and homemade maple bars (which Liesel did an amazing job on!).

Instead of making five pies (meaning everyone would get their own!!), I was talked down to three pies: Pumpkin, Carmel Apple, and Pecan. Acceptable to eat all times of the day!

Dad, Cindy, and I worked hard in the kitchen Thursday morning, and made great food for feasting. Things that we did not make or use: yams, water-chestnuts, rolls, jello, several other pies. It was delicious anyway! We talked to Marianne and skyped with the Maners and Mom.

Friday, some ventured out to the stores. Sean and I had breakfast with Don and Lauren. Also delicious! Afterward, we ventured out to the mall. We assembled the Christmas tree, and decided a new one from Costco was needed. Dad and I went, and "all I bought was Crisco. Nothing else." That's my story and I'm sticking to it!

Saturday, was filled with checking the outdoor Christmas lights, an excursion to the Restaurant Supply store in Salt Lake - I admittedly only got one Santa gift...nothing else! - putting up lights and some decorations for Mom and Dad, dropping in to see Liesel, and heading back to Moab...after getting some Tortilla Soup from Cafe Rio. Yum!

So really, the days were filled with lots of deliciousness! And family! It was nice. On to the next holiday - which I am looking forward to!!!

I am unable to post any pictures currently, but they will come as soon as there "is more space". Lame.

Tuesday is Tasty - Caesar Salad Pizza

Caesar Salad Pizza

I was inspired by a Pampered Chef recipe for this dinner. It had just what I wanted: something warm, something fresh, something all-in-one. I mostly didn't follow the recipe. It was just my guide.

Recipe:

1      recipe of pizza dough (I used the Kitchen Aid recipe, but there are
        lots of good ones out there.)

1      head lettuce, cut/torn into bit-sized pieces, about 3 cups

1/2   cup tomatoes

1      cup cooked chicken (leftovers were used here)

1/2   cup grated Parmesan

1/2   cup Caesar dressing

1      clove of garlic

1.  Roll out the pizza dough on your pan or stone. Polk holes in the bottom to help the crust cook evenly. Bake according to recipe directions.

2. While the crust is cooking, combine half of the dressing, and Parmesan, and the clove of garlic in a small bowl. In a large bowl toss the lettuce, tomato, chicken, and the other half of the dressing and Parmesan.

3. Once the crust is done, spoon the dressing, cheese, and garlic mixture over the surface and spread it around so it covers evenly. Move the tossed salad from the bowl to the pizza. Serve immeditely.

Recent Hikings

We had an medium and hard hike to do this last week, so we hurried and got them done. Both had points where I thought, "Are we done yet??" (The weather may have been a factor, or the steepness of the climb...maybe...) Those thoughts didn't last for long though! Both hikes were very rewarding with the accomplishment and the views.

Moab Rim Trial

My favorite picture from the hike. And yes, that storm was heading toward us.

The other hike was the Hidden Valley Trail:

Favorite picture from this hike:

We decided to reconsider what we wear hiking in the winter. More warmth will be needed!

Thoughts for Thursday - Flannel

Okay. The name of Thursday posts is changing. Last time. Promise

Sean pointed out that I often tell a story on Thursday. It isn't always geared toward being thankful. So, I found another word that sounds nice with "Thursday" and has a broader scope. Besides, I was starting to feel very cliche this month. Everyone else is being thankful as Thanksgiving is coming up, and I want to be different. Still thankful!

So.....here are my "thoughts" on.....

Flannel Sheets

Growing up in Arizona, there was never a huge need for warm bedding. In the winter, it was FREEZING (comparatively to the rest of the year) and that just meant adding another blanket or two to the bed. Problem solved.

I also had the personal feeling, that the "normal" feel of sheets was perfect. Use something else and it messes everything else. The whole sliding-into-bed factor is thrown off! Solution: don't mess with something that already works great.

Well last winter, we were living in our fun one bedroom do-whatever-you-want-with-the-place rental. It had horrible insulation. We put plastic on the windows, and it was still very cold; and it didn't help that every heating element we had available ran on electric. (It's a sign when you get home from work and it feels warmer outside than inside.)

Anyway, my mom suggested we try flannel sheets. A part of me was really reluctant because of my whole sheet psychology mentioned above. We tried them. It made a difference. A huge difference! The little house was still cold, but we were able to stay warm at night.

Flannel sheets are amazing in the winter!! They hold your body heat better than regular sheets, and your foot isn't met by unwelcoming ice when it moves around during the night. They also cuddle you a little more, which is a happy feeling.

Even though we are in a different place this winter - one with much better accommodations for cooler weather - it was a happy thought bringing out the flannel sheets last month.

Think about it. It could change your life as it did ours. Hooray for flannel sheets!

Tuesday is Tasty

Apple Crisp. Apple Crisp!!

I've been working on this one for a while. We have had lots of apples to play with, so I have made several apple crisps. (Happy thought.)

I actually haven't completely decided on the recipe, but I thought it would be good to share what I concluded so far.

Some crisp recipes are very simple, like the one pictured above, but they lack a few key things: liquid and lemon.

My main sources for the recipe: America Test Kitchen Apple Crisp, and Relief Society Apple Crisp.

ATK mixes actual lemon zest in with the apples. It brightens the apple flavor, instead of the flavor becoming dull. The Relief Society recipe adds apple juice or water to the apple mixture. It keeps the apples from drying out, and also adds to the flavor.

Recipe:

TOPPING

6       tablespoons flour

1/4    cup packed brown sugar

1/4    cup sugar

1/4    teaspoon cinnamon

1/4    teaspoon nutmeg

1/4    teaspoon salt

5       tablespoons butter, cut into 1/2-inch pieces, softened

3/4    cup rolled oats

FILLING

6 - 8  apples, peeled, cored, cut into 1-inch chunks

1/4    cup sugar

1 1/2 tablespoons fresh lemon juice

1/2    teaspoon grated lemon zest

1/3    cup water or apple juice

1. For the topping: Mix the flour, sugars, cinnamon, nutmeg, and salt together. Add the butter; pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the oats and toss to incorporate. Refrigerate the topping for 15 minutes before baking.

2. For the filling: Preheat the oven to 375. Mix the apples, sugar, lemon juice, and zest together and place in a 8-inch quare glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.

3. Bake until the fruit is bubbling and the topping is deep golden brown, about 40  minutes. Let cool on a wire rack for 10 minutes before serving.

Thankful for Thursday

Nature. Ever Changing.

It is fun living in a place so immersed in nature. Yes we have grocery stores, restaurants, bike shops. It doesn't take much to be away from civilization here.

Back story. The plant Sean works at is down the end of the Colorado River. I am envious of that drive he gets to take every day. It is beau-tiful! The river, the red rock cliffs, everything.

Monday morning, Sean called me from work and informed me there was a rock slide near the plant. Apparently it happened five minutes after his carpool passed the spot.

This is the cliff face that released the rocks.

There are railroad tracks between the cliff face and the road. As you can see, they will be unusable for a while.

 

 The gash in the road was five feet deep, and it was impassable. The spot was quickly filled with gravel, and the city had the road patched by the time Sean was done with work. As of yesterday, they took away the last boulder that came down.

Thankfully, no one was hurt by the rock slide.

Isn't it fun how nature keeps us on our toes? It goes to show, we can only control a handful of things. It is nice to remember the important things in life, and enjoy when things get a little....rocky. (Yes, that was an intentional pun!)

Tuesday is Tasty

Sorry for the delay. Yesterday was Election Day! It was complete with an election watch party, where we had patriotic food and played games where only debating was allowed.

Quick and Easy Black Beans

My sister has been asking for a while to post this recipe. So here it is! The original is from Our Best Bites. Below is the recipe halved. I only had lemon, so limes were not used.

Ingredients:

1     can black beans, drained/rinsed
1     t olive oil
1/3  C diced onion
1-2  garlic cloves, pressed or finely minced
1/3  C chicken broth (or water,)
1/8  t cumin
1/8  t coriander
1/8  t oregano
1/4  t salt
1/8  t pepper
1/2  lime

Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.

October Overiview

For us, October was a good month and a very long month. We went out of town once every week, so it kept us busy.

First off, we had a hike to do for work! Corona Arch and Bowtie Arch in the evening:

We documented our driving. It's sometimes a way of entertainment.... This is mostly taken between Price and Spanish Fork. And yes, we are singing at the top of our lungs in some of these pictures.

The first weekend in October was General Conference! It was wonderful. There were a lot of great words and some exciting announcements. We also got to meet baby Emrree.

There was an extra hike we could do for work, and we picked a perfect evening for it. Delicate Arch. I mentioned it earlier, here.

We went up to Salt Lake to see the first Opera of the season, Verdi's Il Trovatore. Fortunately, a friend's reception was also happening that weekend, so we got to see a lot of happy and familiar faces.

We spent some time down at City Creek and Temple Square before the opera. (Store clerks treat you differently/with more respect when you step up your grooming and even comment on it. Noted.) Everyone got a box of chocolates after the opera since it was the opening night.

The next week, Sean had a training for work in Texas. Since he was flying out of Salt Lake, I came and got to play with my mom for a day and work on projects with here. It was a nice break for both of us. While Sean was in Texas, he got to see these fabulous people! Lucky.

He got back, and there was a Gowen cousin reunion at Nathan and Brenda's. Natalie and kids were out visiting too!

We decided to stay over for Sunday to spend more time with family. It was a good choice!

The next Tuesday night, we drove up for an RSL game. It was cold with rain/snow the whole time. We lost, but it was a fun game to watch with the boys. 

Sean took the next day off so we could drive during the day, so we got to have lunch with our friend Cassi. Who knew it would be a "hello" lunch and a "congrats to your new job, Cassi!" lunch.

A little bright out...

We did a short hike for work the following Tuesday night. Apparently, we were getting in the Halloween mood....

And finally, Halloween came. We didn't pass out candy due to other events, but our neighbors said they counted around 685 trick or treaters. It was quite busy on our street, and fun to see.

Sean, was a Scientist, and I was US soccer player Mia Ham. It worked.

Hope you had a fantastic October! Whew.

Thankful for Thursday

"A clean kitchen is a happy kitchen."

-John Bytheway

I couldn't agree more! Today, I not only completely caught up on the dished and sanitized all the surfaces, I also cleaned the stove. The type of clean where the burner trays get soaked and scrubbed. 

 I'm always surprised what a difference that makes. Now the stove is not only shiny, it doesn't have the potential to smell of burning when I am working on a kitchen inspiration! Amazing. Amazing!

John Bytheway was very wise when he made the above comment. With the kitchen cleaned - including the stove - it is a much happier place!

Here's to a November: a new month, a time to try some new goals and work on some old ones. I sure am thankful for my kitchen....especially when it's clean.

Tuesday is Tasty

Pasta Night

Last night was pasta night! This is where I usually get creative in the kitchen. It is basically dinner in a bowl. I see what is in the refrigerator, and throw it together to great some goodness, and usually some amazing goodness.

Elements of Pasta Night

1. Sauce. I choose from three bases: olive oil, tomato, or Alfredo. Last night, I make a pink Alfredo sauce by  mixing the tomato and Alfredo. Delicious! I generally the America Test Kitchen Basic Tomato Sauce recipe as a guide...have never followed it....it is always good. For Alfredo, I love Our Best Bites Guiltless Alfredo Sauce.

2. Pasta. The ingredients I use for Pasta Night generally weigh spaghetti down too much, and it turns to mush. I prefer to use Penne or Bowtie, bus spaghetti was what we had last night. It worked.

3. Everything else. Last night we had broccoli, cauliflower, tomato, garlic, and green onion. Bacon is always a great option. Always! Other meats include: grilled chicken, deli ham, Italian sausage, pepperoni, etc. Other veggies to use: artichoke, asparagus, zucchini, summer squash, onion, olive, etc.

Tips: Sometimes keeping it simple is best. I decided not to add bacon last night so we could focus more on the vegetables since they were steamed, then sauteed, and finished off with olive oil, garlic, and ground red pepper. Other things can be added to the meal such as a light salad or bread. The pasta is the focus and basically it is a skillet dinner. Who doesn't like that?? Yum!

Thankful for Thursday

Today, I would like to say I am thankful for my body. 

This Sunday I am teaching a lesson in YW about how to care for our bodies. In going over the lesson, I thought it was interesting how much emphasis it put on the physical care of our bodies. How we groom, exercise, eat, and watch over this wonderful gift.

Our bodies are never perfect. It doesn't matter how many times I have painted toe nails, there is always a bubble or bloop or something. I mean, there's supposed to be adversity in all things right?? Right.

I am certainly not perfect in how I care for my body. I just want to say, Thank you, Body. Thank you for letting me enjoy my senses, helping me make memories with family and friends, for informing me when I have done too much or too little, giving joy at the smallest bit of pumpkin pie or holding a hand, going through things good and bad so I can relate to those around me, and thank you for being feminine. Because of you, Body, I get to live this life.

From preparing my lesson and writing this out, I resolve to do a little better in showing my gratitude to my body. I sure am thankful.

Tuesday is Tasty

Homemade Vanilla Extract

A few years ago, I was given some homemade vanilla for Christmas. Just smelling it delivered instant happiness! (Note: I am a huge fan of smells. Just give me some almond extract sometime.... *bliss*)  Anyway, my friend told me how she made it; knowing the process made it more of a special gift.

Recipe:

1     bottle vodka or rum, lL

10   vanilla beans

       time

Some notes before we begin: the liquor does not need to be the most expensive on the shelf. The vanilla beans are a lot cheaper if you get them online. Also, you can find other instructions online if you are curious about different ratios and such.

1. Slice the vanilla beans lengthwise from top to bottom; you do not need to cut all the way through.

2. Place the vanilla beans in the liquor bottle, swirl the contents inside and place on a shelf where the temperature is constant. Swirl every several days. The beans will need to soak for 3-6 months. The longer it sits, the more vanilla flavor seeps into the alcohol.

Ending notes: 

• Sean checked the alcohol content of the vodka we got, and the Kirkland Signature vanilla extract from Costco. Costco's vanilla has more alcohol. (That made me feel a little better...) 
• The vanilla seems to get more potent in food the longer it sits. For instance, if we are making a cookie dough and save some in the refrigerator for a day or two, it has a stronger vanilla flavor. That may be because we have Mexican vanilla beans. In those cases, I use the cheap vanilla from the store.
• I have heard you can reuse your vanilla beans. After our bottle is used up, we will try putting them in a fresh bottle of vodka and see how it works. In the long run, it seems to be a worthy investment.
• Using homemade vanilla is a happy experience. The aroma is so divine!

Thankful for Thursday

I decided to change the name of these posts. When I first thought of "thankful" I thought it might be related to the time of year and because Thanksgiving is coming up. I have concluded it has a nice ring, and we should always be looking for things that keep us grateful right?

So, I am Thankful for Thursday. What a great day! It is the day before Friday, and I have come to look at Thursday as an extension of the weekend! Thursday.

Sunsets.

I love the sun. I also love how it colors the world when it is setting. Sometimes the sky is beautiful, and other times it makes other things beautiful.

For instance, the arches in Arches National Park are know to look the best at sunset. It makes the red rock look brilliant!

We hiked Delicate Arch last week and saw it at sunset - a first for us. Everyone was cleared from under the arch so everyone could get an unobscured view of it. It was brilliant! After the sun set, everyone clapped as if to say, "Thank you sun. Thanks for the great show!" It was a cool experience.

Other things look better or inspriring when the sun is setting too. It's now wonder photographers like using that time for picture taking and family portraits. Not that the sun isn't great at other times.



Sunset is just a special time, and I am thankful for it.

Tuesday is Tastey

Sorry for delay. The internet wasn't cooperating, but we have a new provider so things should stay on schedule.

Salad - The Good Stuff

I'm not sure what to call this one. It is one of those delicious salads tossed in poppy seed dressing. Please view the goodness:

This little baby was divine! It was a shame we only had 5 minutes to eat it. We did our best to savour each bite as we scarfed it down. Thankfully, I was still able to get a picture before it was gone!

Recipe: You can wing this one. It was so fresh and delicious and photogenic, I couldn't resist sharing.

     Half head of romaine

     Half bunch of spinach

3   Green onion, sliced

1/2 recipe of Our Best Bites poppy seed dressing

1/2 cup candied walnuts

1/2 cup strawberries, sliced

1 chicken breast cooked, seasoned to taste

1. Wash and cut romaine, spinach, and green onion. Toss in poppy seed dressing and set aside.

2. Cook walnuts until candied to perfection. (I followed instructions on this, and it took a lot more time than I was planning. The basic recipe is to put the nuts and sugar in a pan over medium heat, constantly stirring, until the sugar liquefies, caramelises, and looks amazing. To speed up the process, add a little butter and the sugar dissolves a lot quicker.) Do not put the warm, candied nuts on a paper towel sheet. Lesson learned...

3. Cut the chicken into good eating sizes. Use your judgement, but I like to cut the chicken in half to make it thinner before I slice and dice. It just makes it go farther.

4. To assemble, layer everything on and put the strawberries toward the top so they don't get mangled.

 If we had more time, I would have served a small bread on the side like bread sticks or muffins. Adding chicken to this salad made it suitable for a meal, and it was very filling. Did I mention delicious??

Thankful for Thursday

This is another scheduled post I will be doing now. It will be my thoughts, comments, reviews, and opinions of basically anything.

Today for Thankful for Thursday: Tow Truck Drivers

I am very thankful for these individuals. My general experience with them has been as follows: I see them. They are nice to have around, but do you really need one everyday? No. It's probably a good thing since they would be far too busy to take care of everyone and everything.

My story.

This past summer, I was running a quick errand up in Utah County. Quick. Meaning I spent a total of 45 minutes there and went back on my way to Moab (after grabbing some food at Cafe Rio, of course.)

I was trying to get back as quickly and safely as possible. I was prepared with an audio book, and my delicious food. I got stuck behind a fellow going a few miles under the speed limit. It was frustrating. He was driving a large tow truck too, so it was difficult to see if the way was clear to pass. In such situations - like when you are on a two lane highway - it can get frustrating. I was trying to pass this guy for a good 20 minutes. 

I finally got my chance! I took it. It felt wonderful. Then I heard a strange noise. I thought, "that can't be me, but I should probably pull over just to be sure....since the noise is getting louder..."

I quickly got back in the right lane and pulled off. I was trying to slow down as gently and quickly as possible, Just as I gave a final nudge to the brakes, the front tire on the drivers side blew.

Remember those tire changing lessons? Remember where the spare and jack are? Remember, keep breathing?? Since husband is out of cell range, do I need to call Dad? Oh hey, that tow truck that was so annoying pulled off and is turning around!

The man was a miracle worker. There is no way I could have gotten those lug nuts off! After resisting the urge to burst out crying and saying thank you a zillion times (thinking it may be inappropriate to kiss him [Note from Sean: You bet your sweet patootie it would be inappropriate >:(]), I was back on the road. I didn't care that what normally takes 50 minutes at regular speed now took over 2 hours while hugging the emergency lane with flashers on. The dear, dear man came to my rescue and kept me safe (even after I was a jerky girl driver trying to pass him.)

Here's to Tow Truck Drivers! They don't get paid for everything they do. Mine was certainly an angel sent to me in my hectic and untimely hour of need.

Tuesday is Tasty

I decided it is time to set up a more structured calendar for posting on this blog. Tuesdays and Thursdays will have specific topics. Other days may become more structured, but for now I am trying this out. 

Tuesday is Tasty.

Stuffed Tomatoes

 

 

 

Sounds like stuffed peppers right? I would say it is a lighter dish, not quite as hearty. We ordered a box of large tomatoes from Bountiful Basket, and I wanted to try something new with them. Not that a fresh tomato sauce cooked or uncooked, salsa, pico de gallo, and gazpacho aren't great options.

I have to say, I was nervous to try this one out. Not that America's Test Kitchen isn't reliable. I just felt like I was going out on a limb.

Verdict? It was amazing! Our mouths were doing little happy dances! The tomatoes are packed with flavor and goodness! I would suggest serving these with or over a plain or light pasta and maybe a small salad. These lovely stuffed tomatoes can stand on their own, but they need a little more substance if you are making them as a main dish.

Stuffed Tomatoes
By: America's Test Kitchen

Serves  6

Prep Time  10 minutes

Total Time  1 hour 15 minutes (includes 1 hour salting and baking time)

Avoid store-bought breadcrumbs for this recipe-their fine texture makes the stuffing dry and gritty. Extra-virgin olive oil is our first choice for good flavor here, although regular olive oil can be substituted.

6     large, firm, ripe tomatoes (8 ounces each)

       salt

3     slices high-quality white sandwich bread

1/3  cup grated Parmesan cheese

1/3  cup minced fresh basil (I only had dried, and it still turned out. Fresh = better.)

1/4  cup extra-virgin olive oil

2     garlic cloves, minced

       pepper

1. Using a sharp knife, cut off the top 1/8 inch  of the stem end of the tomato. Using your fingers or a paring knife, remove and discard the core and any seeds of the tomato. Sprinkle the inside of the cored tomatoes with 1/2 teaspoon salt, and pace upside down on several layers of paper towels and let drain for 30 minutes.

2. Meanwhile, adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Pulse the bread in a food processor to coarse crumbs, about 6 pulses. Spread the breadcrumbs over a rimmed baking sheet and bake until dry and lightly golden, about 10 minutes. Toss together the dried breadcrumbs, Parmesan, basil, 2 tablespoon of the oil, and the garlic. Season with salt and pepper to taste.

3. Pat the inside of each tomato dry with paper towels. Arrange the tomatoes, cut-side up, on a 9 by 13-inch baking dish lined with foil. Brush the cut edges of the tomatoes with 1 more tablespoon of the oil. Mound about 1/4 cup of the breadcrumb mixture into each tomato. Drizzle the remaining 2 tablespoons oil over the tops of the tomatoes. Bake until the tops are golden brown and crisp, about 20 minutes. Serve while hot.

September Birthdays

There are several Gowen birthdays at toward the end of September. To celebrate, we had a gathering in Moab.

Everyone came down Friday night and we started exploring Arches National Park Saturday Morning.

We started at Sand Dune Arch:

Made our way to the Delicate Arch Entry:

And moved onto Double Arch:

Don helped me capture this picture. These two made us giggle.

It was Jay's birthday the day before, so we skyped with him, dance danced, relaxed and ate lots of food.

Sunday morning, we were getting ready for the day. Us girls realized we were wearing similar dresses...

After the Brigham City Temple dedication and food, everyone else headed for home. It was a fantastic weekend with the family. Thanks to the parents, Don & Lauren, Billy & Rob, and Dale & Liesel for coming down.

There were other Gowen birthdays in September too: Natalie, Max, and Emree!

September Walks and Hikes

Sean and I went up to Salt Lake for the Walk for Life (http://www.utahaids.org/). We went over to see Travis and Jessica before their little girl was born:

 I am going to take a moment to brag about these two. They are such a good looking couple/growing family! Jessica let me take some pictures of them a month earlier. It was my first time taking such pictures, and they were very patient with me.

The next morning, we met with our family at Liberty Park, and walked the 10k. It was fun to be around the family on such a beautiful day.

After the Walk for Life, the 9th on 9th fair/festival was going on, and we got donuts at Banbury Cross.

On to hiking. For another health incentive hike for work, we went on a 6 miler. We have decided not to hike during the peak heat of the day....

That same day, we walked over to a concert for the Moab Music Festival. The performers were very good, and it was refreshing to have the concert at an old park.

Two more work hikes for September. The first was the Mattheson Wetlands Preserve. It was such a beautiful evening, and we never knew this place existed. So, so beautiful.

The last work hike for the month was Negro Bill Canyon. It is a hike we have started twice, and never finished. We finally finished the hike. Who knew there was an arch at the end!