Friday, August 11, 2017

First Day of School 2017

This week we officially kicked off our new school year.  But dang! I have staggered start times for the first time and I'm feeling really discombobulated.

Left to right::

Stan the man, who is in 6th grade now, has dabbled with reading and math all summer, but went full time on Monday, still enrolled with Seton.

**Stan will not have school next week since he will be coming with us to take Sarah to college.**

Miss Mabel, who is in 9th grade, has been dabbling in keyboarding all summer to complete that credit hour.  She has an exciting year ahead, and looks forward to an online Spanish class with Homeschool Connections!  The rest of her courses are through Seton.

**Miss Mabel will only toyed with classes this week to get a feel.  She goes full time next Monday.**

Miss Clementine!  Can you believe she is a Kindergartner!?  She is the MOST excited ;)  She actually was so excited for school she started back in July when her books first arrived.  And boy oh boy!  I forgot how absolutely darling those Seton, Catholic kinder books are.

Miss Ester, a big 11th grader this year, has some fun changes added to her routine.  She has joined the homeschool association's Cross Country team!  Woot!  She will be temporarily cutting way back on her work hours to handle the change.  She is also taking an online Spanish and Chemistry course this year through Homeschool Connections.  Otherwise, she is still fully enrolled in Seton.

**Miss Ester doesn't start full time until Monday.**

God-willing, we will have a successful 14th year of homeschooling!


Wednesday, August 9, 2017

Utility Spool Table

My husband got the wood working itch last week...

We needed a new coffee table so he created this after seeing something similar a couple of years ago.

I LOVE how it turned out!  Now I need an end table because nothing matches.  And wouldn't that look fantastic with a leather couch!? ;)

I told him he should make and sell these when he has free time on his hands.


Tuesday, August 1, 2017

Bittersweet Week

Last week was a productive, exciting, yet bittersweet week.

Miss Clementine is 5 which means she can join the Little Flowers Girls' Club that our home school group has.  The moms in the group had a planning meeting for the year, and it is going to be a great year!  Miss Clementine is so excited.

My big girls have graduated from the Little Women's Club so it's just her and I now.  Kind of bittersweet, but I look forward to our one-on-one time. :)


Last Friday, the girls and I got into the car and headed south to Belton, Texas (just north of Austin) where Miss Sarah will be attending college.

It was a jam-packed day, and a great one!

First stop ~ Sarah wanted to meet the priest at the Catholic Church she'll be attending while at school.
We had such a lovely meeting with the rock-solid Catholic priest.  So grateful that she will have him for her spiritual advisor.

This is so important since she will be attending a Baptist university in a small, Baptist town.

God is good!

Next up was a trip over to campus (about one mile from the Catholic Church) where she checked out her dorm room she's assigned to. We brought measuring tape and took notes.  Tight spaces!!  She's so excited.

The last thing on her "to do" list was to apply at the university's natatorium for a life guard position.  She's hoping to get hired there since that is her background and it will bring in more money then a work study program through financial aid.

I'm so  excited for her, trying hard to remain positive, but it is really bitter sweet.  She is ready to spread her wings!


This past Sunday our home school group had its annual pool party.

Talk about a fun time!!

When it was time to wrap things up, Miss Sally was able to say some good-bye's to some of her friends before she leaves for college.

So the first round of "good-bye's" has begun...


Did you know that there is National Cheesecake Day??  Monday night, a group of mom friends and I went to The Cheesecake Factory for 1/2 price cheesecake.  Awesome moms night out, right!?

I also had a table reserved for a group of sweet, young ladies; Miss Mabel and friends.

They were in a different area of the restaurant from the moms and really enjoyed their experience.  I love watching Miss Mabel grow into this beautiful, young lady.

Time marches on...


Summer Fun - Lake Fun

This summer has gone by so uber slow, and I LOVE it especially since my first born will be leaving for college soon.

David tries to keep his Wednesdays off, so last week on a whim I suggested we head to the lake for the afternoon.

Have I mentioned how much I love spontaneity?!

We packed up right after lunch taking a jug of ice water and pretzels along.  (So 70 ish!)

We only had the younger three kiddos - oh my goodness did that seem strange -  and stayed only a couple of hours.  On the way home, we stopped for an ice cream cone.

Such a fun day making happy memories :)

Hope you enjoy your last few weeks of summer!


Tuesday, July 25, 2017

Chocolate Swiss Roll Cake

What can I say about Miss Mabel?!  She is producing some amazing things from the kitchen this summer.  While we were gone on our anniversary trip, I received this photo.

Isn't it gorgeous?

She made this gorgeous Chocolate Swiss Roll Cake by using The Pioneer Woman's recipe.

Chocolate Swiss Roll Cake


Butter, for greasing
1/4 cup unsweetened cocoa powder, plus more for sprinkling
1/3 cup all purpose flour
1/4 tsp salt
4 large eggs
1/2 cup granulated sugar
4 tbsp butter, melted

1 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

4 ounces, bittersweet chocolate
1/2 cup heavy cream
1 tbsp milk


To make the chocolate cake, preheat the oven to 425 degrees F.  Place a piece of the parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.

In a large bowl, whisk to combine the cocoa powder, flour, and salt.

Bring an inch of water to a simmer in a medium saucepan.  Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn't touch the bowl).  Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be 120 degrees F.  If you don't have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water).

Remove the egg bowl form the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy, and has reached the ribbon stage.  That means when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 3-10 seconds.  Mix in the melted butter.

Add the dry ingredients to the mixture, and gently fold it in to the eggs with a spatula, working quickly.  Spread the batter onto the buttered parchment or silicone mat leaving an inch from the edges.  Bake the cake for 5-6 minutes, until springy to the touch.

Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder.  Flip the cake onto the parchment, then remove the parchment of silicone mat that the cake baked on.  Gently roll the cake up into a log while it's still warm.  This is like muscle memory for the cake and will roll easier again later.

To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed.

Unroll the cooled cake, then spread the cream all over, leave a 1" border around all edges.  Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined.  Add the tbsp of milk, which will give a more pourable consistency.  Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.

The cake is now ready to be sliced and served.



Grilled Caprese Sandwich

This was another new recipe I had found earlier in the summer when we had garden tomatoes coming out of our ears!  What an abundant harvest we had!

Grilled Caprese Sandwich


2 slices sourdough bread
1-2 tbsp butter
1-2 tbsp pesto with basil
1 tomato, sliced
2 slices mozzarella cheese (about 1/4 inch think)


1.  Warm frying pan over medium heat.  Butter both sides of your bread and then grill both sides of both pieces.

2.  Next, place pesto on the grilled side and the cheese on top.

3.  Allow cheese to melt a little, then place tomatoes on top of the cheese followed by the top piece of bread.




Related Posts with Thumbnails