Here are the kids at the Temecula Easter Egg Hunt. At first, they weren't quite sure what to do, but it didn't take long for them to figure it out.
Saturday, March 22, 2008
Friday, March 21, 2008
Technically Challenged
For those of you that know me very well, I'm well, let's say technically challenged to say the least. So let's hear a big hip-hip-hooray for Ruth who not only figured out her new digital camera (by herself), took 2 three-year olds for photos (by herself), down-loaded them (by herself), and made a slide show (you get the idea). I have missed taking all the pictures that I used to. It felt good to get back into it. Some of you might notice the influence of a certain local, but famous, photographer... James was VERY cooperative as soon as ice-cream was mentioned as a reward for good behavior. I'm happy to have some cute photos of the kid because he is usually too busy being a boy to pose for photos. He reminds me so much of his daddy that I can hardly stand it. Rachel however was a little bit more of a challenge today- let's just say that I'm satisfied that she is not wearing her swimsuit that she has insisted on for the last 3 days. Anyways, hope you like it. Is it concieted to think that your children are the most beautiful ever made or is that just a mom thing? Either way, I'm lucky.
Thursday, March 20, 2008
Better Luck Next Time...
Friday, March 14, 2008
Summertime Swimmers
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Lettuce Wraps
I like to share recipes, so here is a new one a friend was asking me for. It is a merger of several versions that I found and would be easy to make it to suit your liking! I love how it is colorful and crunchy. My kids even like the "pink lettuce" (red cabbage) dipped in the sauce.
Lettuce Wraps
1 lb raw chicken breasts, chopped into really small pieces
1 small can water chestnuts, drained, chopped
4 mushrooms, chopped (I like shitake)
1/2 onion, chopped
3 Tbsp Hoisin sauce (found with the Asain foods at the supermarket)
2 Tbsp soy sauce
1/2 tsp 5 spice powder (ok to skip!)
2 cloves pressed garlic
4 tsp minced ginger root
1 tsp Sesame oil for pan
1 cup carrots, shredded
1 cup red cabbage, finely shredded
1 head lettuce leaves
2 cups white or brown rice, cooked
Directions:
Make the sauce by mixing the Hoisin, soy sauce, spices. Reserve half for serving on plate. I like to marinate the meat if there is time. Saute meat in oil with remaining sauce in lg sauce pan with onions, mushrooms, and waterchesnuts until not pink anymore and sauce is thick. Serve on lettuce layered with rice, carrots, meat, cabbage and extra sauce if desired.
**You could use ground turkey instead of chicken, you could add toasted sesame seeds to the meat when ready to serve. Just don't wimp out on the fresh ginger- it is worth it!
Lettuce Wraps
1 lb raw chicken breasts, chopped into really small pieces
1 small can water chestnuts, drained, chopped
4 mushrooms, chopped (I like shitake)
1/2 onion, chopped
3 Tbsp Hoisin sauce (found with the Asain foods at the supermarket)
2 Tbsp soy sauce
1/2 tsp 5 spice powder (ok to skip!)
2 cloves pressed garlic
4 tsp minced ginger root
1 tsp Sesame oil for pan
1 cup carrots, shredded
1 cup red cabbage, finely shredded
1 head lettuce leaves
2 cups white or brown rice, cooked
Directions:
Make the sauce by mixing the Hoisin, soy sauce, spices. Reserve half for serving on plate. I like to marinate the meat if there is time. Saute meat in oil with remaining sauce in lg sauce pan with onions, mushrooms, and waterchesnuts until not pink anymore and sauce is thick. Serve on lettuce layered with rice, carrots, meat, cabbage and extra sauce if desired.
**You could use ground turkey instead of chicken, you could add toasted sesame seeds to the meat when ready to serve. Just don't wimp out on the fresh ginger- it is worth it!
Too Good To Be True
My very wise parents always taught me, "Sometimes if it sounds too good to be true, it often is." I seem to be learning that lesson the hard way lately. Our house deal fell through- we did not meet the reserve with our auction bid (Way off in fact). Which means that we are back to square one and looking for a deal again. So, those in Temecula are stuck with us a little longer. Never fear, we Durstelers are tough! :) Ruth
Tuesday, March 11, 2008
We won!
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#1- It is a great deal. A very affordable payment for us. Hopefully we can ride out any future market fluctuations.
#2- It is a great house with a unique floor plan that will suit our family well.
#3- It is in a great area of Palm Dessert. The gated neighborhood is close to schools, parks and where both of us will be working. #4- It is in great condition. So many of the homes we were looking at were in a very run-down areas and/or pretty trashed on the inside. All we will really need to do at this home is paint the walls, and put in the yard (only the dessert plants survived the foreclosure period with no irrigation), and maybe a few personal touches.
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The last photo shows my fav part of the house. The formal sitting area. Surrounded by windows and patios, it could be really beautiful!
Ok, enough gushing from me. Most of all, I feel like everything is falling into place for us after a long period of struggling, and uncertainty. I have such mixed feelings about the move. A new start is what we need, but I would never be able to replace the dear friends we have in Temecula. We will have to come back and visit lots. I promise!
There are a few more steps to work out on the deal, so everyone please keep us in your prayers. Thanks from the very happy, grateful, and relieved Durstelers.
Saturday, March 8, 2008
Recipes
Hey everyone! I have had some requests for the recipes from my Pampered Chef Party, so here they are. I hope that this is helpful. Thanks to all the fun ladies that came to the party! I will deliver your items as soon as they arrive.
Mandarin Chicken Salad:
Dressing:
1 tsp ginger root, finely chopped or pressed
1 garlic clove, pressed
1/3 c. rice vinegar
1/4 c. orange juice
1/4 c. veg. oil
1 tsp. sesame oil
1 envelope Onion Soup Mix
2 tsp sugar
Pasta:
8 oz. bowtie pasta, cooked, drained
1 cucumber, diced
1/2 red bell pepper, diced
1/2 red onion, sliced
1 can mandarin oranges (11 oz)
3 chicken breasts, cooked, chopped
1/2 c. sliced almonds
6 oz baby spinich leaves (I use more, so it is more like a green salad)
Ok, so I have made the salad a little different than Lorie. This way, it will last much longer in the fridge. I double the dressing and save half. Toss the pasta with the remaining dressing and serve over a bed of spinich. As you have leftovers, the pasta will absorb the dressing, so it is nice to have extra. Keep the spinich separate and you can eat the left overs all week (or trade for dinner group).
Chicken Vegetable Alfredo Soup
1 c. brocolli, chopped
1/2 c. carrot, chopped
1/2 small onion, chopped
1 fresh garlic clove, pressed
Saute above ingredients in large sauce pan, until tender.
1 (14 oz) can chicken broth
2 c. chicken, cooked, diced
1 jar (16oz) Alfredo sauce
Pour in next ingredients and bring to a simmer.
1 red bell pepper, chopped
Parmesean cheese, shredded
2-3 fresh basil leaves, chopped
Serve in bowl, with pepper, basil and cheese on top.
Mandarin Chicken Salad:
Dressing:
1 tsp ginger root, finely chopped or pressed
1 garlic clove, pressed
1/3 c. rice vinegar
1/4 c. orange juice
1/4 c. veg. oil
1 tsp. sesame oil
1 envelope Onion Soup Mix
2 tsp sugar
Pasta:
8 oz. bowtie pasta, cooked, drained
1 cucumber, diced
1/2 red bell pepper, diced
1/2 red onion, sliced
1 can mandarin oranges (11 oz)
3 chicken breasts, cooked, chopped
1/2 c. sliced almonds
6 oz baby spinich leaves (I use more, so it is more like a green salad)
Ok, so I have made the salad a little different than Lorie. This way, it will last much longer in the fridge. I double the dressing and save half. Toss the pasta with the remaining dressing and serve over a bed of spinich. As you have leftovers, the pasta will absorb the dressing, so it is nice to have extra. Keep the spinich separate and you can eat the left overs all week (or trade for dinner group).
Chicken Vegetable Alfredo Soup
1 c. brocolli, chopped
1/2 c. carrot, chopped
1/2 small onion, chopped
1 fresh garlic clove, pressed
Saute above ingredients in large sauce pan, until tender.
1 (14 oz) can chicken broth
2 c. chicken, cooked, diced
1 jar (16oz) Alfredo sauce
Pour in next ingredients and bring to a simmer.
1 red bell pepper, chopped
Parmesean cheese, shredded
2-3 fresh basil leaves, chopped
Serve in bowl, with pepper, basil and cheese on top.
Friday, March 7, 2008
30- Here I come!
Some of y'all might have noticed that I had my 28th bday this week. What a fun day! I felt totally spoiled by all the attention and gifts. I'm so lucky to have such wonderful family and friends. What have I ever done to deserve you guys? Thank You! The very good news is that Wyatt surprised me with a new camera (well, I kinda knew) to replace my other one that is malfunctoning. Hooray! Now I will blogging with new photos all the time. Stay tuned...
Little Miss Sunshine
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White Christmas
We were lucky enough to go to Utah for the Christmas Holiday. One of the things I miss most about living in Utah, is the feeling there around the holidays. All the folks at the Durstelers were in festive moods, and I even got to see my sister, Sarah, a few times while she was out visiting also. One one of the Dursteler Family Traditions, we went downtown to ice skate on Christmas Eve. Seriously, it was REALLY snowing, but it was REALLY perfect.
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Thursday, March 6, 2008
Better Late Than Never
Ok, Ok, enough already! I have been informed by several family members and friends that I better update the blog or they will stop checking it. So here it goes...
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My best bud, and very talented Wendy Whitacre, was kind enough to take our Christmas Card photos out a Santa Rosa Plateau. She was sweet to humor me by trecking out to some cool spots. Like 'em? I'm a big fan of texture. The kids were thrilled about it and loved to smile for Wendy- she is their favorite BBsitter afterall... Check out her cool new website at bluelilyphotography.com
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