Wordless Wednesday: Cousin's September Wedding
Wednesday, January 27, 2010 at 11:53PM States we've visited, updated 11/14/2009.
For more about our project check out our 50 states page or our blog.
Wednesday, January 27, 2010 at 11:53PM
Tuesday, January 26, 2010 at 11:19AM
At Keystone in Summit CountyWe took and extended weekend trip to Summit County Colorado with our friend Tim. Tim owns a condo in Colorado. He goes out there at least once a month during season and invited us to join him. We had so much fun skiing and relaxing. Joel went back to California for work yesterday and I am back in school as of today.
For the first day of skiing we headed to Leadville, CO to Ski Cooper. I took my first ever ski lesson which was very helpful and made my Sunday skiing much more fun at Breckenridge. I really enjoyed Breckenridge because the green slopes were less steep and easier to get to know. I barely fell! On Monday my legs were protesting more skiing so the boys skied at Keystone and I enjoyed relaxing at the lodge at the top of the mountain.
Check out the rest of our photos on Flickr.
Monday, January 11, 2010 at 8:32PM Take a look at a few of my favorites (or the rest on Flickr)...
Calista (our niece, Joel's sister's daughter) and I

Kya models her new duds!


The Smiths, The Smiths and The Rechs

... we just couldn't resist.

Travis and Sarah impersonating Kya's smile... the big cheese

Saturday, January 2, 2010 at 12:17AM
We celebrated Christmas with my family on New Year's Eve and New Years Day.
Saturday, December 26, 2009 at 9:38PM An appetizer that I enjoy making and taking, but don't do very often because it is a bit putzy (but not difficult) is Chicken Empanadas. Today, I also made my own salsa to use in the recipe and with plenty of leftovers to enjoy. This evening I a making them ahead to share at the Smith extended family gathering tomorrow in Tomah at my parent's house.
Chicken Empanadas from Mexican Fiesta! (2003)
1 box refrigerated pie crusts , (15 ounces or two 11-inch crusts
4 ounces cream cheese
2 tablespoons salsa
2 tablespoons fresh cilantro, choped
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 cup cooked chicken, finely chopped
1 egg, beaten
Additional salsa
Remove pie crust pouches from box; let stand at room temperature for 15 to 20 minutes.
Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add salsa, cilantro, cumin, salt and garlic powder; stir until smooth. Stir in chicken; remove from heat.
Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter or drinking glass. Re-roll pie crust scraps and cut enough additional to equal 20 rounds.
Preheat oven to 425 degrees F. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.
Place 10 to 12 empanadas on foil-lined baking sheet; brush lightly with egg. Bake 16 to 18 minutes until lightly brown. Serve with salsa.
Notes:
Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas with plastic wrap and freeze. To bake, follow directions baking 18 to 20 minutes.