Hello My Friends!
I'm writing this from beautiful Dallas! I'm down here for the big BYU vs. Oklahoma game at the brand-new Dallas Cowboys stadium. This takes place on Saturday night. I have become such a HUGE football fan. I can't get enough of it! My son, Collin, plays on the sophomore team at the high school. And I'm in love with college football (especially the BYU Cougars). On top of this I'm over the snack shack for the home varsity games at the school. Love everything about the game--the roaring crowd, enthusiastic cheerleaders, Friday night lights, smell of burgers on the grill and the shouts of players on the field.
So you'll never guess what Collin's first homework assignment was for American Studies? He had to make a meal for the family using only old-world ingredients (he didn't have to use all of them but couldn't use anything extra):
Apple, banana, barley, beet, cabbage, carrot, celery, chick peas, cucumber, eggplant, broccoli, leek, lemon, lime, oats, olive oil, onion, orange, parsley, okra, peach, pea, pear, plum, radish, rice, rye, salad greens, sugar cane, turnip, wheat, yam, black pepper, daisy, dandelion, garlic, grapes, horse, cattle, eggs, chicken, sheep, goat, rabbit, salt, honey.
Thank goodness he didn't get assigned the new-world ingredients (sounds a little challenging):
Amaranth, sweet potato, avocado, beans, bell and hot pepper, blueberry, cashew, chili pepper, cocoa, guava, cranberry, tomato, lobster, salmon, corn (maize), manioc (tapioca), wild duck, goose, turkey, vanilla, wild rice, papaya, peanut, pecan, white potato, pineapple, pumpkin, squash, strawberry, sunflower, salt and honey.
Can you imagine living at that period of time on only having these foods to cook with?
Here was the menu he came up with (love how he describes the food) and I have to tell you--it was really, really good!
Appetizer: Oatmeal with sliced apples and a smidgen of honey
Main Course: Chicken sauteed in fresh lemons, limes and oranges, grilled to perfection
Side Dish: Steamed broccoli with a kick of lime and a punch of sea salt and black pepper
Bread: Squaw bread made from rye and wheat and plastered in butter
Dessert: Heavy cream sweetened with honey and natures very own apples
I mentioned in my last blog that Kade has been up to something big. Not only did he start college last week, he's also had a doctor's appointment, got his wisdom teeth out, had a regular dental appointment and has been filling out a bunch of forms. Within three to four weeks he'll be called on a mission for our church
and in January (most likely) he will be a full-time missionary for two years. Here is the picture he sent in with his forms:
I will tell you more about this whole process and have a little contest around where he's going in a couple of weeks (closer to the time he gets his assignment). There are over 200 places he can go--everywhere from Madagascar, Japan, Brazil and California (he doesn't get to choose).
If you read Becky Higgins blog,
you'll know her parents recently went on a mission for our church to Finland. My pal Kerri Bradford
has a son in Washington DC French speaking and Kristy Banks has a son in North Carolina.
It will be very hard saying goodbye--Kade is truly a joy to have around our house. But we are so excited for the wonderful experiences and the growth that await him over the next two years.
Speaking of missions, I had the opportunity to go on a mission when I was 21 to the lovely country of Scotland. Two weeks ago, a few missionaries from my mission along with our mission president got together for dinner at my house.
This is kinda a fun photo because the other gal in the photo set my hubby and I up (they went to high school together) and the dark-haired guy next to me happens to be the president over the university Kade is attending. (Kade goes to Utah Valley University on Monday, Wednesday and Friday and BYU for ROTC classes on Tuesday and Thursday. His goal is to be a pilot in the Air Force.)
Well, I guess that's it for now. I will write again really soon.