Walk by Hello: Summer Breeze

22 June 2009

Summer Breeze

Well we are enjoying the summer breezes out here in Wisconsin. When we left NC it was 102 and we definitely had some bouts with crabbiness and generally disagreeable moments (pregnant mom included).

Such a nice break to have some breezes and shade and new places to play and explore. We get to Skype with Daddy at least once a day and otherwise are keeping quite busy. Hard to imagine adding another little one to our bunch, feels so busy, but we look forward to his coming.

Natalie and Adam are in a major pretending phase. It's all animals. Tigers, crocodiles, pigs, monkeys, you name it, they've been it. Lots of fun. Never a dull moment around here.

Just a quick update for now. Will have some new pics and stories when we head home in 2 weeks.

2 comments:

Sharon said...: I'm not sure how I ended up on your blog... A link led to a link led to a link, but I just wanted to say THANK YOU.

My brother-in-law is serving in Afghanistan right now, and we are praying that he will come to know the Lord through his time away. I hope that he meets people like your husband to help him on his journey.

My family is so grateful for the sacrifices that your family is willing to make for our country.

I'm also planning a trip to Norther Wisconsin next month (Boulder Junction) which is a real treat for our family. I hope you have a good time of rest and restoration.

I'll be praying for your family!; June 27, 2009 at 11:14 AM
Sharon said...: Okay, I need to proof read my comments before I hit the publish button. Sorry that reads like a first grader wrote it. I think it's time for me to take a nap!; June 27, 2009 at 11:18 AM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.