Puffy and pretty cute

It has been a wild week for Livi Lu. Last Thursday she had her third round of fillings. Poor thing, her little teeth did not get what they needed to grow strong and healthy when she was waiting to be born. So, Dr. Jamie (our pediatric dentist) is one of her good friends now. The first 2 rounds were completely uneventful. Our tough little girl talked all the way through and never missed a beat afterward. The third was not as easy. The filling proceedure was fine, the recovery was grueling. About 4 hours after we left the dentist office, I noticed her cheek was a little swollen. I didn't think much about it but I did give her tylenol just for good measure. She cried at bedtime and I gave her some motrin. The next morning it was really puffy and she was quite fussy. I had to work, so David gave her an ice pack and some more motrin. When I got home it was HUGE, red and warm to the touch. I looked in her mouth and it was nasty...not her teeth or gums, but the inside of her cheek. It had 2 really yucky looking places (I would describe them but some of you might have a weak stomach and you don't want to hear about oozing puss and discolored tissue...oops, that probably was too much, sorry). The outside of her cheek was even more frightening. I called Jamie and he called in an antibiotic and an oral rinse. It was very infected, probably caused by biting her cheek while it was still numb from the fillings. She gladly took the meds and even the rinse. In a few days the swelling decreased and she was good as new.

After the "cheek trauma" we started focusing on Livi's next big day...the first day of Kindergarten. Yes, that's right, Kindergarten. I am still trying to come to grips with that. We debated on holding her back but have decided she needs to go this year. We are very prayerful about this decision and on that note, would appreciate your prayers as well. Our Livi Lu is very special in more ways than one. She has overcome so much just to be here. Her strength defies decription. She has some other obstacles to overcome but when she does, WOW...what she will do in this world!!

Breakfast of champions...yogurt.

Wednesday was her first official day of school. It was not "real" in the true sense, just in name only. We took her to school for paperwork and the official "yes, we are coming"list. She met up with Piper and waited for me to finish writing. We signed up for a testing date next week and that was it. A short day but heart-tugging none the less. Next week she will be tested and placed in a classroom. She will go one day the following week and then will start full time (for the next 13 years :( on the 17th. As you can see from the pics, our school system requires uniforms. Pink is not even an option now...oh, that is painful beyond words.

Olivia and Bronwyn..they share a birthday and great smiles.

Piper and Olivia...what a blessing to have sweet friends.

A Matter of Taste...Truffles

I made another journey into the unknown. I wanted to make something for some friends but didn't want to make a standard cake or brownies. So I did what every other kitchen-loving, but idea-deficient mom does...I googled. I found several ideas and here is what I put together from a multitude of web recipes....

Truffles by LeAnn

Ingredients:

1cake mix

eggs and oil as required for cake mix

1 cup icing (use homemade or in a can from the grocery)

1 pkg. Almond bark

1 tsp vegetable or canola oil

Patience is not one of my strong points but this recipe required me to work on this virtue....

Make the cake as directed on the box. I made it in a 9x13 pan just because it is easier to prepare and clean. Normally, I prefer a bundt pan but that is too much work for this recipe. When cake is finished baking, remove from oven and let cool for 5 minutes. Remove cake from pan and break into pieces into large mixing bowl. Using mixer, beat cake until crumbly. Add icing and mix until it forms an almost paste-like consistency. You may not use the whole cup or you may need a little more. Put in refrigerator for 2-3 hours (until cool). Line a baking sheet with wax paper. Remove cake mixture from refrigerator. Using a cookie scoop, scoop cake mixture into balls. Place balls on baking sheet. Place cookie sheet in freezer, loosely covered with aluminum foil over night. Yes, over night...I told you this required patience.

Melt all of the almond bark in either a double boiler or the microwave. I used the microwave and it worked fine. When melted, stir well and add 1 tsp oil. Stir until smooth. Take 4-5 balls out of the freezer at a time. You do not want them to thaw until they are dipped. (patience is a virtue) I put toothpicks in them to help dip. Once dipped set aside to let the chocolate harden and the cake to come to room temperature. This process takes a while but well worth it.

I made 3 batches of these. One gave me 42 truffles, one 41 and the other...0. This all depends on the density of the cake and how much icing you use. It is also important to check the "use by" date if you are using canned icing...coconut icing does indeed go bad and when it does it is nasty.

The fun part comes when you decide what flavors you are going to work with. I used lemon cake, cream cheese icing and chocolate almond bark. The other batch was red velvet cake, cream cheese icing and white chocolate almond bark. Next time I want to again try white cake, coconut icing and chocolate coating. I also want to try a pistachio truffle, strange maybe but I think pistachio and chocolate is a most heavenly combination.

Seven Whole Grains on a Mission

I really admire those people who sell out completely to healthy living. You know those warriors of the food world who choose Ezekiel bread over Mary Jane, tofu over sirloin, broccoli over potato chips and so on. While I admire them, I am not one of them. I try to prepare healthy meals for our family. I even "try" healthy products at times but rarely find one that I can eat. While I have visited Whole Foods a few times, it is not one of my favorite grocery stores. When I see "Kashi" on any product I quickly look away in search of the Honey Bunches of Oats that are usually near. Get the picture??

Having said all of this, I have confession to make... Those Seven Whole Grains on a Mission have captured me. I am addicted to a Kashi product! Stop the presses, history has been made :)

A Matter of Taste

Several years ago, a wonderful lady who mentored many many young moms tried to teach me several tricks for limiting my time in the kitchen. I refused to learn simply because I LOVE my time in the kitchen. I love to cook. I rarely follow a strict recipe, I just make it up as I go. In fact, I usually use leftovers to bring new life into the next meal. I love fixing things for my family (though some of their tastes are rather, shall we say...limited). In short, my kitchen is my santuary, my space, my canvas for creativity. Now, I don't expect Alton Brown and Gordon What-ever-his-name-is to come calling about a new Food Network show. I am no Rachael Ray or Paula Dean. I am LeAnn, a lady who loves her family, loves her kitchen and thanks God for both.

So, since I am expecting no great televised outlet for my cooking, I thought I would put some of it on here. Here is my first installment of

A Matter of Taste

Roasted Vegetable Tomato Soup

1 quart garden canned tomatoes (you can use store bought tomato juice or canned tomatoes)

1-2 cups left over grilled or roasted veggies (I used onions, zuchini, squash and green pepper left over from a grill fest for some of our youth. The veggies had salt, pepper, rosemary and EVOO on them when I originally grilled them)

2-3 TBLS butter

2 TBLS flour

1 can beef broth

milk

Puree roasted veggies until smooth (You could chop them very finely but I have a 12 yr old who will not eat "chucks", so I puree). Puree the tomatoes and strain to get rid of the seeds. Set veggies aside. In a heavy stock pot melt butter. When butter is melted, whisk in flour until paste is formed. Stir frequently and let rue cook for a minute or so. Do not let it brown. While whisking, pour in beef broth and tomato juice. Whisk until completely incorporated. Soup will be thick so add mik until desired consistancy (1-2 cups, probably). Add veggies and stir. Let simmer for 15 minutes.

This soup was yummy. Even my picky, taste challenged 12 yr old admitted it was good.

Independence Day

July 4...one of the most wonderful days of the year. It is on this day we celebrate the birth of our great nation. A nation "conceived in liberty and dedicated to the proposition that all men are created equal." On the very first Independence Day, July 4, 1776, a brave group of men set aside their own personal safety to stand up to the tyranny of an English king. They laid out their reasons and beliefs in what is now know as our Declaration of Independence. Woven throughout the document is their reliance on God and His divine plan for this new country. In the final sentence they state..."And for the support of this declaration, with a firm reliance on the protection of Divine Providence, we mutually pledge to each other our lives, our fortunes and our sacred honor." Those men gave everything to create this country.
Today we celebrate those men, the country they created and the many men and women who have protected and served this country since that day so many years ago. Stop and say a prayer of thanks for all that has been in this the United States of America. Then pray a prayer of pleading for further protection and guidance.
I have always loved the national anthem but this rendition of it, is extraordinary (the song, not the video quality) ! Hope you enjoy.

YouTube - star spangled banner(Sandi Patty)

God Bless America!