My House Debra

"In whatever country you live, however young or inadequate you feel, or however aged or limited you see yourself as being, I testify you are individually loved of God, you are central to the meaning of His work, and you are cherished and prayed for by the presiding officers of His Church. The personal value, the sacred splendor of every one of you, is the very reason there is a plan for salvation and exaltation." --Elder Jeffrey R. Holland, "Because of Your Faith", October 2010 General Conference

Every Grandma thinks her Grandchildren are the cutest............ but below I have the proof. I love them all so much and am so grateful for them.

Just talked with Audrey this morning. She was telling me about Family Home Evening with Frank and Sara. Apparently they were teaching the children about making choices. They had a couple of signs that the kids could raise up to answer certain questions. The signs had YES or NO on them. Little Owen was asked the question, "what should you do if Dad just washed the car - would it be right to throw popcorn all over it?" He said in his cute little voice "no" as he raised the sign. What a special thing these wonderful kids of mine are doing. This is absolutely the best thing they could be doing with their time: spending it together and teaching their children. I love them so much. To me they are absolutely the VERY BEST!

Mom and I shared a wonderful lunch with Diane and Elsa during the last week of August. They are two of our most favorite people. We grew to love them dearly when they were helping us with our backs using energy work to help us in healing This was a few years back. Our lunch was so yummy and they loved it. I made up a cabbage salad, potato salad, and zucchini crab cakes, with a side dish of pickled beats that Mom and I had canned. Then we had Mom's pumpkin bread for dessert We created a beautiful memory that day.

Each year for the past two years Marsha has come to visit during the month of August. It is really fun to have her. This year was no exception. One thing that made me mad though was I was somehow not in the camera taking mood. This picture was our only pic while she was here. Bummer!! We spent time canning, making bread, visiting Pleasant Grove (her old stomping ground), going to Boutiques, and then probably the highlight was President Monson's Birthday Party. It was a great week. One naughty thing: Marsha introduced us to the delight of Yogurt - Mom and I seem to catch ourselves going there now. Shame on you Marsh!!

I was so happy to be able to go and visit with Audrey and family on Lauren's 3rd Birthday Celebration. This time while I was there I was able to hang with Franklin and his family as well. They had just moved down there. So it was a double treat. Can't believe how the years fly. Little Lauren is getting so big now. She was still little enough to be afraid of the candles though.

From all SMILES to....

Don't get me near those candles!!

Connie's Zucchini "Crab" Cakes 2 1/2 cups grated zucchini 1 egg 2 T butter, melted 1 cup bread crumbs 1/4 cup minced onion 1 tsp Old Bay Seasoning TM 1/4 cup all-purpose flour 1/2 cup vegetable oil for frying 1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. 2. Shape mixture into patties - you might want to squeeze out some of the excess water. Dredge in flour. 3. In a medium skillet, heat the oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Yummie (good way to use up some of that zucchini from your garden)................................................................................................................................................................... Grilled Chicken with Basil Dressing 2/3 cup extra-virgen olive oil. 3 T fresh lemon juice, plus 1/4 cup 1 1/2 tsp fennel seeds, coarsely crushed 1 1/2 tsp salt 1 tsp freshly grated ground black pepper 6 chicken breasts (skinned and de-boned) 1 cup lightly packed fresh basil leaves 1 large garlic clove 1 tsp grated lemon peel Directions Whisk 1/3 cup of oil, 3 T of lemon juice, fennel seeds, 3/4 tsp of salt, and 1/2 tsp of pepper in a re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the Chicken breasts. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 tsp salt, and 1/2 tsp pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce to taste with more salt and pepper ife desired. Prepare the barbecue for medium high heat or pre heat a grill pan over medium high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve. Really good! Angela Needham gave me this recipe and shared some of her Basil with me. I was very pleased with the results.