March 24, 2013
All of us McEuen's together at the same time. Quite an accomplishment.
Happy Easter!!!
Monday, March 25, 2013
Wednesday, August 29, 2012
24th of July
Kate, Nick, Parker, Porter, Seth, Jack, (Jill's child), Maggie, Paige, Anna, Kru, Owen, Will, (Jill's child), Madden, Russell
did i get them all right?
July 24, 2012
Heber House
Better late than never on this post....right?
p.s. - thank you to Grandma and Grandpa who have this awesome house that we all get to gather at to see each other. BEST GRANDPARENTS EVER!
Saturday, August 4, 2012
Fasting for Matt
Matt will be having a tonsillectomy on Thursday. If you could include him in your fasting this Sunday we would really appreciate it!
Friday, July 20, 2012
Tuesday, May 22, 2012
Missing Items from the Heber House
Grandma wants to find the following things...
-ROOSTER DINNER PLATES
-.22 rifle
-Grandpa's shotgun
Please call her if you know where any of the above are!!!
-ROOSTER DINNER PLATES
-.22 rifle
-Grandpa's shotgun
Please call her if you know where any of the above are!!!
Wednesday, May 16, 2012
Relief
Mom said I needed to post to put everyone at ease...Matt is fine. He has some sort of something (big medical word) on his vocal chords, which should be cleared up with reflux medication. He also has a hardened tonsil (hardened by what, who knows), but it could possibly be an infection that is trapped in there, so they put him on antibiotic to see if that clears it up. If it remains hardened after the round of antibiotics he will have to have his tonsils out so they can see what the problem is. We are feeling relief after weeks of worrying that he could hace something awful. Thanks for your prayers, we appreciate it!
Wednesday, April 25, 2012
Grant's Blessing
We will be blessing Grant this Sunday, April 29 in our ward in Orem at 1 PM. All family members are invited to come. Dinner will be in Heber at 5 PM. We hope to see you there!
Friday, April 20, 2012
Cami and Kate's Future Car
two of my grand daughters will be driving this beauty soon. cass (cami) when she gets her drivers license, then kate when she turns 16, only three more years.
pray for me to live long enough to keep this poncho (slang for a pontiac) running. this is a 60's gas hog, watch out people in SMART CARS !!!!!!!!
papa
pray for me to live long enough to keep this poncho (slang for a pontiac) running. this is a 60's gas hog, watch out people in SMART CARS !!!!!!!!
papa
Sunday, March 11, 2012
Nick has the main part in his school play...
So come see him perform as the Shoemaker in The Shoemaker and the Elves. Wed. Mar. 21st or Thurs. Mar. 22nd at 7 pm. Hillcrest Jr. High 126 E. 5300 S. Murray.
Thursday, March 8, 2012
Yummy Recipe
It's been awhile since anyone posted on here, let alone posted a recipe. But we had the yummiest dinner last night and it was too good not to share!
It's from a recipe blog called http://www.thesisterscafe.com/
I get LOTS of good recipes there.
Anyway, the only thing I did differently was add some chopped red bell pepper to the salsa - it added a little more color :)
here it is:
Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of
defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)
In a medium mixing bowl, gradually stir water into peanut
butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce,
olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade.
Chill in refrigerator for at least 12 hours or up to 24 hours.
Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped
In a medium mixing bowl, combine chopped mango, cilantro,
cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in
refrigerator for at least 1 hour or up to 2 hours.
Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt
Combine the coconut milk, rice, water, sugar, and salt for the
rice in a saucepan. Bring to a boil over high heat, stir once, then cover and
cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and
keep warm until serving. (You can also use your rice cooker.)
To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a
broiler-safe pan lined with tin foil (I spooned the excess marinade over the
chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both
sides. The chicken should have slightly blackened edges. (Similar to our Chicken
Tikka Masala recipe, that I love.) Chicken baked this way always
turns out moist and tender for me. Serve chicken with the mango salsa over the
hot coconut rice. Makes 6 servings.
It's from a recipe blog called http://www.thesisterscafe.com/
I get LOTS of good recipes there.
Anyway, the only thing I did differently was add some chopped red bell pepper to the salsa - it added a little more color :)
here it is:
Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of
defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)
In a medium mixing bowl, gradually stir water into peanut
butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce,
olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade.
Chill in refrigerator for at least 12 hours or up to 24 hours.
Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped
In a medium mixing bowl, combine chopped mango, cilantro,
cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in
refrigerator for at least 1 hour or up to 2 hours.
Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt
Combine the coconut milk, rice, water, sugar, and salt for the
rice in a saucepan. Bring to a boil over high heat, stir once, then cover and
cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and
keep warm until serving. (You can also use your rice cooker.)
To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a
broiler-safe pan lined with tin foil (I spooned the excess marinade over the
chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both
sides. The chicken should have slightly blackened edges. (Similar to our Chicken
Tikka Masala recipe, that I love.) Chicken baked this way always
turns out moist and tender for me. Serve chicken with the mango salsa over the
hot coconut rice. Makes 6 servings.
Wednesday, January 11, 2012
Thursday, October 13, 2011
D&D Fantasy Dorks
After our recent Papa and Honey visit it came to light that many of you are addicted to Fantasy Football. Coincidentally, a friend of mine recently sent me this and I thought I would pass it along...Dorks...
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