My nephew and niece, Bryce and Annalise, have been "diagnosed" with unspecified leukodystrophy. They are basically losing their muscle control, after completely normal early development. Their mom and a friend have set up a blog to keep people updated on the situation and give people a chance to help with the next adventure: genetic sequencing.
Check out the blog and donate if you're able. These are awesome, sweet little kids!!!
www.bryceannalisesjourney.blogspot.com
Friday, February 11, 2011
Monday, February 7, 2011
Big Opportunity
Bryce is my nephew. He was a chubby, normal baby, and then his muscles started to go stiff. Since then, it has been non-stop tests, doctors, procedures and therapy and he's still the happiest little fellow ever. His "diagnosis" is more of a non-diagnosis, since doctors are unable to say what is really going on, only eliminate known illnesses.
If you know anyone that lives in Modesto, or anywhere close enough to drive there, please encourage them to attend this concert.
Helping Bryce will be worth the effort of attending the concert. My children pray for Bryce and his family every night. Plus, Ragtime music! What's not to love?!!!
Tuesday, February 1, 2011
I Made Soup on a Cold, Cold Day
I got a call from Eric at school asking if I would come and pick them up when school ended, because it was so cold. Also that school was canceled for "tomorrow". That's today. I did not pick up the children, rather telling him that they could run home more quickly than I could drive over and wait in a stupid line of mini-vans to pick them up, and that I would have hot chocolate and cookies waiting. That's what we did. I guess the cold really makes you want to bake and cook stuff. Because then, for dinner, I decided to make soup and buns.
I usually make a creamy potato soup and that's pretty good, but I was picturing a delightful hot broth instead, but still with potatoes. So I went online and found a recipe for what I'm calling "Irish Potato Soup." I made "focaccia" buns, that is, buns made in muffin tins with dough intended for focaccia bread. The soup indeed featured a delightful hot broth, and I consider the whole dinner a success. Here's a link to the recipe:
www.irelandseye.com/aarticles/culture/recipes/cooking/tatosoup.shtm
My stinkin' keystrokes won't work for copying and pasting right now so I'm a little frustrated. I hope that link works. Anyway, here's the recipe that I made:
6 or 7 medium potatoes
2 medium onions (I used 1/4 c. dried minced onion)
1 T. butter
6 cups "stock" (I used chicken broth/stock left and frozen from cooking chickens)
parsley
salt and pepper (I used 2 t. salt and 1/2 t. pepper)
Peel and dice taters, chop onions. Melt butter and gently cook onion and taters in covered saucepan until soft but not colored. (I tried to do this but the onions started burning, so I added about 1/2 cup of water and cooked them with the lid on until I needed to add the broth for time reasons...) Add liquid, adjust seasoning to taste, seive if desired, serve in bowls garnished with parsley. I did not seive.
That's my news: delicious and not-too-bad-for-you potater soup with warming broth. Even Seth liked it and he's a broth-strainer. I made sure to tell him the broth was a main part of it. Anyway, good times!
I usually make a creamy potato soup and that's pretty good, but I was picturing a delightful hot broth instead, but still with potatoes. So I went online and found a recipe for what I'm calling "Irish Potato Soup." I made "focaccia" buns, that is, buns made in muffin tins with dough intended for focaccia bread. The soup indeed featured a delightful hot broth, and I consider the whole dinner a success. Here's a link to the recipe:
www.irelandseye.com/aarticles/culture/recipes/cooking/tatosoup.shtm
My stinkin' keystrokes won't work for copying and pasting right now so I'm a little frustrated. I hope that link works. Anyway, here's the recipe that I made:
6 or 7 medium potatoes
2 medium onions (I used 1/4 c. dried minced onion)
1 T. butter
6 cups "stock" (I used chicken broth/stock left and frozen from cooking chickens)
parsley
salt and pepper (I used 2 t. salt and 1/2 t. pepper)
Peel and dice taters, chop onions. Melt butter and gently cook onion and taters in covered saucepan until soft but not colored. (I tried to do this but the onions started burning, so I added about 1/2 cup of water and cooked them with the lid on until I needed to add the broth for time reasons...) Add liquid, adjust seasoning to taste, seive if desired, serve in bowls garnished with parsley. I did not seive.
That's my news: delicious and not-too-bad-for-you potater soup with warming broth. Even Seth liked it and he's a broth-strainer. I made sure to tell him the broth was a main part of it. Anyway, good times!
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