Retreat Blessings

This past week Phil was the guest speaker for our local Christian High School's All-School Retreat up at Jenness Park Christian Camps. The kids and I were invited to come as well. It was a fabulous week up there. It was such a blessing because all the kids and I had to do was play. That doesn't happen very often with at home trying to juggle all the day-to-day activities that make life happen...We felt honored to be there and were blessed beyond belief with the school's generosity.

Phil and the kids with their favorite bear

Trying to take a picture of Elijah...this is what I got

My sweet little one

Family shot in front of the pond

.roseville.

****this should have posted back at the beginning of the month, but for some reason it didn't***

While Phil was in Jamaica, I went with the kids to Roseville to visit some old friends. It was a wonderful day. In the late afternoon, we went to our dear friends Jon and Carly's home for b-day parties for their kids Macy and Cameron. It was a princess and glitter party and a bike ride scavenger hunt. Here are a few of the highlights...

The kids at The Fountains, an old favorite hangout

The birthday girl, Macy

Cameron, Macy, Elijah and Savannah in
the pool

The Party

Oh, my cuteness!

t-ball

This spring/summer Elijah had a great time playing T-ball.

He was on the Beavers and loved every minute of it! We loved it too. It was so fun going out every Saturday to watch his "game".

its been a while...

Its been a while since I've added pictures...here are a few from the summer...

Our newest additions: Sock and Charlie

Movie night

Our favorite hangout in Concord

The Oakland Zoo with great friends

.daily funnies.

E: (very seriously) "Mom, I lost my attitude, I can't find it."

Makes me think that maybe when I tell him to change his attitude, he doesn't quite know what I'm talking about. Oh, how he can make me laugh! :)

Book Review: The Hole in Our Gospel by Richard Stearns

WOW! This book was amazing. I started reading this book and couldn't put it down. Richard Stearns, President of World Vision, writes a part autobiography, part challenge for those reading and a charge for those who claim to belong to the Church.

The way in which he writes make you feel at home and doesn't make you feel like you are being "preached at" yet somehow challenges you to make a difference. He challenges you to make a difference, not just so you feel better about your life here on earth, rather so you make a difference because of your love of Christ and what He did for the Church.

This book is pretty eye-opening with respect to what's going on with the AIDS epidemic in Africa and poverty around the world. Stearns also reminds us, Americans, how really good we have it and what our responsibility is as Christians.

I really appreciated the effort made by him to be honest about where he is coming from and reminding everyone that this is a process. Our lives and the way we live them is not going to change overnight yet we can't sit idly and wait for the world to change. We have to be the ones to help with God's grace. We have to start somewhere.

I also appreciated that he didn't just write the book and leave you at that. He gives the reader ideas on what to do next and a place to start. He reminds us that we all have something to give whether that be with our time or resources. I highly recommend this book to anyone who wants to make a difference in our world and am excited for what World Vision is doing in our country and around the world.

Disclosure of Material Connection: I received this book free from Thomas Nelson Publishers as part of their BookSneeze.com <http://BookSneeze.com> book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 <http://www.access.gpo.gov/nara/cfr/waisidx_03/16cfr255_03.html> : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Recipe Reviews: Roated Shrimp and Orzo

Photo taken from Food Network website

I had this salad at my friends' Beth and Lauren's house when they hosted a ladies brunch a few weeks ago. I'm not a huge seafood person but I about died out of delight for this salad. It has shrimp, chunky feta, loads of fresh herbs and a light summery dressing. Ina Garten from the Food Network authored this recipe and it is truly delicious.


MY THOUGHTS: There's very fresh ingredients in this recipe and its interesting that it is served at room temperature (neither hot or cold). You can make it ahead and just set it out until you are ready to eat. I made this salad for dinner as the main dish, but it good for a large crowd too. It makes WAY too much for a family of four. I could have served 6 adults with this and several more if it were a side. I would lighten the salt suggested as well. Phil and I both thought it was too salty. When I had it at my friends' home, it wasn't salty at all. I'll have to ask her if she used less or not. Oh, and make sure to not over cook your orzo. I think I over did it a bit and it was a little mushy.

DIFFICULTY: Easy.

MAKE AGAIN: Yes, with the few modifications as noted above and cut the recipe in half if its a small crowd. :)

Roasted Shrimp and Orzo Salad

Ingredients

nocoupons

• Kosher salt
• Good olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.