FYI --
There will be no exercise class this coming Saturday, April 4th due to General Conference.
Have a great weekend!!
2 months ago
Monday, March 30, 2009
Friday, March 20, 2009
Introducing...Laurel Reanier
Laurel Reanier
Laurel is married to Matt Reanier and has a three–year-old girl and two boys, 2 and 1.
She was raised in Northern California and comes from a big family of 5 sisters and 3 brothers. She and her family moved here from Idaho Falls.
Laurel enjoys playing sports and enjoys most types of movies. Action and suspense are two favorites but no ghost-horror movies. A favorite is “P.S. I love you”. She likes most types of food; she had to be coaxed into Chinese by her husband and is now hooked. No sushi though. She has three fun, energetic kids that keep her on her toes. Each one of them decided they wanted to come to the world pretty early.
We are so glad to have you here, Laurel!
Monday, March 16, 2009
Birthday Party!
In celebration of the MANY birthdays this March, the Relief Society is hosting a Birthday Celebration at Zupas (408 W 2230 N, Provo) on Wednesday, March 18th at 7pm. We'll be enjoying yummy fondue -- or any other treat you'd like to try!
If you would like to come, please RSVP in the comments or send an email to bonneville11 at gmail dot com.
*****
Jeri May was given a few large sacks of women's clothing in sizes 0-4. If anyone is interested in the clothes, please contact Sister May at 801-310-2428. Please let her know as soon as you can as she will be taking the clothes to DI after Friday.
Friday, March 13, 2009
Exercise Classes
Just a reminder about the energizing new exercise classes taught each week at the church cultural hall. Enjoy exercising with other women totally for free! Feel free to bring your kids and let them play in the cultural hall while you work out.
Wednesdays: Pilates at 8:30am taught by Michelle Millet -- bring a mat or towel and strengthen your body through gentle resistance.
Saturdays: Turbo Kickboxing at 8:00am taught by Porsche Christensen -- come prepared to work hard and have fun!!
Introducing... Julie Glutz
Julie Glutz
Julie was raised in
Her husband is Marc and she has very cute twin boys, 2 years, and a gorgeous baby girl, Alexis born on March 4th! - see the above photo.
Likes/Hobbies: Julie is very good at crafty things. She has transitioned to digital scrapbooking and has some very cute albums. She loves sports and also likes blogging. She likes several kinds of movies, ie. comedy, drama, romance, but no horror films. A favorite is “Miss Congeniality”.
Julie has traveled many cool places and has a foreign doll collection from various travels. Among other places, she has visited
Welcome to our ward Julie!
Monday, March 9, 2009
Introducing...Kimm Hanni
Kimm HanniRaised in Seattle, WA
Second oldest of 9, 2 sisters and 6 brothers
Likes/Hobbies: Kimm loves sports and is very athletic. She plays basketball and even played college ball for Lower Columbian College in Washington. She likes the outdoors and likes to hike and camp. She has also played a lot of soccer.
Favorite Movies: Kimm likes sports movies and loves a good scare from a horror flick every now and then. A long time favorite is “Cool Runnings”.
Kimm would love to backpack Europe and see the sights, particularly in the Mediterranean region. She is happy with a good salad or a jar of pickles. She has many skills and is very versatile, having worked in several different fields. Welcome to our ward Kimm!
Saturday, March 7, 2009
Enrichment Soup Recipes
You asked for it! Below are the soups and yummy dessert served at the RS Birthday Dinner last week.
Tortilla Soup (serves 10)
2 cups chopped onion
2 tsp minced garlic
1-2 tablespoons oil
7 cups chicken broth (paste or bouillon cubes are great too)
2 cans diced tomatoes
1 small can tomato paste
1tsp chili powder
1/2 tsp ground cumin
4 skinless, boneless chicken breasts, cubed
2 cups water
2 cups corn
2 tablespoons lemon juice
2 tablespoons corn starch
1. In a sauce pan, cook onion in oil over medium heat until translucent, add garlic near the end.
2. Meanwhile, bring broth, tomatoes, chili powder and cumin to a boil in a large pot. Add chicken. Reduce heat; cover and simmer for about 5 minutes or until chicken is no longer pink. Add corn and lemon juice.
3. Combine cornstarch and a bit of water until a smooth paste is made; add the rest of water then gradually stir into soup.
4. Bring to a boil again, stirring occasionally as the soup thickens.
Avgolemeno (serves 10)
4 boneless, skinless chicken breasts
14 cups cold water
1 tsp kosher salt
3 cubes of chicken bouillon, or 1 heaping Tbsp. bouillon paste
4 green onions, chopped into thirds
1 carrot, peeled and quartered
2 bay leaves
2 tablespoons extra-virgin olive oil
2 cups finely diced onion
1 1/2 cup white rice
At least 1/2 cup fresh lemon juice
3 large eggs
1 teaspoon freshly ground pepper-or more to taste
1. In a large pot, combine the chicken, water, and salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the green onion, carrot, and bay leaves and continue to simmer until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring until translucent, about 6 minutes. Remove from the heat and set aside.
3. Remove chicken from the broth, and allow meat to cool. when the chicken is cool enough to handle, chop/shred the meat into bite size portions; refrigerate until ready to use.
4. (This step can be done while the chicken is cooling) Return the broth to high heat; add the rice, onion and bouillon and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Remove bay leaves, carrot and green onion- discard. Add the chicken and reduce the broth to a low simmer.
5. In a separated medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup. While whisking the egg and lemon mixture, slowly pour the 2 cups of broth into the egg mixture. This step is very important. If egg is not well incorporated with the hot broth, the soup will not have a creamy texture and will look unappetizing. Pour the egg mixture into the pot. Stir well to blend. Try to do this last step just before serving.
1 Duncan Hines Lemon cake mix
1 3oz box of instant lemon pudding powder
1 lemon and rind of lemon
1. Prepare cake as directed except: use juice of 1 lemon and 3/4 water instead of 1 1/3 cups water. Also add 1 bos of instant lemon pudding powder and lemon rind finely grated.
2. Mix as directed. Placed in greased and floured sheet cake or jelly roll pan and cook for 15-18 minutes at 350 degrees. Check often so as not to overbake.
Frosting
2 3oz boxes of lemon pudding powder
1 1/3 cup whole milk
2 cups whipping cream
1. Beat until smooth and fluffy. Frost cake once it is competely cooled.
Tortilla Soup (serves 10)
2 cups chopped onion
2 tsp minced garlic
1-2 tablespoons oil
7 cups chicken broth (paste or bouillon cubes are great too)
2 cans diced tomatoes
1 small can tomato paste
1tsp chili powder
1/2 tsp ground cumin
4 skinless, boneless chicken breasts, cubed
2 cups water
2 cups corn
2 tablespoons lemon juice
2 tablespoons corn starch
1. In a sauce pan, cook onion in oil over medium heat until translucent, add garlic near the end.
2. Meanwhile, bring broth, tomatoes, chili powder and cumin to a boil in a large pot. Add chicken. Reduce heat; cover and simmer for about 5 minutes or until chicken is no longer pink. Add corn and lemon juice.
3. Combine cornstarch and a bit of water until a smooth paste is made; add the rest of water then gradually stir into soup.
4. Bring to a boil again, stirring occasionally as the soup thickens.
Avgolemeno (serves 10)
4 boneless, skinless chicken breasts
14 cups cold water
1 tsp kosher salt
3 cubes of chicken bouillon, or 1 heaping Tbsp. bouillon paste
4 green onions, chopped into thirds
1 carrot, peeled and quartered
2 bay leaves
2 tablespoons extra-virgin olive oil
2 cups finely diced onion
1 1/2 cup white rice
At least 1/2 cup fresh lemon juice
3 large eggs
1 teaspoon freshly ground pepper-or more to taste
1. In a large pot, combine the chicken, water, and salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the green onion, carrot, and bay leaves and continue to simmer until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring until translucent, about 6 minutes. Remove from the heat and set aside.
3. Remove chicken from the broth, and allow meat to cool. when the chicken is cool enough to handle, chop/shred the meat into bite size portions; refrigerate until ready to use.
4. (This step can be done while the chicken is cooling) Return the broth to high heat; add the rice, onion and bouillon and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Remove bay leaves, carrot and green onion- discard. Add the chicken and reduce the broth to a low simmer.
5. In a separated medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup. While whisking the egg and lemon mixture, slowly pour the 2 cups of broth into the egg mixture. This step is very important. If egg is not well incorporated with the hot broth, the soup will not have a creamy texture and will look unappetizing. Pour the egg mixture into the pot. Stir well to blend. Try to do this last step just before serving.
1 Duncan Hines Lemon cake mix
1 3oz box of instant lemon pudding powder
1 lemon and rind of lemon
1. Prepare cake as directed except: use juice of 1 lemon and 3/4 water instead of 1 1/3 cups water. Also add 1 bos of instant lemon pudding powder and lemon rind finely grated.
2. Mix as directed. Placed in greased and floured sheet cake or jelly roll pan and cook for 15-18 minutes at 350 degrees. Check often so as not to overbake.
Frosting
2 3oz boxes of lemon pudding powder
1 1/3 cup whole milk
2 cups whipping cream
1. Beat until smooth and fluffy. Frost cake once it is competely cooled.
Monday, March 2, 2009
RS Birthday Celebration
Tomorrow night (Tuesday, March 3rd) is the
Relief Society Birthday Celebration Enrichment
at 6:30pm.
A delicious dinner will be served and a children's class will be provided. After dinner, we will be working on a humanitarian aid project making hairbows for little girls in need. Please remember to bring ribbon or clips and a pair of scissors for the service project if you can.
This might be the perfect activity to invite your visiting teaching sisters to.
This might be the perfect activity to invite your visiting teaching sisters to.
We hope to see you there!
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