Final work day

Today was Dr. Morrison's last day!  He has now retired and ready to really start living!  I have had some great memories of working for him the last 16 1/2 years.  I owe a lot to him and I am thankful for having had the chance to work for such a wonderful person.

Check up with Dr. Angela House

We took Kennedy in for a check up today with Dr. Angela House.  Kennedy hasn't gained any weight and still is having frequent trips to the bathroom.  It seems like the last 6 weeks Kennedy has been eating foods that she is not suppose to be eating.  This constant contamination is making her so unhealthy.  The plan is to increase the probiotics and L-Glutamine.  We are also going to send in another stool sample to check for progress in the last 3 months.  One of the quotes from Dr. House really hit it home for me.  She said, "It is like trying to grow a garden in concrete"!  With the colitis, Celiac disease and IGA deficiency we really have a lot stacked against us!  It is so rough because on the outside she looks so happy and healthy, but it IS what's on the inside that matters most!

Boise State vs. La Tech

Had a great time at the BSU vs. La Tech game.  Went tailgating with some food friends.  Had a little rain, sun, hail and wind!  I guess you can't have everything.

Gem State Challenge 2010

It is Gem State Challenge time again!  The weather is awful.  A lot of rain this weekend.  Karleigh played 4 games and their team took 1st place!  Kennedy spent a lot of time in the truck keeping dry and watching movies.

Pamela's Pumpkin Betty Bars - No Crust & Easy

Cake:
1, 30 oz. can gluten-free pumpkin pie mix (pie mix is easy, the spices are mixed in the pumpkin)
1, 14 oz. can sweetened condensed milk
2 eggs
1/2 cup melted butter
2 cups Pamela's Baking & Pancake Mix

Topping:
2 cups nuts (recommended: pecans and walnuts)
1/2 cups melted butter
1 teaspoon vanilla

Mix all cake ingredients together. Put in a well greased 9-inch x 13-inch pan.

Mix topping ingredients together and gently pat onto top of cake mixture.

Bake at 350° for 50 minutes or until toothpick comes out clean. Cool, cut into desired bar shapes and serve.

Chef's Note: this tastes very much like pumpkin pie, but you can pick it up like a bar. This recipe makes a big batch, enough for Thanksgiving. For a smaller batch use an 8-inch x 8-inch pan and use a 15 oz. can of pumpkin and half the rest of the ingredients.

Gluten Free Pumpkin Pancakes

Ingredients

2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

1 teaspoon baking powder
1/2 C canned pumpkin pie mix
1-1/2 cups milk
1 egg, lightly beaten
2 tablespoons canola oil
Butter & warm maple syrup for serving; optional

Directions
Combine Pamela's Ultimate Wheat Free Baking & Pancake Mix and baking powder in a large mixing bowl; set aside. Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture until just moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle.  Top each serving with butter and warm maple syrup if desired. Yield: Approximately 16 pancakes.

Another Soccer Satruday

 Kennedy played in a soccer game today and had 4 goals.  She is amazingly aggressive.  I guess she gets that from me!  HA!

Karleigh played against another Super Nova team today.  We won the game 8-1.  We are really doing good this year.  Next weekend we have a tournament here in Boise.

Pumpkin Custard

Ingredients


• 3 egg whites, lightly beaten
• 2/3 cup sugar**
• 1 teaspoon ground cinnamon**
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger**
• 1/4 teaspoon ground nutmeg**
• Dash ground cloves**
• 1 can (15 ounces) solid-pack pumpkin or Farmers Market Pumpkin Pie Mix
• 1 teaspoon vanilla extract
• 1 can (12 ounces) fat-free evaporated milk

**IF YOU CAN FIND THE FARMERS MARKET ORGANIC PUMPKIN PIE MIX THEN YOU DON'T NEED SUGAR AND SPICES BECAUSE IT IS IN THE MIX.
Directions

• In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.

• Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.

Cooking with Nana

They have this great organic farm right of Meridian Road, not too far from our house.  I drive by it all the time, but have never stopped by.  We finally decided to check it out this weekend because we wanted to make some good healthy food.  The place is Rice Family Farms and they are certified organic.  They have a lot of fruits, veggies, milk, eggs and grass fed beef.  I can't believe that I haven't used this place!  It is now my new stop on the way home.

Day at Wahooz Family Fun Zone

The girls had the day off school and with Nana and Papa being here this weekend we decided to go spend the day being kids again.  We played miniature golf, rode go-karts, played laser tag and played games for 3 1/2 hours.  It was fun time enjoyed by all!