what I'll miss most

I've been buying and eating as much fresh fruit and vegetables as I can before the summer is up.

Peaches... I will miss you the most. With just a few more weeks left, I'm using them in practically every meal. This week I think I'll also make peach crisp.

The fresh produce stands closing has to be the saddest part of summer's end.

seasons

This has to be the coolest book we have found thus far at the library. I love it so much - I am going to the bookstore this weekend to buy it.

The screen printed-like illustrations, the colors, the type... it is all so fabulous. The french author, Bernard Granger (Blexbolex) has some pretty wicked stuff out there and I am obsessed.

I think I will scan in some of the pages and use them to decorate an entire wall in the play room.
You must check it out.

Seasons, a book by Blexbolex:



And check this out. Fabulous, just fabulous:

toot toot

I don't mean to toot my own horn, but I made my very first pie today and I have to say, it was amazing.

A spiced apple/pear pie from scratch. I picked up the apples and pears from Schmidt's produce stand on the corner of 90th and 2300 west. Their pears, peaches and apples are to die for right now.

Jack of course refused to try it. Who ever heard of trying to convince a kid to eat something sweet and sugary?

Wednesday I am trying a Zesty Lemon Pie to take to my sister-in-law Ashley and her new cute baby Namoi.

I think I really like this baking thing.

hallelujah

Most of you have heard by now...but just in case you haven't, The Lower Lights CD is finally available.

Where to buy:

You can purchase it here: thelowerlights.bandcamp.com

Those who purchase the digital version off of this bandcamp site will get 2 bonus tracks plus additional artwork not included with the CD. The album will also be available at shows, and soon on iTunes, CDbaby, and in select stores throughout Utah and Arizona.

As for shows:

The Free Outdoor Show:

Rooftop Concert Series Provo, UT
Friday October 1 at 8pm
Provo Town Square Parking Terrace (corner of 100 north and 100 west in downtown Provo)
Bring all your friends and family and be sure to dress warm. Bring blankets and chairs to sit on.
Libbie Linton will open the show.

For some videos:

Click here to see of footage of the recorded songs.

Enjoy!

my superhero fighting team

We had our Halloween outfit tryouts today.
I try and let them have a good day of playing in them and then hide them away till October.

Jack was a little bummed his costume didn't come with a utility belt (His mad face though, is just in preparation to fight the joker), so he made a homemade one. This is why we have our tryouts... I need to see what adjustments need to be made before we are headed out the door for the candy loot to avoid as many tears and meltdowns as possible.

We made some homemade batman throwing disks and Cash a sword. Grandma will need to tighten Cash's ninja mask, Jack will need a more permanent bat belt - other then that, we are good.

The boys are trying to figure out if I should be the Joker or Splinter. I say neither.

the lower lights

The Lower Lights played their first fireside this Sunday down in Provo. It was a stellar evening... and best news of all, the CD is done and will soon be available for your listening pleasure.

For those who attended the strange 12 minute set at the Sandy Amphitheater (sorry), I will let you know when another fireside is being held, or when the CD release party will be.

http://www.thelowerlights.com

lemon goodness

I made some lemon bars today. They are some of my most favorite treats. This has become my recipe of choice to use:

Lemon Bars
Makes about 2 doz

2 1/4 cups all purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 tsp. lemon zest
1/3 cup fresh lemon juice
1/2 tsp. baking powder
powdered sugar

1. Preheat oven to 350. Line bottom of sides of a 13x9 pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

3. Bake at 350 for 20 to 25 minutes or until lightly browned.

4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup of flour; whisk into egg mixture. Pour mixture over hot baked crust.

5. Bake at 350 for 25 minutes or until filling is set. Let cool in pan on a wire rack for 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 additional minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

6. Try not to eat the whole pan in one sitting.