SUPER DUPER SATURDAY!!!

The Sisters who attended Super Saturday are still basking in the fumes of sisterhood, creativity, and wood stain!

Despite the lingering craft hangover, everyone who was there had a wonderful time painting, sanding, wrapping gifts, eating lunch, and sharing stories while we worked! THANK YOU to everyone who participated, brought presents, and worked so hard!

If you still want to contribute to our sub-for-santa family, bring donations to Sarah d'Evegnee or Lori Wasden!

Vanna. . . er. . . Hilary Jensen shows off her project.

Dayna Parkinson happily uses the electric sander (yes. . . our ears are still ringing from that constant sound, but our hearts are too! AWWWwwww. . . )

Emily Rowe applies a coat of paint to one of her projects.

Lori Wasden dishes out her sweetness (oh, and dessert too). THANKS to everyone who brought food and THANKS to Lori for organizing such a delicious feast!

THIS IS THE BEST PICTURE OF THE DAY! It captures the concentration and the joy of working on a gift! (Thanks, Marion! I love it!)

Lindsey Dewey and Stephanie Fay stain their wood together. Friends and crafting companions!

Maija-Liisa sands away with a glimmer of a smile.

Caryn and Zoe Esplin work on some projects together!

Sandra Fluckiger found her second wind (and third, and fourth) and completed several projects for her family!

Shelly Rigby helps Ashlynn and Allison on their crafts. (We LOVED having some daughters there!)
Maria's impressive assembly line! (Thirty percent done! Only seventy more to go!)

Lori Rawlings laughs with her daughter McKenzie as they talk and paint.

THANKS FOR A SUPER DUPER DAY!!!!!

DON'T FORGET OUR FOLLOW-UP DAY ON SATURDAY, DECEMBER 5TH!! WE'LL BE MAKING BRACELETS, WATCHES, AND FINISHING UP PROJECTS!!!

CONGRATULATIONS to the Parkinson Family!

Dayna, Phil, and Brooke were recently sealed in the Rexburg Temple. We are thrilled for all of them. We love you, Parkinson Family!

Drumroll please. . tut tut tut tut (Is that the sound a drumroll makes?)!

It's time for our SUPER SATURDAY!!!! (Wild, crafty applause!!!)

PLEASE use this as a chance to make Christmas and Birthday GIFTS for the women in your life! We've done our best and worked our fingernail polish off coming up with inexpensive projects!

Here are all of the projects (WHEW!) and the prices!

(We will be having a follow-up day to finish any unfinished projects the first Saturday in December! This way you can order the kits you want, but you don't have to finish them ALL on November 14th!)

Questions? Concerns? E-mail devegnees@byui.edu!
1-Large Nativity With Stable : $20
2- Christmas Ornaments $2.50

Comes with SIX vinyl phrases and ornaments the color of your choice :

red, silver, gold, or multi

Word Package #1: Jesus Christ, Joy, Believe, Heavenly Peace, Silent Night, Love

Word Package #2 : Star, Wish, Holy Night, Merry, Giving, Ho,Ho,Ho

3- Snowman Poke-Ins : $6.00
4- Magnet Board : $15.00

Comes with 3 Magnets

You can choose your phrase:

These are a few of my favorite Things

My greatest Blessings Call Me Grandma/Grandpa/Grandmother/Mom

or different phrase of your choice

5- Cowboy/Cowgirl cookies in a Jar : $3.50

6- Grandma's Kitchen (or Mom's etc) : $11.00
7- 10x15 Rectangle with Vinyl Phrase of Your Choice : $11.00
8-Rexburg Temple : $11.00

Choose Rectangular size that you can glue a picture on or choose a square size board
9- Dad's Workshop : $13.00

10, 11, 12, 13 Cards With Envelope : .50 each
14. Wise Men Still Seek Him (Or Live in Thanksgiving Daily or Return With Honor) : $10.00
15. Three Wood Pumpkins : $6.00
16. Stacked Trees (Which look REALLY cute next to the #22 Reversible Blocks!) : $6.00
17. FHE Board : $18.00

With Choice of Vinyl Color and Ribbon and a scroll-type wrought-iron hanger (not pictured)
18. Christmas Countdown : $10.00
19. Snowman Wreath : $10.00
20. Glass Hurricane Vase with Vinyl : $10.00

21: 5x5 Standing Quote (with dowel in the back) : $5.00
22. Reversible Holiday Blocks $12.00

(The Count Your Blessings one looks ADORABLE with the pumpkin in #25--you could order just the pumpkin for just $1.00!)

23. Believe : $5.00
24. WARM FUZZY JAR and FHE Lesson: $6.00

25. Harvest Blocks : $3.00
(If you'd like to order just the pumpkin to go with your Reversible Blocks in #22, it will just cost a dollar!)

If you'd like to submit your TOP FIVE - TEN Recipes for the cookbook, please e-mail them to devegnees@byui.edu by Sunday night at midnight(Oct. 11th). If you can just copy the recipes and paste them directly into the e-mail, that's the easiest way for us to use them! THANK YOU!!!

Smile, you're on candid camera :)

The Relief Society held a party.
The sisters by tens came-
Those 20, 50 and 80,
and sisters of every name.
Sister Sunshine spread a carpet,
And everything was grand,
Sister Weather led the dancing,
Sister Wind the band.
George Cooper (modified)

posted by Maija-Liisa

Our Retreat is on FRIDAY!!!!! YIPEEEEE!!!

Please meet in the Church parking lot at 5 PM if you'd like a ride. There are plenty of sisters who are coming back on Friday night, so you'll be able to get a ride whether you're staying the night or not.

Please bring a set of sheets or a sleeping bag. Also, bring a checkbook or cash if you think you'd like to make some bracelets or watches. The cost is per bead, so you can make them as cheap or as expensive as you'd like.

We can't wait!

Directions to the Esplin's cabin:

One hour drive time

1. Go North on Highway 20 to Island Park. Pass Last Chance and go to Ponds Lodge.

2. Go .8 miles past Ponds Lodge.

3. Turn RIGHT towards Phillips Lodge (now the Pines) and proceeed .8 miles.

4. Turn RIGHT on RAINBOW DR. just before the Pines Lodge. Stay on this main road for 1.6 miles. The road will bend a few times. Continue even whien it gets narrower and becomes a private road.

5. Turn RIGHT at the JONES HAVEN SIGN and drive down the lane. The cabin and garage are on the end of the lane on the LEFT. (If lost, call Caryn's cell: 339-3395)

Welcome to Patty Siter and Mindy Grannis!

Patty Siter moved here from Arizona, but didn't want to leave any of her grandkids behind. So, now her two daughters and their families live here, and their son works here during the week. Now, that's a good, nurturing mother! Mindy describes her mom as being "caring, helpful, and loving" and it's easy to see why. Patty says her hobby is working in the temple, which she can view often from the view in their gorgeous new home (the Hughes' old home). She also loves canning, exploring, and playing with her grandchildren.

Mindy Grannis (Patty's daughter) has four children, ages 12, 9, 6, and 3. She and her family moved here from Arizona, and Mindy says they love being in Rexburg because of the family-friendly environment. (If you have kids those ages, please call Mindy and schedule a play-date!)

Patty describes Mindy as being "organized, fun, and a good mom," which seems like the ultimate compliment coming from your own mother! Mindy enjoys exercising and says she's "learning to love to run."

We're so happy you're in our ward, Mindy and Patty!

Meet Lorie Rawlings!

Lorie Rawlings is happily settling into her new home in our ward and we are THRILLED about it!

Lorie is currently teaching in the Education Department at BYU-I and specializes in Literacy classes. She moved here from Utah two years ago, where she helped to create the assessment tests for elementary schools for the state.

Some of Lorie's favorite hobbies are reading (this spotlight is brought to you by Book Group--Thursday, September 17th. . . heh, heh, heh) , scrapbooking, and eating chocolate. Knowing that, you won't be surprised that when asked what three adjectives describe her, she said "Loving," (her Mom chimed in with that one), "Tired" (keep in mind she just moved this week), and "Chocolatey" (my personal favorite!).

Lorie loves the scripture in the Doctrine and Covenants 122: "know thou . . . that all these things shall give thee experience and shall be for thy good."

Lorie has a 14-year-old daughter, Mackenzie, and we want to give both of them a rousing welcome to our ward!

The world has enough women who are tough;

we need women who are tender.

There are enough women who are coarse;

we need women who are kind.

There are enough women who are rude;

we need women who are refined.

We have enough women of fame and fortune;

we need more women of faith.

We have enough greed;

we need more goodness.

We have enough vanity;

we need more virtue.

We have enough popularity;

we need more purity.

-Margaret D. Nadauld (Young Women General President)

Ice Cream and Other Sweets at Book Group!

We had a SWEET discussion at Emily Rowe's house about Three Cups of Tea and then she served us some creamy, fruity ice cream that made our tastebuds tingle! We absolutely HAD to have the recipe so we could share it with our families (but mostly so we could eat it ourselves!)
Thank you, Emily! We'll see you all next month at Konda Fullmer's house on September 22nd!


1/2 gallon pineapple sherbet, softened
1 box frozen raspberries, thawed--don't drain (or a bag of frozen)
1 Cup (or more) shredded coconut
1 Cup chopped nuts (walnuts or pecans)
1 12 oz. container whipped topping, thawed
1 Cup mini marshmallows

Mix all ingredients together in a large bowl, stirring until creamy and well mixed. Cover tightly with lid or foil and freeze several hours (or overnight). Remove from freezer to slightly thaw before serving. Serve like ice-cream. You can add any fruit you like, or leave out what your family doesn't care for. The amounts of everything but the sherbet are approximations...you can make a bigger batch by using more marshmallows, etc.

Welcome to Our New Ward Babies!

Debbie and Jim Richards welcomed Thomas Mack on July 2nd. He weighed in at 6 pounds, 15 ounces. We're so happy for ALL of you!


Audrey and Geoffery Zellers welcomed Madelyn Brooke on July 7th. She weighed in at 6 pounds 2 ounces. Congratulations!!

DATE CHANGED for Elder's Quorum BBQ

Now: Friday, July 17, 2009

Time: 5:30 until Whenever....
Address: 543 E. 4th South (Brad & Maija-Liisa)

• For All Ages--Come with your Whole Family!
• Socializing, Games, Kids Playhouse, Whiffle Golf, Volleyball, Music, Mini-grass-court Tennis, Outdoor Fire, Marshmallow Roasting, Fun!
• Bring your favorite potluck salad, chips, veggies or dessert
• Bring whatever you want to BBQ--or enjoy hot dogs provided
• Drinks, cups, plates, utensils and napkins provided.

Congratulations to Debbie Richards!

Debbie had her bouncing baby boy on Thursday, July 2nd!  Mother and baby Thomas are doing fabulously.  We'll post a picture soon!

Taster's Table Recipes!

Luau Pizza
(Penny Hughes)

1 Boboli Crust (prebaked Pizza Crust)
2 C cooked and shredded Chicken or pork
Enough BBQ sauce to drench the meat (mix together in bowl to coat)

Coat the Pizza Crust with BBQ Sauce (as you would for a pizza)
Top with the shredded meat/sauce mixture
Top with Cheese and desired toppings:

Monterey Jack Cheese
Or Pepper Jack if you like a little "heat"
Red Onion, green onions or both
Tomatoes
Pineapple
Bacon
Peppers

Bake (following Crust directions) until heated through and cheese is
thoroughly melted!

Lentil Soup
(Vonda Winfree)

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.



Bowtie & Asparagus Pasta
(Kenzie Price)

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and sauté a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.

Refrigerator Bran Muffins
(Anne Forsnes)

2 cups boiling water
6 cups Kellogg’s All-Bran cereal
1 cup shortening
1 ½ cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda—sift this into the flour to remove any lumps
1 teaspoon salt

Pour boiling water over bran in a large bowl. Add shortening. Stir until shortening is melted and let cool. Add other ingredients. Stir to mix well. Use immediately, or cover and put in refrigerator and bake as desired. Batter will keep in refrigerator and bake as desired. Batter will keep in refrigerator for up to two weeks.

Drop by spoonfuls into well-greased muffin pans. Bake at 400 degrees for about ten minutes. Test with toothpick for doneness.

(This recipe was wildly popular when I was raising my young family. It’s quick for breakfast or to go with soup or salad.)


Black Bean Dip

(Chris Leishman)

Mix together:
1 10 oz. can black beans- drained
1 cup "fresh" Salsa ( I use "Rojo's Fresh Cut Salsa"- Medium)
1/3 cup diced onions
1/2 cup chopped bell peppers
1 Tablespoon Lime juice
1 Tablespoon olive oil
1 teaspoon minced garlic
1/3 teaspoon cumin
2 tablespoons chopped cilantro

Can add 1 diced avocado just before serving. Serve with corn chips or as filling in tacos.


Karjalan Piirakka (Karelian Rice Pasties)
Maija-Liisa Adams

Description:
These rice filled pasties originate in the Eastern part of Finland, Karjala, where my Mother was born.

Riisi Puuro (Rice Porridge)

1 1/2 cups uncooked rice
3 cups boiling water
1/2 t salt
4 cups of milk (can use mixed powdered milk)
2 T margarine

Directions:
Steam covered for 20 minutes on low. Then start adding milk, stirring it well and let cook on a little higher heat. Stir occasionally, adding more milk when needed. Keep adding milk until it is all used up. It usually takes about 1/2 hour. Then add 2 T margarine and stir well. My Mother puts a coiled hanger on top of her burner to reduce sticking and I sometimes make the rice porridge in a slow cooker. If I make it for breakfast porridge, I add 1/2 c sugar and 1/2 c heavy cream as well.

Rye crust:
1 c water
1 1/2 t salt
1 2/3 c rye flour
2/3 c all purpose white flour
Mix water in bowl, salt, stir, add flours slowly. It will be a sticky messy job. If too sticky to roll, just add a little more flour. Can make ahead and put in a ziploc bag and roll out when ready. Roll it into a long rope and then cut about a 3/4" piece off at a time to roll out thinly.

Directions:
Roll out crust in a thin oval shape. Place rice porridge in the middle.
Pinch sides of crust up around the filling.
Place on cookie sheets close together.
Bake at 375 or 400 depending on your oven, until light brown. When light brown, open your oven and lift up one to make sure the bottom isn't brown. They do not taste good if they are. On the stove top, melt a stick of margarine and some water in a kettle. Use tongs to remove each pastie and dunk it completely in the mixture. Prepare a couple of old towels laid out with wax paper on them. Place the dunked pastries on the wax paper and then wrap the wax paper and towel combination up over them to keep them warm. This process softens them.

For egg butter:
1 cube slightly softened margarine or butter
4 hard boiled eggs, chopped,
a tiny bit of salt since butter already has salt
Mash and mix together.
Serve on top of karjalan piirakka alone or with or cheese and/or lunch meat.

Spinach Dip
(Marva Blatter)

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

DIRECTIONS
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.