Bountiful Baskets is coming to our valley!! This is a great program that is coming! It is a non-profit (volunteer run) co-op that enables people to purchase first quality fruits and vegetables at a discounted price. They also have other offerings such as 9-Grain bread (delicious), boxes of seasonal fruit and other in season treats!!
The first pick up is June 5Th- which means you can place your order online at bountiful baskets.org the Tuesday-Wednesday before. It is great because you don't have to order ever two weeks. So, if you are out of town, you just don't order a basket that week. It is also great because you generally receive a good variety of fruits and vegetables! I called to find out what kind of produce we should expect. Like a lot of you I wont be needing any more tomatoes or squash this summer. She said one order gets about 2 large laundry baskets full of produce. Apples, bananas, oranges, kiwi, spinach, and lettuce, etc. The girl I spoke to said they only thing she got that she wasn't sure what to do with was 4 artichokes, which I love but never buy because they are so expensive most of the time. You can also split the "order" with a friend. The cost is $15.00 for the order. They say you save $35 from the grocery store price. There is also an all organic option for $25.00. The other thing I liked about this co-op is that they try to buy local produce as much as they possibly can. The more members in our area the "better" the basket...so pass this along to all your friends!!!
The website is http://bountifulbaskets.org/ I don't have an email for the coordinators. You can create an account for free on the bountiful baskets website and then they will email you when it is time to sign up for the produce deliveries.
If you have any questions feel free to email Shiloh Wheeler (until the end of May) or call Nelda Ray (Shiloh’s Mom) at 928-792-2823. She is the local coordinator for the area!!!
Have a great summer!!!
Friday, May 28, 2010
Yard Sales
Charlotte Alexander is still trying to raise money to take her mom Peggy to Hawaii this fall. She will be having a yard sale this Saturday at her house starting at 7:00 am. Go check it out!
Leiah Layton will be having a huge yard sale at her house, next weekend, June 4Th and 5Th starting around 6:30.
Leiah Layton will be having a huge yard sale at her house, next weekend, June 4Th and 5Th starting around 6:30.
Tuesday, April 13, 2010
Relief Society Birthday Party 2010
We had a great Relief Society birthday party in March. Great friends, delicious food, and a yummy dessert bar! We also had a fantastic slide show....if someone out there knows how to put it on the blog give me a shout and we'll get it on here because it really was lovely! David and Tia Palmer from Thatcher came and shared with us a beautiful lesson about the blessings of Relief Society and the Temple. It was so fun to have the Young Women hang out with us and watch them crack open a pinata! Take a peek at the pictures, and remember how truly blessed we are live among such wonderful sisters!
Man those are some GORGEOUS decorations!
This group thought they won every competition - but check out those faces, they really just had the biggest / loudest mouths! :)
Check out those lovely legs!
So many friends!
Fill up that bag!
We loved having the Young Women there!
Watch out!
How much candy could we stuff into the evening?
The ladies really cleaned house when it came to the candy....we were afraid we'd have tons of leftovers!
Until next year, it's all over folks!Friday, March 26, 2010
Funeral
June Stalders funeral will be Monday at 1:00pm at the Solomonville meeting house. There will be a viewing one hour before at the church as well.
Wednesday, February 24, 2010
YW updated information
Young Women and Parents:
Just a reminder, that the Bishopric will be interviewing the Youth on Wednesday the 24th at the church during the Camp Clinic from 6:30-7:30p.m. for the Temple trip THIS Saturday, 27th.
On Saturday, we will meet at the Church at 8:15 a.m. The girls need be dressed in Sunday best and need to bring a sack lunch (or any snacks) and any personal items they may need after the baptisms. After the Young Women and Young Men's sessions, we will be going to an early dinner (provided by the church). We expect to arrive home around 8:30p.m, but will have the girls call as we come into town so that parents may pick them up at the church.
If you have any questions, please contact Sister Emily Hancock at 428-3552.
Just a reminder, that the Bishopric will be interviewing the Youth on Wednesday the 24th at the church during the Camp Clinic from 6:30-7:30p.m. for the Temple trip THIS Saturday, 27th.
On Saturday, we will meet at the Church at 8:15 a.m. The girls need be dressed in Sunday best and need to bring a sack lunch (or any snacks) and any personal items they may need after the baptisms. After the Young Women and Young Men's sessions, we will be going to an early dinner (provided by the church). We expect to arrive home around 8:30p.m, but will have the girls call as we come into town so that parents may pick them up at the church.
If you have any questions, please contact Sister Emily Hancock at 428-3552.
Tuesday, February 2, 2010
Pizza
Leiah’s Pizza Crust
Preheat the oven and your pizza stone for an hour at 500 and put your rack on the lowest position. (Let’s be realistic, I never heat my stone truly for an hour….we live in Arizona, are you crazy. I do try to do it for 15 mins.) If using a pizza screen oil it and put the rack higher or the crust might burn.
Makes 6 small individual pizzas or 4 large:
1/4 c. warm water
2 tsp. dry yeast
Soften yeast in water (I usually add a pinch of sugar)
4 C. white wheat flour
1 tsp. gluten flour (optional)
1 tsp. salt
Combine and then mix in yeast.
1 1/4 to 1 1/2 C. warm water
2 Tbsp. olive oil
Add to flour mixture
Kneed until smooth. Place in lightly oiled bowl. Cover. Let rise 1 to 2 hours. Punch down. Form into balls. Let sit 30 minutes then form pizza crust. Place on hot stone and let bake for 2 minutes. Pull it out poke it a few times with a fork and put toppings on it. Then bake for 6-8 minutes. Don’t let it burn, you’ll be sorry!
This recipe is very forgiving!!!! Sometimes I make 3 pizzas and then roll one out a bit thicker and bake it at a cooler temp. about 350 and slice into bread sticks…add whatever seasonings you might like. It can also be rolled thin and grilled to make something like Panini bread. And, my second favorite to pizza is rolling it about 1 inch think and cutting it with a pizza roller into small rectangles and frying them in oil to make sopapillas. I like to top them with cinnamon, sugar, caramel, chocolate, and whipped cream….yes, all at once. If you’re gonna go the fried in oil route, you might as well indulge!
Pizza Sauce:
White Pizza
2 tablespoons butter
2 tablespoons flour
1 clove garlic
2 tablespoons fresh sage, chopped
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesean cheese, grated
Exquisite Pizza Sauce:
Red Pizza
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
The possibilities for pizza are endless. It’s a great way to use up leftovers. Be creative!
Remember when your using a lot of veggies you should bake/broil them for a few minutes to dry them out a bit. If you don’t you may end up with a slightly soggy crust.
Preheat the oven and your pizza stone for an hour at 500 and put your rack on the lowest position. (Let’s be realistic, I never heat my stone truly for an hour….we live in Arizona, are you crazy. I do try to do it for 15 mins.) If using a pizza screen oil it and put the rack higher or the crust might burn.
Makes 6 small individual pizzas or 4 large:
1/4 c. warm water
2 tsp. dry yeast
Soften yeast in water (I usually add a pinch of sugar)
4 C. white wheat flour
1 tsp. gluten flour (optional)
1 tsp. salt
Combine and then mix in yeast.
1 1/4 to 1 1/2 C. warm water
2 Tbsp. olive oil
Add to flour mixture
Kneed until smooth. Place in lightly oiled bowl. Cover. Let rise 1 to 2 hours. Punch down. Form into balls. Let sit 30 minutes then form pizza crust. Place on hot stone and let bake for 2 minutes. Pull it out poke it a few times with a fork and put toppings on it. Then bake for 6-8 minutes. Don’t let it burn, you’ll be sorry!
This recipe is very forgiving!!!! Sometimes I make 3 pizzas and then roll one out a bit thicker and bake it at a cooler temp. about 350 and slice into bread sticks…add whatever seasonings you might like. It can also be rolled thin and grilled to make something like Panini bread. And, my second favorite to pizza is rolling it about 1 inch think and cutting it with a pizza roller into small rectangles and frying them in oil to make sopapillas. I like to top them with cinnamon, sugar, caramel, chocolate, and whipped cream….yes, all at once. If you’re gonna go the fried in oil route, you might as well indulge!
Pizza Sauce:
White Pizza
2 tablespoons butter
2 tablespoons flour
1 clove garlic
2 tablespoons fresh sage, chopped
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesean cheese, grated
Exquisite Pizza Sauce:
Red Pizza
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
The possibilities for pizza are endless. It’s a great way to use up leftovers. Be creative!
Remember when your using a lot of veggies you should bake/broil them for a few minutes to dry them out a bit. If you don’t you may end up with a slightly soggy crust.
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