Baptism This Saturday (Jan 5th)

This Saturday at 5:30 pm, Juanita Smith (a friend of Bernice Avery) will be getting baptized. All are encouraged to come!

Congratulations Anna & Rory!!

Congratulations to the McDonald Family for their new addition! Finnegan Roderick McDonald came in weighing a grand total of 9lbs. 2oz. and at 23 1/2 inches long!!! What a cute baby!

Congratulations to Katie Anderson!!

Congratulations are in order for Locke and Katie Anderson! They are the proud parents of a new baby girl, 5 lb. 12 oz.! Mom and baby are doing well, and are scheduled to return home on the 24th. 

CONGRATULATIONS!!

Enrich A Dish: Pie Recipes

Two-Crust Pie Dough

Enough to make either two pies without tops or one pie with a top and bottom

2 1/2 cups all purpose flour

2 Tbs sugar

1 tsp salt

1/2 cup chilled vegetable shortening, cut into chunks

12 Tbs chilled unsalted butter, cut into chunks

6-8 Tbs ice water

1. Process flour, sugar and slat in food processor until combined. 

2. Add shortening, process until texture is that of coarse sand (10 seconds or so). 

3. Scatter butter over top of mixture. Cut in until mixture resembles coarse crumbs, about 10-15 one-second pulses. Butter chunks should be no bigger than small peas. 

4. Turn out mixture into bowl. Sprinkle 6 tablespoons of ice water on top. Using a rubber spatula, toss ingredients and press the dough against the sides of the bowl until the dough sticks together. Add more water as necessary. The dough should form a (not sticky) ball. 

5. Remove dough from bowl, form into two balls and then flatten into a 4-5 inch disc. Refrigerate for at least one hour before rolling out. 

*A food processor is not necessary for the recipe to work. It's just the easiest, fastest way to get results. A pastry cutter would work well, too. 

Apple Cranberry Pie

Filling

2 1/2 lbs apples, peeled cored and cut into slices 1/4 inch thick

3/4 cup cranberries

1 cup firmly packed brown sugar

1/4 cup all purpose flour

1 1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1 teaspoon vanilla extract

Pinch of salt

1 recipe pie dough

1. Preheat oven to 425º F. Roll out one disc of dough on a lightly floured surface into a 14-inch round. Drape pastry into pie dish. Rollout second disc into another round. Set aside. 

2. In a large bowl, combine apples, cranberries, brown sugar, flour cinnamon, nutmeg, vanilla and salt. Toss with a fork or spoon until well blended. 

3. Pour filling into the pie dish. Brush the dough around the edges with water. Place the second pastry round on top. Press the bottom and the top edges together. Trip the excess pastry so that there is only 1/2 inch overhang left. Crimp. Cut a few vents in the top crust.

4. Set the pie plate on a baking sheet. Bake for 15 minutes at 425ºF. Reduce the heat to 350ºF and bake until the apples are tender, 45-50 minutes more. 

* For best results when draping dough onto pie dish allow the dough to roll around rolling pin, and transport it that way. 

Pumpkin Pie

Filling

1 sugar pie pumpkin (about 1-2 lbs)

1/2 cup firmly packed brown sugar

4 tsp all purpose flour

3/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

Pinch ground cloves

Pinch salt

1 cup heavy cream

1/4 cup maple syrup

3 eggs, slightly beaten

3/4 tsp vanilla extract

1 recipe pie dough

1. Preheat oven to 425ºF. Cut the pumpkin in half and place it cut-side down on a baking sheet. Roast until tender, 50-60 minutes. Remove from oven and puree in food processor or blender until smooth. 

2. On a lightly floured work surface, roll out one disc of pastry into a 12-14 inch round. Place into pie dish and trim edges with a 1/2 inch overhang. Crump or decorate as desired. Place pie dish in refrigerator for 40 minutes to allow the dough to rest. After 40 minutes, place in the freezer for 20 minutes. 

3. Remove pastry from freezer and line with foil and pie weights. Bake in 375ºF oven for 20 minutes, utnil crust sets. Remove the weights and foil and bake 5 minutes longer. remove from oven and let cool. 

4. Meanwhile, in a large bowl, combine 1 3/4 cups of the pumpkin puiree, brown sugar, flour, cinnamon, nutmeg, cloves and salt and whisk until smooth. Add the cream, maple syrup, eggs and vanilla and whisk until just smooth. Pour into cooled pie shell. 

5. Lower oven temperature to 325ºF. Bake pie until the center giggles slightly when the dish is nudged, about 50 minutes. Transfer to a rack to cool, and then move to refrigerator to chill.

*Jen likes to eat this pie with a maple whipped cream. To make this, beat 1 cup heavy cream with 3 tablespoons of maple syrup until soft peaks form. YUM!

Credit for the recipes: The New Best Recipe, Savoring America and Martha Stewart Living Cookbook.

THANKS!!

A very big thanks to Jen Mosinski for teaching us the secrets to making delicious pies! Tonight's Enrich-A-Dish has been a big hit! I'm looking forward to using my pie know-how to make a delicious dessert for Thanksgiving. OH, and for those of you that couldn't make it tonight I'll post the recipes. 

Also, next month's installment of Enrich-A-Dish Brittany and Chris Archibald are going to teach us to make candy canes! 

Enrich-A-Dish: Thanksgiving Edition

Just a friendly reminder (thanks to Anne MacDonald for the email), that Enrich-A-Dish is this Thursday! It will be at Sister Steck's house at 7pm. 

The fabulously talented Jen Mosinski will be showing us how to make Thanksgiving pies!

Thanks, Jen!

OH, and BTW... I'm still thinking we need to have a get-together for all those that are interested and share our favorite blogs, etc. I'm thinking maybe next Wednesday (the 14th) at 7pm at my apartment would be good. Dunno, Please let me know if any of you have better ideas. Would a Saturday morning be better? We could do breakfast? Your ideas, please!

-Melissa

MP Bloggers Get-together

I've been bouncing ideas around with Darlene about setting up a get together with those interested in the bloggers group. I think it might be fun to spend some time to get to know each other in person, and share our online interests, posts, photos, etc.

I would love some input as to what you think, and what days or times would work (if interested), or even if this should be an ongoing get-together or whatever. Ideas please!!

Thanks!
Melissa

Singing in Sacrament Meeting

The Relief Society sisters are singing in sacrament meeting this Sunday, October 28. The hymn is #318 "Love at Home" for women in 3 parts. Every woman is invited to sing, so please walk up during the next sacrament meeting to join your fellow sisters... the more the merrier!

See Amanda Lewis with any questions.

Primary Service Project

Service was the theme for the month of September and so the primary children stuffed teddy bears and fish for an orphanage in Peru. The primary leaders, namely Rachel Ream, cut out and sewed more than 50 bears and fish! The children loved to put the stuffing in and create birth certificates for each bear and fish. After being stitched close, and given a face/bow the stuffed friends were packed in a suitcase to go with Eric Kuhnen to Salt Lake City where he met with the organization in charge of the orphanage. It was a fun experience for all involved. I just thought the Relief Society sisters would enjoy hearing about the relief given by the children in the ward.

Also, I need to give a shout out for our Primary Program practice this Saturday at 8:00 am in the chapel! Parents, please bring your primary children so they can be comfortable with the chapel setting for our program the next day.

For other news, there are some stake primary activities come up which I've listed below.

November 10 - Stake Temple Trip for 11 year olds. 11:00 - 1:00, lunch will be served.

November 11 - Stake Priesthood Preview for 11 year old boys, 6:30 at the Annex.

New Announcements...

Thanks to everyone who signed up to receive blog emails/become authors. Also a big thanks to those that have shared their blog addresses so we can keep up with what y'all are up to.

Here are the announcements shared in church Sunday...

Congratulations to Meghan Mouritsen and family! She had baby girl, Sadie! Was it this last week? (Hopefully I got everything right--so many apologies if I didn't)

Sister Steck announced that she's interested in getting a group together to see the fabulous musical, "Little Women", put on by the Lucy Stern Theatre. The play goes from November 2 through the 18th. Please contact Sister Steck if you're interested in attending

Book Club is in full Swing... Contact Jen if you're interested. They met tonight (sorry for not posting this sooner) and discussed 1,000 Splendid Suns. The book club is also in search for a new book to read, so again, contact Jen.

Also, for anyone interested (kids or no kids) Playgroup is still on. The day has changed. Playgroup is now on Thursdays at 11 am. Contact Jen to get on the email list.

I'm pretty sure that's all for now. If anyone has any other announcements or exciting news (or even not-so-exciting news), PLEASE share!!

Thanks!

Enrich A Dish–Recipes

Below are the recipes Amy, so willingly provided on Tuesday's Enrich A Dish Night! Also, Did the Cooking group find a demonstration for next month? I was just thinking, I could demonstrate how to bind a recipe book. It doesn't have much to do with making yummy food, but I could teach how to keep recipes stylishly organized. Let me know if anyone is interested!

Link to Recipe Book

Pad Thai
(This serves about 2)

2-3 T Vegetable Oil
2-3 T Chopped Shallot
Handful of Chopped Tofu
1 t Dried Shrimp
1-2 t Pickled Radish (Optional)
Fresh Shrimp
1 Egg
1 Big Handful Rice Noodles (Soaked)
3-5 T Pad Thai Sauce
A Shake or Two of Chili Powder (Optional)
1/4 C Chinese Chives (Scallions)
1/2 C Bean Sprouts
Lime Wedge
Crushed Peanuts

Heat oil until hot, add shallots. Cook until you start smelling them. Add tofu and dried shrimp. Add fresh shrimp, cook until done, and then set aside (do not overcook). Add chicken, cook until done. Make room for egg, add egg then move all other ingredients on top and wait for it to cook. Add rice noodles. Add Pad Thai sauce and mix well, then chili powder if you want it a little spicy. Serve with Chinese chives, bean sprouts, lime wedge and peanuts.

Curry Paste From Scratch
(Thai Kitchen Curry Paste works well, too)

1 t Cumin Seed
1 t Coriander
2-3 Cardamom Seeds
1 Cinnamon Stick
1 Piece of Nutmeg
1 Piece of Mace (Peel of Nutmeg Seed)
1 Piece of Star Anise

Toast above ingredients in a sauce pan to bring out the flavor, then add:

2 T Chopped Shallot
7-10 Small Cloves of Garlic
1 t Shrimp Paste

Put all ingredients into a large stone mortar/pestle. Then add:

A couple of big green chillies for color
A couple of small green chillies for heat
1/2 t Salt
1/2 T Chopped Galangal (Fresh Ginger is a good substitute)
2 t Sliced Fresh Lemon grass
1 T Chopped Coriander Roots

Pound the heck out of the herbs until they are a thick, smooth paste. A food processor might speed things up.


Authentic Green Curry

1 can Chakoa Coconut Milk (don't use lite)
2 t Fish Sauce
2 t Palm Sugar
Diced Boneless, Skinless Chicken breast
1/4 c Baby Aubergine (seed of eggplant) green peas are a great substitute
1/2 c Bamboo Shoots (soak them for a softer texture)
Some Red Bell Pepper
1/4 c Sweet Basil Leaves

Heat coconut milk and add 1/2 T green curry paste. Cook until fragrant and add torn kaffir lime leaf.
Add chicken and cook until done. Add vegetables and mix well. Add sugar and fish sauce. Serve with basil leaves and sliced lime leaves on top.

Quick Version:
Sauté for a few minutes in a medium-hot pan (don'[t get it too hot or the garlic will burn!):
1 1/2 inch piece of fresh galangal or ginger, peeled and finely grated, 2 garlic cloves, pressed, 1-1 1/2 tablespoons of Thai Kitchen green curry paste, depending on how spicy you want it. Start out with a little, you can always add more.

Add and Simmer:
1 T Fish Sauce
2 T Palm/Brown Sugar
2 can Coconut Milk

Add Chicken or thinly sliced beef.

Right before serving Add:
1 Red Bell Pepper, sliced
1 can Bamboo Shoots, Drained and Rinsed
Handful Fresh or Frozen Peas
Handful Fresh Basil
Juice of 1 Lime


Sticky Rice With Mango

Thai sticky rice is a completely unique type of rice–it's even completely different from Japanese sticky rice, so make sure you get the real stuff! This recipe is like a creamy, dreamy, coconutty rice pudding!

Pour as much rice as you would like to serve into a bowl and soak overnight, or for a minimum of 3 hours. Rinse well and drain. Put a rice steamer (a conical bamboo steamer is best, but any will do). Fill the bottom of the steamer with water and steam the rice for 23 minutes, or until translucent and softish. You will need to replenish the boiling water often, so stay close by!

While the rice is steaming, prepare the coconut cream. Prepare the following amount for every 2 cups of sticky rice:

1 cup Coconut Milk
3-5 t White Sugar
1 t Coconut (palm) Sugar
1/2 t Salt

Heat the coconut cream until it barely reaches boiling, then remove from heat. Add sugar and salt and stir constantly until the sugar has dissolved. Add 2 cups sticky rice and mix thoroughly. Place in a bowl to cool. While rice cools, cut a fresh, firm mango. serve mango slices on top of individual pats of sticky rice with a bit of coconut cream on top for garnish.

NOTE:
Nak's Oriental Market at 1151 Chestnut street in Menlo Park has everything and great prices! The owners are also very kind and helpful!

Enrich a Dish Sep 07

September's Enrich a Dish was a blast!
Amy Allebest single handedly fed thirty women an authentic three coarse Thai dinner. The evening was full of historic facts, exotic aromas, and flavors to liven the senses. Along with teaching us the basics of green curry, Pad Thai and mangoes with sticky rice, Amy also brought along many Thai spices, photographs and cooking tips. Thank you Amy for opening our eyes to a culturally educational and wonderfully delicious evening in Thailand. Also thank you Joleen Steck for hosting at your lovely home and letting us all enjoy such a rich evening.

ward email lists

Can someone post all the different ward email lists & Subscription info here? I have heard there is a Ward List, a Relief Society List, a Playgroup list....

Upcoming Activities!

Here's a list of the upcoming activities for the Relief Society and the ward. I look forward to meeting new people and connecting with friends! Hope all can come!!

ENRICH A DISH–Spice up dinner with a quick and easy Thai food demonstration by Sister Allebest
Tuesday, September 25, 2007
7 pm at Sister Steck's home

A DAY AT THE BAY–Join ward members for a fun-filled day with a boat ride and outdoor fun at Alemeda
Saturday, September 29, 2007
9 am at Church Parking Lot

GENERAL RELIEF SOCIETY MEETING–Meet at the ward for a spiritually uplifting evening with your Relief Society Peers. Bring treats to share (optional).
Saturday, September 29, 2007
5 pm at the Church

DESIGNER GENES–Meet at the Annex for a fabulous potluck showcasing our heritage through food.
Thursday, October 11, 2007
7 pm at the Annex

More updates will be coming soon!!

Blog Group Posting #1

I'm so grateful for the enlightenment and for all of the advancements that allow us to keep in touch.

I think a great way for us to keep in touch is a blog. It's non-obtrusive and it's here whenever you'd like to take a look! I will be posting the announcements for activities and other exciting news about the ward. I invite you to comment and share your blogs with us!!


Melissa