Reason to Party

HAPPY BIRTHDAY, JACOB!

 

We love to celebrate birthdays in our family.  And this week, it was Jacob's turn to enjoy the spotlight.  (Blessing #946)  It doesn't seem possible that he has already finished life as a teenager and is headed into his 20's.  I certainly don't feel old enough to have a son who's 20. 

Celebrating a birthday in the midst of football season (where Chad is rarely home before 7pm) and softball season (now that Jenica's in high school) is no small task.  We had to get creative.  It would have been fun for us to drive over to Kearney and spend time with him there, but I think he likes the feeling of "home" and was willing to meet us here. 

Since his classes were finished by early afternoon on Tuesday, he came home early. (#947)  Which was nice because then Jillian and I got him all to ourselves (#948) for a few fun surprises and a relaxing afternoon.  

After everyone was finished with practice, we all were able to enjoy supper together at "Taste Of Texas BBQ" in town. (#949)  It was a fun treat!  They brought out a big chocolate sundae, sang to him, and gave him a birthday card with a $5 gift certificate inside.   SWEET!

Before he headed back to college, I did what any mother would do.  I snapped a few pictures to capture the memory of our whole family together again.  Of course, that's an adventure in itself.  (#950)  Can everyone be serious for just one picture?  Most likely not.

The time with Jacob Tuesday went by far too quickly.  (sniff, sniff)  But since he lives just a short distance from home, I know he'll be back again . . . ummm . . . let's see . . . oh, yeah . . . this Friday!  For the homecoming game! 

The Excitement of Harvest

I absolutely LOVE this time of year.  The weather begins to change, nights are getting cooler, the A/C gets a break, leaves start turning colors, and the farmers fire up their combines.  (Blessing #942)

Ahh, yes, the excitement of harvest is definitely in the air.

I've seen the hard work that goes into raising crops.  I watched my dad work hard from sun up to sun down.  From spring planting, through the heat of summer, to the harvest each fall.  There is so much time, energy, money, and faith put into raising crops. 

And the best part of that process has finally arrived.  Harvest.  It's a time when farmers get to see the fruit of their labor.  (#943)

And it's also a time for COMBINE RIDES! 

Last weekend, the girls & I headed to my parents' farm for a sweet taste of harvest. 

It's always fun to show up at the field with food.  As a little girl, I remember my mom and I taking meals to my dad and my grandpa in the field, where we'd have a picnic on the tailgate of the pickup.  (#944)  So naturally, I had to bring food with me this time too.  Runzas for everyone!

We all took turns riding with my dad in his combine.  Up and down the bean field.   Watching the beans go from the stems in the field, through the combine, and into the trucks. 

"Here's a few more for ya, grandpa!"

Harvest is an exciting time.  And I'm so grateful that we live close enough to trot on over to the family farm and see it in action one more time.  (#945)

This year has a bitter-sweet ending though, as my dad is retiring from farming after harvest is complete.  He's worked so hard for so many years, and he totally deserves a little R&R.   He's heading into a new season of his life.  One that will involve more time at the lake, more traveling, more time with his family, and far less stress when it comes to hail storms approaching the crops he's blanketed with TLC.  Dad, I'm so proud of you!  You're a great example for all of us, and I'm so excited for you as you move into this next season of your life.  Keep smilin', don't take any wooden nickels, and keep the shiney side up!

Releasing My Children

Jacob is really enjoying college this year.  (Blessing #934)  More specifically, he's enjoying living off campus in a house with 5 roommates.  But then, what soon-to-be-20-year-old-guy wouldn't love that?  

Since he isn't coming home quite as much this year, I seized the opportunity to have lunch with him yesterday after my stop at walmart.  It's so great to hear about his plans, no matter how frequently they change.  (#935)  He's thinking.  He's exploring different career options.  He's looking ahead.  He's enjoying the moment. 

Oh, yeah . . . and he's still playing football - both flag football and intramurals . . . playing with his "all or nothing" attitude that's always been present on the field. 

As he told me about his "non-competitive" (yah, right) flag football game, I just sat there thinking, "thank you God, for your protection over my son."  (#936)  Boys will be boys.  And that's the way I want it.  Just as God created him to be. 

I find myself releasing him over and over again.  Into God's hands.

I learned how to go about releasing my children early on.  (#937) That probably has something to do with the fact that they all 3 have specific health challenges hanging over them.  But they don't let those challenges define them.  They don't let those challenges hold them back from enjoying the life God's given them.  (#938)

Jacob continues to live life to its fullest.  (#939)  Wether there's danger present or not.  Whether he's wearing a helmet while playing flag football or not. 

I can't be with my children 24/7.  Even if I could, I'm not sure I'd want to.  They have to develop independence and confidence, and learn from the mistakes they are sure to make.  We've all made mistakes.  Kids aren't the only ones who screw up. 

This is a tough world out there.   

But most importantly, I have to trust God.   And I have to release my children to Him.  If I try to clutch onto them, worried about what lies ahead, trying to protect them from all evil, then I am putting a limit on what God can do in their lives.  I wouldn't be letting my children experience God to His fullest, and they wouldn't be learning to lean on God when times get tough. 

God is fully capable of protecting Jacob.  And because of that truth, I don't have to worry.  (#940)  I love Jacob dearly, but God loves him even more.  He will always be God's child first, and it's a blessing that God has chosen to share him with me.  (#941)

State Fair

We are so glad the state fair moved to Grand Island. (blessing #929).

Jillian's favorite thing to do at the fair is have her face painted by some really talented gals. And she also puts on a never-ending smile after looking at herself in the mirror. (#930).

That red building in the background is home to the 4-H exhibits, which is where we headed next. It was tough making any time in that building because she had to stop and admire her face every time she saw a mirror down the rows of 4-H projects. Unfortunately, the 103 degree heat caused her design to start melting, and she was a drippy mess after riding on a couple of the midway rides. Honestly, we all were a bit crabby after being surrounded by swarms of sweaty people on that extremely hot and humid day - the day before Labor Day. We were very grateful for the A/C in our car on the way home. (#931)


The new Sky Tram almost didn't happen when the semi carrying the seats, cables, motor, and safety features caught on fire along I-80 on Aug. 6th. Fortunately, they were able to get new equipment, have it installed and tested prior to opening day of the fair on Aug. 24th. (#932)

We happened to be at the fair on their busiest day of attendance. See all those people on the sidewalks? Every building on the grounds was just as, if not more, crowded. Luckily, we didn't lose anyone. (#933) We almost lost Jacob in the 4-H building, and cell phones weren't picking up very good reception for some reason. When we found each other again, we agreed NOT to walk away from the restroom area again without all 5 of us accounted for.

 

Buttery-Garlic Bread Sticks

This is the time of year when I don't do a lot of baking nor cooking.  With Jacob in college, Chad's long hours at football, Jenica's time at softball practice, and Jillian's picky eating behaviors, no one's home at the same time and they're usually eating on the run, so why bother?   

But when a dear friend gifted her lovingly-used Kitchenaid Mixer to me this week (Blessing #928), I knew the first recipe I was going to make.  A copy-cat recipe for . . . (drum roll, please) . . .  Olive Garden's savory bread sticks.  Even with everyone's the goofy hours, I knew they'd take time to eat 'em up.  If nothing else, they'd just grab and go.

I've never-ever used a Kitchenaid Mixer with the fancy dough attachment before.  I know, that's hard to believe, but it's true.  I love to bake, but never wanted to spend that much on a mixer before.  I've priced them.  And they are so beautiful in all their fun colors.  (I've admired them in stores, and red's my favorite.)  But cha-ching!  So imagine my excitement to have one just "land" on my counter.  (Thank you, Thank you, dear friend!)  Used or not, I was pumped!  And the first thing I wanted to try was the dough attachment. 

I think I'm in love.

I may make bread every day from now on.  Okay, probably not.  But it's tempting. 

I hope you decide to make them, too.  They are DEE-LISH!  The key ingredient to these breadsticks is sea salt sprinkled on top before baking.  They can, of course, be made without a Kitchenaid, but it's not quite as fun. 

Olive Garden Bread Sticks
(courtesy of Pinterest - insert hubby rolling his eyes whenever he hears the "P" word)
Dough:  
1 1/2 c. warm water
2 TB sugar
1 TB yeast
1 TB salt
2 TB butter, softened
4-5 c. flour (I used just a smidge over 4 cups)

Topping:
3-4 TB melted butter
Seat Salt
1 tsp. Garlic Powder

Mix water, yeast, and sugar.  Let set 10 minutes til frothy.  Add salt, butter, and just 2 cups flour.  Mix well.  Add remaining flour, 1 cup at a time.  Knead (using Kitchenaid bread attachment, which mixes dough til it's perfectly beautiful). Let rest 1 hour or til doubled in size. 

Roll dough into a long log.  Spray knife with cooking spray, then cut into 12-14 pieces.  Roll those pieces into 6" long snakes.  Spray 2 large cookie sheets and lay bread sticks on top, leaving 2" between each rope. 

Place in warm oven (170 degrees) and let rise 15 minutes or til double.  Once risen, brush with 2 TB melted butter and sprinkle with sea salt.

Preheat oven to 400 degrees.  Bake 12-14 minutes.  Combine remaining butter with garlic, then brush over baked bread.  Serve warm.  Watch them disappear before your very eyes, as little (and big) hands keep reaching for just one more.

Enjoy!