April 23, 2011


There are so many things I want to share. I want to share that we are back from an amazingly relaxing week in Mexico, but that I wore a ton of sunscreen, so it won't seem like I went at all. I want to share that it was beautiful yesterday in Seattle, and I managed to consume 3 of my favorite foods: a double shot latte, frozen yogurt (a new favorite), and pizza. I also want to share with you my deep happiness that today is Easter, and that perhaps more than ever, I am understanding the significance of this day, mostly because of what it means for my life...and for yours.

Music has transformational power. Sometimes I try to explain my faith myself, and it just doesn't come out right. But then, I hear a song and the lyrics are exactly how I am feeling, or the melody touches me and makes me feel deep happiness...or sadness.

I want to share a few of these songs with you. To me, they are what Easter is about. Faith. Love. And sharing this love with others.

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April 10, 2011

10 on 10: April

A very happy day: breakfast with Steve, flashmobbing with Mckenzie, and dinner with my family (Robin's back to visit!)
See more 10 on 10 sets here!

April 9, 2011

Crispy Treats

When it comes to snacks, I always choose sweet over salty. Steve is the opposite. When I saw this recipe for salted brown butter crispy treats (ok fine, not a snack, but a dessert), it seemed like the best of both worlds. Pretty easy to make (although waiting for butter to brown, not burn, took some focus) and really yummy too. I chose to use a little bit less cereal so that they would be extra marshmallow-y. And since I know my husband likes salt, I sprinkled a little extra sea salt on top too.

Salted Brown Butter Crispy Treats
via Smitten Kitchen
makes 16 2 inch squares

1 stick unsalted butter, plus extra for the pan
1 10-ounce bag of marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal

Butter (or coat with non-stick spray) an 8-inch square cake pan.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Let cool.