Back to School

Well, after several months of discussing - and lots and lots of thoughts and prayer - I've decided to go back to school.  Joshua has gotten closer and closer to finishing his hours to get fully licensed as a practitioner in Colorado, and as he ticked hours off, I began to look forward to what we would be doing next.  I still hadn't gotten my RD, and that's been on my mind lately, so in August, Josh and I decided that I should apply for some dietetic internship programs and see if I got into any.  

I've been working on applications to several programs in a few states, and we'll find out in the end of April - April 20th - whether or not I am accepted into any of the programs.  I'm nervous for a few reasons: I spent a majority of my Pepperdine time volunteering with different groups, working on Coffee House and for the Nutrition Science division, and attending ROTC classes, and I didn't spend much time working to get A's.  So... I feel quite a bit less competitive than other applicants.  I'm hoping that my last two years of extremely involved activities, paired with my military experiences and college experiences, will give me an edge over the 4.0's.  

To refresh my education and my memory, I'm taking some classes at Pueblo Community College - where I'm teaching.  I'm taking ServSafe, the National Restaurant Association course with exam, and Anatomy and Physiology I.  I haven't had any biology or anatomy classes in a while - okay 4 years - so I'm feeling the fear that most students probably experience when they go back to school!  

Joshua received his full license in December!   Now he can practice under his own license without a supervisor.  I'm really happy he persevered and got his hours in!  I think in the end it results in more paperwork and "independence," but now it's official.  He's a Licensed Marriage and Family Therapist!  Congrats to Joshua! :)

Pamela's Gluten Free Scones

The original recipe is from Pamela's Products, who have single-handedly supported my gluten-free transition.  Marion, the rep I'm in contact with, has researched recipes, sent samples (many many samples), and supported the beginnings of a gluten-free group in Pueblo.  Many thanks, Marion!  Get your own recipe at www.pamelasproducts.com.  

As usual, I can't leave a recipe alone, so I make a lavender white chocolate chip (inspired by Hopscotch Bakery) by substituting the chocolate chips for the cranberries and adding 1 tsp lavender buds.  

This time, I also added lemon zest, but I think the scone may taste sweeter for that reason.  I reduced the sugar by 1 tablespoon.  The scones spread out quite a bit, even though I had reduced the milk (I used rice milk) by 2-3 tablespoons.  The dough is quite thick - probably almost thick enough to pat into a disk and slice rather than drop onto a baking sheet.  

Cranberry Orange Scones

2-1/3 cups Pamela's Baking & Pancake Mix 

1/3 cup plus 1 tablespoon sugar 

1 teaspoon baking powder 

1/2 cup cranberries

4 tablespoons butter 

1 egg, beaten 

2/3 cup milk 

1 tablespoon orange zest

Yield: 10 to 12 scones

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beaten eggs. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

Variation:

Currant Scones: Replace cranberries with 1/2 cup currants, orange zest is optional for this recipe.

Cinnamon Sugar Almonds

This recipe is from JustBaking.net.  I am always drawn to roasted nuts at the fair, but seriously, $2.99 or $4.99 is too expensive for a mere quarter cup of nuts!  Thank you to the author of that site!

I made these for Holli's New Year party.  We'll see if they're a hit!

I doubled the recipe and used pecans and almonds.  

Cinnamon Sugar Roasted Almonds 

1 egg white

1 teaspoon cold water

1 teaspoon pure vanilla extract

4 cups whole almonds

1/3 cup brown sugar, packed

1/3 cup white sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Preheat oven to 250 degrees F. Grease a 10-inch by 15-inch jelly-roll pan generously with 1 tablespoon butter. (Note: For best results, do not substitute cooking spray.) 

In a small bowl, combine egg white, water, and vanilla. Beat with a fork just until froth appears. Place nuts in a large mixing bowl and pour egg mixture over; stir until the nuts are evenly coated.

In a separate bowl, combine sugars, cinnamon, and salt. Sprinkle sugar mixture over nuts; toss to coat nuts with sugar mixture.

Spread nuts evenly on buttered pan in single layer. Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Nuts will appear wet and sticky at first but will dry as they bake. Let cool completely on baking sheet, then store in an airtight container.

Makes about 4 cups.

Christmastime part 2

I left out some peeps and pics (believe it or not) in the last post.

Spencer Bowen promoted to Captain this year -- we're all very proud of him.  He and Aminda will be moving to Boston this year to begin his assignment at Hanscom.  We just figured out that many of our friends are on the East Coast.  I'm applying to some dietetic internship programs - including one in NJ - so maybe we'll get to go out there too! :)

We went to dinner with Matt and Brittany to celebrate Christmas.  That was our gift to them because we all pitched in and bought a Rumba vacuum for the Schaubs.  Bill really seems to like it!  When it's done vacuuming it plays this silly video-game-esque tune.  But it sure does vacuum well!

Merry Christmas!

Christmastime

We really had a great time this Christmas.  We started off our holiday with my parents and brother in the Springs and then traveled to Seattle (yup, during the record-breaking snow storms) and spent time with family and friends.  Lamely enough, I didn't get pictures of the Bowens and the Cox's while we were there.  I'll try post some later on.  We spent some good time talking to Grampa Owen, which was really enjoyable.  I hope your Christmas was warm, with friends, and - as always - enjoying good food :)

We also had a chance to meet up with Graham and Treena Kerr  - the Galloping Gourmet.  How fun!  We had lunch- a smoked paprika beef stew with diamond cut potatoes - dessert - a traditional English Christmas Pudding - and Christmas crackers.  It was so much fun!