ericsonhome.net

Wow! I hadn’t looked at the family page for a few days because, well, you know, it hasn’t been that exciting lately! It was so fun to read everyone’s comments. I am excited for Abby. Jealous of Angeles that at least she gets to be with Abby (and everyone else) for Thanksgiving. Nervous in my stomach for Maren (but confident that she can do it!) Laughing at Katy’s comment on the three buildings on campus. Wanting to know more about Loyd’s school. Wishing that I could be there when Chris returns the dutch oven to Quin. I just love my family. I miss you all. If we could drum up a wedding, could any of you come down for it? (Not trying to make any announcement. Just wishful thinking.

What do you call a waffle on a California beach? San di eggo. he he he Come on! We need to step it up on this page!

I got a call from church headquarters yesterday. They were wanting to know the wherabouts of Ryan so that they could send his records. It’s funny because just a day or two before, I was wondering why I hadn’t heard from them for that very reason. When I hung up the phone, Erica said, “I am pretty sure that this is the only church in the world where the headquarters of the church will make calls around the world to find a lost member.”  I was excited that they had called, but choked up when Erica put it in that perspective. It is like the shepherd who leaves the ninety and nine to go out to find the one lost sheep. How thankful I am to be a member of this church. Another cool thing is that I can get on the internet and find the bishop who is assigned to Ryan. I am quite sure that no one in Mesa would ever get a call from Rome, from someone searching for their son!

It really stinks when our low is higher than your high!

I made this Italian chicken for dinner today. Everyone loved it. Well, let me clarify that–Except for the mushrooms and zucchini, everyone loved it. Some ate all, and others picked out that good stuff. I substituted apple juice for the wine and regular salt for kosher salt.

I am also adding a fettucini recipe that we all snarf down as fast as we can. If any is left over, it tastes better the next day. We put chicken in it, but it would be even better with shrimp instead.
TO DIE FOR FETTUCINI

24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. Makes 6 servings.

Nutritional Information:
Amount Per Serving Calories: 973 | Total Fat: 61.8g | Cholesterol: 186mg

ITALIAN CHICKEN

4 Italian sweet or hot sausages
2 zucchini, sliced length wise, cut into two inch
pieces
2 large sweet yellow onions, quartered
4 carrots pelled, cut into 2 inch pieces
6 medium potatoes, peeled and quartered
½ lb. baby portabella mushrooms or medium
size mushrooms, whole
2 c. chicken stock
1 c. Sauvignon blanc or Chardonnay
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 Tbsp. Italian seasoning
1 c. flour
2 tsp. kosher salt
1 tsp. black pepper
4 cloves fresh garlic, peeled and coarsely chopped

In large deep frying pan or Dutch oven, lightly brown sausages in olive oil and butter. Remove sausage and retain drippings in pan to brown chicken.

Place flour, salt, pepper, and Italian seasoning in gallon-size zip-lock bag. Seal and shake well to blend seasonings. Place chicken pieces in the bag and shake well until well coated. Place chicken in the heated drippings from the sausages and brown on all sides until golden brown.

Cut the browned sausages into two inch pieces and place back into the skillet. Add the quartered potatoes, carrots, onions, garlic, mushrooms and the chicken stock and cover. Cook on medium heat for approximately one hour, checking chicken stock so it has not completely reduced.

Add the white wine and zucchini and cook uncovered until zucchini is tender. The juice will reduce to wonderful, savory gravy and is great served over the meat and vegetables. Serve in large shallow soup bowls.

You should have seen how fast I cut up the watermelon that we had for dinner tonight. I didn’t even have to scrape too much off the rind after the initial cutting. =)

Do you know why the blonde got so excited when she finished a puzzle in less than six months? . . . Because the box said “2 to 4 years.”

Last night Erica, Shauni, James and I took a late evening bike ride to Sonic for orange cream slushes. They were free, thanks to the Phoenix Suns. Of course, the gas was free also. They made me ride in front so I could “set the pace.” Do they think I am an old lady or something? They kept asking me the whole time if I was okay. Well, that was in between verses of Do-Re-Me and we all know that Do-Re-Me has only one verse! I think I am the luckiest mom in the world.

Just overheard:
Shauni: Lauren, should I wear the silver or black sandals?
Lauren: Silver
Shauni: Erica just told me to wear black, but that I should ask Lauren first. She will say silver because she always says the opposite of me.

Here comes Shauni. What color of sandals do YOU think she is wearing? (She didn’t ask me. When she does ask me, she always asks someone else after and takes their advice.)