Jon & Jennifer Barclay

A big milestone for Evan came at the start of the new year, he moved from Nursery to Sunbeams. It's a big transition from playing with toys and having snack time, to going in the big Primary room with the other kids, and having to sit still. He did great for his first week. He came home with a I'm a Child of God crown. He was so proud of his crown and wore it the whole day, and the whole next day, until the staples gave out. He then said "I take my crown back to my sunbeam teachers and they can fix it"

What's next, well Dean get's to go to Nursery in February when he turns 18 months old. Yeah!!! It will be nice not to juggle a kid during Sunday School and Relief Society. But I find myself with plenty to do since they called me to be Relief Society President. So really it's going to be a nice break for Jon. haha

We were fortunate enough to drive south for Christmas for a great time with Grandma Balke and a little warmer weather. The 10-12 hour car ride never gets shorter but it's always worth it. Here are a few highlights of our trip.




Our 4 socks filled with goodies from "Santa"

The big gift from Santa for Evan and Dean was a few sets of Geo Tacks. Little did I know 3 weeks later we still have Geo-Tracks on our family room floor and every morning I here the words "Mom you built a new track, a good one like Daddy." I've become the master track builder, when Daddy is not around.



On Christmas Day we went up to Rose Hills to view the newly placed grave marker for my Dad. It's such a peaceful place and it was nice to go and do that. I really missed him this holiday season.


And what would a trip to California be without a visit to the beach! We stopped off at Seal Beach! The boys had fun discovering sand and watching the birds and surfers. It was a beautiful day on the beach in December!




A few pictures of us playing in Grandma Balke's front yard. She has a beautiful Ginkgo tree that's leaves turn yellow and fall in December.




That's our fun in California. We returned home to find snow, snow and snow. It was a nice break from the white stuff and we hope to go back soon!

I can't believe it's been 3 years already. He's such a big boy! So smart and courious, kind and loving. So much fun to have!

Last Saturday we got a bit of snow, so after lunch Jon took the boys out and they made 3 snow people. Frosty, Mrs. Frosty and baby Frosty and Evan named them. It was lots and lots of fun.



Sadly though we woke up Sunday to another dump of snow and this time it was heavy wet stuff and it had toppled our snow people over.

I know many people have Sloppy Joe memories stretching back from their childhoods, well I don't. I don't know if it was just not something my mom made, or if she didn't make it knowing my dad would not consider this a meal. So my first real introduction to Sloppy Joes was at Jon's Grandma Brewster's home while we were still dating. My only memory is grease. Then a few months ago my friend Michelle gave me a recipe for Sloppy Joes, I made it, and it was ok but Jon said we didn't have to make them again. So when my trial issue of Cook's Country came and Sloppy Joes was one of the recipes I thought I'd give it one last time, and I'm sure glad I did. Not only was it a winner with the whole family flavor wise, but it's one of their recipe makeovers in which a normal Sloppy Joe (including the bun) is 570 calories with 30 grams of fat and 10 grams of Saturated fat. Their version is only 300 calories (including bun) with 9 grams of fat, and 3 grams of Saturated fat. It makes a big difference, I don't have to feel guilty about eating 2 and with a salad it makes a great dinner! So here is the recipe, try try try it at home and then let me know what you think.

Cook's Country Reduced-Fat Sloppy Joe

Serves 4.

2 tsp vegetable oil
6 oz white mushrooms, sliced thin
1 small onion, minced
1 1/4 tsp chili powder
1 (8oz) can tomato sauce
1/4 cup ketchup
1 Tab. Worcestershire sauce
1 tsp. brown sugar
1/4 cup water
1 tsp. cider vinegar
10 oz 93% lean ground beef
salt and pepper
4 Hamburger buns.

1. Process Mushrooms. heat 1 tsp. oil over med-high heat in large nonstick skillet until shimmering. Add mushrooms and cook until browned, about 5 minutes. Transfer to food processor and pulse until mushrooms are finely ground.

2. Make Sauce. Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and processed mushrooms, covered, stirring occasionally, until tender, 8 to 12 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Add tomato sauce, ketchup, Worcestershire, sugar, water and vinegar. Simmer over medium-low heat until vegetables are completely tender and sauce is slightly thickened, about 15 minutes.

3. Simmer Beef. Add beef and simmer, breaking up meat with wooden spoon, until no longer pink, about 5 minutes more. Season with salt and pepper. Divide mixture among buns. Serve.