A Layout with Swirls
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Scarlet is ready to give her talk! A talk is just a little 2 minute or so presentation that each child gives during the children's hour at church.
This is Scarlet's:
She will hold up an 8 x10 pic of our family and say
I can show Jesus how much I love him by being nice to my family
Then she'll hold up another pic of Dan and I and say
I can show Jesus how much I love him by giving my Mom & Dad hugs and kisses
Then she'll hold up another pic of Chandler and say
I can show Jesus how much I love him by being kind to Chandler and helping him clean his room
She'll hold up a pic of Patrick then and say
I can show Jesus I love him by being a nice sister to Patrick and playing with Patrick on the trampoline
She will then hold up a picture of herself and say
I can show Jesus I love him by saying my prayers and telling him.
So that's Scarlet's little talk. She wrote it herself. I think it's darling. I'm a big believer in having the kids help prepare their own talks and also having them give one that is on their level.
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Coconut Lime Pie

Frozen pie crust (or if you're an over achiever, homemade!), uncooked and defrosted
1 cup sugar
1/2 cup brown sugar
2 T. flour
5 eggs
1/3 cup unsalted butter, melted
juice of 3 small limes
1/2 t. vanilla
1 cup coconut
1 cup whipping cream (or a can if you're in a hurry)
Defrost pie crust
Mix sugar, brown sugar and flour. With an electric mixer, beat in eggs, 1 at a time, until combined. Beat in butter, lime juice and vanilla until combined.
Sprinkle 3/4 cup of the coconut over the bottom of the pie crust. Pour filling over coconut in crust.
Bake for 45 minutes or until top appears set when lightly shaken. Cool pie on wire rack for 1 hour. Chill in fridge for 3 t0 6 hours.
Meanwhile toast the remaining 1/4 cup coconut in a shallow baking pan in a 350 degree oven for 5 to 10 minutes or until light golden brown. Stir so coconut doesn't burn now and again.
Just before serving whip cream and spread over pie. Sprinkle pie with toasted coconut.
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Italian Chicken
1 t. garlic powder
1 t. seasoned salt
1 t. pepper
4- 5 chicken breasts, boneless & skinless
1 T. oil
1 1/2 oz. pkg. spaghetti sauce mix
1 1/2 t. Italian seasoning
1 c. dry white wine or chicken broth
4 cups zucchini, sliced 1/2 inch thick
prepared spaghetti
Mix garlic powder, seasoned salt and pepper in a bowl; rub chicken with mix.
Heat oil in a large skillet over medium heat; brown chicken on all sides.
Combine chicken, sauce mix, Italian seasoning and broth in a slow cooker. Cover and cook on low for 7-8 hours or high setting for 3-4 hours. Add zucchini during last hour of cooking and cook on low setting. Serve over hot spaghetti.