i feel like there really isn't much going on this week, but I'm stressed out beyond anything with finals just around the corner. be sure to live each day in the moment and not concerned about the pile of work you have due the next couple days. don't forget to love on those around you and take time for yourself, remembering the Christmas season!
in the next few days I'll be passing out or beginning to talk about the check out process for Flex before we leave for Christmas. here are some things to keep in mind...
*unplug EVERYTHING except the fridge.
*close all windows and doors and lock them
*take the trash out
*vacuum
I'll be letting you know of other specifics.
have a fabulous week and remember NO STRESSING!
Monday, December 8, 2008
White Elephant Party!
Wednesday night we have our White Elephant Party! this is the time when you dig out that totally awkward item under your bed and give it away. bring with you a plate of cookies or other holiday favorite goodie (one plate per apartment). hot cider, espresso, hot chocolate all provided and a Christmas movie to follow! 7pm in my apartment.
Pumpkin Ginger Bread
Pumpkin Gingerbread
INGREDIENTS
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
INGREDIENTS
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Monday, December 1, 2008
We're Back!
welcome home to Flex!
i hope your Thanksgiving was a relaxing one filled with quality family time and the rest to go big for the final weeks in the semester!
my break was a plethora of different feelings, states and emotions. but i don't know if i can say I'm totally ready to be back to classes. i got sick as soon as i left, so i was a little miserable and more tired than usual. i loved being home though. the weather was perfect and i felt like it was actually the end of November with the cold weather and leaves falling. :) it was great to see family and visit with them as well as see extended family. i went to the Bay area to Fremont to see my cousins for a couple days. i watched my family kickoff Christmas season movie, Christmas Vacation, which is just a classic! and i didn't get any work done...figures i guess. i took the long drive back here yesterday and just about died from sitting for 9 hours!!!
but none the less we are back and finals is so close; this is going to be a big push! I'll be praying for each of you as we tackle the last minute projects, papers, and tests before finals!
i hope your Thanksgiving was a relaxing one filled with quality family time and the rest to go big for the final weeks in the semester!
my break was a plethora of different feelings, states and emotions. but i don't know if i can say I'm totally ready to be back to classes. i got sick as soon as i left, so i was a little miserable and more tired than usual. i loved being home though. the weather was perfect and i felt like it was actually the end of November with the cold weather and leaves falling. :) it was great to see family and visit with them as well as see extended family. i went to the Bay area to Fremont to see my cousins for a couple days. i watched my family kickoff Christmas season movie, Christmas Vacation, which is just a classic! and i didn't get any work done...figures i guess. i took the long drive back here yesterday and just about died from sitting for 9 hours!!!
but none the less we are back and finals is so close; this is going to be a big push! I'll be praying for each of you as we tackle the last minute projects, papers, and tests before finals!
Birthdays
Alicen turned 21 today! if you see her give her your love!
Jocelyn's big day is Sunday so be sure to give some extra birthday hugs to her as well!
Jocelyn's big day is Sunday so be sure to give some extra birthday hugs to her as well!
This Weeks Events
Tuesday at 8:30pm
Pancake Bingo Night in the Rec Room
Wednesday at 7pm
Brewed Awakening in Colt Forum
Thursday and Friday at 6pm and 8pm
Cider Celebration in Crill Hall
tickets are on sale in the Music office for $8. get them on your way to dinner!
Saturday at 2:30pm
Women's Basketball game vs. Fresno Pacific University in Golden Gym.
Go cheer on Alicen as she dominates the Fresno girls!
Sunday at 7pm
Handel's Messiah in Brown Chapel
Pancake Bingo Night in the Rec Room
Wednesday at 7pm
Brewed Awakening in Colt Forum
Thursday and Friday at 6pm and 8pm
Cider Celebration in Crill Hall
tickets are on sale in the Music office for $8. get them on your way to dinner!
Saturday at 2:30pm
Women's Basketball game vs. Fresno Pacific University in Golden Gym.
Go cheer on Alicen as she dominates the Fresno girls!
Sunday at 7pm
Handel's Messiah in Brown Chapel
Double Chocolate Biscotti
INGREDIENTS
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips
DIRECTIONS
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips
DIRECTIONS
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
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