Scotto

Happy Birthday

SCOTTO 

On May 24^th we attended 198^th Infantry Brigade Graduation.  Scott had completed his training at the United States Army Maneuver Center of Excellence in Ft Benning, GA.  Because it was the Memorial Day weekend, the ceremony was especially meaningful.  The graduation was two days.  The first day was the “Turning Blue Ceremony”. Mack shared this link on his Facebook  page :

Blue Infantry Cord

The Infantry Blue Cord is presented to all qualified infantryman in the U.S. Army at the end of their Initial Entry Training. Officers commissioned into the infantry receive their Blue Cords at the end of the Infantry Officer Basic Course (IOBC)

Mack was there to put the blue cord on Scott at the  “Turning Blue Ceremony”.

It is hard to believe he earned his 10 years ago. 

The Infantry Graduation takes place at the National Infantry Museum. We had the opportunity to spend some time there when we visited Scott for Family Day. It was quite an experience.  You can learn and even experience through the eyes of a soldier  wars from 1898 to present. I really hope my dad can go there sometime.  He would love it.

It was quite an experience.  You can learn and even experience through the eyes of a soldier  wars from 1898 to present. I really hope my dad can go there sometime.  He would love it.

{Scott is in the 2nd row from the left 2nd from the front}

We were honored to hear from Brigadier General David B. Haight for the Graduation and Memorial Day Ceremony.

They have taken grass from our countries different battle fields  

to have placed in the grounds here. 

You can see in the picture above.

Thank you Cheryl Joy for taking all of the wonderful picutres!


Happy Birthday Scotto! 

You  have  made us  proud♥

Happy Easter

"Jesus Christ lives. He is our Savior, our Redeemer. He is a glorious, resurrected being. He has the capacity to communicate love that is so powerful, so overwhelming as to surpass the capacity of the human tongue to express adequately. He gave His life to break the bonds of death. His Atonement made fully active the plan of happiness of His Father in Heaven.” -Richard G. Scott

Our Love is Here to Stay

Last Tuesday THS had a Jazz Concert. Here is a clip of Hope singing "Our Love is Here to Stay".
Thanks for getting this for us Marci!

a new recipe

CHIPOTLE-CILANTRO DIP

via The Cottage Journal

ingredients

·        1 cup sour cream

·        2 tablespoons chopped fresh cilantro

·        1 tablespoon chipotle peppers in adobo sauce

·        2 teaspoons lime zest

·        1 teaspoon ground coriander

·        1/4 teaspoon kosher salt

 directions

In the work bowl of a food processor, combine 

sour cream, cilantro, and peppers; pulse until smooth.

Add lime zest, coriander, and salt; pulse to combine.

Store, covered, in refrigerator for up to 3 days.

{Makes approximately 1 cup}

ingredients

Hope you had a

 Happy 4^th Of July

♥♥♥Oliver, Ella, Addie & Preston♥♥♥

Patriotic Wreath

via All You



YOU'LL NEED:

• 18" green Styrofoam wreath
• 4 yards of 1 1/2" wide ribbon
• 12" x 12" sheets of scrapbook paper
• Ruler
• Scissors
• Bone folder or metal ruler
• Double-sided tape
• Assorted star stickers
• Hot-glue gun

1. Cut a sheet of paper into 6 pieces, each measuring 4" x 6", for large medallions. (To create a medium-size one, use 3" x 6" sheets, and for the small size, use a 2 1/2" x 3 1/4" sheet.)
2. Fold each piece of paper widthwise in 3/8" wide accordion-style pleats. Use a bone folder or the edge of a metal ruler to sharpen creases.
3. Fold each pleated piece of paper in half and tape inner edges together. Gently spread pleats apart. Arrange three fanned pieces together to form a circle, and join with tape. Add a star sticker to center. You will need approximately 40 of these medallions to create the wreath.
4. Wrap wreath in ribbon until completely covered. Tie ends to secure. Starting with largest medallion, hot-glue each to wreath. Continue with medium and small sizes until wreath is covered. Finish by gluing ornaments in place.

 

Oh Oliver

 More Ollie & some Birthday Wishes!

These are the sweetest pictures ever......

by Marci, Three Peas Photography.

It just happens to be her birthday today!

Happy Birthday to a wonderful daughter, sister, friend, mother & PHOTOGRAPHER!

You can capture more of the cuteness

HERE

 and always more

HERE

 at Kayley's [aka Oliver's Mom] Blog 

Our new little mom is featured on Francesca’s Blog!

You can read about it here:

Did you know

Today is National Peach Cobbler Day.

This I did not know!

Peach Cobbler Recipe

via Taste of Home

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 cups sliced peeled fresh or frozen peaches
• TOPPING:
• 2 cups water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg
• Ground cinnamon, optional
• Half-and-half cream

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
• In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon if desired. Bring to boil, stirring until sugars are dissolved. Pour over top.
• Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

However, I'm thrilled to have an excuse to make peach cobbler.

Here are some recipes that are Tried, True & Tested:

*Easy Peach Cobbler

*Pecan-Peach Cobbler

*Peach Crunch Cake
*Peach Crumble 

via Casey Leigh
To celebrate National Peach Cobbler Day, bake a delicious peach cobbler for dessert tonight!

There's nothing quite like

Baby  Sugar

Exciting News

g

Oliver is Here

... and

Nana couldn't be more thrilled!

Vote for Kayley

Hurry!

Vote for Kayley’s Baby Shower at

Project Nursery

“Light & Bright Shower for Oliver”