Moving was a pain... BUT IT'S DONE!

I really hate moving.... even though we have moved so many time I now have it down to a science, I still really hate moving. Once again we have been in the same small locational circle for our seven year span and so now we are moving on to a totally new lifestyle and culture. We, THE HARRIS', are taking on the SOUTH! South Carolina that is... We love the beach here and the people are very friendly, I am not sure that I am cut out to be a Southern Bell, but I do love the Calabash (southern fried seafood) Blue Crabs are my favorite.

Project of the Month....

Okay... so it's better late than never.... right?

Here is pictures of the project that the boys and I made last week before we left for New England. I laid them out in a scrapbook page and uploaded them that way for Jenn's IFC: "Red" Challenge. Also just to note that the poem is my own original work, so please don't copy it for anything but personal used.

CALABASH & the Blue Crab Festival...

I have found my new Food Heaven.... CALABASH (southern fried seafood) and deep fried Blue Crabs. I have included some before and after shots.... They are so good!

Sweet Treat at the BEACH...

Down at the beach where the Blue Crab Festival was being held there was a Guy making homemade Ice Cream with the Old machine pictured below... It was really cool.

Sad Day..... We lost a Good Friend & Aunt

Aunt Phyllis, 55, passed away peacefully at her home in Washington City Wednesday, May 13, 2009, after a courageous battle with cancer.

She was born Sept. 18, 1953, in Panguitch, to Robert Phil and Roene Adams Dickinson, and was the youngest of three daughters.

Phyllis was sealed for time and all eternity to her sweetheart, Kirkman Z. Mitchell, Feb. 16, 1974, in the St. George LDS temple. They are the parents of four children and the grandparents of seven grandchildren.

Phyllis loved to provide service to others and had a deep, unwavering faith. She always served with her whole heart in the many callings she had in The Church of Jesus Christ of Latter-day Saints and enjoyed attending the temple.

She loved sewing and quilting, but most of all she loved spending time with her children and grandchildren. Her top priority was her family and she made her home a magical and welcoming place for all of us. She was a wonderful wife, mother, sister, cousin, niece and friend to so many who loved her so much.

Phyllis is survived by her husband, Kirk, Washington City; children, Mindi (Kenny) Jacobson, Coalville; Kody (Rachel) Mitchell, Washington City; Krystal Mitchell, Salt Lake City; and MaKayle (Luke) Larsen, Layton; grandchildren, Kaden and Kyler Jacobson, and Kelton, Rylee, Bitner, Kinley Mitchell and Kaisa Larsen; her Mother, Roene A. Dickinson; and sisters, RoLayne (Harry J.) Gardner, all Idaho Falls, Idaho; Lynda (Paul) Henrie, West Jordan; in addition to many nieces, nephews, cousins and extended family.

She was preceded in death by her father, Robert Phil Dickinson.

Funeral services were held May 18, at the Washington Fields LDS 11th ward chapel in Washington City.

Interment was in the Kingston Cemetery.

The family wishes to express their deep appreciation for all those who provided compassionate love and support to Phyllis, during her illness.

Expressions of love and sympathy may be made through donations to the Huntsman Cancer Institute, (801) 584-5800, or Primary Children's Medical Center, (801) 662-5959, or donate online.

Arrangements are made under the direction of Spilsbury Mortuary, 110 South Bluff Street, St. George, UT, (435) 673-2454.

New......... "From The Pantry" Challenge.

Welcome in the Summer…

In honor of National Salad Month, my new found friends and the yummy salad I had at lunch yesterday, I challenge you to the Colors of Summer…

The Challenge is for you to create a page, LO or DPS using the summer colors found in the salad below. Your challenge you to use bits of Coral (shrimp), Pink (Grapefruit), Yellow (Mango), Red (Tomatoes), and Orange (Mandarin Oranges) on a bed of rich Fresh Green (Lettuce and Avocado). You can add a touch of brown (Caramelized Pecans) if you would like. My first thought when I saw my salad yesterday was “What a nice way to welcome in the summer!” and my second thought was "And this would make a great SCRAPPIN' Challenge" or was it the other way around..... hum......hehehehe!

Shrimp & Citrus Salad
(Makes 4 main course Salads)

INGREDIENTS:
2 large pink grapefruits (peeled and sectioned)
1 large Mango (peeled and cubed)
1 large can of Mandarin Oranges (well drained)
2 medium Tomatoes (washed and sliced into wedges)
6oz Spring Mix / Salad Mix
2 avocados
1/2 lb cooked peeled shrimps (about 6 to 8 per salad)
3-4 sprigs dill
1 cup candied Pecans (optional)

For the Dressing:
Juice from grapefruit and 1/2 of a lemon
1/4 sweet red onion, finely chopped
1 garlic clove, chopped
1 teaspoon Dijon mustard
A pinch of salt and pepper
1/2 cup olive oil
1 teaspoon of poppy seeds

1. To remove sections from the grapefruits: Slice off the top and base of the fruits. Following the curve of the fruit, cut away the skin, zest, and pith so only the segments and central membranes are left. Slide the knife down each side of a section to cut it free of the membranes, letting the section fall into the bowl. Continue cutting, turning the membranes back like the pages of a book until you’ve removed all of the sections. Chill them and reserve the juice.

2. Wash and dry the salad mix. Halve each avocado lengthwise, cutting down to the pit. Twist the halves and pull them from the pit. Tap the blade of a knife sharply onto the pit, twist, and pull out the pit. Peel away the skin and cut the avocado flesh into lengthwise slices. Brush some of the grapefruit or lemon juice over the slices so they do not discolor.

3. For the dressing: Whisk the reserved grapefruit juice with the lemon juice, onion, garlic, mustard, poppy seeds, salt and pepper until mixed. Gradually add the olive oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste, adjust the seasoning and set aside.

4. Shortly before serving: Toss the salad mix with about a third of the dressing and taste for seasoning. Spread a bed of salad mix on 4 plates. Arrange the avocado slices and fruit and tomato sections like the spokes of a wheel on top and spoon over more dressing. Chop the dill and toss with the shrimps and remaining dressing. Taste, adjust seasoning, and spoon the shrimps into the center of the wheel. Sprinkle with candied pecans. Serve the salad as soon as you can so the greens do not wilt.


Please post your pages to the gallery using the Keywords: SCS52WK20

my Sample can be found Here.... Sandal Weather

Happy Mother's Day!!!!!

Happy Birthday to my SON!

Look OUT!!!!!!.... we have another driver at our house. Happy Birthday to my fourth Baby. He is traveling along that "Sweet Sixteen" scene. First dates... First drives... First Group Parties... First at a lot of things for him... He is starting to express his way into adulthood very quickly and we are very proud of him...


Happy Birthday my almost grown-up little one!

Tasty Taco Salad Make-Over....

FIESTA TIME!!!!

A year ago I posted my favorite Taco Salad Recipe on here and SCS. As I have spent this past year studying and learning how to make-over my favorite recipes into better tasting, lower calorie treats, I discovered the my loaded Taco Salad recipe that I thought was good for me was actually contributing to my down fall.... So staying with the Theme of the day and to pay tribute to National Salad month here is my Made-Over Tasty Taco Salad recipe for the day.

Tasty Taco Salad

Prep Time: 20 mins * Total Time: 20 mins * Makes:4 servings

4 whole wheat flour tortillas (8 inch)
1 lb. ground beef
1/4 cup of chopped white or yellow onion
1 small clove of chopped fresh garlic
1 teaspoon of dry taco seasoning mix
1/4 cup warm water
salt & pepper to taste
4 cups shredded lettuce or baby spinach
1 cup Finely Shredded Four Cheese
1 large tomato, chopped
1 medium cucumber, chopped
1 medium avocado, chopped
1/4 cup sour cream (about 1 tablespoon per person)
1/2 cup salsa (about 2 tablespoons per person)

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with low-cal cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
*by using whole wheat and baking shells instead of frying or using store bought chips you save 80 calories per person

MEANWHILE, cook meat with onion, garlic, taco seasoning mix, salt & pepper and warm water.
*by cooking your meat with the following ingredients instead of browning it in 2 tablespoons of oil you save 120 calories per person

FILL shells with lettuce, meat mixture, cheese and vegetables just before serving top with sour cream and salsa.
*by measuring and using sour cream and salsa instead of salad dressing you save 60 calories per person

So by making-over my Favorite Taco Salad, I have saved myself 260 calories... going from 580 to 320.

I hope you all enjoy! Happy Cinco De' Mayo

FYI.... "Going Green"

Hey did you all know that MAY is.....

National Salad Month

Here is a great link for awesome FYI information: Making better Salads

Life has begun in Myrtle Beach...

Wow.... If I could have only dreamed! ..... If someone, a month ago would have told me that I would now be living in on the beach in South Carolina, I would have probably either ignored them or maybe beat their craziness with a big stick... But Here I AM.... NOW LIVING ON A BEACH IN SOUTH CAROLINA!!!!!! In many ways a dream come true, we are once again employed, once again insured, once again in a fantastic ward, once again living by the ocean, once again becoming more empty nested, and the plus side is Marty Feels great. His blood pressure is way down!!!!

Anyway here are a few of our new surroundings...

Our New Itty-Bitty Living Space....