Tsunami - it hits close to home

(Google Image)

Cannon Beach is a family vacation destination.

Our family has been visiting this small, beach front community for years.

We started vacationing here when our children were 4 & 6 years old (now 28 & 30).

We love this place so much that we took vacations twice a year.

Once in the winter, to watch storms roll in and once in the summer, for the warm sunshine.

Kimmy and her little family planned for several weeks, to head down to

Cannon Beach, for an extra long, weekend vacation.

Yes, they were down there for this powerful event.

Kimmy has reported back several times to say, they are fine.

But I can't help think about all  those in Japan!
I was watching the devastation happening to Japan, when I woke up.
 Then hearing that the West Coast could possibly be affected, my mind was racing.

I went through several hours of intense concern and prayer for Mark & Kimmy.

I can't even imagine what Japan is going through.

Please pray for all those touched by this Tsunami.

Thirty Two Years Later...

March 10, 1979

Counting our blessings...

1. Two children; Todd and Kimmy

2. Two In laws; Mark (married to Kimmy)

    and Stephanie (married to Todd)

3. Two  & 1/2 grandchildren; Lulu & Levi plus Ila, 

    who we will welcome sometime mid May

4. Two homes; one for two years, one for 30 years

5. Two dogs; Arthur and Lucy

6. Friends and Family

Yea, thirty two years!

Yes, it is worth the time and effort!

Yes, I would do it all over again!

What's Cooking?

Family, Food and Fun!

That's what's cook'en.

Spinach Quiche in my hand painted pie plate.

(recipe at the end of this post)

Aunt Linda, Levi and Lulu all snuggled up, reading the

book Linda bought them.

Tom's oldest sister, Linda came over from Montana

to stay with us this past week.

It's always fun when she is around.

One of the funniest people I know.

Hurry back Linda so we can go and "play" again.

Spanish-Cheese Pie   (I call it Quiche)

1 9 inch pie shell, unbaked                                                                  

2 T. butter

1/4 C. chopped scallions

1 10 oz. pkg. frozen chopped spinach, thawed and well drained

2 eggs, beaten slightly

1 8 oz. C. ricotta cheese

1 8oz. C. cottage cheese

1/2 C parmesan cheese

3/4 t. salt

Dash of nutmeg

Dash of pepper

1. Preheat oven to 373 degrees. Saute scallions in hot butter. Add drained spinach to pan and stir minute or two. Remove from heat to cool.

2. Mix eggs with rest of ingredients. Stir in spinach mixture. Soon into pie shell and bake for 45 minutes.

Serve hot, cold or at room temperature.