Wednesday, January 30, 2008


Backing up a bit. We wanted to share some of our memories of Christmas.

Kent Jordyn and I flew to Utah on the 21st of December and Blake drove up from Colorado on the 23rd. Chad and Shannon drove down from Logan on the 24th. We did have one day, the 27th where we had everyone - including Brandon and Allison at Bear Lake, that was a lot of fun.

While were in Salt Lake Doug took us on a tour of the Draper Temple. Here are a few of the pictures we took there.

Christmas eve we joined the Keyser family at the Club house. There was representation from every family. It was the first time Kent and I have been able to be there for about 100 years.

Natalie and Jordyn played a duet
and Shannon accompanied them.

James sorted the white elephant gifts

Teri and I enjoyed our grandbabies

Myra was most interested in opening the gifts,
she really didn't notice to much what was inside
This is all the "brothers" on the Rowland side.

Monday, January 14, 2008

End of the Year coconut update

Well I know you are all sitting on edge just waiting to hear how my coconuts are doing so I will let you know.
At the end of 2007 we had a total of 117 coconuts lined in our front yard. 5 have started growing. the last one just eek through close to the last day of the year.
we have one more coconut this year for a total of 118.

New Recipe

We tried a new recipe that we liked. We decided that we could eat it maybe once a month.


1 pound boneless pork loin, cut into 1x1x1/4-inch strips
1 (1.25 ounce) taco seasoning mix
1 TBS oil
1 cup salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package taco shells
10 pitted ripe olives, sliced
5 green onions, chopped.

Cooking directions
1. In shallow bowl, combined pork and taco seasoning mix, toss to coat.
2. Heat oil in large skillet over medium-high heat until hot. Add pork: cook and stir 3 to 5 minutes or until no longer pink.
3. Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.
4. Meanwhile, heat taco shells according to package directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.

yield:12 servings.

(I didn't use the apricot preserves. I used flour shells and let everyone make their own taco at the table. cheese, olives and chopped onions were available. we thought sourcream would be excelent with this also)