The Close of Another Year

As the year comes to an end and prepares to usher in the new year, I am compelled to look back at all the fun things we have done and how we have changed. I know I have not shared our lives with you through this blog over the past year so I thought I would give a brief overview of what has happened to the Moultons.

In January we visited the aquarium and learned about lots of sea creatures. We even got to touch manta rays and see jelly fish and tiger sharks.

In March we studied flight at the Hill Air Force Museum where we were able to climb inside a real helicopter and dress in full astronaut uniform.

In April Joey performed in his third grade opera as a millipede. He did a fantastic job and really enjoyed doing one of his favorite things, singing.

In May Mommy earned an Associates Degree from Salt Lake Community College. It was a small but difficult step in the journey of education.

About this time, we decided that our mini van was falling apart and that it wouldn't be able to fit us all anyway with the baby coming. As a result, we bought a brand new Ford Expedition XL. We love how roomy it is and how well it handles on our long drives to Arizona.

In June, we took a last minute trip to Disneyland. We decided that we needed to go before Mina was born so we spent the first few days of our summer riding rides and seeing shows at Disneyland and California adventure. The kids loved every minute and so did Mom and Dad (even though mom couldn't ride all the rides). This was one of our biggest adventures of the year. Notice the shirts in this picture. We each represent a dwarf, including Mina.

After our week of fun in California, we came home and started on our summer camps. Mommy decided that because we couldn't afford to pay for week-long camps for everyone, she would host her own. Each of the kids chose a camp theme and got to invite one friend to join them in their camp. We then sent out fliers through the neighborhood to invite others for a minimal fee. The kids all enjoyed helping plan the 4-5 day camps and everyone got to participate rather than sending them to an expensive camp all by themselves. We even had extra kids join us in every camp.

We started with Joey's camp: Cooking Around The World. We learned eight dishes from four different regions of the world including dulce de leche from South America, beef stir fry from Asia, dessert crapes from Europe, and American pizza from the U.S.

Next camp was Hayden's Summer Mini Olympics. We played variations of several different olympic sports including soccer, basketball, fencing, lasso golf, kickball, and races. We ended the camp with a water day and water balloon volleyball. The picture doesn't show the girls, but everyone participated. This was geared to younger children so Miranda and Joey were camp directors. We had four extra kids join us in this camp plus Hayden's best friend that he invited. There were gold medals and plenty of smiles for everyone.

Miranda had a photography and scrapbooking camp. We split her four day camp over two weeks with two days in each week. The first week Jeff taught photography with tips on natural framing, object and animal images, posed vs. candid shots, still vs. action, and lighting. Each child had a camera (or a turn with one) and they got to practice what they had learned. The next week they came with some of their pictures developed and we learned how to put them into books in creative ways. Each of the kids got to make their own scrapbook and express their creativity. The picture is Miranda with the three friends that joined us in the camp.

We finished off the camps with Charissa's Broadway Musical Review. We pulled together a production in three days of rehearsal over two weeks that included four broadway songs complete with choreography, props, speaking parts and even sign language. On the fourth day we had a tech/dress rehearsal and ended with a performance for family and friends at a local park's amphitheater. Somewhere in the middle of it all, we found time to take a tour of Hale Center Theater in Salt Lake City and then many of us attended Hale's production of "The Pirates of Penzance". It was a phenomenal experience and by the end, I was ready to deliver my baby (although she wasn't ready to come for another two and a half weeks). Two of the friends that joined us for this experience had never been exposed to theater before. They all did a fantastic job!

Sometime in our summer of camps, we managed to take a trip to Arizona for reunions, Miranda bought a parakeet, and we prepared for the coming of our newest family addition. Which brings us to the highlight of our year.

Mina Brooke Moulton was born on August 31st weighing in at 10 pounds and 21 inches long. She is a happy girl who loves to smile at anyone who will pay attention to her, and considering how cute she is, that includes anyone within a 100 foot radius. She adores her four siblings and they can't get enough of her.

As we welcomed this new life into the world, we prepared for another life to leave the world. In October we took a rushed trip to St. John's to say goodbye to Jeff's Grandma Jean before her passing latter that month. It was hard to say goodbye, but we were glad to be there for family in that difficult time and we are happy to know that Grandma is no longer in pain. We love you Grandma Jean.

Shortly after our trip to AZ, we welcomed family into our home for the blessing of our little Mina. We felt very loved by all the family who came to share in our joy.

Mina Brooke and her Aunt Brooke.

We have spent the rest of the year adjusting to being a family of seven, delving into 6th, 4th, 2nd grade and preschool, and juggling work, school and our callings. Jeff is in the stake Sunday School presidency and Jenna is the primary president in our ward. We have delved more deeply into music this year with Miranda learning to play the violin in her school orchestra and Josiah and Charissa taking piano lessons from Mommy. We have enjoyed spending time this year with family and friends and both circles have grown larger as the year has progressed. It is hard to believe the year has gone by so quickly, but we are excited for the coming year and all the adventure that it will bring. Who knows, maybe it will bring more frequent updates on our blog.

It's Alive!

It has been a bit crazy the last couple of months and I feel bad that I have been a bit anti-social. With my two classes, my new calling as primary president, sickness, family stuff, and housework, I have been a bit swamped. I just thought I would let everyone know that I am still alive and we are all doing well. We are still as busy as can be, but busy is good. I want to say thank you to everyone who has helped us get through this rough spot and have been patient with my unreliability. You are the best!

Family-Size Baked Burrito

2 plum tomatoes, thinly sliced

3 cups diced cooked chicken

1/2 cup chopped onion

1/2 lime

3/4 cup thick and chunky salsa

1 garlic clove, pressed

1 1/2 cups (6 ounces) shredded colby & Monterey Jack cheese blend, divided

4 burrito-size flour tortillas (11-11 1/2 inches)

1 can (9 ounces) bean dip

Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro

1) Preheat oven to 450. Thinly slice tomatoes; set aside. Dice chicken and chop onion. Juice lime half into a bowl. Add chicken, onion, salsa, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1/2 cup of the cheese.

2) Arrange tortillas in an overlapping circular pattern on a flat pan so they touch in center and extend over edge of pan. Starting in center, spread bean dip over tortillas forming a 10 x 10-inch square. Spoon chicken mixture evenly over been dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.

3) Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings, if desired.

Yield: 8 servings

Hawaiian Dip With Fruit Kebabs

Dip

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding and pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked coconut, toasted, divided

1 lime

Kebabs

6-8 cups assorted fruits such as apples, bananas and pineapple cut into 1-inch chunks, cantaloupe and honeydew melon balls and whole strawberries and grapes.

1. For dip, combine mild, sour cream and pudding mix in small bowl whisk until smooth.

2. Stir in pineapple with juice and 1/3 cup of the coconut. Zest lime to measure 1 teaspoon zest Juice lime to measure 1 teaspoon juice. Stir lime zest and juice into dip. cover and refrigerate at least 30 minutes before serving.

3. For kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kebabs. Yield: 12 servings

Salt Water Taffy

1 cup sugar

1 tablespoon cornstarch

3/4 cup light corn syrup

2/3 cup water

1 teaspoon salt

2 tablespoons butter

2 teaspoons vanilla (or 1 teaspoon other oil based candy flavoring)

Grease a 9 x 9 x 2–inch baking pan. In a 1 1/2–quart saucepan, mix sugar and cornstarch. Stir in corn syrup, water, and salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet pliant. Remove from heat, and stir in vanilla.

Pour into prepared pan. Let stand until cool enough to handle. Butter fingers and pull taffy until it has satin-like finish and light color. Pull into long strips, 1/2–inch wide. With scissors, cut into 1–inch pieces. Wrap individual candies in wax paper. Makes 1 pound

Greek Pasta Salad

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips
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• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
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Baklava

2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

One day in advance:
Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.

Preheat oven to 350 degrees F.

Grease a shallow baking pan and line with 4 pastry sheets**, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets brushing each with butter.

Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.

Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.

The Baklava will keep 2-3 weeks in a cool dry place.

*Almonds, pecans, walnuts, pistachios

** Keep phyllo sheets from drying out by placing a damp, clean dish towel over them until they are ready to use.