Duke Chapel

One thing we've loved while we have been in Durham is going for a stroll through the Duke Gardens or talking a walk through the Duke Chapel on campus. The architecture and stained-glass windows are absolutely stunning, and I got teary the first time I went inside. We went to a children's concert there at Christmas time and took some pictures with the kids.

Our Happy Halloween

We did the usual traditional stuff this year -- cutting up the Jack-o-lantern (no idea where Gus left his shirt during this event), going to our church trunk or treat, trick or treating, and trying to make ourselves sick on pumpkin-flavored treats before we've even hit November. Our neighborhood elected to have our Halloween festivities on Saturday, and it was perfect weather. Ia and Gus decided to wear different costumes than they had the night before at the church trunk or treat. They have before and after pictures. At the trunk or treat, I even got a couple of shots of my husband and his twin brother in the same place at the same time! That's not so uncommon nowadays, but it used to be that since they both do radiology for Duke, if one was off, the other was on. Sorry the pictures are all out of order. Clearly I don't understand this first in, last posted concept.

We're headed to Boise!

After 10 years of medical training, Kim is finally accepting his first job (and hopefully his last) in Boise, Idaho. He'll be working for a group called Gem State Radiology. Although we've felt led there and really good about it, it was a very hard decision because the other places where we had offers were either gorgeous, in our home state, or had really nice and wonderful people in the radiology group. We also have very close friends in two of the cities. All said and done, we felt supremely grateful that Kim has a job in this hard market, and that we feel very excited about our final decision. It's going to break my heart to leave the Triangle area of North Carolina, but I'll deal with that when I have to.

So I just wanted to say that if you're not familiar, Boise isn't what you're thinking. It's not a desolate place in the middle of Idaho where everyone is a cowboy. Not to knock cowboys because my grandpa falls into that category, and I loved me a cowboy or two as a young 'un. We'll be living in Eagle, ID, which is basically a suburb of Boise (sorry Eagle peeps!) of around 11,000 people. Kimball covers the western part of Idaho so that will lessen his commute each way a good 20 minutes. But back to Boise. It's really clean, even right in the downtown and it's also very safe. We compared crime rates of all the cities we were considering and Boise was the lowest, even lower than Salt Lake City, which wasn't that low. hee. We stayed in a hotel downtown for the interviewing process, and I have to say it felt Twilight Zonish to go outside in the middle of a downtown where everyone was friendly and we could walk around at 9:00 p.m. and things were still beautifully tidy and safe.

I know you're going to need proof, hence the pictures. Some of the other great things about the Boise area -- it's super affordable. The homes are not expensive, and the taxes aren't bad. Milk is not $5 a gallon, which is what it was when we were living in Denver. The schools are great. The high schools in almost every area are rated really well, which can't be said for all cities. In fact, one gorgeous and charming city we considered, had a 50% drop out rate for its high school. Other areas, you had to be careful where you lived to get into the good high school, which is pretty much par for the course in every city. The city is progressive and has wonderful farmer's markets, a big local eating movement, and other green developments that I really appreciated. Although the big mountains aren't in view, from the city, they have some really striking foothills in Boise. At certain times of the year, they are covered with yellowish-bronze grasses that make them look a shimmery gold color. The sunrises and sunsets bounce off of the foothill angles more dramatically than they do mountains with large slopes. Do I wish I had larger mountains? Yeah, that would be the one thing that I'd change. But, there are beautiful rivers, trees, and grass doesn't struggle to grow. Did I mention there are lots of mountains in ID within driving distance?

They have a nice zoo that we visited, and lots of family activities. We went to an "Art in the Park" in the downtown and it was amazing how easy it was to navigate around the people. The population isn't huge so we felt like the airport was our personal jetpad, and parking wasn't an issue anywhere. I know the Boiseans complain about their traffic, but after living in Denver and in the East for most of my married life, it just wasn't "traffic" to me. To top things off, we're only five or so hours from where are parents live, and we loved that we have a good-sized community of our religious faith, without being the majority. So, everyone move to Boise! Or at least come visit us -- we're close to Sun Valley and the Tetons, not to mention countless other little resort areas. :)

Cut the hair

I cut my hair shorter for the first time in 15 years. Man, it's so nice how easy it is to fix. For some strange reason, I really love long hair though. Do I love the versatility of being able to pull it back into a really greasy looking ponytail? I don't know, but that's what I was doing every day. I like a change every decade and a half or so, and this qualifies. It will be long again in half a year. In the end, it's like my mom told me when I was 11, "Olivia, it's vain to act like everyone else in the world cares about your hair." ha, ha.

Etouffee

While I was doing missionary service with my church in Louisiana, I discovered Crawfish Etouffee. It's one of those wonderful Cajun dishes that every family in Louisiana seems to have their own recipe for. You have to serve it over rice or you'll be considered a heretic. I sometimes substitute shrimp for the crawfish, but I've been surprised at how easy it is to find crawfish -- Walmart and Harris Teeter carry it, for example. And please, serve this with Tabasco. Here's my recipe:
Etouffee
Ingredients
4 tablespoons olive oil
4 tablespoons butter
1 to 1-1/2 cups chopped onion
1 cup chopped bell pepper (mix colors if you like)
1 cup chopped celery
4 to 6 cloves garlic, chopped
1 pound shrimp or crawfish tail meat
cayenne pepper to taste
4 tablespoons flour
1 medium tomato, chopped
2 cups chicken stock
About 3/4 cup chopped green onion tops
About 3/4 cup chopped flat-leaf parsley
1 to 2 tablespoons freshly squeezed lemon juice

In a large sauté pan with fairly high sides (see photos), heat the oil and melt the butter over medium-high heat.
Add the onion, bell pepper, celery, garlic, and 1/2 teaspoon of salt to the melted butter and oil. Stir to coat the vegetables, then reduce heat to medium. Cook, stirring regularly, until the vegetables are fragrant and visibly softened but not browned, about 5 minutes.
Add the shrimp or crawfish and the ground red pepper. Cook for 1 minute while stirring. Add the flour, stir to evenly distribute it, and cook, stirring frequently, for 2 to 3 minutes.
Add the tomato and cook for 1 minute. Add the chicken stock and stir thoroughly to combine.
As the sauce comes to a simmer, taste it and add salt if necessary. Don't add too much salt, as the sauce will reduce in volume a bit as it simmers and so become saltier.
When the mixture reaches a simmer, reduce heat and simmer for 15 to 20 minutes. The sauce will thicken noticeably.
Taste and add salt and tabasco, if desired. Add the onion tops, parsley, and lemon juice, then stir to combine and remove the pan from heat. Serve with rice.

Easter Festivities

We had a pretty great Easter, minus the urgent care visit for a case of pink eye. Kimball's mom, Helen, was at our house on Saturday so that's when we decorated eggs and had an egg hunt. I was really glad that I was relieved from managing this because I'm not one for all the mess that comes with egg decorating, but I'm all for tradition and fun for the kids.

One of the most meaningful traditions we have at Easter is a lesson that involves opening different eggs, each with a symbol related to the last week of the Savior's life. The best part is taking out individual pictures of family members (on egg # 5) when we talk about who the atonement was for. I also love opening the last egg, which is empty, and asking the kids what that means. I'm so grateful for the Savior's all-encompassing atonement, especially because it provides me with strength to get through hard times, allows me to be clean from sin, and will enable me to be with the people I love someday. I don't have any doubt of these things because of the experiences I have with the Spirit every day. They are as real as touch, sight, sound or any of the physical senses and more profound and lasting.

EASTER EGG LESSON

One (a leaf or very small branch): When Jesus entered Jerusalem, the people waved branches because that's what people used to do when a king walked by. And many spread their garments in the way: and others cut down branches off the trees, and strawed them in the way. And they that went before, and they that followed, cried, saying, Hosanna; Blessed is he that cometh in the name of the Lord: (Mark 11:8-9)

Two (scrap of cloth sprayed with perfume): Later, Jesus was at dinner with his friends. A woman came and poured perfume on his head. This showed that she knew that he was the Christ and she knew that he would die soon. And being in Bethany in the house of Simon the leper, as [Jesus] sat at meat, there came a woman having an alabaster box of ointment of spikenard very precious; and she brake the box, and poured it on his head. (Mark 14:3)

Three (piece of tortilla or bread): The next day, Jesus had another special meal with his disciples. We call this The Last Supper. This is when the sacrament began, because Jesus said that people who followed Him should have bread and drink to help them remember Him. And as they did eat, Jesus took bread, and blessed, and brake it, and gave to them, and said, Take, eat: this is my body. (Mark 14:22)

Four (bandaid and pictures of family members –explain how much suffering in Gethsemane hurt the Savior, but he did it for each one of us – this was touching for us as we asked who the Savior did it for and pulled out each family member's picture): Jesus went to a garden to pray. Here, he suffered for our sins. Because He did this for us, we can repent and live in heaven again. For behold, I, God, have suffered these things for all, that they might not suffer if they would repent; but if they would not repent they must suffer even as I; which suffering caused myself, even God, the greatest of all, to tremble because of pain, and to bleed at every pore, and to suffer both body and spirit”and would that I might not drink the bitter cup, and shrink”nevertheless, glory be to the Father, and I partook and finished my preparations unto the children of men. (D&C 19:16-19)

Five (silver coins – dimes): Judas was supposed to be one of Jesus special helpers, but instead he helped other men arrest Jesus. He did this because those men paid him money. And Judas Iscariot, one of the twelve, went unto the chief priests, to betray him unto them. And when they heard it, they were glad, and promised to give him money. And he sought how he might conveniently betray him. (Mark 14:10-11)

Six (piece of purple cloth or paper): After Jesus was arrested, the soldiers were really mean to Him and made fun of Him. One thing that they did was to put a purple robe on Him. Only kings wore purple robes. They didn't realize that He really was a King”they were just teasing Him because people thought He was a king! And the soldiers led him away into the hall, called Praetorium; and they call together the whole band. And they clothed him with purple, and platted a crown of thorns, and put it about his head, and began to salute him, Hail, King of the Jews! (Mark 15:16-18)

Seven (a nail): Jesus was crucified. When the soldiers put Jesus on the cross, they pounded nails into His hands and feet. And it was the third hour, and they crucified him. (Mark 15:25) Behold the wounds which pierced my side, and also the prints of the nails in my hands and feet; be faithful, keep my commandments, and ye shall inherit the kingdom of heaven. Amen. (D & C 6:37)

Eight (whole cloves or other spices): After Jesus died, His friends put his body in a tomb. Later, some of the women who followed Him came to the tomb to put spices on His body. That was something they did back then when someone died. And when the sabbath was past, Mary Magdalene, and Mary the mother of James, and Salome, had bought sweet spices, that they might come and anoint him. (Mark 16:1)

Nine (little rock or stone – rounded if you can find it): The tomb had a rock that could roll over the opening to seal it. While the women were walking to the tomb, they wondered how they would get the stone out of the way. And they said among themselves, Who shall roll us away the stone from the door of the sepulchre And when they looked, they saw that the stone was rolled away: for it was very great. (Mark 16:3-4)

Ten: This egg is empty because Jesus tomb was empty. Jesus tomb was empty because He was resurrected! When they got to the tomb, they were amazed to find that the stone had been rolled out of the way”and Jesus body was gone! And he saith unto them, Be not affrighted: Ye seek Jesus of Nazareth, which was crucified: he is risen; he is not here: behold the place where they laid him Mark 16:6).

Artisan Bread for the Home Cook

My title is presumptuous. I don't mean to take away from the amazing craftspeople who create true Artisan loaves; but, after you taste your bread, I think you'll be with me on this one. If you haven't heard of Jim Lahey's No-Knead bread, made popular by the NY Times article by Mark Bittman, it's time you did. In the past, home cooks have had a difficult time making Artisan-style bread. I'm talking about the kind you get at a great bakery, with a crusty exterior and light, chewy interior. The problem was always in the baking. Without an industrial oven, the home cook couldn't get the heat and steam necessary to produce a distinctive loaf. I grew up with soft-crusted rectangular loves of homemade bread, and I love it. But there's a time and a place people... a time and a place.

Enter a genius named Jim Lahey. He figured out that you could produce aforementioned industrial oven cooking environment by preheating a heavy-bottomed pot with a lid. The bread goes into a steam-filled pot and cooks for 25 minutes, then the lid is removed for the last 15. Cast iron works well. I use a Calphalon pot or a Le Creuset. I bet a Lodge would work well. If you do a little web search, there are lots of ideas for different cooking vehicles, just make sure your lid's handle can withstand 450 degree temps (Le Creuset sells stainless replacement lids that can get that hot for about $13). And please, don't forget to use your oven mitts when opening and closing the pot. :)

To add to the beauty of this innovation, the bread recipe he uses is very simple. It requires only salt, flour, yeast and water. You use a small amount of yeast and let it very slowly grow. Reading through the recipe and doing it once always takes a bit of time, but by the second time, you're going to love the ease of this!

No-Knead Bread (adapted from Jim Lahey)

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
2 teaspoons salt
Cornmeal, flour, or wheat bran for dusting

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (I use 11 ounces if you live in a humid area, 12 if you live in a dry), and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 (go for the 18), at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Sprinkle dough lightly with flour and fold it over itself in the bowl a few times (I do this with a book wooden spoon). Cover loosely with plastic wrap and let rest about 15 minutes.

3. Cut two pieces of parchment paper about 16 inches by 16 inches. This isn't an exact science, but that's how big I like mine. Generously coat the bottom of one with flour at least as big as a 12 inch circle. When the 15 minutes is up, flip your dough out onto the floured parchment, and shape into a round. This doesn't need to be perfect, and almost always I just leave it how it flips. Sprinkle the top of the dough with a generous coating of flour and gently/lightly lay the other parchment on the top, allowing the parchment to curl down around it. Let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) with lid on in oven as it heats so that the pot gets very hot. When dough is ready, carefully remove pot from oven. Open pot with a gloved hand and set lid down. Quickly remove oven mitts and pick up bread by sliding your hand under the parchment and turning/flipping dough over into pot, so that the bottom becomes the top of the loaf. It may look like a mess, but that is o.k. With gloved hands, shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover pot and if you don't have the gloves on yet, put them on and put covered pot in over. Bake 25 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack. Sorry about all the glove/mitt stuff, but you really burn yourself when you touch a 450 degree pot. Ya really do.

Yield: One 1½-pound loaf.