Adventures in Married Life

The beautiful Christ in the temple visitor center

Caught him takin close ups

Me and Pacer

Portland LDS temple

Not a really great photo of myself.

Test shot subject thanks Pacer

dinner at Recipe

the lovely patio of the restaurant

golden beet salad

cream puffs with vanilla bean gelato, chocolate sauce, and pecans yummy

Carrot Tea Cake with Cream Cheese Frosting


Ingredients:
● 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
● 3/4 cup all-purpose flour (spooned and leveled), plus more for pan
● 1/2 cup whole wheat flour
● 1 tsp. baking powder
● 1/2 tsp. baking soda
● 1/2 tsp. salt
● 1/2 tsp. ground cinnamon
● 1/2 cup packed dark-brown sugar
● 2 large eggs
● 1/2 tsp. pure vanilla extract
● 1 cup packed grated carrots (from about 2 carrots)
● 1 bar (8 ounces) reduced fat cream cheese, room temperature
● 5 tbsp honey
● 1/2 tsp pure vanilla extract

Directions:
For the cake:
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
Using an electric mixer, beat the butter and brown sugar until light and fluffy, about two minutes. Beat in eggs one at a time, until each one is combined. Add one teaspoon of vanilla. Beat in grated carrots.
With the mixer on low, add the flour mixture in thirds, wiping down the sides of the bowl after each addition. Do not overmix. Transfer the cake batter in to the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in pan for 10 minutes. Carefully, turn cake out onto a wire rack, and let cool completely.

For the frosting:
Beat the cream cheese, and 1/2 teaspoon vanilla for 5 minutes or until fluffy. Spread the frosting on top of the cooled cake, and serve at room temperature.
Wrapped in an airtight container, the cake can be kept for three to four days.

1/2 lb ground beef
1 tbsp Worcestershire sauce
1 tbsp taco seasoning (I mostly eyeballed it)
1 small onion, chopped
3/4 cup shredded carrot
3/4 cup sliced celery
1 tsp fresh basil
1 tsp fresh parsley
2 1/2 cups chicken broth
3-4 red potatoes, diced
2 Tbsp butter
2 Tbsp flour
3 cups milk
8oz Velveeta cheese, cubed
3 slices of muenster cheese
3/4 tsp pepper
Salt if desired
 
Directions
Brown meat. Add onion, carrot, and celery with spices and saute for a couple of minutes. Add broth and potatoes and cook till tender. Meanwhile, whisk 2 Tbsp of the flour with 2 cups of the milk till there are no lumps. Set aside. In a large saucepan, melt the butter over low to medium heat. Whisk in the 2 Tbsp of butter, cook and stir for about 30 seconds or till smooth. Slowly whisk in the milk/flour mixture. Stir constantly til mixture comes to a boil, then cook for at least one minute. Add the cheese and stir til melted. When vegetables are tender, add the cheese sauce to the pan with the remaining milk. Add pepper and salt to taste and heat through.