We made a quick trip to South Carolina over the Labor Day weekend. We've done this several times in the past couple of years. I think it could be my sub-conscious way of extending my summer. When I asked Ellie, my daughter-in-law, what the weather was like, she said there was a "hint of fall"... Well, you couldn't prove it by me; when we arrived at 6:26 pm on Saturday night the temperature was 92 degrees! ("but no humidity" they gleefully explained!) She was pulling out some of her dried up petunias from her flower boxes and replacing them with pansies. The word on the street is they will last at least through January.
Owen is now 20 months old! Just as cute and ornery as ever, as soon as he sees a camera his face automatically breaks into a huge smile!
Sadly, big brother Deacon, 3 1/2, wasn't himself, as he ran a fever for a couple of days while we were there, perking up just hours before we had to leave...
This is how Andy gets to work -- on his vintage 1979 Vespa scooter! The church where he has just finished his first year as Associate Pastor isn't too far away. You can click here to see more about their church and his bio is a good read too :) After you get to the site, click on "leadership", then "staff" then on Andy's picture.
You can also read all about and see pictures of Ellie's bow tie business by clicking here: http://ellielaveer.wordpress.com/store/
We are very proud of this little family and all they have accomplished in the past few years. We hate that they had to move so far away, but it brings us comfort to see God's fingerprints all over every aspect of their lives.
One of the things that Ellie and I have in common is our love to play in the kitchen. I always come home from a visit with a new recipe. She had this waiting for us when we arrived, and it was sooooo good! It's from a Taste of Home magazine.
Italian Beef Sandwiches
1 boneless beef sirloin tip roast (2#) cut into 1/4 inch strips
2 jars (11 1/2 oz. ea) sliced pepperoncinis, undrained
1 small onion, sliced & separated into rings
3 teaspoons dried oregano
1 1/2 teaspoons garlic salt
1 can (12 oz.) beer or non-alcoholic beer
8 hoagie buns, split
8 slices provolone cheese
In 5 qt. slow cooker, layer the beef, pepperoncinis and onion; sprinkle with oregano and garlic salt. Pour beer over the top. Cover and cook on low for 6 hours or till meat is tender. Spread mayonnaise on cut sides of rolls if desired. Place cheese on bottoms. With slotted spoon, place beef mixture over cheese and fold sandwiches. Use the juice as a dip if desired.