Also, some pictures from our trip to Williamsburg this last weekend. We had the best time. A big thank you to dear Grandma Vella and Grandpa Evans for providing the place for us to stay! Just the four Marshalls--reading by the fire, watching vintage Mickey Mouse cartoons, walking around the oldest established colony in America (Jamestown), marching in a fife and drummer march, mini-golfing, having a great gospel discussion with a long-time less active, very good man, and cooking and enjoying our own Thanksgiving dinner. Oh, and no Internet. That was a big plus. It reminded me of the whole point of everything else I do. My work, church calling, interests, and purpose all revolve around my family. They are everything and having this quality, calm, happy time strengthened my resolve to do and be better for them.
Lots of dress-up going on in W-burg.
Killer climbing tree. Find me and you get some of your own leftovers.
Abe and I marched behind them.
Living it up in a Q-size bed to himself.
Our friend who was baptized at 12 in El Salvador. We're going to stay in touch.
James River. For Andrew James and Benjamin James.
And she still beat us! Maybe Ben gives her powers. He must have given her powers for that hole-in-1.
T-giving dinner. Ariel made the rolls from scratch (even ground up the wheat for them!) and the pumpkin pie from our Halloween pumpkins. Awesome.
Hummus is one of my staples. Abe and I eat it about every day. We dip veggies or pita bread in it, or use it as a spread on sandwiches or bagels. Just this week I blended in some chipotle peppers and cumin to make a bit of a smokey, spicy variation. It is delicious. I'll bet that there are millions more ways you could eat hummus. I look forward to a lifetime of exploring hummus. Sorry there's no quote from Andrew; he hasn't really given hummus a fair chance. Here's a quote from Abe when I handed him a carrot the other day:
"Mommy-o, we forgot the hummus!"
Ingredients:
·1 16 oz can of chickpeas or garbanzo beans
·1/4 cup liquid from can of chickpeas
·3-5 tablespoons lemon juice (depending on taste)
·1 1/2 tablespoons tahini
·2 cloves garlic, crushed
·1/2 teaspoon salt
·2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine all ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Garnish with parsley and olive oil if you want.
Variations:
Add to taste anything you like that you think would be fun. Suggestions include: chipotle peppers in adobo sauce, steamed artichoke heart, curry powder, green onions, black or green olives, basil or pesto, roasted red peppers, roasted garlic, spinach, sun-dried tomatoes, or whatever else you can think of!
