anybody out there?

One Last Chance....Save the BLOG!

Arlee decided to graph the blog activity since it's inception 7 years ago.

We've had our UPS and DOWNS, but this year isn't great.

There is still time to ...

SAVE THE BLOG!

Dillon Passed Up Trent.

The time has come....it finally happened.

Fun @ the Beach House

Maddie is a FRESHMAN!!!

Maddie graduated from Anthem School last night! She and her buddie Sierra performed 100 Years! They did a fantastic job! Enjoy!

scouts

dillon had a court of honor last night.
He recieved his tenderfoot, 1st class and second class, and has been 1st class long enough to go on to star(?)....so that's good news. also He recieved his scouting merit badge, his rifle merit badge, and some award for going to the 100 year jamboree celebration. all in all, very proud of my boy :)

Scones

OR

Scones

By Dillon Sieler

With all their flaky goodness and buttery taste, scones are a delicious addition to any pastry platter. Not surprisingly, scones originated in England and Scotland as a snack to go with tea. Usually round and 3 inches across, scones were normally made by either plain ground oats or potato flour, which made them a plain tasting treat unless something else was added, such as raisins, figs, or cheese, all of which were in abundance in both places. The Scottish people were the first to fry their scones, as they wanted something a bit richer and tastier. This, I believe, was a good idea considering that frying just about anything will make it delicious.

In today’s world, scones have recently had a rise in purchases, as their packaged version is quick and convenient, two factors that are usually in the forefront of today’s food purchases.

Scones are very tasty, and, like you Uncle Matt, I like mine fried.