The Loosle Chronicles

This weekend I stayed at Rina’s so I could visit my G-ma in SLC. I wasn’t able to spend too much time with my G-ma because I had too much fun with Rina and I stayed at her house way too long. Anyhow, I did manage to pull out my camera and get a picture. She is the reason for my really nappy hair. You can’t tell in this picture, but she’s part Fijian. I am very proud of her. She has served 6 or so missions. If her limbs worked as well as they used to she would be on another mission right now. Unfortunately, she’s getting old. Grandma, I love you! You’re beautiful!

Here’s my pic for the day. It’s of my baby PoPo. Ok…he’s not my baby…but I sure love him like my own. He’s Rina’s child. Anyhow, I’m actually quite suprised his eyes are open. Whenever you tell him to smile he closes his eyes. I think he’s playing shy in this picture. This is his typical shy pose…so I’m glad I got it on film! Have a fab night!

I woke up way too early this cold and foggy Saturday morning. I had a home visit in Lewiston at 9am. Needless to say I was late because I couldn’t see the turn off this morning because it was so foggy. So I actually crossed state lines into Idaho before I could see well enough to turn myself around. When I got to my appointment I had to wait for awhile because Reyna (She works with me and was going to translate) wasn’t there yet. I figured it was because of the weather. Anyhow, I think it was about 9:15 when I decided I would just go ahead and go to the appointment by myself because Reyna hadn’t shown up yet and I didn’t want to ditch the appointment. When I knocked on the door the mother was so kind. She and I had a hard time understanding each other, but we were both patient and before we knew it Reyna showed up. We were both very glad…especially because I think we both miss understood eachother a few times. I really need to learn spanish.

Anyhow, when I got home I was hungry and decided to make one of Jon’s favorite breakfasts…Pop Cake! Most people know these as German Pancakes. However, in our home Jon refuses to call them that. So here’s the recipe with a few pics! Enjoy!

Ingredients

• 1/4 stick of butter 
• 6 eggs
• 1 c. flour
• 1 c. milk
• 1/4 tsp salt

Directions

Turn oven on to 425 degrees F. Place 1/4 stick of butter in 9×13 baking dish and place in the oven to melt the butter. While the butter is melting start mixing the batter. Mix eggs in a large bowl. Add flour, milk and salt. Mix to combine (some people like to use a blender to make it smooth…I’m too lazy so I just use my egg beater). Pull the pan from out of the oven and pour the batter into it. Place back in the oven and bake for 10-12 minutes. Don’t forget oven times vary. It puffs up pretty big too! So make sure the top rack isn’t too close to the bottom rack.

We never wait to cool off. It tastes better hot. Top them off with butter, sugar, jam, honey or syrup.

YUMMY!

You may be wondering why I chose dishes as my picture for the day. Well…it’s because I wanted to document that I am still washing dishes by hand. My dishwasher broke months ago and I haven’t gotten it fixed yet. I’m not complaining…heehee. Anyhow, I have decided that once I get my dishwasher fixed I will take a picture of it…then I can see how long it took! Hopefully it won’t be too much longer. I guess we’ll see!

These are my husband, Jon’s, favorite cookies! He LOVES chocolate chip cookies. One night (midnight) we were watching Alton Brown’s, Good Eats, on the Food Network. His entire show was on chocolate chip cookies. He made thin, chewy and puffy chocolate chip cookies. What I loved was that all three recipes were based on the Nestle Toll House recipe. He showed that a few slight variations created three totally different cookies. Anyhow, Jon and I love chewy cookies so we tried it…probably the next day. When I made them for the first time we couldn’t stop eating them. I promise you these are DELICIOUS!! The only variation I’ve ever made is the type of chips. My favorite is semi-sweet, but you can use milk chocolate or whatever you like. Enjoy!

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.