Every family seems to have the clown. Growing up, out of our 8 siblings, our “clown” was my brother Dave, who would walk around the house in a wrestling singlet playing a ukele, or do backflips off the roof of the house onto manmade drifts of snow 12 feet below. In my family now, although we’re small in number, we are already seeing the signs of our family “clown”!

And it is exposed once the camera comes out of the bag and the lens cap is removed:

I’ve taken the day off of work and Im putting her in charge of the day. Downstairs, there is a kitchen decorated in pink and purple, and we and she has requested french toast for breakfast, pancakes, for lunch, and waffles for dinner.

She has been the center of entertainment ever since she learned how to make sounds with her mouth, mimicking what we said, and trying to sing. She’s a relentless tease to her older sister, but within 20 seconds, she’ll be the most loving, forgiving, tender-hearted softy, wrapping her arms around her tease victim then wrestling them down to the ground.

Today we’re celebrating 4 years of red-haired craziness, cuddliness, and luckiness to have her expressing her emotions as well as she does.

Happy Birthay my sweet C8! Oh how I love your tight embraces around my neck, your drawings you make of my stick figured body wearing nothing but a triangle skirt, and your “secrets” in my ear that turn into a zerbert instead. And I fall for it every time. And do you know what? It’s worth every wet inner ear, just to hear you laugh.

When you think of  Thanksgiving Point, you probably think of the children’s events, activities, and attractions.  Although it IS a highly entertaining and educational place for the kiddos, it’s also a comfortable, relaxing, and romantic environment for the adults.

Thanksgiving Point invited me and a special guest to come experience that romantic side with an evening of excitement that they set up for us.  My “special guest” shares our experience from his point of view below:

Our reservations were set for Saturday evening but because our activities prior to dinner ran a little longer (watch for THAT post to follow shortly) we called them and moved our dinner appointment back to a later time.  I was impressed that they were so willing to accommodate and work with us.  This is not always easy to do on a busy Saturday evening.

With it being my first time visiting this restaurant, the thoughts that came to my mind were: classy, elegant, and sophisticated.  As I walked in, the décor was inviting, warm, and flowed nicely.  My beautiful date and I were seated in the area nestled near the cozy corner fireplace.  The table was set beautifully, with linen tablecloths and napkins, and the lit candle and fresh flowers added a nice touch to our fine-dining experience. 

Our server Megan gave us her full attention and was very helpful with the menu and offered great suggestions about the food.  We selected raspberry lemonades to quench our thirst.  The fresh raspberries really made this drink pop!  After an appetizer suggestion from Megan, we selected the Rock Shrimp Nachos with house made tortilla chips, pico de gallo, and an addictive sweet chili sauce.  The presentation of this appetizer looked as good as it tasted.  The flavor profile in this dish was divine.  Neither of us hesitated to take our first bite.  We really enjoyed our appetizer to the point that neighboring tables could hear audible sounds coming from us as we savored each bite.  I’m just not saying this: I almost grabbed the plate and licked off the sauce!!!  We were so impressed with the dish that we asked about the recipe and what went into making it.  Megan came back and reported to us that the Chef said it was a “secret”.  I guess the only way to enjoy it is to go EVERY week and have one made up for us. 

With such high expectations after the appetizer, we awaited our main courses.  Brett, the Manager, delivered that night’s special, a plate of Prime Rib to me, and to Camille: Corkscrew pasta with salmon, asparagus, pea pods, and a garlic-parmesan sauce. My steak was served hot, tender enough to cut with a fork, and the potatoes and vegetables were cooked to perfection.  The price of the food was in line with the food served.  Prices range from 15 dollars to 20 dollars for the main course and 25 plus for steak, salmon, and halibut. 

And every meal has to end with dessert.  Although Camille chose (and enjoyed) the 5-layered Harvest chocolate cake with the raspberry-chocolate truffle filling, she still opted to steal a few sniggles from my carrot cake which I had ordered.  I don’t blame her, though.  A moist, spice cake stacked with fresh ingredients and layered with cream cheese icing and lemon curd topping, then drizzled with a caramel sauce, made for a party in my mouth!

For the size, taste, presentation, and flavor profile, my meal was worth every cent!

If you’re looking for a new eating experience, where your tastebuds will come alive, but your wallet won’t, schedule an evening to spend at
Harvest Restaurant at Thanksgiving Point!
3003 N Thanksgiving Way
Lehi, UT 84040
(located near the Water Tower)

Every year, I spend some time thinking that I really should “give back” during the Christmas season.  There are so many opportunities to donate time and money to charities, I don’t even know where to start.

Then I found the perfect opportunity!  Jennifer Eliason’s Glimpse of Santa Charity Event.

What it is: A professional and unique photo shoot of your kids with “Santa Claus” that guarantees your kids will smile!  How does she do this?  YOU are dressed in the Santa suit!

So, for $75 you get a CD of all the digital shots and all the copyrights, as well as amazing, memorable shots of your kids with Santa Claus.

What’s that you say?  How is it a charity event?  Well, Jennifer donates ALL (100%) proceeds from all photo shoots to a little girl, Lizzie Huff, who underwent surgery at 5 yrs old to remove a brain tumor and is now dealing with some lifelong effects.  You can read the story of Lizzie here!

So, technically, I’m contributing to a charity, but really I’m still getting something pretty amazing in return.  It still counts, though, right?

Call now to make your reservation for December 11th!  801-722-5878  They’re filling up fast! 

You’ll love the final results!

Why is it that time seems to pass slowly day by day, but over a longer period of time, it flies by??

Three years ago today, I gave birth to a 9 lb 3 oz baby C8 (actually, broken down, 8 lbs of body weight, and 1 lb 3 oz hair weight).  She was my perfect baby, every mother’s dream: only cried when hungry, tired, or sick and slept well at night. She attracted the attention of passers-by while in public.  Many would stop and stare at her mop of red hair.  Some asked if it was a wig.  Others asked if they could touch it (um… no)?   Kindhearted, optismistic, and bubbly, she has always been my loving, cuddly, “softy”.  

Since then, that gorgeous red hair that once stood on end all over her head, has calmed down and lightened up in color.   The loving disposition has evolved, and exposed an entertaining personality and sense of humor – completely the opposite of her mother.

C8 on your special day when we celebrate your three years of existence and being full of life, I have three little words to tell you:

Photo courtesy of Jennifer Eliason Photography

Photo courtesy of FotoFly

“STOP GROWING ALREADY!”

And of course, “I LOVE YOU!”

And Happy Birthday today, also, to another gorgeous redhead, a blogging and photographing friend of mine! 

Are there people that you know who could sit and entertain a group of people with their stories? You know, the vivacious ones, with a voice that exudes expression, or changes vocal tones to represent different characters in the plot?  I know a few, and I could sit at their feet for hours at a time.

This time of the year, in Utah County, the Timpanogos Storytelling Festival takes place, and for 2 days (September 2 – 4), the world’s greatest storytellers gather to put on an entertaining show that will have you intrigued, laughing, tearing up, or dancing.  Some of the greatest of the greats will be performing.

Cherish Bound is a proud sponsor of the Storytelling Festival and are offering discount tickets through their website.  Go reserve your ticket for the entire festival or individual tickets for either of the following:

* the Thursday night “Look Who’s Talking” olio
*daily workshops and performance throughout Friday and Saturday
*the fun and entertaining “Bedtime Stories” told Friday night
* The “Last Laugh” performance Saturday night

Check out my post from last year when we attended the Timpanogos Storytelling Festival. 

We’ll be attending once again this year.  Will you?

Let me make something clear: I’m a lover of pineapple. Fresh pineapple. Grilled, fresh pineapple. Oohhoho Baby! One time I visited Hawaii and ate so much pineapple, my mouth was one huge canker sore. No lie.
So, it shouldn’t come as a surprise that I’m sharing this recipe with you today – which pretty much describes a lot of my grilling recipes.

The pineapple is the staple.

Let’s start off with the salsa.

PINEAPPLE SALSA:
1 fresh pineapple, grilled and cubed
1/2 cup red onions, diced
1/2 cup roasted red pepper, cubed
1/4 cup fresh cilantro, chopped
1 lime, squeezed

Start off by peeling your pineapple. If you have a fancy pineapple coring tool, I’d suggest using that. If not, use a sharp knife to cut away the thick crust and either slice into circular pieces, or long chunks – as long as it’s large enough to fit on the grill.

Chop your red onion into bite-sized, diced pieces.  Get ready for the water works.  These things are pungent!

Now you can marinate your chicken however you’d like.  For me, I connect with my laziness and use a vinaigrette salad dressing to do the trick.  There are so many different flavors.  With this piece, I’m using the Balsamic Vinaigrette.

Mmmm… there’s nothing more appetizing than looking at a picture of raw poultry.

Place the pineapple, chicken, and the red pepper all together on the grill – not touching of course.  You know, germs and such.  Here’s the thing: the pineapple stays on for only about 3 minutes each side.  The chicken, about 3-5 minutes each side (depending on how thick your pieces are).

Now, the red pepper, you want to char that baby!  I’ll tell you why later.  Just do it.

The secret to juicy, tender chicken breasts is the “one-flip”.  That’s all they need.

OK, back to the red pepper.  Once it cools, slice the charred pepper in half (I didn’t cook mine enough), core it, and clean out the seeds.  Then the fun part is skinning that thing.  If the skin is charred, it comes right off and leaves a tender flesh.  Chop the pepper into bite-sized pieces and add to the rest of the salsa ingredients.

The final ingredients are the chopped fresh cilantro and fresh squeezed lime juice.  Stir together and set aside.

Now for the presentation: Grilled balsamic chicken topped with that juicy, flavorful salsa.  Best eaten outside on the patio table and lounge chair.

Or in Hawaii.

When I became a new mom, I was living in a neighborhood that was brand new, which attracted young families, like ours: brand new.   It was heavily populated with pregnant women – so much, in fact, that the Relief Society had a separate committee that coordinated dinners for new mothers once they returned from the hospital.   I felt somewhat comfortable in this new setting, knowing that I wasn’t experiencing motherhood alone.  There were others (many others) with whom I could discuss morning sickness, maternity clothes, cravings, false labor, expectations for the dreaded labor, and everything else that was a part of the pregnancy package. 

However, the connection ended there.  Once I returned back to work from my maternity leave, I wanted to discuss how to continue breastfeeding, dealing with separation anxiety and the guilt I felt leaving my baby for 8 hrs a day.  A whole new set of questions arose that could not be answered by these women: Does your baby seem extra anxious to nurse when they see you after work? How do you coordinate sleeping schedules/eating schedules/playing schedules with your baby while dealing with a working schedule as well? 

 These women were living my dream of staying home to raise their family.  They got to coordinate play dates at the local park, lunch dates at McDonalds, and be home when their children came home from school.  I dreaded going into work each day, and was sure my little girl would grow up a drug dealer or prostitute because I was not spending every minute with her.

My perspective soon had to change.  I started to realize that my daughter’s emotional/developmenal state would not be stunted because of my absence during the day, and that she still loved me.  And as for these other mothers who were not headed to 8-5 schedules outside of the home, they still had to make adjustments to their lives as well.  Some had side jobs that took them away from their mothering responsibility.  Some were dealing with illnesses and other life-changing events that were beyond their control.  They may not have been experiencing the same feelings and worries as me, but they were dealing with their own.

At the end of the day, what we did have in common was that we were all Moms trying to “make it work”. 

That was the inspiration behind starting this blog – to connect with women who were trying to perfect the life/work balance.  I have met amazing women whose lives differ – from upbringing, to family size, to responsibilities, to goals and dreams.  And the amazing thing is they seem to “make it work”!

I will be starting a new feature of “Moms Who Make It Work” where I feature a different mom every week and dissect what it is that makes her function.  What drives her? How does she handle what life throws at her? What are her secrets for other moms trying to make it work? 

Come back tomorrow to meet our first “Mom Who Makes It Work“!

(And if you have suggestions of someone you’d like to see featured, please email me at makeitworkmom@gmail.com)

In my book, It’s OK to drop hints for what you want this Mother’s Day. In fact, I think it’s completely acceptable to spell out exactly what you want, with websites, contact information, links of how to purchase it online, etc.

And if all else fails, buy it for yourself – especially if it’s a limited time offer that’s hard to refuse.

Like Jennifer Eliason’s Photography 101 workshop this Saturday, May 8th!

Jennifer is a friend of mine who I’ve featured before on my blog.  She has offered giveaways, and she has taken some cute photos of some pretty cute girls (in my opinion).

Jennifer is a veteran photographer.  She has been taking pictures since they were developed from 35 mm film and she has evolved right along with the technology.  So much, in fact, that she will teach you how to use your fancy shmancy camera in ways you never imagined.  Here are just a few of the things she will cover in her all-day Workshop (in Jennifer’s words):

* Lighting, Lenses, Shooting Kids… Oh my!
* Photoshop tips that will WOW
* Tips, tricks, and secrets
* Get the most out of manual mode
* Workbook with Lots-O-Love

Jennifer has the funnest personality and will make sure you not only walk away an expert of your camera, but you’ll walk away with a smile!  It’s definitely worth the money and time you’ll be spending.

“For the Love” Photography 101 Workshop details:
*Saturday, May 8th from 10am – 8pm
*Lunch, snacks and Treats included
*Location: Saratoga Springs, UT

Sign up now and pay the discounted price of only $200! (that’s $50 less than the original price!)

For the love, you need to know how to work that new camera you got for Christmas!  What? You didn’t get a camera for Christmas?  Add it to the Mother’s Day Wish List ! 

Remember back in the day when your preschool class or elementary school class went on “field trips” to see how things worked behind the scenes?  I still remember a jaunt we took to McDonalds!  I was amazed that they used real pancake batter and made their egg McMuffin sandwiches by cracking and cooking  REAL eggs!  See? informative.

I believe in field trips – especially with your children.  They need to learn how the finer things in life function in the world, and it’s best they learn it from you – their parent!

So, last week, I took Ad and C8 on our first informative outing – to learn how donuts are made! 

Personally, this is my favorite part of the entire conveyor belt process. Oh, if I were a donut…

Contrary to what many of you may be thinking (and what it looks like), I was not trying to take her donut.

I love Krispy Kreme! Proof here and here