The Family Chronicle
October - November 2003

 

Waaasup!

Earlier in October, Ilia went to her first Hockey Game. She saw the Portland Winterhawks beat the Saskatoon Blades 4-2.
She had great fun and played with a new friend whose dad works at Nike with Pappy. Ilia came home with a Winterhawk puck and stick and talks constantly of hockey and wants to go to another game.

 

 

 

 

 

 

 

RUN FOR YOUR LIFE!

Robert got his drivers license this month so be ever so careful when you see the blue Olds coming up behind you, or at you.

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If you have any old family pictures that you would like to share, please go to the Picture Gallery Upload Area and upload the pictures. Be sure to include a description about the picture, so it can be identified to others.

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Ilia bakes her first cake!

Of course, after going to a hockey game, Grandma was worried that Pappy was turning her little darling into a tomboy. Obviously, that fear can no longer exist after watching the future Betty Crocker create her first cake.

More pictures located at the Family Album page.

 

Recipe of the Month

Lemon Meringue Tarts
from Lightandtasty.com

                 
3 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar

FILLING:
3/4 cup sugar
Sugar substitute* equivalent to 1/2 cup sugar
3 tablespoons cornstarch
1-1/3 cups cold water
3 egg yolks, beaten
1/4 cup lemon juice
1 teaspoon grated lemon peel
Lemon slices and mint sprigs

For meringue, in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form. Drop meringue into eight mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 55 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 to 1-1/2 hours.

For filling, in a saucepan, combine the sugar, sugar substitute and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings.