May 2024 - Family, Temples, Convention and Covid

 

Layton Utah Temple

Taylorsville UT Temple

  We had the opportunity this month to attend two Open Houses for new Temples in Utah.  We have watched the Taylorsville Temple be built since we moved here three years ago.  It had many delays during Covid with supply chain problems and other delays.  I have anticipated seeing the inside because the outside has a very historic design of the 1800's.  It did not disappoint.  The colors were so beautiful and the woodwork was rich, warm and elegant.  It was a refuge from the stormy weather outside.

We also visited the Layton Open House.  It was a beautiful day and a Sister Missionary was kind and took several pictures for us.  This Temple also had delays.  After it was completed they realized it was in the flight pattern of Hill Air Force Base and was too noisy.  They had to replace all of the windows with 

                                      sound proof glass so it could be the peaceful haven from the world that Temples 

                                      are.  

Taylorsville Temple

MAY

I just realized why this month is called May

It may rain,

It may snow,

It may be 70 degrees

It may be 20 degrees

We just about experienced all of that this month.  It did rain, it did snow, we did hit 80 a few days and we had lows in the 30's.  It actually snowed on May 24 and there is still 1 ski resort open.  It should be a good summer for us with enough water in the reservoirs for our supplies.  

WICHITA KANSAS

We had a wonderful trip to Wichita to spend a a few days with Brian, Beth, William and Nora.  It was a busy fun filled time at 3 soccer games, birthday celebrations, Mother's Day and the Zoo.

It is always an adventure for us flying and this trip was no different.  With weather delays and trying to make connections, we arrived in Wichita just in time to miss the Gifted and Talented Class play that William and Nora were performing in.  Nora was TRUTH and William was the Sound Tech for the performance.  We were just in time to get a final picture.  Nora wore her paper crown all day - she was happy to represent Truth - you don't get away with anything when Nora is around!

We were then off to the first Soccer Match on the indoor field.  It was fun to see how much their team had improved from last season.  

She had three games in three days.  The last one was outdoors and it was cold and rainy - but that is sports in May.  They were a little tired by the third game.  We certainly made up for not getting to see most of their activities in just a few days.  

We then celebrated Russ' 74 Birthday at Outback Steakhouse.  It was lowkey just like he likes it.  Great dinner with awesome people.  William can eat a bigger steak than all of us!

We had a really nice Mother's Day program at Church - even received my favorite Lindor Truffles as a treat.  Brian grilled Cheesesteak Sandwiches for dinner - what a treat to have him do the cooking!  We played games and just enjoyed being together.  

Monday morning we were off to the ZOO.  Nora wanted to stay with us and see all of the exhibits.  William found a friend and decided to hang with him and his parents.  We enjoyed the stingrays, the monkeys and gorillas, and everything in between.  We were glad it was not a huge zoo and a nice cooler day.  

Beth, Brian & William

William is growing up so fast.  He graduated from Elementary and is on to 6th grade in Middle School.  He is an accomplished piano player, loves all kinds of games and adventures outdoors.  

Jamie just completed 8th grade and finished middle school.  He will began 9th Grade at Grant High School in Portland Oregon in the Fall.  He is a Tuba player and enjoys being in the Band.  

MELALEUCA CONVENTION

Convention 2024 Theme

Tribute to America

Every May we attend Convention in Salt Lake City.  It is always a great experience and filled with so many memories.  The theme this year was GROW YOUR LEGACY.  It brought back so many memories of my Mother and Father who left us the legacy of Melaleuca.  They were leaders in their day and were examples and mentors to many people.  

On of the highlights every year is the Tribute to America.  There is always the presentation of the colors and the National Anthems of the United States and Canada.  This year they focused on what it means to have products that are Made in America and the free enterprise system.  Frank Vandersloot spoke about the history of the world and what has happened over and over in the world when countries were led by leaders who did not have a moral compass or integrity.  He talked about the importance of this country and and how blessed we have been to have the Constitution and our Founding Fathers and the blessing of no foreign powers to have declared war on our turf.  He shared how important it is to have leaders that will continue to lead with a moral backbone and integrity.  Ten years ago at age 93 my Dad was asked to be a part of the presentation of the colors as a retired Major in the US Air Force.  It will also stir my soul when I see the presentation of the colors and the singing of the National Anthem.  The singer, RED performed the two National Anthems this year and it was beautiful and stirring.  

Convention ended with this quote:  A LEGACY isn't what you leave, it's how you LIVE, it's how you LEAD, it's how you LOVE.  

I try to grow my legacy every day of my life and I am so grateful for all of the opportunities and experiences that help me grow.  

So - after three weeks of traveling and convention we ended the month with a 10 day quarantine  -

COVID followed us home.  At least we both got it at the same time and like most things in our life we did it together.

With three days left in the month we are finally feeling better and have enough energy to mow the lawn and other Spring yard work.  It always feels good to plant new flowers  to put the flag back on the flag pole until Veteran's Day in November.  

When I was at Flander's Field in Belgium last month it brought up the question in my mind of where my grandfather served in WWI.  We always heard the story of him contracting Tuberculosis and being sent to Denver Colorado to the new Fitzsimons Army Medical Center in 1919 to be treated for the Tuberculosis.  From being disabled he was given 200 acres of land in the mountains of Colorado by the government.  He met my grandmother at the hospital - she was one of his nurses.  They married and claimed their stake in the land and farmed there for 2 years.  They then decided to sell the land and return to Denver.  That is the story we were always told but never anything about his actual service.

I wanted to know more and after visiting his grave in Salt Lake City I came home and we researched his military records and found out he served in the 352nd Division A in France.  We found the field of battle he was in - not far from Basal, Switzerland and Freiburg Germany where we spent 1 year.  I am grateful he returned home and recovered from his illness and went on to leave a full life.  I can only assume he did not choose to tell us about his time in France - It had to be difficult as a young man and he chose to dwell on his life after that time when the love of his life came into his life.  

We were so excited to have our friend and neighbors, John and Debra McCurdy go to Cumorah Academy this month as Mentors.  We shared our story with them and they wanted to know more.  They applied and it finally worked in their schedule to go this semester.  Oh how we love the Cumorah Family.  

They left the following quote as their legacy to the students:

"Learn to discern how best to bless, with a heart to impart, not to impress.  In an attitude of gratitude and a desire to INSPIRE, use the gift to uplift, to raise others higher."

Russ is just completing 2 months of his Diabetes program and is doing amazing.  He has lowered his A1-C and the inflammation  in his body.  When you have a personal chef- ME - we are eating really good food and encouraged by the results so far.  I will share a few more recipes.

RECIPES

CHICKEN VEGETABLE SOUP

2 Chicken breast, cooked, shredded

1 cup fresh green beans, chopped

1 cup fresh carrots, chopped

1 medium onion, chopped

1 cup bell peppers, chopped

1 cup zucchini, chopped

1 cup squash, chopped (butternut, acorn, etc.)

6 cups Chicken Broth

1/2 tsp. Onion powder

1/2 tsp Thyme

1 tsp Parsley

Sea Salt to taste

Pepper to taste.

I use my InstaPot to prepare.  I put the Chicken and all vegetables except the zucchini in the Pot.  I added 4 cups of the Chicken Broth and spices.  I set to 10 minutes pressure.  When cooking completed let sit for 10 min. and then release remaining steam.  I then added zucchini and remaining broth if needed.  I then cooked for 3 min. more.  Let sit for 10 min. and release steam. 

You can also cook in a large stockpot.  Add cooked shredded chicken, all chopped vegetables (except zucchini) spices, and chicken broth.  Cover and bring to a boil.  Reduce heat and simmer for 30-40 minutes.  Add zucchini and continue to simmer for 8-10 minutes.  Add salt and pepper to taste.

CHEESESTEAK SKILLET

2 Tbl. olive oil

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

Salt and Pepper to taste

1 1/2 lbs. Riverbend Ranch Steak Strips or

1 1/2 lbs. boneless skinless chicken breasts, thinly sliced

1 1/2 tsp. Homestead Blend Riverbend Ranch Seasoning

1/2 tsp. smoked paprika

1 cup shredded Provolone Cheese

1.  Heat 1 Tbl. Olive Oil in a large skillet over medium-high heat.  Add the onion, peppers, and plenty of salt and pepper.  Saute' the vegetables until they are very tender and then transfer them to a plate.

2.  Add the remaining Tablespoon of Olive Oil to the skillet.  Add meat in single layer.  Sprinkle with seasonings.  Let cook without moving it for a couple of minutes so that it browns.

3.  When the meat is fully cooked, add teh onions, peppers, and any juices left on the plate.  Stir everything together.  Top it with the shredded Cheese.  Cover skillet until cheese melts.

Serve immediately.  

Russ eats a Protein, Vegetable and Complex Carb every meal.  That is a little bit of a challenge for breakfast, but this BREAKFAST VEGETABLE SCRAMBLE HAS BECOME A FAVORITE.  

1 Tb. Olive Oil

8 oz. turkey sausage

1 Zucchini, diced

1 Carrot, pealed and sliced

1 Onion, diced

1 Red Pepper, diced

1 Sweet Potato, pealed and diced

1 Turnip, pealed and diced

Any other vegetables you like.

Put Olive Oil in Skillet.  Add all ingredients to skillet and stir fry until tender.  Season with Pepper and Sea Salt to taste.  Can add a little water and cover for about 5 min. and then uncover and stir fry till done.  

For being confined to Home for 10 days, we still managed to do a lot of things.  May closes the door on school days and rings in Summer.  We look forward to what the Summer will bring.  Hopefully we will get to see family and lots of friends.  You are always welcome to our home - a great stopping place in your travels.  

Good bye SPRING

Russ and Linda