17 Years of Ebeth and Counting...

Today a beautiful young woman turns 17. She has brought lots of joy, laughter, and pop culture to our lives. Let's take a look back shall we?

leo dicaprio in titanic
hillary duff
the olsen twins
the jonas brothers
john and kate plus eight
high school musical
little people big world
the duggars and of course,
kirk cameron

i'm thankful for my sister and her lovely spirit. have a happy birthday!

love,
kirk.

happy birthday twinkle toes.

Lord, thank you for the gift of my mother. As you know, today is her 50th birthday. Thank you for her spirit of hospitality, sense of humor, and faith. Thank you for blessing her with four children and giving her the patience and energy to shower them with lots of love. Amen.

p.s. thank you for pink tulle and metallic ballet slippers-they make me smile.

Sugar, Snap, and that's a Wrap!

You probably never thought about it, but the sugarsnap pea really is one darling of a legume. She's got more attitude and crunch than her cousin the snow pea, but is much sweeter than her brother the string bean.

I made some of these little beauties this evening and it was a super fast and healthy side dish.

Sugarsnap Peas
Ingredients:
2 1/2 cups sugarsnap peas
3/4 tablespoon olive oil
1 clove of garlic, minced
1 tsp crushed red pepper flakes
salt and pepper to taste

Directions:
Trim the tips of the snap peas. Lightly steam in a saute pan with water or an electric rice cooker. Next, place the olive oil in pan over medium-low heat. Once oil has heated, add the garlic and cook for about 2 minutes. Add the crushed red pepper flakes. Add your sugarsnaps and toss in the oil garlic mixture. Add a pinch of salt and black pepper. Cook for about 4 minutes. I like to let the peas get some brown on 'em.

Very simple!