Tuesday, August 26, 2008
Sweet B Goes to Kindergarten
Sunday, August 24, 2008
Saturday's Project: Shelves
Saturday, August 23, 2008
Honey Wheat Conditioner
Rob: Honey wheat.
Ashlee: Honey?
Rob: Yeah, it has honey in it. Let's see what else it has in it... flour, water, gluten, corn syrup, honey, yeast, vegetable oil, brown sugar, salt, dough conditioner...
Ashlee: Conditioner? Like you put in your hair?
Rob: No. It's like this stuff here [pulls can of dough enhancer out of cupboard] that I put in bread. It makes the bread stay softer and have a smoother texture.
Ashlee: So it is like hair conditioner.
Rob: I guess it is.
Friday, August 22, 2008
Trevor's Room
Next...the girls room...pink and yellow...should be fun!
Thursday, August 21, 2008
Bear Lake Part 2
Wednesday, August 20, 2008
Back To School
Bear Lake 2008

Funny story...now picture in your mind Picture #1 and Picture #2 happening in like 2 seconds...with Mary Anne being 37 weeks pregnant! It was quite the hilarious moment...Mary Anne flew up on the wave runner with such style and grace! And if you know Mary Anne....can't you just hear her laugh! Love that girl!!
Sunday, August 17, 2008
Spiders
Rob: Good.
Lando: Spiders crawl and bite. That means they're bad.
Rob: But they eat flies, so they're good.
Lando: We kill spiders, so they have to be bad.
Rob: So we shouldn't kill them if they're good?
Lando: We do kill them. They're bad.

The Rescue
The course was in danger of being cancelled, but we were able to pull it through with frantic recruiting and prayer. It ended up being an amazing course, even though the number of participants we had was a little low. It was really interesting to see everything happening from the "other" side as a scribe, as opposed to my experience (which was also great) going through as a participant the year before. I was able to see the Lord's hand guiding every decision that was made, as well as seeing the opposition trying to stop things from happening.
My fellow scribe, Bruce Allred from Fruit Heights, is a certified rock climber and had brought his gear with him in hopes that we'd find a few minutes to climb or rappel a little, but we were way too busy during the week. We considered rappelling possibly on the last day after the course was over, but the course was wonderful, regardless of whether we got to get out on the rocks.
The last night when the patrols spend time together, the staff had our dinner and last night together as well. This was going to be a relaxing final evening where I was actually going to get to bed before 2 am. We were interrupted when we found out that three boys from NYLT who were out camping by us in Kiesel, having come down from Browning where their course was held up the road that same week, had gotten themselves stuck up on the mountain as the sun was going down and had basically two choices: a 60 foot cliff to make it down or hike over the mountain back to Browning in the dark, probably neither of which would have been a good idea.
As soon as we heard what was going on as we were wrapping up dinner about 8:30 pm, we immediately ran over and grabbed the ropes, harnesses, headlamps, and radios and began to organize to go get them off the mountain. Four of us formed the climbing team, with Bruce overseeing everything to make sure we were being safe. Farrell Layne from Hyde Park (the course medic) talked to the boys as they came down, guiding them down the rock and checking them out when each of them got to the bottom. Our big hero was Dave Nielsen from North Logan who had to free climb up about 60 feet of cliff and traverse across the rock another 30 feet or so to the boys, tie off on a small tree and get the boys in their harnesses so I, acting as belayer, could lower them down the cliff. We had tried climbing up in one spot, but seemed to get stuck whichever route we tried, so had to regroup and choose a different spot to climb up with sunlight fading fast.
Not more than 5-10 minutes after Dave finished his free climb, the clouds that had rolled over behind us began dumping rain on us. I was tied off to a tree to keep me down in case someone slipped. With the angle I was at and the friction between the rope and the rocks and plants, it was difficult for me to tell how fast to lower the boys. I couldn't see them until they were about halfway down and made it over a rock that obscured my view. Bruce and Farrell had a better view to see more of the rock, so as Farrell talked to the boys directly, Bruce helped me communicate with Dave at the top to speed up or slow down their descent. By the time the boys actually started their descents, it was quite dark, but with flashlights and several well-timed lightning strikes that lit up the rocks we were able to direct the boys on their way down the cliff. One of the boys slipped as he was coming down, and I had to hold him for a few seconds while he regained his balance and composure from banging his leg on the slippery rock. I was glad all four of us on the ground had helmets on as we had quite a bit of small gravelly rock slide down on us a few times.

The NYLT leaders, who are great guys, were not really trained in that kind of operation nor did they have the equipment, and we tried not to think about what would have happened if our course had been cancelled and the boys hadn't had someone there to help them get down. It was interesting to me to note that it was four Varsity Scout leaders that made up the climbing team, although there were many others involved all around in taking care of the boys once they got down. Although I have been climbing a couple times in my life in non-Scouting activities, the vast majority of the times I have been rock climbing or rappelling and helped to belay others has been in Scouts and Varsity Scouts as both a youth and a leader. I had actually just been up climbing with my Varsities at Camp Browning a couple months before the course.
I remember thinking as we were heading down the trail after having gotten the three boys and Dave down safely and seeing all the NYLT boys cheering that I would like to get trained in Search and Rescue to be able to go save people. Later, as I was thinking about it, I had the impression that this is what we are doing. Our calling as scout leaders, whatever the age group, is to save the boys.
Several of the participants commented how neat it was to see put into action the very things we had been teaching them all week in terms of problem solving, organization, and team development. As we had been working together to overcome trials and provide a good experience for the course participants, we had become a high performing team ourselves.

We need to be providing the youth opportunities to work together and lift each other up, so they will be prepared when they are called on to be leaders.
Thursday, August 14, 2008
French Bread
I found a recipe for French bread that is definitely moving in the right direction, although it's still not quite as light as the bread at our local grocery store, Lee's Marketplace.
I'm not going to reproduce the whole recipe here, since she actually goes into quite a bit of detail with all sorts of little tips to help the bread turn out just right, so I recommend following the link above and reading her whole post, but just in case something happens to her page, the ingredients are as follows:
4 cups bread flour
2 tsp active quick rising dry yeast
2 tsp salt
1 1/2 cups warm water
I used regular all-purpose white flour, plus a couple tablespoons of Dough Enhancer.
Follow standard breadmaking procedures or if you're feeling meticulous, follow all her directions closely. The main differences are to cook the bread in a Dutch Oven or on a pizza stone and preheat the oven with DO/stone to 450 for an hour and to throw half a cup of water on the oven floor for an uncovered stone or a fourth a cup of water inside the Dutch Oven when you put the bread in. The water will evaporate quickly since it's so hot and the steam in the oven helps get the texture right. I don't understand exactly why humidity helps make the crust crunchier, but I'm not a chemist - I'm a computer guy.
I was in the mood for something a little fancy, so instead of doing two regular looking loaves, I did one big circular braided loaf, and the result is below:
My next experiment with bread in the Dutch Oven may be this Swirled Bread.
Wednesday, August 13, 2008
Dino Museum
Monday, July 28, 2008
Fireworks
I'm paraphrasing here, but adjust the following to three-year-old grammar and pronunciation, i.e. woad instead of road:
"Daddy, don't light fireworks in the shower. You need to go out on the road. You're going to light the house on fire. The roof is going to light on fire and the upstairs and the downstairs."
Tuesday, July 22, 2008
Camping at City of Rocks
Thursday, July 17, 2008
Grilled Pizza
I enjoy making pizza, and if you recall just a short time ago, I posted about making Dutch Oven pizza, and how it wouldn't work to make the pizza on the camp chef stove/grill. Well, it actually works pretty nicely on the grill. As usual, we start with Jay's Signature Pizza Crust for the dough, but instead of splitting the dough in two, I split it into four. Normally we make two 12 inch pizzas, but I rolled the crust out thinner and made four 8 to 10 inch pizzas. One of the great things about making more pizzas is you can have a bigger variety in toppings.
As the dough was raising, I defrosted some chicken and marinated it with some fake buttermilk (milk with about a teaspoon of vinegar) and some chili powder. Marinating chicken in buttermilk gives it a really nice texture, even if you only have a half hour or so to marinate it. I grilled the chicken when the dough was just about ready, plus we had some cooked sausage leftover with the Tamarancho Chicken I made at a family party the night before (I'll post that recipe later).
To cook the pizzas, place the rolled out dough on the hot grill until one side is nicely browned. After cooking one side, flip the crusts over and add the toppings to the browned side. About 5 or 6 minutes per side is about right, depending on how hot you have it. When the other side is browned and the cheese is melted, it's done. You don't want flames directly on the dough, so make sure your gas grill has a flame guard or if you're using charcoal there shouldn't be any flames.
Two of the pizzas on the grill.
Here are the four cooked pizzas, clockwise from the bottom left: barbecue chicken, ham, italian sausage, and alfredo chicken.
And below is T going after a piece of pizza. He'd have stuffed it in his mouth if we let him.
Happy 31!
Nice action shot, eh?
Friday, July 11, 2008
Thursday, July 10, 2008
Last Arizona Post!
For the 4th of July, David and Noel came up and we all went to see "Kung Fu Panda" and then went to the Joyner's house (some of Allyson and Peter's friends) for a BBQ and swimming. Afterwards, we attempted to see some fireworks but after watching the lighting storm for an hour, we decided they must have cancelled the fireworks. It was pretty windy and Ashlee was quite disappointed...oh well, it's a good thing Logan does fireworks for the 24th of July so we'll get to see some in a couple weeks! I stole these pictures from Tiffany Joyner's blog since I, again, did not have my camera! Sorry they are a little blurry.
Tiffany and Marissa Joyner





