A gift for the family

I just couldn't let the day slip away without posting.  It is 1/1/11.  I just love the combination of numbers.  I suppose it has something to do with my birthday.  I was born 2/3/45.  So Happy New Year to everyone.  

I also want to show you what The Trout and I worked on for quite some time.  Every year, after a vacation, we make a hard back album of our photos.  We have always chosen Shutterfly as they do a great job and they do it quickly. 

As I am getting more and more into family genealogy, I realize how much simpler it could have been if my family had written down a lot of the information I am now finding.  So, I have been going through photos for over a year, finding subjects that would be representative of our families and deciding where to end it also.  Once you crawl into a family tree, the branches just go on and on. 

So, we had three books made for our family.  Our daughters each got one and one for us.  The book ended up being 26 pages.  We start out on a text page of The Trout's family, where they lived in Norway, when they came to America...you get the picture.  Then, in as much order as we possibly could, we proceeded through the pages.  Then we started on my family photos and information and ended up with our marriage, the places we lived, the children, the pets.  We did stop after the birth of our grandchildren. A couple of pictures of us with the grandkids and then a final text page.

I wrote how I hoped that someone in the family would someday take the reins and continue down the tree branches.  I think our daughters were very surprised.  We included dates of births, deaths and weddings. 

This is a photo of the beginning of my family page.  The castle where my ancestors last stayed before coming to America.  They were not royals, but had taken refuge from religious persecution in this castle.  I have visited it quite a few times, and feel history soaring through my veins as I walk the cobblestones, touch the walls, and eat in what has become a most wonderful restaurant in the castle.  I certainly hope it is still there.  The castle is found in Leiblos,  near Frankfort, Germany, and it is called The Ronneburg.

So, the sun has risen on a new year, I am feeling somewhat better, and The Trout was out playing golf at 7:30 a.m.  Still eating light today, but eating well.  Mary, from "One Perfect Bite" shared her most wonderful clam chowder recipe this fall, and we are making it once again.  Must be about 4 times now, Mary.  Just love it. 

I am also so thrilled to mention that two readers of my blog have climbed out from behind their screens and commented.  Sandy and Linda P., welcome and please stop back often. 

Clam Chowder to Wish For

We had a long day.  We got up at 4:10 a.m. and by 4:30 we were on the road to Disney.  By the time we got there and were at our work station, it was 5:45 a.m.  After a very busy day and lots of fun, we got home by 4:15 p.m. 

Plans were made ahead that tonight we would 'whip' together Mary's "Clam Chowder for Two".  I know a lot of you know Mary of ONE PERFECT BITE.  If not, please stop by her blog because she is the ultimate chef with a multitude of recipes that you will want to try.

Clam Chowder for Two
from Mary at One Perfect Bite

2 (6.5 ounce) cans minced clams ( For an added bonus, we added quite a few fresh shrimp)
1 (8 ounce) bottle clam juice
Water, if necessary
2 slices thick cut bacon cut into 1/4 inch pieces
1/2 onion, chopped fine
1 clove minced garlic (perhaps a bit more)
1 tablespoon unbleached flour
2 large red potatoes, scrubbed and cut into 1/2 inch pieces
1 large bay leaf
1/2 teaspoon fresh thyme, or perhaps more
1/2-3/4 cup heavy cream
1 tablespoon minced fresh parsley

Drain clams, reserving juices.  Add bottled clam juice to reserved clam juice to measure 2 1/2 cups.  If short, add water.
Cook bacon in a medium, heavy bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes.  Stir in onion and cook until onion has softened and bacon is crisp, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.  Stir in flour and coat vegetables, and gradually whisk in clam juice.  Stir in potatoes, bay leaf and thyme.  Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
Stir in clams, cream and parsley.  Return to a simmer and then remove from heat.  Discard bay leaf and season with salt and pepper.  Yield:  2 servings.