Earth Hour Redux

Girls, Dadda is at it again. He's working hard on a new environmental article, and was one of only two people he could see documenting this important gesture by the Church. Following is the quote he sent out with his beautiful pictures:

On Saturday, March 28, 2008, the Church of Jesus Christ of Latter-day Saints joined with millions of churches, local governments, businesses, and private residences to participate in “Earth Hour,” a program sponsored by the World Wildlife Fund to encourage a billion people around the world to turn off lights from 8:30 pm to 9:30 pm to heighten awareness of global climate change. Church spokesman Scott Trotter explained the symbolism behind turning off the exterior lights on the Salt Lake Temple at the designated hour: “Prudent stewardship and wise use of resources are principles that church leaders have emphasized throughout the history of the church. The church encourages its members to join with their fellow citizens in supporting worthy programs that will make their communities better places to live and raise their families.”
Scott Taylor, “Some Buildings in Salt Lake to Dim for Earth Hour,” Deseret News (Mar. 27, 2009).

Georgia fun (in Georgia font)

We acknowledge that we've been pretty negligent about this blogging business.  But we've been out of town and are now writing this blog to prove it.  We spent a few days in the greater Atlanta area with Grandma Galli, Uncle Reed, Aunt Mary Ann, Stacey, and a surprise appearance by Uncle Steve, Nick, and Aunt Laura.  Micah attended the American String Teachers Association National Conference while Rachel had the opportuntiy to spend  quality time with the Gallis and Gondas.

I (Micah) went to Atlanta and met Andy Dabzcinski and Monte Belknap who both teach at BYU at the ASTA conference.  It's good to know that members of the church are representing us well to the string world.  Brother Belknap, while discussing shifting on the violin during his lecture at the conference, said, "We have to know where we've been, where we are, and where we're going.  Does that sounds like a Mormon missioinary question?  It is; think about it.  By the way, I served my mission in Argentina, and my son just got his call to Louisiana."  During a presentation about the new editions of their books, Brother Dabzcinski and Bob Philips, who's not a member of the church and plays the bass, were poking fun at each other.  After Bro Dab made a joke about the intellect of bass players, Bob Philips said, "Wait a second; you have no room to talk.  You're Polish and you play the viola!"  Bro Dab. replied, "That's not all; I'm also a Mormon," gesturing toward the audience with his hands in a bring it on kind of way, "so lay it on me!"  I spoke with both of them and made some new friends in the Utah ASTA chapter.  

Back at the ranch, I (Rachel) enjoyed spending time with Grandma and the cousins (between correcting tests).  We made some lovely Easter eggs, as you can see, and I went to the acquarium with Uncle Steve and Nicolas.  We watched a cheesy 3D musical on a guy who works at an acquarium who is turned into a fish and learns about how to take care of the environment.  Our favorite part was the world's biggest tank, where they have huge sharks and sting rays.  You can go through a tunnel in the middle of the tank and watch the sharks and fish swim over your head.  In front of the big tank, one of the museum workers handed us a list of commonly eaten fish that you should and shouldn't eat because they're becoming scarse.  Micah and I have tried to avoid much shrimp since then.  Don't eat Atlantic salmon, but eat the Alaska wild salmon.  I went on a very long walk with Nick and the Galli's excitable dog Indy (just like you, Bub!), and was surprised to find out what a good sense of architecture Nick has.  Micah came back very late from his conference most nights.  One night, he and Uncle Reed returned together because Uncle Reed had a late meeting.  They came home at about 1 am.  I hear they had a nice talk on the long trip, instigated by Uncle Reed about the virtues of moving to Georgia and the evils of living in Utah.  He almost had us convinced, but I wouldn't be able to handle the humidity and lack of mountains :).  Grandma's doing well; we had fun playing games and sharing pictures with her.  Micah brought his violin so we could play the song for her that we played at our wedding.  We look forward to see the Gallis again soon when I go to Atlanta for training for the Institute of Reading Development.  By the way, Micah finally got an interview with them after it seemed that they had completed their hiring, so we'll see what happens with that.  He'll take Meredith's studio in any case, but he might be busier this summer than we'd anticipated.   

Freecycle

Hi Snookies,

I just learned today about "Freecycle." Ever heard of it? It's a Craig's List for freebies, both to give and receive. Just google your city and freecycle, and you should get a link. It's a yahoo-sponsored group which you have to join, but that's pretty easy. Then post what you want to give away, or what you are looking for. DD Hilke has been using it a lot lately to give away items she doesn't want to use.

Earth Hour

March 28, 2009, 8:30 pm local time
World Wildlife Fund is asking individuals, businesses, governments and organizations around the world to turn off their lights for one hour – Earth Hour – to make a global statement of concern about climate change and to demonstrate commitment to finding solutions.
Kinda Cool.

St. Patty's Turkey Salad

Here's a quicky from lunch today: Cubed cooked turkey (chicken would be fine), chopped green onion, chopped fennel, chopped celery. Dressing: low fat sour cream and mayo mixed with salt, pepper, lemon juice and lemon zest. Combine all together (would be nicer if it sat in the fridge, but it didn't). Top with microwave-toasted slivered almonds, fennel fronds :) and a little lemon zest. Serve on a bed of lettuce, accompanied by sliced tomatoes and grapes. This was more inexpensive because we had bought the turkey when it was very cheap. These are left-overs. And we have a 1# bag of slivered almonds in the freezer ($6.99) which we sprinkle on salads and veggies when we want to, which will last us all year.

PS Smiths has cut produce prices dramatically almost across the board. I wonder if Kroger has?

Every Good Thing

Dear Girlsies and Guys,

I had one of those serendipitous scripture study sessions, as we do--with every book I took into my hands proclaiming the omni-presence of goodness and spirit in the world. I studied the phrase "every good thing," repeated six times in Moroni 7, and pondered on the power of the idea that we CAN lay hold on and cleave unto every good thing through Christ. Then in Catherine Thomas' book, I saw this from Brigham Young: "The Elders of Israel, though the great majority of them are moral men, and as clear of spot and blemish as men well can be, live beneath their privilege; they live continually without enjoying the power of God. I want to see men and women breathe the Holy Ghost in every breath of their lives, living constantly in the light of God's countenance." This is such a challenge, but the very notion that in this telestial sphere we can attain such a level of awareness is so joyful! Believing is seeing. Micah and Rachel--give our love to Grandma, Reed, Mary Ann and Stacey! Andrew and Ariel, take good care of our sick little boy.
PHOTO Credit: Hannah Galli, inneri

Sugar-Free Apple Pie

Here's the recipe! The best thing about this recipe is you can eat lots and not feel bad! Have it for breakfast! Have some after lunch! And then again after dinner! (As you can imagine, it doesn't last long around here.)
I've made it twice now. The second time (pie day- 3.14) it turned out better. The first time it was pretty runny, so the second time I cooked it longer, and waited a while to break into it. I also have used different kinds of apples. It just depends on what kind of taste you want. I imagine that with red delicious apples, it wouldn't be so tangy as mine was with 4 different, exciting kinds.

6 med. (6 c.) Red Delicious apples

1 (6 oz.) frozen apple juice, sugar free, thawed

1 1/2 tbsp. cornstarch

1 tsp. cinnamon

3 tbsp. butter

1 (10 inch) unbaked pie shell

1 top pastry crust

Peel, core and slice apples. Then place in a large pan with undiluted juice. Bring to a boil, reduce heat and simmer, covered, for 5 minutes. Dissolve cornstarch in small amount of water. Gently stir into the apples, bring to a boil, then reduce heat and simmer, covered, 10 to 15 minutes (apples will begin to soften and mixture is thickened). Gently stir in cinnamon, then fill pie shell. Dot with butter. Apply top crust, prick the top, then bake in a 350 degree slow oven for about 4 5minutes.