Showing posts with label activities. Show all posts
Showing posts with label activities. Show all posts
Monday, October 17, 2016
2016 Fall General Women's Broadcast
Again this year we hosted a gathering of ladies to watch the General Women's Broadcast in the cultural hall with popcorn and a potluck of munchies.
Monday, September 12, 2016
September Cocoa Chat
A bright, sunny day filtered through the lattice of Nanci's trellis for this month's Cocoa Chat.
Many ladies enjoyed the amazing spread of treats and savory snacks while chatting, and a few tiny toes bounced on her in-ground trampoline. You went above and beyond Nanci!
Many ladies enjoyed the amazing spread of treats and savory snacks while chatting, and a few tiny toes bounced on her in-ground trampoline. You went above and beyond Nanci!
Monday, June 20, 2016
Lemons to Lemonade night
Our summer Relief Society activity began with a keynote address by Paige B. on turning life's lemons to lemonade.
You may think you don’t have talents, but that is a false assumption, for we all have talents and gifts, every one of us. The bounds of creativity extend far beyond the limits of a canvas or a sheet of paper and do not require a brush, a pen, or the keys of a piano. Creation means bringing into existence something that did not exist before—colorful gardens, harmonious homes, family memories, flowing laughter. (Happiness, Your Heritage, President Uchtdorf)
President Spencer W. Kimball taught, “The more we serve our fellowmen in appropriate ways, the more substance there is to our souls.”
In today’s world of pop psychology, junk TV, and feel-good self-help manuals, this advice may seem counterintuitive. We are sometimes told that the answer to our ills is to look inward, to indulge ourselves, to spend first and pay later, and to satisfy our own desires even at the expense of those around us. While there are times when it is prudent to look first to our own needs, in the long run it doesn’t lead to lasting happiness.
“But my favorite effect on the body is actually on the heart. Your heart has receptors for this hormone, and oxytocin helps heart cells regenerate and heal from any stress-induced damage. This stress hormone strengthens your heart.” (How to Make Stress Your Friend, Kelly McGonigal)
Face the (Lemon) Cookie
Kintsukuroi: The Japanese tradition of mending broken objects by aggrandizing the damage and filling the cracks with gold. They believe that when something’s suffered damage and has a history it becomes more beautiful.After her inspiring talk, we broke into 4 teams to compete in Minute to Win It games, with lemon themes of course!
Tipsy (with lemonade in a soda can)
This Blows (like when life gives you lemons)
Suck it up
The winners got lemon lip balm and the team in last place got 'lemons', small toy cars.
Thanks to a great team for setting it up: Katie, Sunny, Jessica, Monica and more helpers, and thanks Sue for all the lemons from your tree!
Sunday, April 17, 2016
60 years as the Palo Alto 2nd Ward Relief Society
In March we had a Rock n' Roll themed birthday party to take us back to 1956 when our ward Relief Society was established.
The night began with a service activity creating comfort kits for the local Ronald McDonald House.
Our program included a 50's quiz including a photo quiz of our sisters back-in-the-day.
We ate roast beef, potatoes, rolls and pie for our retro dinner then were graced with a musical number of "Mr. Sandman" and stories from the decade from Karen, Lorna, Colette, Wendy, Miriam, and Carolyn.
What fun was had from the music, food, decor and photo booth! Can't wait to see what the next 60 years has in store for all of us!
The night began with a service activity creating comfort kits for the local Ronald McDonald House.
Our program included a 50's quiz including a photo quiz of our sisters back-in-the-day.
We ate roast beef, potatoes, rolls and pie for our retro dinner then were graced with a musical number of "Mr. Sandman" and stories from the decade from Karen, Lorna, Colette, Wendy, Miriam, and Carolyn.
What fun was had from the music, food, decor and photo booth! Can't wait to see what the next 60 years has in store for all of us!
Thursday, February 4, 2016
Panna Cotta and Cool Rise Bread recipes
Thanks to Monica A. for a great demonstration of these two tasty techniques! Life is better with amazing bread and fancy dessert!
Chocolate Hazelnut Panna Cotta
Yield: 8-10 servings
Ingredients
3 tablespoons cold water
1 envelope Knox gelatin
1 quart heavy whipping cream
1 (13-ounce) jar chocolate hazelnut spread (recommend: Nutella)
Chopped, roasted hazelnuts, for garnish
Grated semisweet chocolate, for garnish (recommend: Ghiradelli)
Directions
In a small bowl, sprinkle the gelatin in 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Add the gelatin to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covering with plastic wrap after just cooled to prevent a skin from forming. Chill for 4 hours or overnight.
When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
Cool rise doughs are mixed, kneaded, and shaped...all in 45 minutes....then rise in the refrigerator. You can bake anytime you want... from two to 24 hours later.
The fermentation period when the yeast starts to work is just 20 minutes and takes the place of the first rising for other doughs. You just cover the kneaded dough and let it rest on the board... use the time to clean up your utensils and get pans ready. Keep your refrigerator at 38-41F so the dough will rise just right.
2 recipes, the process is mostly the same with the difference noted in italics.
White Bread
5-6 cups bread flour, whole wheat flour, or use both (half and half)
1/2 cup sugar
1 1/2 tsp salt
2 packages active dry yeast
2 cups milk (whole, 2% or skim)
1/2 cup water
1/4 cup margarine, butter or 3 Tbsp olive oil
2 eggs
oil, to brush a little on the top of the bread
In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).
Combine milk, water, margarine, salt, sugar in a pyrex bowl.
Heat in the microwave for 2 to 2 1/2 minutes (120-130F).
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. About 6 times.
Bake at 350F, for 40 minutes. Remove from baking pans and cool on wire racks.
Oatmeal Bread
1/2 cup warm water (105-115F)
2 packages active dry yeast
1 3/4 cups warm milk (105-115F)
1/3 cup firmly packed brown sugar
1/2 tablespoon salt
3 tablespoons margarine, butter or 3 Tbsp olive oil
5-6 cups bread flour, you can mix with whole wheat flour if you want
1 cup quick rolled oats
oil, to brush a little on top of the bread
In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).
Combine milk, water, margarine, salt, sugar in a pyrex bowl.
Heat in the microwave for 2 to 2 1/2 minutes (120-130F).
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour and oats. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. About 6 times.
Bake at 350F for 40 minutes. Remove from baking pans and cool on wire racks.
Chocolate Hazelnut Panna Cotta
Yield: 8-10 servings
Ingredients
3 tablespoons cold water
1 envelope Knox gelatin
1 quart heavy whipping cream
1 (13-ounce) jar chocolate hazelnut spread (recommend: Nutella)
Chopped, roasted hazelnuts, for garnish
Grated semisweet chocolate, for garnish (recommend: Ghiradelli)
Directions
In a small bowl, sprinkle the gelatin in 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Add the gelatin to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covering with plastic wrap after just cooled to prevent a skin from forming. Chill for 4 hours or overnight.
When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
Bread (Rising on Ice)
Let it rise in the refrigerator wile you take the children to school, go to the office, go to a meeting or play with your kids.Cool rise doughs are mixed, kneaded, and shaped...all in 45 minutes....then rise in the refrigerator. You can bake anytime you want... from two to 24 hours later.
The fermentation period when the yeast starts to work is just 20 minutes and takes the place of the first rising for other doughs. You just cover the kneaded dough and let it rest on the board... use the time to clean up your utensils and get pans ready. Keep your refrigerator at 38-41F so the dough will rise just right.
2 recipes, the process is mostly the same with the difference noted in italics.
White Bread
5-6 cups bread flour, whole wheat flour, or use both (half and half)
1/2 cup sugar
1 1/2 tsp salt
2 packages active dry yeast
2 cups milk (whole, 2% or skim)
1/2 cup water
1/4 cup margarine, butter or 3 Tbsp olive oil
2 eggs
oil, to brush a little on the top of the bread
In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).
Combine milk, water, margarine, salt, sugar in a pyrex bowl.
Heat in the microwave for 2 to 2 1/2 minutes (120-130F).
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. About 6 times.
Bake at 350F, for 40 minutes. Remove from baking pans and cool on wire racks.
Oatmeal Bread
1/2 cup warm water (105-115F)
2 packages active dry yeast
1 3/4 cups warm milk (105-115F)
1/3 cup firmly packed brown sugar
1/2 tablespoon salt
3 tablespoons margarine, butter or 3 Tbsp olive oil
5-6 cups bread flour, you can mix with whole wheat flour if you want
1 cup quick rolled oats
oil, to brush a little on top of the bread
In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).
Combine milk, water, margarine, salt, sugar in a pyrex bowl.
Heat in the microwave for 2 to 2 1/2 minutes (120-130F).
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour and oats. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. About 6 times.
Bake at 350F for 40 minutes. Remove from baking pans and cool on wire racks.
Monday, October 26, 2015
2015 Fall Retreat - Seek Learning
This year's theme for our annual retreat stemmed from the verse: "And as all have not faith, seek ye diligently and teach one another words of wisdom; yea, seek ye out of the best books words of wisdom; seek learning, even by study and also by faith." Doctrine and Covenants 88:118
The evening began with snacking, visiting and serving as we packaged up snack bags for people staying at the nearby Ronald McDonald house.
We then gathered for a dinner of sweet pork barbacoa salad in the style of Café Rio including the signature tin plates! The decor of festive fall leaves, stacks of books and apples set a warm tone throughout.
As ladies finished eating, we were treated to amazing piano by Hilary M. and then had a Show & Tell presentation where sisters shared new learning endeavors they had developed in the last few years.
We then had two class times where sisters could learn from any of 4 classes: Art Therapy with Keily, Nourishing your Family Spiritually and Physically with Suzi, Improve your Photography with Courtney and Empower Yourself with Power Tools with Brianna.
We closed the evening with a spectrum of apple desserts and more visiting!
A big thanks to the activity committee, bakers, participants and supporters for an invigorating evening.
The evening began with snacking, visiting and serving as we packaged up snack bags for people staying at the nearby Ronald McDonald house.
We then gathered for a dinner of sweet pork barbacoa salad in the style of Café Rio including the signature tin plates! The decor of festive fall leaves, stacks of books and apples set a warm tone throughout.
As ladies finished eating, we were treated to amazing piano by Hilary M. and then had a Show & Tell presentation where sisters shared new learning endeavors they had developed in the last few years.
We then had two class times where sisters could learn from any of 4 classes: Art Therapy with Keily, Nourishing your Family Spiritually and Physically with Suzi, Improve your Photography with Courtney and Empower Yourself with Power Tools with Brianna.
We closed the evening with a spectrum of apple desserts and more visiting!
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