Traditions

August- Tuesdays in august are free at the Curiosity Museum at Thanksgiving point at Lehi, UT, Museum of Curiosity

October- 

1.   Black Island Farms for a better price- organize a church group during the day, between 9am-12pm, b/c then it is $5 a person instead of $10 in the evening. Fill out the field trip form

2. Cross E Ranch  in SLC, begins around september 20 - Oct 31.  ​​$16 for 12 and up, $10 kids. Corn Maze, Corn Maze Games, Real Pumpkin Patch, Sunflower Field, Feed & Pet Animals, Watch Pigs Race (times click here), Play on Jump Pads, Zip Lines, Mega Slides, Hay Pyramid, Hay Rides, Mini Wagon Train, & More!
3. Red Rowleys Farm in Santaquin. September 24, 2021 running thru October 30, 2021, All Day Admission Monday – Thursday is $10.00 per person.  

All Day Admission Friday and Saturday is $13.00 per person.  Family Pass: for 5 or more people is $1.00 off per ticket, Large Group Pass: for 15 or more people is $2.00 off per ticket, 

Includes wagon rides to the Back Forty and back to the Barn, and unlimited access to the corn maze, pumpkin patch, apple cannons, giant slides, race tractors, hay pyramid, tractor train, corn pit, jumping pillows, and zip lines.  

4. Green Acres Dairy  A. Sunflower Festival- (only about a week) August-September, $15-8, walking through sunflowers

B. Pumpkin patch mid september to october 31, $10-$12 Mon-Thurs 4pm-9pm, Friday 4pm-11pm, Saturdays 11am-11pm

November- thanksgiving Pattberg family temple trip

December-
1. The Grand America in SLC window stroll

2. SLC temple square events

3. Caroling in the neighborhood or to a retirement center

Peach Crisp

Taste of Home

We had frozen peaches I thawed and saved the liquid to thicken with cornstarch.
FOR CRUST:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup butter, cubed

FILLING:

• 2 cans (15-1/4 ounces each) sliced peaches
• 1/2 cup sugar
• 1/4 cup cornstarch

TOPPING:

• 1-1/2 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 5 tablespoons butter, cubed

1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
3. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings. 

Upper body workouts

 Map My run Upper body no weights

Logan Chili

1lb black beans rehydrated
1lb garbonzo beans (freeze half of the garbonzo beans for other uses)
1lb kidney beans
1 can corn
2 cans of crushed tomatoes (or 15 chopped tomatoes)
1-2 chopped sauteed onions
3T garlic
1T Chili powder
1 t cayenne powder
salt and pepper

Pressure cook the one pound beans one at a time.  They soften at different time frames.

I soaked the black beans so they went smooshy faster than I expected when I cooked them.  The Kidney beans weren't soaked and they cooked with in 5-7minutes, I was suprised how quick they cooked, I thought the kidneys would need more time b/c they are bigger beans.  The garbonzo beans weren't soaked either and they cooked for about 10 minutes.

Let everything cook for a couple hours.

I made alot so I could freeze some for future dinners.

Spaghetti sauce

Pioneer Woman

1 pound Ground Beef, optional can add 1lb of sausage
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
1 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes (or 12-20 chopped tomatoes)
1 can (small, 4-ounce) Tomato Paste
1 jar Good Storebought Marinara Sauce
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving

In a large pot or Dutch oven over medium heat, cook the sausage and beef. Put meat into a separate bowl on the side.  Then cook the onion till translucent, and garlic until well browned; drain fat, add the meat back in. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and all the seasonings, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

A I have roasted the chopped tomatoes,  zucchini and peppers on broil in oven for 20min with salt, pepper, oil, and garlic before I add to the sauce.  It gives a deeper intense flavor

Serve with Cheesy bake tortellini or Chicken Parmesan or Lasagna Rolls or Lasagna