The Jackson's: August 2009

Thursday, August 13, 2009

AGRGENTINA CORDOBA MISSION

This post is all about my younger brother Parker.

He received his mission call in June to serve in the Argentina Cordoba Mission!

He has been so excited and has been very busy getting ready to go.

His farewell was Sunday August 9th. He gave a really great talk and it was so much fun to have friends and family all together.

He just entered the MTC on Wednesday August 12th.

{Parker holding his mission call..just about to open it!}

{Park's first reaction to finding out where he was going!}

{Park finally telling us where he was going!}

{Cordoba, Argentina on the map}

{What an excited guy!}

{Grandpa & Grandma Sellers at the farewell}

{Mom made these gorgeous strawberry topiaries that looked too good to eat}

{Grandma & Max}

{Park & his friends}

{Handsome men!!!}

{Grandma Winnie, Uncle Pat, Lori & half of Chuck :-)}

{Blake & Max}

{What a stud!}

{Parker & one of his closest friends Sally}

{More friends...}

{Max exploring the feel of leaves}

{My handsome husband!}

{More of Parker's girl friends}

{Grandma Winnie & Parker}

{Max LOVES uncle Parker!}

Parker has been such a fun uncle to Max. When I was at the hospital in labor, Parker was there the entire time. He was so excited for Max to come. He came up to see him everyday. Max will be 2 years and 4 months old when they see eachother again.

Missions seem like such a sacrifice, but are so wonderful that they really aren't much of a sacrifice at all! I think it's harder for the people left behind than for the missionary.

I'm so excited for Parker and all the amazing experiences that lay ahead for him.

I love my brother and will miss him so much!

We are all so proud of him and his decision to serve a mission.

He will be the greatest missionary Argentina has seen :-)

Saturday, August 8, 2009

ALMOND POPPY SEED CAKE

This is one of my favorite cake recipes. I made this today for my brothers farewell tomorrow...

it's always a hit!
~ALMOND POPPY SEED CAKE~

-1 pkg yellow cake mix
-1 (3 ¾ oz) pkg instant French vanilla pudding
-1 cup thick sour cream
-4 eggs
-½ cup water
-1 tsp. almond extract
-½ cup butter
-¼ cup poppy seed

*Combine cake and pudding mixes, eggs, sour cream, water, almond flavoring, butter, and poppy seed. Beat on medium for 5 minutes. Pour into well buttered and sugared Bundt pan. Bake at 350 degrees for 45 minutes. Cool 15 minutes. Turn out onto plate, pour glaze over top of warm cake and sift with powdered sugar.

GLAZE: Powdered sugar, milk, and almond extract. Mix all together...make it as thick or thin as you want.

BANANA BREAD

This Banana Bread recipe is my all-time favorite!
It's extra delicious with the streusel topping sprinkled over the batter before baking..YUM!

~BANANA BREAD~

-2 cups flour
-1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1/4 tsp. cinnamon
-1/8 tsp. nutmeg
-2 eggs, beaten
-1 1/2 cup mashed ripe banana (5)
-1 cup sugar
-1/2 cup melted butter

*Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
*In a medium bowl combine eggs, banana, sugar, and butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan. Sprinkle Streusel Topping over batter in pan.
*Bake for 55-60 minutes . Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.

~STREUSEL TOPPING~
In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons flour. Using a fork, cut in 2 tablespoons butter until mixture resembles coarse crumbs.