Festival Italiano 2012

 Our annual day at Festival Italiano in Belmar ~ great food and wine, flag throwers, amazing chalk art, Bocce tournament, and more!

 Flag throwers from Florence, Italy!

What a great group!

 Handsome guys!

 Tiny grapes = fabulous vino :-) 

Unfortunately these were on their way to Balistreri's Grape Stomp...

 Mark Hollenbeck's amazing chalk art in progress!

 How cute are these???

 and these also???

 

It's a company in Erie, Colorado.

 Thanks, Feldmann Four!

 Bocce tournament - woot woot!

 On our way out - pleasantly fed and wined :-)

 "If we don't look at her, maybe she won't take our picture." ;-)

Fall Fun!!!

Fall baseball is in full swing :-) 

We're loving the relaxed feel - the kids come from all over the league and it's great to have former competitors playing together on the same team.

 ...this is Hannah passed out, sawing logs, in the grass during Game Two last Sunday...

 Hannah is officially a Bethlehem Bobcat soccer player! She played her first official game with the A team on Thursday :-)

...getting a few great pointers from Coach Steve...

 Half time - LOVE his style of coaching the kids!!!

The older kids were awesome taking Hannah and Weston under their wing, since they were the only two fifth graders to "play up" this week...  

 All smiles!!!

 Today is "Freaky Friday" - early release day which means the 7th and 8th graders get to do something unique - today's theme "Men In Black".  Did he just flash thingy me???

 ...and a few more from school...

Prinzi Gathering!

We got together with the Prinzi's last night - what a great night!  We also celebrated Jackie's upcoming 50th birthday :-) 

 Here are the kids sneaking Ray's homemade sticky buns before the party!

Return from Minnesota!

Dad and Mom returned from Minnesota today (YEA!) ~ along with them came lots of fresh garden goodies  (beets, cucumbers, zucchini, and more) and this darling hat that Auntie Lo crocheted :-)  Love it!

Lasagna Bolognese

Another hit from Rachael Ray - and the best part - there's not a hint of ricotta cheese to be found! Enjoy!!!

Lasagna Bolognese

• 3 tablespoons EVOO
• 4 ounces pancetta, finely chopped
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 pound 85% lean ground beef chuck
• 1 can  (28 oz) crushed tomatoes
• salt and pepper
• 4 tablespoons butter
• 1/4 cup flour
• 2 1/2 cups whole milk, warmed
• 1 1/4 cups grated parmesan
• 3/4 pound dried lasagna noodles

1. In a deep skillet or pot, cook 1 tbsp. EVOO and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, bay leaf and thyme and cook, stirring, until the veggies are softened, about 5 minutes; push to the side of the pan. Increase the heat to medium-high. Add 1 tbsp. EVOO to the center of the pan and crumble in the ground beef; cook without stirring for 3 minutes. Break up the meat and continue to cook, stirring occasionally, until well browned, about 3 minutes.
2. Add the tomatoes and 2 cups water to the skillet; simmer, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaf; season with salt and pepper. Remove from the heat; let cool.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking. Remove from the heat, stir in 1 cup parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
4. In a pot of boiling, salted water, add the remaining 1 tbsp. EVOO and the lasagna noodles. Cook, stirring, until al dente. Drain and transfer to a bowl of cold water.
5. Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish; add 34 of the cup meat sauce to coat. Add a layer of noodles, overlapping slightly. Top with 1 cup of the meat sauce, then a layer of noodles; add 1 cup of the bechamel, spreading to coat. Repeat the layers. Add a fifth layer of noodles and top with the remaining meat sauce; dollop with the remaining bechamel. Cover with greased parchment, then wrap the pan with foil. Bake for 1 hour; uncover and sprinkle with the remaining 14 cup parmesan. Bake for 15 minutes more. Loosen the foil; let stand for 30 minutes before slicing.

19 years ago!

I don't feel old enough to have been married 19 years, but it's true! 

...still totally love this guy :-)

First Day of School 2012-2013

 Wow!  It's here again ~ 8th grade for Joshua, and 5th grade for Hannah!  We had a great summer filled with an abundance of fun times with the loves of our lives, wonderful travels, and plenty of blessings!!!

 

Matilda and Hannah are back in the same class together for the first time since kindergarten - yea!!!

Joshua (i.e. the 7th and 8th graders) left after opening chapel for two nights at Lutheran Valley Retreat - woohoo!