So the final score is Jade has been accepted at 7/8 of the Universities that she's applied to! Pretty impressive. I am very proud. *sigh* Now comes the sorting process. My first choice for her is Pepperdine. Mostly because it's a Christian college. Not to mention that I love Malibu and I have a friend that works there. She's gotten great packages Loyala Marymout and Occidental. Neither of which we have visited yet. So we'll see. Much prayer and fasting will go into the decision. If you're reading I invite you to join us. We'd love to hear your feedback/impressions.
I took this from Jade's blog:
Here’s how it’s stacked so far:
$1400 in loans with Oxy
$7500 in loans with Pepperdine
$7500 in loans with Seattle U
$10000 in loans from USD
Idk what is up with LMU…I got a biiiiig scholarship…it might be free with gov aid?
I don’t know or care about U La Verne or Sac State.
I’m going to appeal Pepperdine’s. If I can get it lower then I’ll decide based on that. I’ll wait to see what happens with LMU.
Oxy’s pretty boss. But so is Pepperdine. It’s pretty much between those two…considering LMU on the back-burner.
I’ll admit, I teared up a bit today when I found out that I’d gotten into Oxy. It’s a happy day. :)
Here’s my thoughts on Oxy vs. Pepperdine:
Semester in Spain-both.
Equal distance away from home.
Good food- both.
Great education- both.
Pepperdine: Malibu
Oxy: Eagle Rock.
Pepperdine: Semester in DC
Oxy: Semester at the UN.
Pepperdine- reputation & connections.
Oxy- social science (political science) FOCUS.
Pepperdine- faith.
Oxy- COST.
Pepperdine- BEACH.
Oxy- Presidential legacy. ;)
Pepperdine- internships.
Oxy- international focus (language requirements)
Pepperdine- music/opera.
Oxy- experimental & flexible style
Pepperdine- Likelihood of thriving
Oxy- Challenge in faith/ witness
Pepperdine- dorms!
Oxy- Clubs (Quidditch, Progressive Christians United, Accidentals & OxyMorons acapella groups)
Pepperdine: Waves
Oxy: Tigers
Funny side note, both of their colors are Orange and Blue!!!
:)
Thanks for reading. I pray you have a beauty-filled week.
Ciao.
Sunday, March 28, 2010
Friday, March 26, 2010
Recipe of the week: Greek style salmon
I love Mediterranean flavors and lately, I've been eating a lot of fish. Last week I came up with this easy recipe! I used salmon but you could use a different fish if you'd like, just adjust the cooking time. I served it with rice and spinach salad. Easy, tasty and healthy. A Votre Sante!
Greek style salmon
3-4 salmon filets
1 tsp olive oil
1/2 onion chopped
1 can tomatoes, drained
3 oz drained kalmata olives, slice in half
Chop the onion and saute for about one minute. Place salmon filets in pan, add tomatoes and olives. Cook about 8 minutes, then turn over, finish cooking another 8-10 mintues or until the fish is flaky and not pink in the middle. Serve with rice and fresh spinach. Serves 3-4.
Dressing for salad or topping for fish
1 cup plain yogurt
1 tsp olive oil
1-2 Tbsp fresh mint
1/2 tsp salt
Chop or tear the sprigs of mint. Stir into yogurt along with the oil and salt. Refrigerate until ready to use. Drizzle over spinach or serve along side the fish. Its also great on flat bread as a dip.
Greek style salmon
3-4 salmon filets
1 tsp olive oil
1/2 onion chopped
1 can tomatoes, drained
3 oz drained kalmata olives, slice in half
Chop the onion and saute for about one minute. Place salmon filets in pan, add tomatoes and olives. Cook about 8 minutes, then turn over, finish cooking another 8-10 mintues or until the fish is flaky and not pink in the middle. Serve with rice and fresh spinach. Serves 3-4.
Dressing for salad or topping for fish
1 cup plain yogurt
1 tsp olive oil
1-2 Tbsp fresh mint
1/2 tsp salt
Chop or tear the sprigs of mint. Stir into yogurt along with the oil and salt. Refrigerate until ready to use. Drizzle over spinach or serve along side the fish. Its also great on flat bread as a dip.
Thursday, March 18, 2010
Recipe of the week: Hot Spinach Artichoke Dip
I make this dip for parties and its always a big hit! I mean what's not to love, cheese, artichokes, spinach? Yummm. I've made it with just Parmesan, a combination of Parmesan and feta cheese and most recently with the Parmesan and Swiss, and that's my favorite. I am not afraid of fat, but prefer to get my fat from the cheese than the mayonnaise, that's why I use the low fat mayonnaise. Try it and let me know what you think. A Votre Sante!
Hot Spinach Artichoke Dip
1 cup low fat mayonnaise
1 can artichokes in water, drained
1/2 cup Parmesan cheese
1/2 cup Swiss cheese grated
2 cups spinach, uncooked
Mix the first 4 ingredients in a bowl and then fold in the 2 cups of spinach. Transfer to a 8X8 baking dish. Bake at 350 for 30 minutes. Serve with sliced baguette or crackers. Enjoy.
Hot Spinach Artichoke Dip
1 cup low fat mayonnaise
1 can artichokes in water, drained
1/2 cup Parmesan cheese
1/2 cup Swiss cheese grated
2 cups spinach, uncooked
Mix the first 4 ingredients in a bowl and then fold in the 2 cups of spinach. Transfer to a 8X8 baking dish. Bake at 350 for 30 minutes. Serve with sliced baguette or crackers. Enjoy.
Sunday, March 14, 2010
Fairy tales take work
I met my husband 20 years ago in January. A fairy tale in the making. I lived in Southern California, he lived in New Jersey and we met in the Caribbean. Who would have thought! The way it all happened reminds me of the saying "sometimes in the middle of an ordinary life, love gives us a Fairy Tale". Fourteen months later we were married. We thought we were doing everything right. We almost didn't make it through year 13. We've been to the edge of divorce and thankfully, with good counseling, (thank you Mike & Marla Maynard) and learning what the Word of God had to say about marriage (we had no clue), we made it. *Whew* I'd say we're happier now than ever. This month we celebrate our 19th anniversary. We're working our way to happily ever after.
What we've learned is that marriage can be love and war. I just finished reading the book by the same title (Love & War) by John and Stasi Eldredge. It's their best book yet, in my opinion. Certainly the most relevant, because anyone who is married, knows this isn't for the faint of heart. So grab a copy and let me know what you think.
I pray you have a beauty-filled week.
Ciao
What we've learned is that marriage can be love and war. I just finished reading the book by the same title (Love & War) by John and Stasi Eldredge. It's their best book yet, in my opinion. Certainly the most relevant, because anyone who is married, knows this isn't for the faint of heart. So grab a copy and let me know what you think.
I pray you have a beauty-filled week.
Ciao
Friday, March 5, 2010
Recipe of the week: Kosher Cajun Gumbo
I made gumbo for Mardi Gras with just chicken because we were having friends over and they don't like fish. The last few times I've made it this is what I've done. I hope you enjoy it as much as we do! A Vorte Sante!
Kosher Cajun Gumbo
1/4 cup plus 1 Tbsp oil (half olive oil half canola oil)
1/4 cup unbleached flour
2 cups onion chopped
1 cup celery chopped
1 small green bell pepper chopped
1 cup okra chopped
2 tsp Cajun seasoning
1 can diced tomatoes
3 bay leaves
4 cups chicken broth
1-2 cups dry white wine
1 lb chicken Cajun sausage or other chicken sausage
5-6 filets of red snapper or other fish
fresh ground pepper to taste
red pepper to taste
Louisiana hot sauce
rice
In a dutch oven or large pot combine the oil and the flour over medium heat. Cook, stirring constantly at first then occasionally for 35 to 45 minutes, to make a dark brown roux, you want it to be somewhere between the color of carmel and chocolate. (I cooked mine for about 40 minutes). Meanwhile, chop all your vegetables. Brown the sausage in another pan, then slice into 1/2 inch thick pieces.
Once your roux is the desired color add the chopped onion, celery and bell pepper stirring until the vegetables are slightly tender. Add the sausage, okra and bay leaf. Stir for 2-3 minutes. Add tomatoes, chicken broth and wine. bring to a boil. (Taste and adjust pepper, red pepper and Cajun seasoning.) Cut fish into small pieces and add to soup mixture. Add Reduce heat to medium-low and simmer for 35-45 minutes. Discard bay leaves. Serve with rice and Louisiana hot sauce. Enjoy! (Serves 4-6)
Kosher Cajun Gumbo
1/4 cup plus 1 Tbsp oil (half olive oil half canola oil)
1/4 cup unbleached flour
2 cups onion chopped
1 cup celery chopped
1 small green bell pepper chopped
1 cup okra chopped
2 tsp Cajun seasoning
1 can diced tomatoes
3 bay leaves
4 cups chicken broth
1-2 cups dry white wine
1 lb chicken Cajun sausage or other chicken sausage
5-6 filets of red snapper or other fish
fresh ground pepper to taste
red pepper to taste
Louisiana hot sauce
rice
In a dutch oven or large pot combine the oil and the flour over medium heat. Cook, stirring constantly at first then occasionally for 35 to 45 minutes, to make a dark brown roux, you want it to be somewhere between the color of carmel and chocolate. (I cooked mine for about 40 minutes). Meanwhile, chop all your vegetables. Brown the sausage in another pan, then slice into 1/2 inch thick pieces.
Once your roux is the desired color add the chopped onion, celery and bell pepper stirring until the vegetables are slightly tender. Add the sausage, okra and bay leaf. Stir for 2-3 minutes. Add tomatoes, chicken broth and wine. bring to a boil. (Taste and adjust pepper, red pepper and Cajun seasoning.) Cut fish into small pieces and add to soup mixture. Add Reduce heat to medium-low and simmer for 35-45 minutes. Discard bay leaves. Serve with rice and Louisiana hot sauce. Enjoy! (Serves 4-6)
Subscribe to:
Posts (Atom)