Cleaning up the pantry

I'd had it...four different containers of brown rice (all partially full), red lentils buried under a bag of barley, no way to tell how much flour I had on hand. Our pantry was officially a mess. Plus, there was unplesant evidence of an occasional unwelcome visitor or two (or three). So, we make a quick trip to the Container Store via a few mouse clicks (a different mouse than previously referenced) and got some sturdy clear containers shipped our way. They arrived Thursday and the kids an I busted them out of their shipping boxes, washed them out and got 'em in place...Here are the before and after pics:

Thought of the day...

Silence frees us from the need to control others ... A frantic stream of words flows from us in an attempt to straighten others out. We want so desperately for them to agree with us, to see things our way. We evaluate people, judge people, condemn people. We devour people with our words. Silence is one of the deepest Disciplines of the Spirit simply because it puts the stopper on that.

- Richard Foster, from his book Freedom of Simplicity

Scout's Birthday Dinner - the social event of the year...

at least so far! Scout and 9 of her girl friends were treated to five-course formal dining experience at the Red House last night to celebrate her 12th birthday. Working with Chef Papa, she created a tasty menu that was enjoyed by all. Resident cocktail guru Mama mixed up some refreshing "mocktails" to start things off, while the multi-talented Ethan helped cook, took coats, served appetizers and courteously waited on party guests (this, after scoring a goal at his soccer game earlier in the day!)

The evening's menu:

Appetizers: Breaded mushrooms & bruschetta
Course #1: Curried Cream of Pumpkin Soup - our friend Kate's great recipe
Course #2: Winter fruit salad - kiwis, pineapple, star fruit, mandarin oranges & dried cherries with a mint-lime dressing
Course #3: Lemon sorbet (palate cleanser)
Course #4: Main entree, baked whole wheat rotini w/ cheese, green beans almondine and glazed carrots.
Course #5: Dessert, apricot-ginger parfait.