third in the nation (#42)

When my son and his friend Nathan were little boys they attended every home SUNY Brockport football game that they could. Along with their friends they would make a tunnel and slap the player's hands each week as they entered and left the field. From that early age it was Nathan's goal to someday play for that team.

All these years later he has just played his final game as a SUNY Brockport Senior and what an amazing four years it has been. Nathan is ranked 3rd in the nation (Division III) for tackles.

A proud parent moment on Senior day with, our dear friends Doug and Leslie.

"In the 64-year history of football at the College at Brockport, only two Golden Eagles have registered more tackles in a single-season than senior Nate Bull (Brockport, NY/Brockport).

"Bull currently ranks third in all of NCAA Division III, and after his third game this year with 20 or more tackles, he was rewarded with his fourth New Jersey Athletic Conference Defensive Player of the Week award."

"Bull leads the NJAC in total tackles. He finished with 43 more stops than the NJAC’s second-leading tackler."

"During his four-year career, Bull, a Senior Classic 2010 preseason All-American, finished with 321 tackles."

Here is my son and his girlfriend cheering Nate on. By the way Seth blames me for his not playing football because the local youth teams played on Sunday mornings and I wouldn't let him miss church. Oh the choices we make. By the way, he was a pretty darn good soccer player during high school and now plays on his college tennis team.

Nate's brother Dahn and Mr. Corners with their more modest sign.

Our nephew John also played for the Golden Eagles but his career was cut short in his Junior year due to a knee injury. He was a power house while it lasted.

Congratulations Nathan!!
Good luck in the Division III Senior Football Classic.

"The Collegiate Development Football League (CDFL) is proud to present this exciting opportunity to showcase the Division III Senior Football Classic. The “D-III Football Senior Classic” will bring players who represent 238 D-III football programs, to a North vs. South format all-star game in Salem, Virginia. These players will have earned the honor to play against their best peers in a showcase for all to recognize the talent laden D-III football level."

twenty-ten turkey

It seems like every year I am in search of
a new recipe for our Thanksgiving Turkey.
This year (2010) it will be a recipe {slightly adapted} from
Chef Jason Franey ( Canlis Restaurant ~ Seattle, Washington)

Slow-Roasted Turkey with Orange and Sage
by Serves 6

Ingredients
1 (14-pound) turkey
Coarse salt and freshly ground pepper
2 navel oranges, washed
1 bunch fresh sage
1 cups (2 sticks) unsalted butter, cut into cubes
1 small onion

Directions
One day before roasting turkey:
Salt both cavities. Prick oranges all over with the tines of a fork and stuff inside turkey cavity along with sage to keep the turkey’s plump shape. Put a small onion in the neck cavity.

Using a piece of kitchen twine truss the legs and wings close to the turkey body.

Place turkey on a rimmed baking pan, breast side up, and refrigerate uncovered overnight to begin dehydrating the skin



On Thanksgiving morning:
Preheat oven to 300 degrees.

Fit a roasting pan with a rack and transfer turkey to rack; season with salt and pepper. Let stand 15 minutes.

Brush turkey with clarified butter and transfer to oven.

Clarified butter:
Place butter in a saucepan over a very low heat. Let the butter melt slowly; do not stir the butter while it is melting. Let it sit for a bit to separate. Skim off the foam that rises to the top, Let the butter sit a few minutes to allow the milk solids to settle to the bottom.

Roast, rotating every hour 1/2 hour and brushing with browned butter, for 2 hours.

Using a digital thermometer, check temperature of turkey by inserting into the largest part of the thigh. Continue cooking turkey until it reaches 160 degrees on instant-read thermometer, 1 to 1 1/2 hours more.

Remove from oven and let stand 20 minutes before carving.

Garnish platter with sliced oranges and sage leaves and serve.

I am hoping it will look like one of these . . .


from google images (click for larger view)

corked

For Christmas last year our daughter-in-law's
parents gave us this charming wine-cork basket.
Ten months later it was full, emptied and ready for round two.



I wonder if we drink more wine than the average person?
One glass a day with dinner and two at Wine-on-Wednesdays.



I have saved the corks because surely
there must be a creative use for them.
Any ideas?



Thank you Tim and Tami!

senior citizen ?

We are not quite as tech savvy as the younger generation so have put off upgrading our cells phones for two too many years. It was time. Now days it is hard to find a cell phone that you aren't required to purchase a data plan to go with it.

My first "go-to" site for advice is CNet.com. They have never let me down with product reviews so it was helpful for this purchase. For most items they have a video review that is pretty comprehensive.

"The Pantech Ease has a beautiful capacitive touch-screen display and a sturdy slider QWERTY keyboard. It has two modes: the Easy mode is cleverly designed for cell phone novices and senior citizens; advanced users will like the 2-megapixel camera, music player, and 3G speeds. Call quality is great thanks to a noise suppression technology."

I predict the mister will use the "easy mode"
and I will attempt the "advanced mode"

I hope I don't miss my antiquated Motorola Razr.

baking bread

This is the time of year that I pull out the bread machine
and bake bread to go along with our "Soup Sundays".



One recipe that I make fairly often . . .


Oatmeal Bread

Ingredients: (must be 70-80F/21-27 C)
9-11 ounces water
1 3/4 teaspoons salt
3 tablespoons honey
2 tablespoons butter
3 3/4 cups bread flour
2 tablespoons dry milk
3/4 cup quick-cooking oats
2 tablespoons oat bran cereal
2 teaspoons active dry yeast

Cooking Directions:
Place ingredients in the pan of the bread machine in the order listed above.
Note: it is important that the salt does not touch the yeast before mixing. Note: start with 9 oz water and add more if first mixing seems a little dry.
Select basic setting, light crust and then start.

For future reference, the ingredients should be added in this order:
1. Liquid ingredients (water, eggs, milk, fat, honey)
2. Flour to “seal” in the liquid
3. Other dry ingredients (dry milk, salt, sugar, seasonings)
4. Add the yeast last.

There are so many recipes out there when you do a google search but I am looking for some tried and true recipes or just your favorite. Do you have any to share?

formal family photos

Our son's photographer sent him the digital photos of
his wedding so I thought I'd share a few of our family.

Up until now I have had only candids from friends.

You can click on the photos to see the larger version.











Kristen Hamm Photography

amber

Thirteen years ago I taught this sweet young girl in kindergarten.
Last week she lost her three year battle with cancer.
My prayers and thoughts are with her family.



Just a short two months ago she was doing better.
But . . the lord called her home before anyone was ready.

ALBION — The best wishes are made possible with the help of family, friends, and even strangers.

Amber Liese, 18, of Albion, has been battling cancer for three years and has been involved with Make-A-Wish for just as long. Her wish was to have her bedroom, which she shares with her sister, Valerie, 20, made over with new furniture and a whole new look.

That wish was granted in August when the new room was unveiled.

Read her Make-a-Wish story here.