White House Pics

(Found the White House Flickr photostream after searching for this first picture. Reminded me of watching the West Wing on tv; fun to get a behind the scenes look at the President.)

Loved this one:

President Barack Obama bends over so the son of a White House staff member can pat his head during a family visit to the Oval Office May 8, 2009. The youngster wanted to see if the President's haircut felt like his own. (Official White House Photo by Pete Souza)

Can you imagine the President playing defense on you? Yikes!

President Barack Obama plays basketball at Fort McNair in Washington, D.C. on Saturday, May 9, 2009. (Official White House photo by Pete Souza.)

Of course I love that Mrs. Obama wears J.Crew.

First Lady Michelle Obama prepares to depart from Andrews Air Force Base for a trip to New York City May 5, 2009. (Official White House Photo by Samantha Appleton)

Fore?

President Barack Obama and First Lady Michelle Obama ride in a golf cart to an Inaugural ball 1/20/09 (Official White House Photo by Pete Souza)

President Kennedy

On a tour of the State Floor of the White House, President Barack Obama looks at a portrait of John F. Kennedy by Aaron Shikler. 1/24/09 (Official Photo by Pete Souza)

Math Humor

Hawaii Pics- Finally!!!

Click on the following link to view pictures of our spring break trip to Maui:
http://keribrusven.shutterfly.com/

Minnesota and Iowa - Part 3

{On Saturday morning we attended Julie's senior piano recital. It was amazing- she is so talented. My favorite surprise was when she played the processional piece that she played for our wedding. It was the song that the bridesmaids walked in to, so I didn't have a chance to hear it on our wedding day.}
Julie and her piano teacher doing a fun duet piece:


{On Saturday afternoon my parents, Julie, and I drove into Ames to tour around the Iowa State campus. Everytime I go back, it's amazing to see so many changes.}
At the newly expanded Memorial Union book store:

Good ol' Lancelot and Elaine at Lake Laverne:

Flowers on campus:


{Pictures from around the Rouse farm.}
Good ol' Molly:

Future county fair winners:

"Artistic" pic:

Visiting Uncle Gene's Red Angus herd on Saturday evening:






{Shadows of Julie and me.}


The high school grad- ready to conquer the world:

Some calves playing king of the hill; under the watchful eye of Uncle Gene.

Minnesota and Iowa - Part 2

{On Friday afternoon Ma, Dad, and I headed down to Iowa to watch Julie play in a soccer game versus Winterset. Unfortunately, the Ballard Bombers were not victorious; we still enjoyed watching Julie.}
Julie is #3:



Downtown Winterset:


Friday night sunset:

Minnesota and Iowa

Now for some pictures from my recent jaunt to the Midwest.
{Lake Harriet is just a couple of blocks from David and Kelsey's house in Minneapolis. Ma, Eric, and I walked over there on Friday morning. There were quite a few joggers and walkers, as well as a few roller-bladers and bikers. I'm looking forward to spending more time with David and Kelsey exploring this great neighborhood.}

Ma at Lake Harriet:

Ma- suddenly shy:

Life guard chair at Lake Harriet:

Eric and I at Lake Harriet with downtown Minneapolis in the background:

Where David and Kelsey live:

David and Kelsey's street- I love the tree-lined streets:

At David and Kelsey's house:

Dad taking Kelsey to the airport- she flew out to Wyoming to watch her brother Tyler's high school graduation:

A Couple of Recipes

First a couple of recipes.

ONE


This first one has quickly become one of our favorites and it's so quick and easy.
Double-Bean Burritos
{I also add pre-cooked chicken to the salsa and black bean mixture. One of the times I cooked this, Eric and Hess were working on the sprinkler system, so I let the salsa, black bean, and chicken mixture simmer for a long time. It was the best this recipe tasted. I did not include the lime wedges.}

Yield
6 servings (serving size: 1 burrito)

Ingredients
1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay) {or refried beans}
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

Preparation
Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan (and chicken, if you wish); cook over medium heat 5 minutes or until thoroughly heated (or simmer for a long time for a more infused taste). Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Nutritional Information
Calories:503 (29% from fat)
Fat:16.4g (sat 4.9g,mono 7.5g,poly 2g)
Protein:16.1g
Carbohydrate:72.9g
Fiber:7.7g
Cholesterol:18mg
Iron:4.1mg
Sodium:905mg
Calcium:211mg
Cooking Light, MARCH 2005

TWO


The second recipe was posted in The Denver Post- it was in the food section which on that day included many different recipes for bars. I made this brownie recipe tonight. We both really liked it.
{I did not use the nutmeg or crème fraîche. Heck, I don't even know how to pronounce "crème fraîche". I think it's just a fancy French word for Cool Whip.}

Spice-Dusted Brownies
Created by Alice Medrich
From "O: The Oprah Magazine Cookbook"

Nearly flourless and intensely rich, these brownies are a chocoholic's dream!

Ingredients:Makes 16 large or 25 small brownies

Brownie:
8 ounces bittersweet chocolate (70 percent)
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour

Crust:8 tablespoons (1 stick) unsalted butter , melted
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
2/3 cup shelled walnuts , coarsely chopped
1 cup chilled creme fraiche , for topping
Whole nutmeg
Position a rack in lower third of the oven; preheat oven to 350°. Line bottom and sides of an 8" x 8" baking pan with foil, and set aside.

To make brownie: Place chocolate and butter in top of a double boiler over almost-simmering water. Stir frequently until chocolate is melted and mixture is smooth and very warm to touch.

Remove from heat and set aside. In a medium bowl, beat eggs, sugar, vanilla and salt at high speed with an electric mixer, until mixture is thick and light in color, 3 to 4 minutes. Stir in flour. Scrape in warm chocolate mixture and fold with a rubber spatula until just combined. Set aside until needed.

To make crust: In a medium bowl, combine melted butter, sugar, vanilla and salt. Stir in flour, then walnut pieces. Turn out into pan; press dough evenly across bottom. Bake until crust is fully golden brown, 15 to 20 minutes.

Remove pan from oven, but leave oven on. Scrape brownie batter onto hot crust and spread evenly, swirling surface. Return to oven and bake just until a toothpick inserted in two or three places comes out clean, 20 to 22 minutes. Set pan on a rack to cool. (If serving brownies warm, cool just long enough to remove from pan without cracking.) To remove brownies from pan, lift edges of foil. Transfer to a cutting board. Gently slide a thin spatula between crust and foil; slide brownies off foil.

To serve, cut with a heavy knife. Whip crème fraîche just until it holds shape. Divide brownies among serving plates and grate nutmeg over brownies (use a Microplane or nutmeg grater to get the topping just right). Top with a dollop of crème fraîche and a little more grated nutmeg.

Note: Crème fraîche is similar to sour cream but lighter and milder. If you can't find it in your local market, substitute sour cream, unsweetened whipped cream, or a mixture of both.