Christmas, New Year's, and all that

After my long holiday hiatus, I'm ready to resume my regular (ok, sporadic) schedule. Before I forget, here's a hearty congrats to Kristin (oh...and Dave) on new baby Evie! Welcome to the Mommy Club-we're the coolest!

Christmas Eve was loads of fun. We started with a weenie roast in Mimi and Granddad's back yard, followed by our traditional Family Home Evening. We had a good time playing the bells, listening to the nativity, and reading Mimi's brand new Christmas book. My part of the evening was providing different foods that Mary and Joseph would've eaten on their way to Bethlehem. We drank grape juice and ate dried dates, pomegranate seeds, and apples and pears dipped in honey. We also dipped veggies and pitas in hummus and seasoned olive oil. We also had lots of olives, of course! A lot of the food was surprisingly good. Santa's elves also stopped by and dropped off some Christmas jammies for the kids.

Ezra and his cousins, Cooper and Greyson, enjoy a spot by the fire

Spencer with Ezra and Georgia in their festive PJs

Christmas morning started off with a bang a little after 7:00 when we opened presents. Ezra got a tricycle and he hasn't been off it since. Spencer surprised me with a road bike and we can't wait for the weather to clear so we can start riding. Before then, however, we can ride indoors using the new trainer that I got Spencer for Christmas.

Ezra's ready to roll!

My spiffy new bike (please ignore the ugly brown paneling and carpet:P)

Georgia loves her new towel from Mimi!

We spent New Year's Eve and Day at Granddad and Mimi's too. We had loads of fun playing games, eating good food, and talking, talking, talking (as we Holyoaks are prone to do:). I made some fabulous coconut shrimp and for the benefit of all my admirers, I've included the recipe below...have a fabulous day!

Easy Coconut Shrimp

1 c. flake coconut, toasted

1 pkt. Shake 'N Bake, extra crispy

1/4 tsp. each curry powder and ground red pepper (cayenne)

1 lb. fresh or thawed frozen extra large shrimp, cleaned

1 egg

Preheat oven to 400 degrees. Combine coconut, Shake 'N Bake, curry powder and red pepper in shallow bowl.

Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.

Bake 10-12 min. or until shrimp are cooked through (if shrimp are pre-cooked, then just heat through). Serve with chutney, sweet-and-sour sauce, or pina colada dipping sauce.