The Flying Circus

Christmas Breakfast

2011-12-22T17:49:00.000-07:00

CHRISTMAS BREAKFAST CASSEROLE

Layer the following in a greased 9 x 13 pan:

32oz frozen hash browns (preferably the square type, not shredded)

1 onion, chopped fine

2 C. chopped ham, or cooked bacon, or cooked sausage

1 ½ C shredded cheddar cheese

1 ½ C shredded mozzarella cheese

Mix the following and pour over the layered items:

6 eggs

1 ½ C milk

½ tsp. salt

Let sit overnight and bake covered at 350 degrees for 1 ½ hrs. Uncover for last ½ hr.

Thanksgining 2011

2011-11-22T10:52:00.000-07:00

Here is this year's final menu. In my efforts to have teh oerfect bird I am still trying new recipes. This year we are trying the Pioneer Woman's brine and roasting techniques. I'll let you know how they turn out. I'll have to post pics later as I have not made these yet. I am also going to make carmel apples and use them as placecards. It should be fun. Yum!
Thanksgiving 2011 Menu

Artichoke Dip & Chips
Carmel Apples

Turkey
Rolls
Mashed Potatoes
Gravy
Company Carrots
Roasted Yams
Broccoli
Corn
Cranberry Sauce
Dressing

Apple Pie
Razzleberry Pie
Vanilla Ice Cream

My Favorite Turkey Brine
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 18

Ingredients
3 cups Apple Juice Or Apple Cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges

Preparation Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Recipe: Roasted Thanksgiving Turkey
Prep Time: 18 Hours Cook Time: 3 Hours Difficulty: Easy Servings: 12

Ingredients
1 whole Fresh Turkey (I Use A 20-lb. Turkey)
Preparation Instructions
Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag and place in the fridge for 16-24 hours and let it work its magic.

After the turkey has slurped up all of the wonderful flavor of the brine for 16-24 hours remove it from the brining bag and rinse the turkey thoroughly again inside and out.

Now tuck the legs and wings however you like to tuck them and place bird, breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it is entirely covered (cover over the bottom edges of the pan. Place in a pre-heated 275 degree oven and walk away. The rule of thumb now is to roast the turkey at 275 degrees for about 10 minutes per pound. So for a 20-pound turkey, roast it at 275 degrees for about 3 ½ hours. (For a 15-pound turkey, roast it for 2 ½ hours.) Note: there’ll still be more cooking time after this, but it’ll be at a different temperature).

When it’s time to remove the turkey from the oven, melt one stick of butter in a bowl. Remove the turkey from the oven and increase the temperature to 375 degrees. Remove the aluminum foil and set aside. Brush 1/3 of the butter all over the skin of the turkey. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey uncovered back into the oven. Continue roasting the turkey, basting with butter every 30 minutes until the thermometer registers 170 degrees and until the juices are no longer pink.

Remove from oven, cover with foil until you are ready to serve it.

Turkey Dressing
1 Dressing package like Mrs. Cubbins or Pepperidge Farms
1 Package Sausage (sage flavor if available)
I stick of butter
1 onion
1-2 Chopped apples
Sage to taste
2-3 cans Chicken broth as needed

Cook onions in butter until soft and pour over dressing mix and apples. Cook and add sausage. Pour broth over as needed and add sage as desired. I like to use A LOT! Bake for 20-30 min (just until warm) at 375.

Company Carrots
6 large carrots
1 Tbsp. grated onion
Small bunch of parsley chopped (about a 1/2 cup)
3 Tbsp. horseradish (I tend to use a bit more)
1/2 cup mayonnaise
1/4 tsp. each of pepper and salt
1/4 cup carrot water (reserved from cooking carrots)

Peel and chop carrots; cook until tender, reserving water. In a baking dish combine the other ingredients; stir in carrots. Top with mixture of 2 Tbsp. melted butter and 1/4 bread crumbs. Bake 20 minutes at 375°F

Cranberry Sauce
2-3 cups cranberries
1 cup orange juice
1 cup sugar
apple chopped (optional)
Grated orange peel
½ to 1 tsp allspice
cinnamon to taste
½ tsp orange extract (optional)

Cook in saucepan over med low heat for 25 minutes

Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup grated Parmesan cheese
1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces
1 4 oz can green chilis

Heat oven to 350ºF. Mix all ingredients in ungreased 1-quart casserole. Cover and bake 20 to 25 minutes or until hot.

Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!

2 TBS yeast (SAF is the best and the only yeast I use)
1/3 cup warm water
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
1 cup hot water or milk (I only use water)
3 eggs (egg substitute works just as well)
5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)

Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.

Roasted Yams
1 large yam, peeled and cut into 1/4 inch thick slices
1 teaspoon kosher salt 1 teaspoon freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil. Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes

Pie Crust (I use this crust for all pies I bake)
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water

Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water. Chill for 4 hours in plastic wrap or freezer for ½ hour. Split dough in half and place one half back in fridge. Roll out one half of dough and place in pie dish. Quickly add filling and then roll our top crust and place on top of pie. Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar. I like to use large grain sugar, you can purchase at Spoons n' Spice or from The Bakers Catalog.

RazzleBerry Pie
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
2/3 cup sugar (more if you like sweeter pie)
4 TBSP flour (more if berries and juice look thin)

Thaw fruit almost completely and drain juice through colander. In a large bowl mix fruit, sugar and flour together and pour over bottom crust in pie dish. Add top crust and pinch together. Brush top crust with egg and sprinkle with sugar Cover edges with foil or pie crust protector. Bake for 30 minute at 400 degrees remove foil and bake additional 10 minutes until crust is brown

Apple Pie
Filling
2/3 cups dark brown sugar
¼ cup sugar
¼ cup flour
¼ cup lemon juice
1 TBS vanilla
1 ½ tsp cinnamon
½ tsp salt
4 lbs tart green apples
¼ cup butter

Streusel
¾ cup flour
4 ½ TBS sugar
2 TBS butter
3 1.4 oz skor/heath bars

Combine first seven ingredients. Add apples and toss to coat. Cook on Med/high heat until softened (10 minutes). Place in pie shell. Sprinkle streusel over apples. Place top crust on top. Coat with egg mixture and sprinkle with sugar.

Bake at 350 for 55 minutes. You will want to place foil over the crust edged to prevent burning.

Meikle's in the news

2011-11-20T10:57:00.000-07:00

OUr family had the unique opportunity to be featured in an articel in teh Salt Lake Tribune today. It was a crazy, but fun expereince.

The great benefits of gratitude for children

By Ben Fulton
The Salt Lake TribuneFirst published Nov 17 2011 01:01AMUpdated Nov 17, 2011 11:54AM

Whenever David Meikle thinks about the difficulties of the ongoing Great Recession, he thinks back to the words of his grandfather, who lived through the Great Depression.
"One time I said to him that times back then couldn’t have been so bad if people could still sell apples for a living," said Meikle, 42, a noted painter living in Salt Lake City. "He let me know in no uncertain terms just how bad things were in the 1930s, because he lost everything, then started all over again."
When Lacy Egbert, Meikle’s wife, gave birth prematurely to the couple’s third child in 2006, she remembers being envious of the woman in the hospital bed next to her. She was able to hold and nurse her baby, while Egbert’s was away in an intensive-care unit. When Egbert learned later that the woman’s child was born with far more complications than her own, she felt somewhat ashamed.
"I was the woman who should have been grateful," Egbert said. "It was a moment that really changed my outlook."
Combined with her husband’s recollection of his grandfather’s perseverance, it was also a moment that changed their family. After Sam, now 5, made it out of ICU and back into Egbert’s arms, the couple decided to make fostering a grateful attitude in their four children a priority.
Visit their household today, and you’ll see a "Grateful List" written in colored crayon on all their bedroom doors. The list of reasons to be grateful range from life’s necessities — "bed" and "family" come up for frequent mention — to the exotic — Daniel, 8, is partial to Pokémon. They even fall into the political realm, with 7-year-old Amelia grateful for President Barack Obama.
"[Being grateful] means being happy and loving for all that you have, and knowing that there’s nothing else you need," Amelia said.
Skeptics will no doubt scoff. The wisdom of a child, however, is backed by numerous studies linking better sleep and stress management, stronger relationships, less depression and fewer health problems to those who maintain an attitude of gratitude. And habits fostered early in life extend into adulthood.
A leading expert in the field known as "positive psychology," University of California Davis psychology professor Robert Emmons penned an entire book on the subject in 2007, titled Thanks! How the New Science of Gratitude Can Make You Happier.
Rene J. Valles, a child psychiatrist with Valley Mental Health, said the link between gratitude and good overall health is solid.
"Just having a positive attitude in itself can improve not only children’s mental health, but also physical health," Valles said.
But don’t be too hard on yourself as a parent if your toddler or child doesn’t take to that sentiment right away. A self-centered orientation is a normal part of development, with abstract concepts such as thankfulness acquired in time as children age, Valles said. Starting early helps.
Being a role model is crucial. Saying "thank you" to your friends in conversation, showing appreciation for a meal, whether in prayer or compliments to the chef, and marveling at the beauty of a sunset are all behaviors your children will learn gratitude from far better than if you merely instruct or tell them. The old saw about spoiling your child applies, too.
"If children see parents who are materialistic, who must have the latest car or electronic equipment, that sends a mixed message of entitlement," Valles said. "There’s a tendency to undervalue objects when you have a lot of them."
A gratitude journal — similar to the bedroom-door lists of Egbert and Meikle’s children — goes a long way. So does talking about what happened during your child’s day.
"We go over everything that happened during their day," said Egbert, who works part time in marketing at the University of Utah. "From the good to the bad. But we always try to come back to the good so they can focus on a positive note."
These simple behaviors teach children to be grateful not only for what they have by sheer chance — being born inside the borders of a stable, modern and prosperous country that affords opportunity — but also for what others do for them.
Douglas Goldsmith, executive director of The Children’s Center and licensed child psychologist, urges parents to preface as many sentences as possible with the words, "How wonderful it is that ..." Fill in the blank, Goldsmith said, and you give a child a valuable perspective on life’s myriad gifts and wonders.
It’s no easy goal. In a consumer-driven world where even so-called adults have grown skeptical and angry over what they want or don’t have, it may even seem impossible. Those facts alone, Goldsmith said, make striving for gratitude all the more worthwhile.
"As soon as we say the word ‘gratitude,’ people roll their eyes," he said. "We should ask them what they’re rolling their eyes for. That we cannot remember why we should be grateful is probably how we’ve become so disappointed and disenfranchised as a society."
Egbert admits she struggles to be satisfied with all she has herself sometimes. She sometimes longs for the latest Apple product, and there are of course times when her children act up.
"I tell them, ‘You may not feel grateful now, but you will one day,’ " she said. "It never hurts to keep reminding them."

Captain Rex

2011-11-03T21:09:00.001-06:00

William enjoys Daniel's costume as much as Daniel does. I guess Star Wars fans are growing ever plenty in our house!

Tiny Dancer

2011-08-04T17:00:00.001-06:00

Here are a few pics of my beautiful ballerina. Mia LOVES dance and it is so much fun to watch her grow into something she loves so much.

My Superman!

2011-07-27T18:13:00.002-06:00

OREGON!

2011-07-15T13:48:00.001-06:00

Some fun pics from Oregon 2011. We had a blast!

William Lightsaber

2010-08-16T10:55:00.001-06:00

You have to listen carefully, but if you do, you can hear his Father's influence eeking through!

Rock of Ages

2010-08-15T10:43:00.003-06:00

Rock of ages

By Ben Fulton

The Salt Lake Tribune

Updated Aug 14, 2010 05:08PM

Call it rock steady. The solitary and statuesque black monolith looming over the Great Salt Lake shore near Interstate-80 stood for decades as a traditional test of a Utah painter’s skills.

Utah painters of the late 1890s and early 1900s flocked to the ancient volcanic remnant. Alfred Lambourne tackled it. JT Harwood, John Hafen, Richard Tallant assayed it as well. So did Paul Fjellboe, a painter so eccentric he loaned his numerous works to Salt Lake City medical and dental offices for a nominal deposit, then seldom reclaimed them.

Back in time when nearby Saltair Resort was the ideal spot for a family outing or first date, Salt Lake City denizens knew its silent stare from the waters of what was then called Black Rock Beach. Stories were passed from generation to generation about diving from the rock’s top-most point, or even selling hot dogs near the monument.

Thomas Alder, managing partner at Williams Fine Art, noticed that images of the rock turned up repeatedly during research for a forthcoming book on northern Utah he will co-author.

“I never figured out why,” he said. “But that beach was certainly an area lots of people flocked to.”

Today the remains of a volcanic “plug” formed when the flume stopped spewing lava sits still mostly for the odd graffiti artist. All the more reason, Alder thought, to bring an old tradition into the present time. The gallery sent an e-mail invitation in May asking current Utah painters to tackle the formation, and for a new exhibit of Black Rock paintings.

“Several of them didn’t even know what I was talking about,” Alder said. “One wrote back, ‘Oh yeah, that thing I see out the car window with graffiti and brine flies?’ But then they got out there to paint it themselves, and really had an experience.”

The resulting new paintings run the gamut, Alder said, ranging from stark depictions of the rock’s harsh beauty to the whimsy of childhood memories the site evokes.

David Meikle, a Utah landscape painter who recently saw his mammoth painting of Mount Olympus unveiled at the new City Creek Center downtown, was one of the chosen. The 40-year-old artist had no idea what to expect driving out to the shoreline to set up his easel.

“The old paintings of Black Rock strike you as very romanticized,” Meikle said. “When I went out there I was struck by the location’s vast openness, and swarms of brine and dragon flies. It was a bit hostile, really.”

But it made for a fascinating encounter with intense contrasts in light, he said. And the challenge of painting an unfamiliar object was an opportunity he couldn’t turn down.

Dennis Smith, another painter in the exhibit, remembers Black Rock with more clarity. Now 68 years old, Smith was a child in the 1940s and ’50s, during the Saltair Resort’s last hurrah before a fire shut it down and ended the shoreline’s festive era.

Smith launched into the Williams Gallery’s assignment with relish, painting four works spanning various times. One shows him as a younger man, floating in the salty water near the geological formation. Another finds the rock draped in the glow of a sunset. A third depicts the rock, and Kennecott’s smokestack, in the distance with a Saltair roller coaster in the foreground. Smith’s most intriguing rendering, however, finds members of the fated Donner Party passing the Black Rock on their way into winter in California’s Sierra Nevada mountains.

Smith said the giant rock is for him both a location on Utah’s map and a point in historical consciousness.

“It’s a pivot point — a marker that tells you where you were in relation to home,” Smith said. “Black Rock is a landmark in time and awareness, and all that time somehow melds together when you have a physical marker such as the one we have at the Great Salt Lake.”

Pirate Party

2010-07-11T15:52:00.002-06:00

Daniel chose a pirate themed swim party for his birthday this year. I think this was theme #5 or #6, but we finally ran with it and had a blast! Except for Mia's minor head bash on the floor (don't run).

Last Day of School

2010-07-09T12:51:00.001-06:00

Hooray for Summer! End of 1st grade for Daniel and Mia survived kindergarten.

Mia and Mom

2010-06-29T13:11:00.001-06:00

I love my Princess Pink she is the best little daughter I could have asked for. She is a great sister and a fabulous helper. She loves to read and sing and dance. I love being your mom Mia!

Good Looking?

2010-06-28T13:08:00.000-06:00

Sam asked me if he was Good Lookin or just Lookin the other day. I thought I would just let his public decide. What do you think?

Maverick

2010-06-27T13:03:00.000-06:00

We finally decided to get a cat even though Dave is allergic and our lives are already crazy enough. We found him at the super pet adoption and he really is the perfect cat (for us that is). We think he is around 4 or 5 he is so friendly and social and besides sneaking into the neighbors house and causing trouble with other cats he is a good cute boy. Dave is not even bothered by him and he stays well away from the oil paint (smart kitty). Come by sometime and check him out we love him!

The Billboards are UP!

2010-06-26T12:59:00.000-06:00

After two years and much anticipation ALL of the Utah state line billboards are officially up and ready to be viewed. So enjoy your travels this summer and keep your eyes open for Dave's billboards as you cross the state line!

Mud Bath

2010-06-25T12:56:00.002-06:00

I think it time to get some more sand for the sand box. My children have now discovered how to make mud and take mud baths. Just for the record this took 45 minutes and 3 baths each to clean them up. At least they had fun. I am still finding muddy handprints all over the garage, garbage cans, garden tools, windows, cars, toys, etc. Crazy kids!

Poor William

2010-03-23T21:10:00.008-06:00

The whole family has been down with a crazy cough, cold, snot infested bug the past week and a half. But our cute little bug William has suffered the worst. We spent a good part of the past two days at the doctor and up at Primary Children's with the poor boy. He has the metapneumovirus which sounds so crazy I can barely say it. (I am also very sleep deprived so

that may also be the reason I cannot pronounce the dang word.)

He has a few rough days (and nights) ahead, but should be back to his normal self in a week or so.

I am hoping all will be well for his birthday in a week.

I cannot believe how fast he is growing up!

Dave's Show at Pioneer Theater

2010-03-15T09:49:00.001-06:00

It runs for the next three weeks and you can check it out for free during the day.

Crawler

2010-02-20T16:34:00.004-07:00

Yup William is crawling! Actually he has been since before Christmas, I have just been late in posting (Mom guilt!) it is crazy hard to keep the house baby proof and all doors locked/closed with three other older siblings around. EVERYTHING is a choking hazard and I have to say keeping #4 alive is much harder than #'s 1,2,3.

Today's Church News!

2010-02-13T16:10:00.001-07:00

Church News

City Creek: development is at 20-mile mark in construction marathon

By Greg Hill
Church News staff writer

Published: Tuesday, Feb. 9, 2010

SALT LAKE CITY

Focusing on the first retail portion to open in downtown Salt Lake City's City Creek development, a press conference was held in its food court Tuesday morning, Feb. 9.

Keith Johnson, Deseret News

A view looking south from the roof of the Key Bank building of the new City Creek development in downtown Salt Lake City February 9, 2010.

The food court has actually been open for several months, but it is steadily expanding in a bit of obscurity. With the ongoing construction of the massive City Creek multi-use development dominating two downtown blocks, the food court, currently with five vendors, is accessible only through an entrance on State Street between South Temple and 100 South and from the Eagle Gate and Key Bank office buildings on each side of it. Four more vendors are scheduled to open during the spring.

City Creek has been "a real marathon, and today … we are now passing the 20-mile mark of this marathon," said Mark B. Gibbons, president of City Creek Reserve, Inc., the Church's arm that oversees the development. "We've received our second wind. The end is in sight and we're excited about the things that are coming."

Along with the food court, the remodeled lobby of the KeyBank Tower and parking underneath have been opened. The rest of the project is on schedule, he said.

Keith Johnson, Deseret News

Bill Coker with A Taste of Red Iguana, one of the restaurants in the new City Creek food court in the Key Bank building in downtown Salt Lake City, looks at renderings of the completed City Creek development February 9, 2010.

The major components of City Creek are being built on the block, previously the site of Crossroads Mall, immediately south of Temple Square, and the block, previously the site of the ZCMI Center, immediately south of the Church Administration Building. The Church is developing the property it owns to revitalize and improve the appearance of Salt Lake City's downtown.

Keith Johnson, Deseret News

Utah artist David Meikle unveils his painting of Mount Olympus that's hanging in at the new City Creek food court in the Key Bank building in downtown Salt Lake City February 9, 2010. The food court is now open with 7 different restaurants and will continue to add others as the development progresses.

City Creek is billed as a "walkable, sustainably-designed urban community of residences, offices and retail stores," according to press materials. Brother Gibbons said the first of the residential components — Richard's Court, directly across the street from Temple Square — will open within the next six weeks. The rest of the project is on schedule to be completed with the opening of the retail component in early 2012.

Keith Johnson, Deseret News

A view looking west from the roof of the Key Bank building of the new City Creek development in downtown Salt Lake City February 9, 2010.

The unveiling of a mural at the State Street entrance to the food court was also part of the press conference. The mural by local artist David Meikle titled "Wasatch Grandeur" depicts a spectacular late afternoon view of the mountains southeast of downtown following a spring rainstorm.

Brother Meikle of the Foothill 3rd Ward, Salt Lake Foothill Stake, commissioned to do the large painting, completed it in two and a half months. He said that it was a major construction project of about 80-90 man-hours to put it in place.

ghill@desnews.com

© 2010 Deseret News Publishing Company

Dancing Queen

2010-02-11T01:56:00.000-07:00

Mia is in dance and I love it! I could never take dance growing up so she is definitely living out one of my dreams, that and she is just so cute in her outfits!

The Mural "Wasatch Grandeur"

2010-02-10T07:13:00.004-07:00

Utah Museum of Fine Arts: Painter David Meikle creates a big, big picture

2010-02-09T19:53:00.001-07:00

Utah Museum of Fine Arts: Painter David Meikle creates a big, big picture

By Ben Fulton

The Salt Lake Tribune

"Views of Zion," by painter David Meikle, will be on exhibit at the Utah Museum of Fine Arts through June 27.

Painter David Meikle's small basement studio is void of any natural light. Eschewing titles about art greats such as Caravaggio or J.M.W. Turner, his bookshelves instead hold volume after volume about aviation and sci-fi movie set illustration.

You won't find a John Coltrane or Mozart CD in his rack, but loads of Peter Gabriel, U2 and Rush. And his paining starts at 9 p.m., once his four children are fast asleep.

Meikle, a 40-year-old Salt Lake City landscape painter, betrays almost every standard trait the public expects of fine artists.

But there's little argument that Meikle's art work has arrived, thanks to one work currently sharing the same wall space with Maynard Dixon and Edgar Payne at the Utah Museum of Fine Arts, plus his largest commissioned painting, soon to be unveiled at The Church of Jesus Christ of Latter-day Saints' City Creek development under construction downtown.

A career in painting wasn't always part of the plan. For Meikle, it's work that comes first, even when it comes to art. His job as senior graphic designer at the University of Utah's marketing and communication office, a position he's held ever since graduating in 1994 with a degree in graphic design and illustration from the same school, made him comfortable with production budgets, deadlines and schedules.

It was encouragement from his wife, Lacy Egbert, that got him started on the road to an MFA in painting at the U., which he completed in 2006.

Meikle's working style didn't always sit well. One professor derided his palette, an assortment of colors stacked, like a stalagmite in a cave, high enough to topple. "He held it up as an example and told the other students, 'Don't do your palette like this!' " Meikle remembers.

The palette of his finished paintings, though, is another matter.

"He's a brilliant colorist," said Donna Poulton, curator of Utah and Western art at UMFA, who selected Meikle's "View of Zion" for "Continuing Allure," the museum's current exhibit of landscape paintings. "His palette always works. There's nothing off about it."

Poulton also praised Meikle's eye for perspective and what she calls "architectural" approach to achieving a unique vision.

"There's a lot of geometry in [his work] and that, in turn, makes it more modern," she said. "So even though it's representational, his paintings really hit you. Every time I see a David Meikle painting, I recognize it as a David Meikle painting."

His technique, Meikle said, is about homework. Understanding the difference between detail and exact placement of the right color is also key.

He's dedicated to making paintings that don't look "overworked," but have power through how elements are implied. The full effect is apparent in "Visions of Zion," which captures layer upon layer of distance and shadow.

"I love it when I can see distances going back and back and back," he said. "Anytime I can get that in a painting, that's when I get really excited about what I'm doing."

Translating his unique vision to both small and large works proved to be an interesting challenge, and the leap necessary to securing his largest and most public commission ever. His new work, to be unveiled next week, hangs inside the under-construction City Creek Food Court.

The commission was years in the making, dating back to an art sale in 2003. That's when Joshua Stewart, a graduate of the University of Utah's architecture school, bought one of Meikle's small-scale works. Years later, when Stewart moved back to Salt Lake City from Portland, Ore., to work on the City Creek development, he recommended Meikle's work to supervisors interested in commissioning art.

At 10 feet high by 23 feet wide, Meikle's painting required on-site construction of a frame and a panel, constructed of nine sheets of plywood. A traditional framing, instead of adhering the work to a panel, would have left the painting vulnerable to sagging under the pull of gravity. That, as a result, would have led to cracks in the oil paint.

"It's like hanging a small car on a wall or, in this case, a flat-bed trailer," said Travis Tanner, who oversaw the hanging of Meikle's painting.

Tanner was impressed at how adeptly Meikle switched gears to finish the large-scale work, while preserving the qualities of his smaller paintings. "It's a real triumph for him to make that happen," Tanner said.

Some well-known artists were known to be particular about where, and to whom, their work might be shown. Most famously, abstract expressionist painter Mark Rothko was tormented over whether he could complete a highly paid commission for the Four Seasons restaurant in Manhattan's Seagram Building. In the end, he decided against it. For Rothko, the thought of people chewing food beneath his works was too much to bear.

Meikle, by contrast, has no qualms about his most grand work yet sharing the same space with a food-court McDonald's.

"Anyone who knows me will think that fits pretty well, because I like McDonald's a lot," he said. "What was so exciting to me about this is that it's meant for a public space. I don't know if I take myselfso seriously that I wouldn't want my work displayed near a restaurant."

ksl.com - City Creek Center food court now open

2010-02-09T16:02:00.001-07:00

ksl.com - City Creek Center food court now open

ksl.com - City Creek Center food court now open (Gallery Viewer)

2010-02-09T16:02:00.000-07:00

ksl.com - City Creek Center food court now open (Gallery Viewer)

Temple Lights 2009

2010-02-06T01:47:00.002-07:00

A long over due post!

Living Room Camping

2010-02-05T13:41:00.001-07:00

The week we had new windows installed we had a record cold snap and two near blizzards! We had a crazy time and our house was a MESS which in turn caused me to lose my mind. I HATE MESS in case you did not know that little fact about me. Due to the size of our windows (XXXX Large) and the size of our house (xxxx small) we had to make our sectional sofa into a square for the week and so Dave had the brilliant idea of all of us sleeping on the sofa in the living room together. I ma no sure that we really slept at all(which added to my grumpy mood), but the kids had fun!

The Mural has been Hung!

2010-02-05T13:34:00.000-07:00

I will post more pics on Tuesday when it is unveiled, but let's just say this has been quite the projects and I am grateful it is OVER!

Sam in the Kitchen

2010-02-05T13:29:00.003-07:00

Sam loves, loves, loves to cook and everyday he begins by saying "let's make bread, let's make rolls!" And of course I let him join in on the fun as my #1 assistant chef. He is a master egg cracker, who knew? So we eat our eggs together after the kids go to school and then we flip through the cook books to see what the goodie of the day will be. Daniel and Mia are always appreciative when they come home from school.

The Daily Utah Chronicle - UMFA exhibit highlights red rock beauty

2010-01-27T11:25:00.000-07:00

The Daily Utah Chronicle - UMFA exhibit highlights red rock beauty

Kite Flying and Marshmallows

2009-12-03T09:36:00.003-07:00

After the tide pools we roasted marshmallows on the beach and flew our kites. Yes I hate fires and was a nervous wreck the whole time, but the kids loved to fly kites and play play play in the sand.

Tide Pools

2009-12-02T09:18:00.000-07:00

Just down the beach from the house we rent every year are some amazing tide pools. We woke up really early (early for Dave) and hit the beach during low tide. It was such a fun morning. The kids were able to see a lot of urchins, starfish, seals, an eagle, muscles, and few dear. The tide was so low they even explored a few caves that are normally totally underwater.

Oregon 2009

2009-12-01T12:06:00.000-07:00

After the 4th in Park City we hit Oregon in late July. It was once again and really fun year and this year the kids actually caught on to the traditions, so it was even more fun to do things with them. I loved the week of relaxation. One day we will stay for two weeks!

4th of July

2009-11-29T12:02:00.003-07:00

My favorite holiday! This year we went to the Park City Mountain Resort with the Egbert family and had a blast. Awesome pool, awesome parade, awesome music in the park, great food and a giant king sized bed in our room...we bought one as soon as we got home. We stayed for five days and totally had a blast.

Just Keep Swimming

2009-11-28T11:53:00.001-07:00

The kids started swimming lessons this summer with mixed reviews. Mia is a fish and hates to get out of the water. Daniel HATES swimming and each lesson is a mini therapy session on drowning and death. Sam is ambivalent, but follows his brothers lead, so now he is a hater of the water too. We will be done with our lessons in two weeks until the spring and Daniel cannot wait for the break.

Thanksgiving 2009!

2009-11-26T11:45:00.001-07:00

Happy Thanksgiving!

This year Dave and I both have a lot to be grateful for. We have had many ups and downs, but we have been very blessed to have each other and our four happy/crazy/adorable children. I love my family and could not wish for a better life.

Well, maybe a bubble bath when I am done with all of the cooking and cleaning up later...

Baseball

2009-11-25T11:41:00.001-07:00

Daniel and Mia both played baseball again this summer and it was hilarious. Mia is a lefty and kept trying to bat right, so you had to keep your eyes on her ALL the time. Daniel is improving and has a nice swing. It will be fun to have three kids play next summer.

Father's Day 2009

2009-11-24T11:36:00.000-07:00

We hosted a Father's Day dinner for Dave, his Dad Wayne, and Mr. Vern and Miss Marva joined us this year too. We had a lot of fun and the kids enjoyed all of the visitors.

Dave's 40th Birthday Bash

2009-11-23T11:23:00.000-07:00

We celebrated Dave's 40th birthday this summer and I surprised him with a party. I secretly invited all of his family and friends and even though the rain threateded to ruin the night, it ended up perfect weather and we had a lot of fun laughing and visiting with everyone. Dave was truly surprised even though I conned him into setting up the whole bash and I was a stressed out maniac all day, he never caught on and it was great! Especially the Famous Dave's!

Hi Again

2009-11-22T11:16:00.002-07:00

I know I have not posted in a while, so here are some recap posts from the past few months!

Thanksgiving 2009 Menu

2009-11-20T11:54:00.004-07:00

Here is my 2009 Thanksgiving menu. It took me a while to post this year because my sister-in-law was just diagnosed with Celiac's and I wanted to include as many glutten free goodies as possible for her. The starred dishes are glutten free and I have not yet had a chance to test them so if you try them and hate them SORRY! I will be flying by the seat of my pants this year, but we will have fun!

Did I also mention that in addition to cooking an ENTIRE meal for my family, mom, sister, brother, nephew and sister-in-law; I have to attend dinner with Dave's family from 1-3pm (with rolls of course) that day and then serve dinner here at 6pm? PHEW! I think I will need a double serving of dessert and lots of diet coke to survive.

THANK GOODNESS THE COWBOYS ARE PLAYING!!

Enjoy!

Main Course:

Turkey*

Brine for Turkey

We'll be making this brine on Wednesday evening and submerging our 12-pound turkey in it overnight. If you are making a bigger turkey, make more brine.

2 gallons water

1 head garlic, peels and all

2 tablespoons black peppercorns, toasted and crushed

2 tablespoons white peppercorns, toasted and crushed

2 lemons, juice and hull

10 sprigs rosemary

20 sprigs thyme

10 sprigs sage

2 cups kosher salt

1 cup sugar

2 bay leaves

Combine all the ingredients and stir well.

You have brine.

Combine everything together. Blend well.

To make the final turkey, brine it overnight.

The next day, pat it dry, as dry as you can.

Let the bird air dry for a day uncovered in the refrigerator (after brining) the residual moisture left in the skin from brining evaporates during the overnight rest in the refrigerator. The skin crisps in the oven rather than steaming from the excess moisture.

Preheat the oven to 450°.

Coat the turkey in olive oil

Spread the spice rub, liberally.

Spice Rub for Turkey

1/4 cup kosher salt

1/4 cup plus 2 tablespoons sugar

1 tablespoon garlic powder (or granulated garlic)

1 teaspoon fennel pollen (or ground fennel seeds)

pinch cayenne

1 teaspoon ground white pepper

1 teaspoon ground black pepper

1 teaspoon ground ginger

1 teaspoon paprika

Put the turkey in a roasting pan. Pour one can of chicken broth in bottom of pan

Put it in the oven.

Roast at the high heat for 20 minutes.

Turn the heat down to 375° and roast the bird until it is golden and juicy, about 1 1/2 hours.

Take the turkey out of the oven and let it rest, for about 15 minutes, before carving

Gravy*

Thicken with arrowroot and water

Reserved pan juices from turkey roasting pan

2 tablespoons arrowroot

1/2 water OR white wine

Salt and pepper to taste

Preparation:

When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Use a spatula to scrape flavorful pan dripping into the cup or bowl.

When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix arrowroot with 1/2 cup water or white wine. Stir until smooth and dissolved.

Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.

Mashed Potatoes*

To make mashed potatoes that are dairy-free use a light extra virgin olive oil whip in some warm plain non-dairy rice or hemp milk. A light broth works, too.

Turkey Dressing

1 Dressing package like Mrs. Cubbins or Pepperidge Farms

1 Package Sausage (sage flavor if available)

I stick of butter

2 onions (or less)

1-2 Chopped apples

Sage to taste

2-3 cans Chicken broth as needed

Cook onions in butter until soft and pour over dressing mix. Cook and add sausage. Pour broth over as needed and add sage as desired. I like to use A LOT!

Pinon Rice Bake Recipe with Artichokes, Plum Tomatoes, Pine nuts and Goat Cheese*

2 1/2 cups cooked long grain brown rice cook mine with saffron

1/2 cup toasted pinon aka pine nuts

3 ripe plum tomatoes, seeded, chopped

12 halved artichoke hearts

4 oz. chopped roasted green chiles or chopped jalapeños

1 cup corn kernels

3 cloves garlic, peeled, chopped

Seasoning, to taste cumin, Old Bay Seasoning, sea salt and ground pepper

Extra virgin olive oil, as needed (about 4-5 tablespoons)

4 oz. goat cheese or sheep feta, cubed

Preheat the oven to 350 degrees F. Lightly oil a medium sized casserole dish (preferably, one with a cover).

In a large bowl, combine the cooked brown rice with the roasted corn, pinon, tomatoes, artichokes, green chiles, chopped garlic, and choice of seasoning.

Drizzle with enough olive oil to moisten and lightly toss.

Add in the cubes of feta or crumbles of goat cheese and stir gently, just enough to distribute. Spoon the rice mixture into the prepared casserole dish.

Cover and bake for 30 minutes or so, until the rice is thoroughly heated

Green Beans (Steamed)*

Corn (Steamed)*

Carrots*

Ingredients:

16 ounces baby carrots

2 tablespoons butter or olive oil

1/3 cup brown sugar, packed

1 cup water

dash salt

pepper, to taste

Preparation: In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

Serves 4 to 6.

Company Carrots

6 large carrots

1 Tbsp. grated onion

Small bunch of parsley chopped (about a 1/2 cup)

3 Tbsp. horseradish (I tend to use a bit more)

1/2 cup mayonnaise

1/4 tsp. each of pepper and salt

1/4 cup carrot water (reserved from cooking carrots)

Peel and chop carrots; cook until tender, reserving water. In a baking dish combine the other ingredients; stir in carrots. Top with mixture of 2 Tbsp. melted butter and 1/4 bread crumbs. Bake 20 minutes at 375°F

Cranberry Sauce

2-3 cups cranberries

1 cup orange juice

1 cup sugar

apple chopped (optional)

Grated orange peel

½ to 1 tsp allspice

cinnamon to taste

½ tsp orange extract (optional)

Cook in saucepan over med low heat for 25 minutes

Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!

2 TBS yeast (SAF is the best and the only yeast I use)

1/3 cup warm water

1/2 cup butter, softened

1/2 cup sugar

2 tsp salt

1 cup hot water or milk (I only use water)

3 eggs (egg substitute works just as well)

5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)

Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add

additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.

Dessert:

RazzleBerry Pie

1 bag frozen raspberries (fresh when in season)

1 bag frozen blackberries

2/3 cup sugar (more if you like sweeter pie)

4 TBSP flour (more if berries and juice look thin)

Thaw fruit almost completely and drain juice through colander. In a large bowl mix fruit, sugar and flour together and pour over bottom crust in pie dish. Add top crust and pinch together. Brush top crust with egg and sprinkle with sugar Cover edges with foil or pie crust protector. Bake for 30 minute at 400 degrees remove foil and bake additional 10 minutes until crust is brown

Pie Crust

2 cups flour

1 tsp salt

½ cup chilled butter

1/3 cup frozen shortening

1/3 cup sugar

1 large egg beaten

1 tsp white vinegar

2 tbs ice water

Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water. Chill for 4 hours in plastic wrap or freezer for ½ hour. Split dough in half and place one half back in fridge. Roll out one half of dough and place in pie dish. Quickly add filling and then roll our top crust and place on top of pie. Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar. I like to use large grain sugar,you can purchase at Spoons n' Spice or from The Bakers Catalog.

Apple Pie

Pie Crust

2 cups flour

1 tsp salt

½ cup chilled butter

1/3 cup frozen shortening

1/3 cup sugar

1 large egg beaten

1 tsp white vinegar

2 tbs ice water

Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water.

Chill for 4 hours in plastic wrap or freezer for ½ hour.

Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar.

Filling

2/3 cups dark brown sugar

¼ cup sugar

¼ cup flour

¼ cup lemon juice

1 TBS vanilla

1 ½ tsp cinnamon

½ tsp salt

4 lbs tart green apples

¼ cup butter

Combine first seven ingredients. Add apples and toss to coat. Cook on Med/high heat until softened (10 minutes). Place in pie shell.

Streusel

¾ cup flour

4 ½ TBS sugar

2 TBS butter

3 1.4 oz skor/heath bars

Combine and sprinkle over apples. Place top crust on top. Coat with egg mixture and sprinkle with sugar.

Bake at 350 for 55 minutes. You will want to place foil over the crust edged to prevent burning.

Glutten Free Pumpkin Pie*

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

In a food processor or mixer bowl add:

1 14 or 15-oz can pumpkin

1 1/2 cups plain hemp milk

2 teaspoons bourbon vanilla

2 tablespoons light olive oil

1 tablespoon egg substitute

3/4 cup brown sugar

1/2 cup buckwheat flour

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon xanthan gum

1/2 teaspoon sea salt

1 teaspoon cinnamon or pie spice

1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Summer!

2009-06-22T06:40:00.000-06:00

I ran across this picture and it made me get so excited for the 4th of July! My favorite holiday after Christmas of course! I have got to get crackin' and find my kids some outfits for the big day.

Can't trust Sam...

2009-06-20T07:19:00.000-06:00

To not make a mess! Especially on a warm day with an ewwy gooey cupcake. Even messy, I still think he is a cute boy.

It runs in the family

2009-06-19T15:34:00.000-06:00

Weirdness runs in the family! Sam makes dandelions with stuff animal fluff and Mia makes stuffed animals with socks and tissues...Must be Dave's genes. I think those are dirty socks too. Gross!

Homemade Dandelions

2009-06-17T06:27:00.001-06:00

I busted Sam one day playing very quietly in Mia's room. I know from 6 year of experience when my children are awake and quiet trouble is a brewin'. He had ripped open Blueberry Purple (a big purple CareBear) and was proceeding to make dandelions with her innards and pencils. Arrghhh! He was very proud of himself too. Mia was not so impressed when she came home from school.

Smiley Girl

2009-06-15T06:17:00.002-06:00

I think Mia is betting better with learning how to smile. What do you think? She wants to be a dentist when she grows up, so I hope she can master the art of smiling before she opens her practice. She is a nut and I love her!

Tubby Time

2009-06-14T06:10:00.001-06:00

The belly cord finally fell out and William had his first baby bathtub bath. I think he liked it. He even peed on Dave. Then Dave gave him a post bath massage and I got to snuggle a warm sweet smelling baby. Ahhhh! Look at those kissy lips!

6th Birthday at School

2009-06-13T06:02:00.000-06:00

We went to school to continue the birthday celebrations. For months Daniel had asked to take root beer milk for his b-day treat, thanks to Mama Sharon, we had plenty of milk to share, but on the day of the celebration he wanted cupcakes too. Thanks to Dad who ran to the store and brought cupcakes to school. There was no way I was going to take 4 kids to the store before school to snag cupcakes.

William's First Letter!

2009-06-12T05:58:00.000-06:00

Dave wanted to record this because he predicts by the time William is old enough to collect social security we will no longer have paper mail delivery. I just cannot believe how big the envelope is compared to his cute boy self!

Daniel's 6th Birthday

2009-06-10T05:33:00.002-06:00

Dressed for church

Matching brothers

Sam and Mia scored a gift each too. It made the day much easier!

Okay, so Daniel turned 6 on April 19th and so I know I am waaaaay behind, but his birthday was great and I think he will one day forgive me for this time lapse. We had his favorite breakfast of blueberry muffins and scrambled eggs. His favorite dinner of homemade pizza with turkey pepperoni and extra cheese (we like the recipe from Animal Vegetable Miracle best). He asked for a cake of triple chocolate, blueberry, peanut butter, and banana crunch frosting. I gave him a blue vanilla strawberry cream cheese cake with blue and green frosting topped with strawberries. It worked. He scored his favorite Star Wars ship and played with it all day. I just cannot believe my baby is actually six and loosing teeth, going to first grade and has smelly feet!

Mother's Day 2009

2009-06-09T05:21:00.000-06:00

As you can see from the pictures above, once again I tried for the "perfect" family shot on Mother's day and once again, the Meikle kids were true to form and acted just like themselves. We had a fun day together. Daniel and Mia gave me their presents, I went to church and listened to them sing to me. It was our first time taking all four kids to church and what a crazy adventure that was! After church Dave had to stay late, so the kids and I ate lunch and went to Grandma's house. Then Dave met up with us for dinner. I did not get my much coveted nap, but...I love my kids and I love being their Mom!

Sam-O

2009-06-08T05:19:00.000-06:00

I just love, love, love kissing this face!

Happy Birthday Dave

2009-06-05T06:22:00.000-06:00

Dave hits the big 4-0 today! And I think it is time to party like it's 1969!

Happy birthday sweetie I love you!

When the kids get the camera

2009-06-04T06:19:00.002-06:00

I can do it!

2009-06-03T06:12:00.000-06:00

I feel like all my cute little Sam says lately is "No! I can do it!" he is growing independent so quickly, it is kids of sad, but kind of cute too. This is his first solo hair washing. I don't think it was a very thorough clean, but he got the job done.

First Bath

2009-06-02T06:09:00.000-06:00

William did not enjoy his first bath at home very much, but he smelled very yummy afterward. I must be in love because even his little crying face is adorable to me!

Ahhhh Sleep

2009-06-01T06:07:00.000-06:00

William loved being home and out of the annoying lights. He fell fast asleep in his own bed. Cute boy!

Meeting the Siblings

2009-05-31T07:03:00.001-06:00

After a few days in the hospital William was ready to meet his brothers and sister. They all came to the hospital to meet him, but that encounter was crazy, short, and all too loud to recall with any heartwarming memories or pictures.

Blog Maintenance

2009-05-30T07:59:00.000-06:00

Okay, I have totally fallen behind in my blogging/family journalling for the past month and a half. I will now be doing some back blogging in order to record our family life. If you get bored just skip us for a while as I have a lot of catching up to do.

Snowy Soccer

2009-05-29T06:52:00.000-06:00

We had just brought William home the day before a very snowy Saturday. We called our fearless coach and Daniel's soccer game was not going to be cancelled, so I did what all good moms do, I sent Dave and Daniel to the game with a camera! I stayed home with the other 3 kids and kept dry and warm.

Happy Anniversary!

2009-05-25T13:35:00.001-06:00

Dave and I celebrated our 7th wedding anniversary on May 25th. We had a nice relaxing fun day with the family and even managed to go out to dinner as a couple that night.

Three Shows for Dave!

2009-05-14T12:45:00.003-06:00

Dave's Springville Museum Spring Salon entry made it into the Deseret News Life/Art section two Sundays ago! He won a third place award for this painting and we will be heading down for the annual Art Ball/Springville High prom this Saturday night.

Tonight the Art Access 300 plate auction show opens and Dave did 5 plates year and he is anxious to see if they will sell. We will be heading there tonight to see how he fares....http://www.accessart.org/

And tomorrow his show at Williams Fine Art openshttp://williamsfineart.com/....Yay! I am hoping for a bit of a rest between shows after this weekend.

Three shows in three nights equals, three outfits and three sitters. In my post fourth baby days those along with energy are not so easy to come by!

It is always crazy to go to a show with him because as the spouse I am always playing the "you are a genius" vs. "those judges have no taste" card trying to maintain the artist ever fragile yet ever growing ego. Maybe we relive our prom days and dance the night away, but with the price of sitters, my guess is we will boogie on home as soon as the awards ceremony is over.

Silly Glasses

2009-04-17T07:26:00.000-06:00

Welcome William

2009-04-15T07:15:00.002-06:00

We had baby William Archer Meikle two weeks and two days ago and I still have not blogged about his royal cuteness. It has been a busy two weeks and two days. I think I am making a comeback to my usual self now. I have even been making dinner, it had been so long I almost forgot how to cook.

Here are Williams stats: Born March 30, 2009 at 9:23am 5lbs 12ozs and 19 inches long. He has cute kissy lips and lots of dark soft hair. I love kissing his cute face and cuddling!

Now we are a family of six and keeping track of four little ones is kind of crazy. Thank goodness two of them still nap!

Snack Time

2009-04-02T06:18:00.000-06:00

I am not sure what the back story is on Daniel's new habit...

Each afternoon while Sam and Mia nap, Daniel likes to have a snack, lately when he comes to the table for snack time he always has this picture of Jesus from his bedroom in tow. I do have to say I prefer this behavior to Mia's when she tells me things like she only likes "boys with tattoos" and wants to color her hair blue.

Pesto Lasagna

2009-03-31T09:17:00.000-06:00

Here is a yummy veggie lasagna that even Dave liked. We used whole wheat noodles and they were awesome.

Pesto Lasagna

1 Package (16 ounces) uncooked lasagna noodles
3 tablespoons olive oil
1 ½ cups chopped onions
3 cloves garlic minced
3 packages (10oz) frozen chopped spinach thawed and squeezed dry
salt and pepper
3 cups (24 oz) ricotta cheese
1 ½ cups pesto sauce
¾ cup grated parmesan cheese
½ cups pine nuts toasted
6 cups mozzarella cheese shredded (just use cheese mix from Costco)

Preheat oven to 350*. Spray 13x9 inch casserole dish with nonstick cooking spray. Partially cook lasagna noodles according to package directions.

Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until translucent. Add spinach; cook about 5 minutes. Season with salt and pepper, Transfer to large bowl.

Add ricotta cheese, pesto, Parmesan cheese and pine nuts to spinach mixture and mix well.

Layer 5 lasagna noodles in dish, top with one third of ricotta mixture and one third cheese mixture. Repeat layers twice.

Bake about 35 minutes or until hot and bubbly.

Whole Wheat Pasta

4 large eggs
2 tablespoons water
3 ½ cups sifted whole wheat flour

Place eggs, water and four in bowl of mixer. Turn mixer to low and beat for 30 seconds. Attach dough hook to mixer and turn on low and knead for 1 minute. Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest for 15 minutes before extruding through pasta maker.

New Book!

2009-03-30T07:47:00.001-06:00

There is a new Utah Art book coming out on May 2, 2009 calledPainters of Utah's Canyons and Deserts, by Donna L Poulton (Author), Vern G. Swanson (Author). I just saw the pre-order information on Amazon.com and noticed Dave has five paintings published in the book including the back cover image which is HUGE for him. The cover artist is Maynard Dixon who is the Michael Jordan of Western American art. Dave is thrilled to be honored this way and I am so happy for him.

Check it out: http://www.amazon.com/Painters-Utahs-Canyons-Deserts-Poulton/dp/142360184X/ref=pd_bbs_sr_3?ie=UTF8&s=books&qid=1238633852&sr=8-3

Valentine's Day

2009-03-29T07:13:00.000-06:00

My Mom and my Sister called me Valentine's Day morning and offered to take the kids for the evening AND OVERNIGHT! I was thrilled. Since I was still on limited activity and not full on bed rest we were able to go to Mazza and then a wild night on the town to Target. I know old and boring, but since we capped off the night with an oreo mcflurry and Iron Man I was in Heaven. Here are the pics of all of the kids fun with Lola and Kiki.

Living Room Camp Out

2009-03-28T12:11:00.000-06:00

The vent in out living room also known as the "warm spot" is the place to be in our house in the winter. Daniel usually claims this as his turf and quickly runs off all interlopers. Mia and Sam like to take advantage of Daniel being at school on Friday mornings so they can have a camp out. It has become a weekly tradition and I love that they can entertain themselves for a while.

Trucks

2009-03-27T07:07:00.000-06:00

Sam has had to learn to entertain himself a lot lately while I have been down for the baby count down. I am very lucky that he is a cute boy with an active imagination. He will play for hours alone and cars and trucks seem to be his favorite friends.

Loose Tooth

2009-03-26T07:00:00.001-06:00

Daniel has lost his first tooth! I could not believe it and I even cried a little bit. I was just not prepared for my cute little boy to look like a boxer. He was very proud and kept yelling at everyone everywhere he went for three days "Hey, Dude! I lost my tooth!" The tooth fairy even came and Daniel woke up at 4:30am to count his whole dollar in change.

Mystery Solved!

2009-03-25T07:57:00.000-06:00

We have had a cookie/candy thief in our midst for a few weeks. No one would fess up and since I have been down in bed the majority of the time the mystery was hard to solve. Here is the evidence we were finally able to use to solve the crime.

Class Pet

2009-03-24T08:54:00.000-06:00

Mia had the class pet over the long President's Day weekend. We were originally going on a trip, but my stint on bed rest nixed that plan, so she had to improvise by painting with Daddy and hanging around the house with "Rex the Dog" who really needs a bath after going home with 22 4 year olds.

A'Hoy!

2009-03-23T13:49:00.000-06:00

Our ward had a Humanitarian Hawaiian Cruise/talent night a few weeks ago. It was a lot of fun and Dave painted this HUGE backdrop for the night. We had one funny crazy FHE night getting ready for this. Dave painted on the floor of the stage while I did the lesson, song, scripture, game and treat in the cultural hall/gym.

Prudence Pennywise

2009-03-19T09:21:00.001-06:00

I love recipes and finding the best, healthy and cheap ways to cook are a plus. Here is a new blog I found so check it out when you get a chance.

http://www.prudencepennywise.blogspot.com/

Some Snowy Fun

2009-01-04T13:11:00.000-07:00

Since we were inundated by snow the past few weeks, we play outdoors quite a bit!

Thanksgiving 2008

2009-01-03T14:47:00.002-07:00

Okay, I know we are in 09 now, but my sister just emailed our Thanksgiving pics to me, so I have to share them now.

Happy New Year!

2009-01-01T13:43:00.000-07:00

Happy 2009! We are looking forward to a new year, new baby and Dave turning the big 4-0!

It's a BOY!

2008-12-24T06:04:00.000-07:00

I had my ultrasound a few weeks ago, but I keep forgetting to announce it here on our blog. I figure Christmas Eve is a very fitting time to officially announce we are having another boy! So baby Meikle #4 and baby boy #3 will be due sometime around April 15, 2009 and we are thrilled! We are still debating names; so far Wyatt, Ethan, and Will are the winners. I guess it is a good thing we have a few more months to decide.

Caroling, Christmas Party, and Friends

2008-12-23T12:57:00.000-07:00

I had to shamelessly steal these pics from Annette's blog because I neglected to bring my camera to both the caroling and Ward Christmas parties! I did not even get snaps of my little angels with Santa. That is definitely bad mommy syndrome.

We had a blast with the caroling and the ward party. Daniel was a cute shepherd boy and Mia was one of Mary's helpers (I didn't know Mary had help in the stable) and her light up snow boots were very visible as she waled across the dark stage.

Straight No Chaser

2008-12-23T12:21:00.000-07:00

My new favorite Christmas song!

Spiderella

2008-12-22T12:31:00.000-07:00

Spiderella came to visit Mia's class before Halloween and Daniel's kindergarten class came over for the fun too! Mia has already figured out that Spiderella is her very own aunt Kiki, but Daniel is still a believer.

15 Minute Warm and Hearty Taco Soup from Picky Palate!

2008-12-21T15:14:00.000-07:00

http://www.picky-palate.com/2008/12/15-minute-warm-and-hearty-taco-soup.html

Jenny over on Picky Palate has done it again. I love tacos and I love soup, but I have never been able to find a taco soup I like or can even stand to eat. I saw this on her blog and decided to give it a try. YUMMY! Dave and the kids love it too (well not Daniel, but he will eat nothing EVER!). I just served it with cheese and fritos and I think we have another "regular dinner" hit. I used less ground beef a pound is a lot for us and I used mince garlic from the jar (which I always do to save time and money).

15 Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies
1lb can or frozen corn, drained
15 oz can black beans, drained
15 oz can red kidney beans, drained
15 oz can white beans, drained

Garnish With:
Sour Cream
Frito's
Cilantro leaves

1. Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream,Frito's and cilantro leaves if desired.

8 large servings

No-chill Cutout Sugar Cookies

2008-12-21T14:18:00.000-07:00

No-chill Cutout Sugar Cookies
This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. Just roll the dough out between two sheets of waxed paper to prevent sticking.

Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour

Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.

Silly Teeth~

2008-12-20T12:49:00.001-07:00

More Halloween

2008-12-19T13:08:00.003-07:00

My Sister on the news

2008-12-19T08:26:00.000-07:00

Video Courtesy of KSL.com

She is the one in the green tee.

What a Mess!

2008-12-18T07:56:00.002-07:00

Mia's Primary teacher gave her some homemade play dough a few Sunday's ago. And Dave... allowed the kids to play with the homemade goo in unsupervised in their Sunday clothes. I was dumbfounded WHY? WHY? WHY? Would you give kids homemade play dough and let them loose with it?

After getting the gross substance all over themselves and their clothes, they left it in the tree house and the squirrel got into it too. Let's just say tree house fared much worse than the kids hands and clothes. It was so gross.

Daniel with Witchey and Pokey

2008-12-17T07:32:00.001-07:00

Daniel's Kindergarten teacher Miss Emily is quite amazing! For the Halloween party his class made apple witches (my hands were covered with hot glue gun burns for a week). Daniel named his witch "Witchey" and he lived on our mantel until the Christmas decorations went up. We have saved 'Witchey" for next year and I am sure he will be making an appearance every Halloween from now on.

Pokey is his other new friend courtesy of Miss Emily. She grew gourds in her garden at home and glued eyes on them. Then each student was sent home with a gourd to name, decorate and write a story about their gourd. Daniel name his "Pokey" and wrote a very cute story about Pokey and Witchey becoming friends and living happily ever after.

Reflections

2008-12-16T11:25:00.000-07:00

Daniel and Mia has the chance to go to Disneyland with my sister Rebekah in November, but the night before they left they finished thier entries for the PTA Reflections contest. The topic this year was "Wow". Daniel choose to do a Barn Owl and Mia wanted to do a lion, They were both painted with acrylic on illustration board. And both kiddletts won honorable mention. Good Job Guys!

Back Blogging

2008-12-16T11:22:00.001-07:00

I have been so sick and busy lately that I have fallen behind with my blogging. I am now trying to catch up so some of my upcoming posts will be out of chronological order!

Cranberry Cake

2008-12-15T13:20:00.000-07:00

Okay, can you tell I love cooking in December? Here is another awesome dessert.

Cranberry Cake

Cake:
5 Tbs Butter
1 cup sugar
2 cups flour
pinch of salt
1 cup milk
2 cups fresh cranberries

Cream togther butter and sugar. Add remaining ingredients and mix. Batter will be thick. Pur into a greased 9 x 13 pan and bake at 350* for 30-45 minutes. Serve sauce!

Sauce:
½ cup butter
1 cup sugar
1 cup whipping cream

Pour into a sauce pan and let dissolve on low heat stirring occasionally. Serve sauce warm.

Yummy Trifle

2008-12-14T12:08:00.000-07:00

I love this trifle, but it is most definitely a "eat in moderation" dessert!

Raspberry, White Chocolate, and Almond Trifle

Ingredients

3 1/2 cups chilled heavy whipping cream, divided

12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1 1/4 teaspoons almond extract, divided

1/2 cup sugar

1/2 cup water

7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided

1 cup raspberry jam, melted, divided

1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided

2 6-ounce containers fresh raspberries

3/4 cup sliced almonds, toasted

Preparation

Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.

Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.

Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.

Christmas Craft

2008-12-13T10:31:00.002-07:00

I started making these this summer to give as neighbor gifts. However, after a bout of morning sickness and a 15 week, cold, flu, sinus infection I was lagging behind. I only managed to make about 15, so now these are going to the kids teachers and a few family members. They are actually really easy to make, about a half hour per cloth and you only need an ounce of yarn for each one. Enjoy!

Janelle's Star Dishcloth
Designed by: Janelle Schlossman
Rating: Easy - Medium

Materials: worsted wt. cotton yarn; size H hook size is about 9" from point to point

Instructions:
Ch 4; work 9 dc in first st of ch. Join with sl st to form ring. Ch1, turn. Row1: In next dc work * 2hdc-ch2-2hdc; skip next dc. Repeat from * 4 more times. Join with sl st. Ch1, turn
Row 2: Skip next hdc *sc in next hdc, 2sc-ch2-2sc in next ch2 space (for point); sc in next hdc, skip next 2 hdc, repeat from * around, join with sl st. Ch1, turn.
Row 3: Skip next sc; *sc in next 2 sc, 2sc-ch2-2sc in point, sc in next 2 sc, skip next 2 sc. Repeat from * around. Join with sl st, ch1, turn.
Row 4: Hdc in same st as ch1. Hdc in next 4 sc; *2hdc-ch2-2hdc in point, hdc in next 8 sc; repeat from * 3 more times. 2hdc-ch2-2hdc in point, hdc in next 3 hdc; join with sl st. Ch2, turn.
Row 5: Sk next hdc, hdc in each of next 4 hdc, *2hdc-ch2-2hdc in point; hdc in next 5 hdc, skip 2 hdc, hdc in next 5 hdc; repeat from* Join with sl st, ch2. Do not turn.
Row 6: Hdc in next 5 hdc, *2hdc-ch2-2hdc in point; hdc in next 6 hdc, skip 2 hdc, hdc in next 6 hdc, repeat from * around. Join with sl st, ch 2. Do not turn.
Row 7: Hdc in next 6 hdc, *2hdc-ch2-2hdc in point; hdc in next 7 hdc, skip 2 hdc, hdc in next 7 hdc, repeat from * around. Join with sl st, ch 1, turn.
Row 8: Sc in next 8 hdc, * 3 sc in point, sc in next 18 sc, repeat from * around ending with 9 sc after last point. Join with sl st. Fasten off and weave in ends.