Pierce Park Elementary kindergarten class of 2008,
graduating class of 2020, was held Wednesday June 4th. My little boy is all growing up. The ceremony was priceless,(they sang some adorable songs, had a super cute slide show and ate delicious cupcakes) as most activities with children this age are-just a lot of smiles and laughs, and
a lot of tears (on my part). I still can't believe how much I cried-I was tired, very little sleep the night before, but that's my only excuse. Other than that I was just as proud as can be and so tremendously grateful to Anson's classmates, his teachers and therapists, and all of our family for their endless energy and dedication in helping Anson achieve so very many goals this past year. Way to go, Sunshine!!!
Anson James "Sunshine"Bishop
Aren't they all too cute?! Anson is on back row, third from left.
Miss Sarah Royter and Anson. She is amazing-I so wish that she could move up with this class!
Anson and Mom. I didn't get a good pic of him in his cap(we had to give them back), but he is holding his little tassle. Nice purple frosting on his lips, eh?
Anson James "Sunshine"Bishop
Aren't they all too cute?! Anson is on back row, third from left.
Miss Sarah Royter and Anson. She is amazing-I so wish that she could move up with this class!
8 comments:
How awesome! I have to say that I don't think I've ever seen that kid in jeans. It's good that you cried, a mommy should cry at her childs kindergarten graduation!
What a proud day! He has come so far this year!
Wow Anson, the big graduate! We're so proud of you kiddo!
What an awesome day for you Kendra! Anson looks like a little doll, and that he was actually enjoying himself. Kudos to the teacher and classmates, who have been so helpful this year. By-the-way, I loved the pictures of him up in the tree! It seems like he's had so many positive things this year. May next year be one of continual growth for him also!!! Love you!
Hey Kendra,
It's Stacy, your long lost friend. I'm writing from Shellee's blog. Your family is so grown up, I can't believe Anson is done with kindergarten. Where does the time go. I hope all is well.
Stacy
p.s. HI from shellee(stacy should make a blog)
Hey, Kendra! I'm at Gram's house and she just told me about your blog. (Of course, she didn't know how to access it, so I did a little research and it's now saved as one of her Internet favorites so she can look at it anytime.) It's been so fun to look through it and catch myself up on everything. I don't think I've seen you or yoor family since Anson was about 18 months! What a beautiful crew you have! It was so funny...Gram was just telling me this morning how crazy Eden is about flowers, and then to log in and see that dandelion picture was adorable. We'll be checking in often for more pictures! :)
Kristina :)
OK, I don't know how to edit my earlier comment, but it's really bugging me that I spelled "your" as "yoor." So let it be known that I did get a passing grade in first grade spelling.
PS--I was a Pierce Park Panther too! The purple background in the gym sure brings back memories. I can't believe that school is still around.
Kristina :)
Kendra, sorry I'm sending what you asked for this way. Don't have your email address.
Warm Berries & Peaches with Shortcake Biscuits & Whipped Cream
Makes: 6 generous servings
Ingredients:
For the fruit mixture:
2 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
Pinch of salt
2 small or 1 large peach, peeled, and cut into eighths (I actually didn’t peel mine because I love peach skins)
3 cups raspberries
2 tablespoons raspberry eau-de-vie (I used peach eau-de-vie, because that’s what we had on hand)
For the shortcake biscuits:
2 cups flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces, and frozen
2 cups and 2 tablespoons heavy whipping cream, divided
1 egg yolk
1 teaspoon vanilla extract, divided
To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan. (Aluminum reacts with the acid in the fruit and creates a peculiar taste.)
Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes. Stir occasionally to prevent sticking. Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries and eau-de-vie. Set aside.
To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas.
Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible.
Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet. (You can do this either with a knife, for square biscuits, or with biscuit cutters for round ones. If you don’t have biscuit butters, you can also use one end of a clean 8-oz tomato sauce can.)
Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.
To make the whipped cream: Add the remaining 2 tablespoons of sugar to the remaining 1 cup of whipping cream, along with 1/2 teaspoon vanilla extract. Beat until soft peaks form. Refrigerate. (It is helpful if, before adding the cream, sugar and vanilla to the bowl you have first chilled the bowl in the freezer for about 10 minutes.)
To assemble: When cool, split the biscuits and place the bottom half of each onto a plate or in a bowl. Add one-sixth of the berry mixture, and garnish with a dollop of whipped cream. Place the tops on, slightly off-center, and serve immediately.
Sweet & Spicy Bacon
1 1/2 tablespoons packed brown sugar
. 1/4 teaspoon cayenne
. 1/4 teaspoon black pepper
. 1 pound thick cut bacon
Preheat oven to 350 degrees F.
Stir together brown sugar, cayenne, and black pepper in a small bowl.
Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
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