February Relief Society Meeting

Spotlight Ali Clark

Meet Ali, What a lady!

I have 3 kids who are Justin 5^th grade, Ryan 1^st grade, Ava Kindergarten.  July is a crazy month for us because we have birthdays on the 13^th, 15^th and 17^th…

I grew up all over the place but we landed in Bountiful when I was 11.  I went to Bountiful High School and then on to BYU where I received my degree in Psychology…. I’m always psychoanalyzing anyone and everyone.  It’s so interesting to watch people and their behaviors!

Josh and I met when we were attending our best friend’s weddings.  We were both in the wedding party.  We went out a couple of times, but neither of us remember too much about it…  kind of sad.. LOl.. I went on to get married and was married for 6 years and had my son Justin.  Shortly after my divorce, our same friends who set us up when we were in our early 20’s, set us up again.  I always tease Josh that he was just so smitten by me and that’s why he never had gotten married.  We married and had our 2 other kids, Ryan and Ava, who are 13 months apart… not planned.  Crazy but so worth it!  ( I don’t know how to paraphrase all of this so just take what you want and put it in there).

I’ve always had a love for Hollywood… My teenage years and throughout my twenties, I landed small roles in TV shows and movies.. Had a blast doing it!  Met some amazing people.  Living in California was obviously a highlight for me. 

I’m an entrepreneur.  I love business.  I started to own companies at the age of 16 starting with my own dance studio.  I’ve done so many things and just love finding ways to keep my brain thinking.  Currently I own a business called Treehouse Rock.  It’s a children’s performance studio that offers kids 2-17 instruction in Modeling, Exercise, Singing, and all sorts of Dance.  It was the one thing that has kept me occupied since moving back from California.  I really wanted an outlet and the moment we moved back, I got it all organized and started.  It’s by Smith’s.    

One of my former businesses was a Children’s Accessory store.  I became so involved with working overseas for my inventory that I became the middleman between US companies and  China.  I design what companies need and contact my sources in Asia and then provide the businesses with exactly what they are looking for.  Just another one of my businesses on the side J Hope that makes sense.  I still do it because it’s fun.

One of my greatest blessings in my life are my friends and family.  As much as I hated to leave Orange County, I was excited to have my friends and family so close.  I am the party planner in most situations  and love it… I guess that’s a hobby too.  I also love to decorate and love crafts… I am always finding ways to create something awesome!

I love people.  I truly do.  I find myself talking about my life history to people in the grocery store.  I have no stranger danger.

I’m in the Primary right now.. with the 8 year olds.  They are darling, and I am so glad I have this position right now in my life… because it’s a crazy life that I have.

Love Music.

I hate cooking.

I love kids.

I hate feet.

I love chocolate truffles.

My dream job would be like Oprah.

My happy place is Maui.

My sad place is my laundry room

We are so happy to get to know Ali,Oh and she doesn't want us to forget her cute dog Ruby!

Spotlight - Abby Humphreys

Abby grew up in North Ogden, Utah.  Went to Utah State and met Justin there.  She has been married almost 11 years.  They have 4 kids - James (8), Drew (6), Will (3), Naomi (5 months).  After USU they lived out of state for 8 years in Chicago, San Diego, Ohio, then back to San Diego.  They are excited to come back to Utah. They moved into their new home last August 2013.  Abby loves to play soccer, run, ski, hike, ride bikes - anything outdoors really - spend time with her kids and watch them discover new things. We are happy to have such a great family in the neighborhood!   

January Daytime class

Stake Relief Society Women's Conference

Ward Christmas Party!

Paul's Amazing Apple Pie Recipe!

Hi Ladies! We had a great activity yesterday! Paul did a great job teaching his secrets, and it was fun to learn together!

Here is the recipe and instructions for Paul's apple pie recipe! His "family secret" recipe can also be found in the red and white book! Included in this post are the changes that Paul makes.

Paul’s Amazing Apple Pie

6 cups thinly slice, peeled cooking apples (approx. 2 pounds). Paul uses 10 apples and varies them: granny, delicious, fuji, gala, etc. 2 of each kind - also he stacks his apple pie above the pie plate, as it cooks down.

1 cup sugar

2 tablespoons flour

½ to 1 teaspoon ground cinnamon

Dash ground nutmeg

1 tablespoon of butter. Paul uses about 1/4 cup of butter

Combine sugar, flour, cinnamon, and nutmeg. (For a very juicy pie, omit the flour). Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9 inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired.  Paul adds butter to the top of the crust.

Cover edge of pie with foil. Bake 375 for 25 minutes. Remove foil; Bake for 20-25 minutes more or till crust is golden. Cool. Serves 8.

Pie crust for a single crust recipe:

1 ¼ cup flour

½ teaspoon salt

1/3 cup shortening

3-4 tablespoons cold water

Pie crust for a double crust pie:

2 cups flour – Paul uses freshly ground hard red wheat

1 teaspoon salt

2/3 shortening

6-7 tablespoons cold water (Paul uses ice in his water to get the water REALLY cold)

In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make fluted, a  rope-shaped, or scalloped edge. Do not prick pastry. Bake as directed in individual recipe.  Paul "bastes" the crust with melted butter before baking, and midway through baking when he removes the foil from the edges.

*Pie can be prepared and then placed in the freezer, just thaw before baking!