Thirty-four years ago, this sweet beautiful little girl was born to me.
She has brought so much joy and happiness to my life.
Born in Boulder, Colorado
Raised in Santa Fe, New Mexico
We survived the teenage years!!!
High School Graduation
Desert Academy - Santa Fe, New Mexico
College Days - Hawaii Pacific University - with roommate Lindsay. That was a tough start. We flew
to Hawaii at the end of August 2001. I went to all the parent orientations, set her up in her dorm room, enjoyed the sand and sun and then flew back to Santa Fe. Eight days later, 9/11 happened. I had a panicked child on an island in the middle of the Pacific and no way to get to her or get her off the island. As you may remember, all flights were canceled for days after that tragedy. We made it through, along with countless other parents and kids. She would end up graduating from Hawaii Pacific University and staying in Hawaii for nearly ten years - with many visits from Mom & Papa.
She met her husband Jason in Hawaii. A musician and IT whiz - we love him!
Together - they gave us the ultimate gift - our grandson.
So Happy Birthday my sweet, loving daughter!!! Today she is spending her birthday helping to host a baby shower for a friend.
Rosca de Reyes
From "Frida's Fiestas"
Recipes and Reminiscences of life with Frida Kahlo
By: Guadalupe Rivera and Marie-Pierre Colle 1994
3 1/2 Cups flour
1 envelope active dry yeast, dissolved in 5 tablespoons warm milk
3/4 Cup sugar
4 1/2 ounces butter, softened
1/4 cup warm milk
2 teaspoons ground cinnamon
1/4 teaspoon anise seeds
3/4 cup raisins
1 teaspoon vanilla extract
1 small porcelain doll
3 ounces dried figs, cut in strips
1/2 cup candied cherries (I left these off)
1/2 cup candied orange, cut in strips
1/2 cup candied lemon, cut in strips
1 beaten egg
Mound the flour on the counter or in a bowl and make a well in the center. Fill the will with the softened yeast, sugar, eggs, butter, milk, and a pinch of salt, the cinnamon, anise, reasons and vanilla. Mix into a dough and knead for about 20 minutes until the dough pulls away from the center. Shape the dough into a ball. Brush it with softened butter, and place in a greased bowl. Cover with a cloth and let rise in a warm place for 2 1/2 - 3 hours, until doubled in bulk.
Place the dough on a floured surface, knead lightly, and shape into a ring. Poke the doll into the dough and arrange the ring on a buttered baking sheet. Decorate the ring with candied fruit and let it rise again for 1 1/2 hours, until doubled in bulk. Brush with beaten egg, sprinkle with sugar, and bake in a preheated 275 degree oven for 40 minutes, or until done. You know the rosca is done when the bottom sounds hollow when tapped.
Photos By: Ryannan Bryer de Hickman
Feliz Navidad Magazine - The Santa Fe New Mexican