Happy Easter

Mark & I had been hoping to get down to BYU to view the Carl Bloch exhibit for months.  We finally made it!  What a perfect week to view it - the paintings were spectacular and it is remarkable to think that the people of Denmark would share these alter paintings for an extended time.  What a gift.  We picked up Lindsey and Molly on the way down and my sister, Shelley met us there.  We enjoyed our morning together.

It's a great museum...behind Molly is a giant sculpture made out of books.  

Each corner lined up perfectly.

Loved the trees covered in popcorn!

Molly and Papa chased ducks around the parking lot.

We took Mark's mom and dad out for lunch to celebrate Marie's birthday.

Lindsey and Shelley were camera shy that day.

Last Sunday we attended a missionary farewell for a sweet friend of ours.

Megan has now left for the MTC and will be serving in the Independence Missouri Mission.

We are so proud of her and who she is.  We loved spending a little time with them and catching up.  The only free time Mark had was an early morning breakfast at Angie's...they graciously accepted the offer. We have been friends with the Harrells for neary twenty years!  We met them on base in California and they moved to Alaska when we did.  We have many happy memories shared with their family.

Best wishes to you, Megan!

Megan, Cathy and Leisa

***

 Today we celebrated Easter as well as Davis' 21st birthday.  We love you, Davis!

Would you like the recipe for this scrumptious Chocolate Tart? Here is the modified version I made from my friend, Jen's recipe. (Who with her hubby, had Mark & I over along with the Kings for a delicious Lobster Dinner Friday and topped the meal off with this amazing dessert!)

Chocolate Tart

For the crust, combine 7 chocolate graham crackers, 4 T butter cut in small pieces and 2 T of slivered almonds in a food processor.  Press into the bottom of a buttered, 10" spring form pan or tart pan. Bake at 350 degrees for 12 minutes. Let cool 20 minutes.

Heat 3/4 cup heavy cream and 1/4 cup honey just until boiling.  Pour over two cups of semi sweet chocolate chips. ( I used a combo of bittersweet, semisweet and milk chocolate I had from Kitchen Kneads) Stir until chocolate is well incorporated. Stir in 1 teaspoon of butter and 1 teaspoon of vanilla.  Pour over cookie crust.  Chill at least 5 hours. Serve with fresh berries and whipped cream..and a glass of ice cold milk.

 Rich and decadent, just as chocolate and a 21st Birthday should be :)

Happy Easter everyone!
Hope your baskets were filled with treats you love!
(Or in our case...jars)