Getting Ready for the Concert

Last year our homeschool group started a band. Our three oldest girls joined, Justine on trombone, Allison on flute, and Leah on trumpet. After a lot of consideration and discussion the band came up with a name for themselves, Joyful Noise Youth Band. Their name reflects their purpose, which is best shown through this scripture passage:
"Make a joyful noise to the LORD, all the earth; break forth into joyous song and sing praises! Sing praises to the LORD with the lyre, with the lyre and the sound of melody! With trumpets and the sound of the horn make a joyful noise before the King, the LORD!" Psalm 98:4-6 RSV
On Monday they will be playing as guests in a concert given by the local community band. There's been a lot of practice happening. It's this sound that signals to me that my nap time is over.

Meghan and Emily joined in September. Meghan chose to play the clarinet, and Emily the trumpet.

Nadia gets plunked down in the middle of it all and seems oblivious to the noise.

Last night the girls put a little program together for some special friends who wanted to hear them but could not be at Monday's concert.

An appreciative audience is always nice.

For dinner I prepared one of my favourite dishes, and I'm going to post it here in case you might like to try it. I don't make it often because it's a bit of work as each part needs to be prepared separately . I guess that makes it more of a treat when we do have it. One time when I served this to guests, one of them said, "You know how to make awful things taste good." I don't agree that asparagus is awful, but I appreciated the sincere compliment. :) I doubled this to serve 15 people.

Veggie Supreme

Layer in greased 9x13 casserole pan:

4 cups cooked, cubed chicken

2 or 3 fried onions

1 1/2 lbs of cooked baby carrots, drained well

1 large bunch of asparagus, cut in pieces, cooked and drained well

Prepare sauce:

3 tbsp (or more) butter

3/4 tsp salt

1/4 or 1/3 cup flour (we substitute with brown rice flour)

Melt together over medium-low heat, stirring, then slowly stir in 2 1/2 cups of milk. Cook, stirring continuously and boil for 2 minutes. Sauce should be thick but still pourable. Remove from heat and stir in 1/2 cup of mayonaise. Pour sauce over meat and veggies. Cover and bake at 350F until bubbly (about 1/2 hour if still warm, longer if it has been prepared earlier and kept in fridge.) Uncover and sprinkle with 1 cup of shredded cheddar cheese. Put back in the oven for about 5 mintues. Serve on rice.