Recipe

Spinach & Artichoke Hummus created by Crystal
Ingredients
· 1 15-ounce can chickpeas/garbonzo beans
· 1/2 tsp. minced garlic
· 2 Tblsp. lemon juice
· Freshly ground black pepper
· 1/4 cup extra-virgin olive oil (EVOO)
· 1 10-ounce box chopped frozen spinach, defrosted and drained well
· 1 15-ounce can artichokes, drained and coarsely chopped
· 3/4 cup grated Parmesan
· 1 french loaf; any flavor

In the food processor, combine chickpeas, garlic, lemon juice, black pepper and EVOO, and puree until smooth.

Transfer the hummus to a bowl, add the spinach, artichokes, 3/4 cup of the cheese and mix to combine.

Spread on bread. You may broil for a few minutes or eat as is. Store in refrigerator.

Barger Salt Lake City Trip

Spencer and I went to SLC to visit with Cerah and family for 10 days. We had a wonderful time and enjoyed spending time with the kids. They are SO cute and fun! We went to the Zoo, This is the Place Heritage Park, watched conference, played in the snow, ate lunch with William at school, rode a train, and ate lots of wonderful food. Cerah is a great cook; as always. The Nordhoff family took care of us and will be sure to visit again!

The day we arrived in SLC it snowed. Hannah and I went out and made a small snowman for Spencer.

Hannah and I made homemade granola.

William, Spencer, Helena, and Hannah.

Spencer Barger and Helena Nordhoff.

Cerah and Gary holding Spencer.

Train ride at "This is the Place Heritage Park".

Guess Who:

Just kidding... you don't have to guess. This is Kristy.... And yes the rumors are true:)