Revas family photos‏

Patty Edards wrote:

Hi Myrna,

I hope this email finds you well. I spoke to Charlotte a few weeks ago to see if she would send me a copy of the disk with the Revas family photos. She was very nice and agreed to send it; I have not received it yet. I don't mean to be a bother, but I was wondering if you could send me a copy of your disk, then if I get Charlottes I will have the names to go with the photos. Three of my mother's siblings are living, two of them could assist me with putting names to the people in the pictures; the other sister, Georgia, is afflicted with Alzheimer's.

If you are agreeable with sharing the pictures with me, I will send you my address or, if you would like, I can send you my Sam's Club membership card number and you can upload your disk to the photo center and I can pick up a copy of the disk at my local store.

Thank you for your consideration.

Sincerely,
Patty (pe.socalsis@gmail.com)


Myrna wrote: My big problem is figuring out who the Revas people are. Unfortunately, not all of my dad's photos are labeled so I do not always know which person is which or who is who. Some are labeled with first names only. How about sending me some of the names of the folks you are looking for and I will be happy to comply. It was too bad that I did not pay good enough attention while Dad was alive. I thought I was but I should have written more and talked less. How does your connection work? You, ?, ?, ?

I would like having your address but I think downloading directly to you would work well. I think the best way to send the photos would be to send them as attachments to email. That seems to work well. We do that all of the time for the newspaper (Nephi Times-News, where I work). Then you can do what you would like. If some of them are not on the mark, for example, you would not need to print them.


Patty wrote:

Hi Myrna,

Sorry to be an inconvenience. My Internet connection is fiber optic so downloading a large file shouldn't be an issue.
The people in the Revas family are as follows: Tom and Cleora (parents) and their children: James, Georgia, Luke, Bill, Christene and Catherine.

My address is P.O. Box 934, Chino Hills, CA 91709.
Thanks again,
Patty

President Pinegar for AnnMarie

Hi Myrna,
Ed Pinegar wrote: "We can work our something for thw 21st. Call me. 835-2291. Love, Pres. Pinegar"

Call me 435-835-2291 or 435-835-4727. Schedule your baptismal dates with the temple 435-835-2291. I look froward from hearing from her. Love, Pres. Pinegar

Perfect. Call me at the temple between 7 am and 2 pm Tues Weds or Fri and we will work it out. Love

Apricot Jalapeno preserves (Amy Smith and Amy G Trauntvein both have the same recipe.)

Gordon Smith wrote:
Myrna, if you don’t have this recipe, it is good poured over cream cheese.  Then use crackers etc. to eat it.  It is also good alone on crackers.

Amy, who is the wife of our son Todd, brought it to a party at our house.  She then sent us the recipe.

Here is the Apricot jalapeno preserves recipe. I did not put the food coloring in. I used the certo liquid pectin, two packages come in a box. I bought a big bag of apricots from Sams Club. I think it did at least two double batches. When we did it we did double batches and it made between 16 to 18 jars. The making part did not take very long. It was cutting everything up that took so long. We just used a little food processer to cut up the peppers and used scissors to cut up the apricots. I did not use the blender for the peppers, my mom did. You can do what you want. Have fun and enjoy.

Amy Smith’s instructions:

Combine apricots, sugar and jalapeno mixture in large saucepan.
Bring to a boil. Boil rapidly for 5 minutes.
Remove from heat. Skim off any foam that forms.
Allow mixture to cool for 2 minutes.
Mix in pectin and food coloring, if desired.
Pour into sterilized jars and seal.
Process in a boiling water bath for 10 minutes.

Apricot jalapeno preserves recipe in the canning category
Recipe ingredients:

1/2 cup finely chopped jalapeno peppers, stems and seeds removed
1 large finely chopped red bell pepper, stem and seeds removed
2 cups cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
3 ounces liquid pectin
4 drops red food color, optional (I like the food color included)
Recipe method:

Put jalapenos, bell pepper and vinegar in blender.
Puree until coarsely ground and small chunks remain.


Myrna wrote: Yummy! Thanks for thinking of me and for sharing. We love apricots and have a tree but last year it only had a few. It got touched by the April frost we had. Thanks for telling me about the using the Sams Club apricots. I buy them just to eat and it is nice to know that they can be used for this. I can't wait to go try it.

We have a daughter-in-law named Amy married to our son Todd. ;) We also have a daughter-in-law named Amy married to our son Eric. Yes, we have two Amys. Fun. One is Amy G (Todd's) and the other is Amy J (Eric's). Hehehe!


Kirsten wrote: Okay... I just have to say that I had to read and reread that second paragraph.  Too bizzarre that there is another Todd and Amy and that they are our relatives and that their Amy is also a good cook....  hence the reading and rereading!

Thanks for the recipe! Kirsten

Todd Trauntvein wrote: ....and both Todd's worked at storehouse at some point in time.

Myrna wrote: What are the chances of that?


Amy G wrote: ...And both Amy's have this recipe.  I got a bit confused at first too when reading this, since I got this same recipe from my own mother.

Amy G. Trauntvein (spouse of Todd TRAUNTVEIN)!  lol!

Apricot jalapeno preserves recipe

...And both Amy's have this recipe.  I got a bit confused at first too when reading this, since I got this same recipe from my own mother.

Amy G. Trauntvein (spouse of Todd TRAUNTVEIN)!  lol!

....and both Todd's worked at storehouse at some point in time.

On Feb 16, 2011, at 2:21 PM, Jared Waite <jjwaite6@aol.com> wrote:

Okay... I just have to say that I had to read and reread that second paragraph.  Too bizzarre that there is another Todd and Amy and that they are our relatives and that their Amy is also a good cook....  hence the reading and rereading!  

Thanks for the recipe!

Kirsten

From: gf_smities@msn.com

Subject: Apricot Jalapeno preserves
Date: Tue, 15 Feb 2011 21:06:46 -0700

Myrna, if you don’t have this recipe, it is good poured over cream cheese.  Then use crackers etc. to eat it.  It is also good alone on crackers.

Amy, who is the wife of our son Todd Smith, brought it to a party at our house.  She then sent us the recipe.

Here is the Apricot jalapeno preserves recipe. I did not put the food coloring in. I used the certo liquid pectin, two packages come in a box. I bought a big bag of apricots from Sam's club. I think it did at least two double batches. When we did it we did double batches and it made between 16 to 18 jars. The making part did not take very long. It was cutting everything up that took so long. We just used a little food processer to cut up the peppers and used scissors to cut up the apricots. I did not use the blender for the peppers, my mom did. You can do what you want. Have fun and enjoy.

Amy Smith’s instructions:

Combine apricots, sugar and jalapeno mixture in large saucepan.

Bring to a boil. Boil rapidly for 5 minutes.

Remove from heat. Skim off any foam that forms.

Allow mixture to cool for 2 minutes.

Mix in pectin and food coloring, if desired.

Pour into sterilized jars and seal.

Process in a boiling water bath for 10 minutes.

Apricot jalapeno preserves recipe in the canning category

Recipe ingredients:

1/2 cup finely chopped jalapeno peppers, stems and seeds removed

1 large finely chopped red bell pepper, stem and seeds removed

2 cups cider vinegar

1 1/2 cups dried apricots, chopped

6 cups granulated sugar

3 ounces liquid pectin

4 drops red food color, optional (I like the food color included)

Recipe method:

Put jalapenos, bell pepper and vinegar in blender.

Puree until coarsely ground and small chunks remain.