Love, love, love. That's what it's all about.

Rory's best coworker

Exciting things are happening at Weather Defender...Rory took out a lease on an office space in Omaha and is in the middle of reading through many applications to hire a programmer who can help him with all the future projects he has in his head.

But one Weather Defender supporter has kept a lower profile, though his support has been steadfast, his involvement sometimes too close (he likes to walk across keyboards) and his unconditional love of Rory, priceless.

Weather Defender

Email conversation with my brother Mat, after he saw this work of art:

Mat: If Rory ever decides to do a marketing campaign based on sending Valentines to his customer base, I think this design would be very appropriate

Rory: Its very romantic, isn't it?

Mat: Yes, there is nothing more romantic than trade conferences and severe weather warnings.

Rory: Mmm... that gave me goosebumps.

Becca: excuse me. I would like to defend myself. weather defend myself, that is. I have to use a certain template for my online classes and because I don't have children, and you can only scrapbook pages of your cat for so long (and one could maybe argue, you should never scrapbook your cat) before you look like a weirdo.


I loved working on this layout...Rory and I flew to Orlando the beginning of December to vendor a booth at the Christian Camps International convention and we had a blast. We had no idea how Weather Defender would be received, so the days leading up to the convention were unsettling. But the response Rory received from all sorts of camp directors responsible for thier campers safety was overwhelming. They raved about the software and best of all, were just grateful to have a way to monitor the weather in relation to their specific camp. Pretty cool, Ror.

crazy cats get killed

Wait! First read yesterday's post about my dad before reading this, his response to what I wrote. I have a new favorite quote (the title here) that comes directly from the mouth of my grandma. Wise woman. Great quote.

Becca, I maybe was TOO influential in your life but I/we did manage to get you three kids well into adulthood without any major injuries or lifelong disabilities. To be truthful, I am sure I got all that "stuff" from Grandma Harrington. I can still hear her saying, "an ounce of prevention is worth a pound of cure" and 100 other comments like that. another was "crazy cats get killed". etc. etc. anyway, hope you are doing well. see you soon in AZ. love you more than you know, DAD

Scrambled Egg Brunch Bread

I have been cooking since we moved to Nebraska. Every night. No kidding. This is HUGE for me...and I have one book to thank: The Taste of Home Cookbook. It's incredible. Every recipe has pictures. Every recipe is filled with ingredients that when I read them I think, "I know what that is. And I know where that is at supertarget!" This cookbook has filled me with confidence.

So I made this recipe last night and when it came out of the oven it was so pretty I had to get my camera. And then when we ate it, it was so amazingly delicious, I had to post the recipe for all to enjoy.

2 tubes (8 oz each) refrigerated crescent rolls
4 oz. sliced ham
4 oz. cream cheese softened
1/2 c milk
8 eggs
1/4 t. salt
dash of pepper
1/4 c chopped orange pepper (or your favorite color pepper)
2 T. chopped green onion
1 t. butter
1/2 c shredded cheddar cheese

1. Unroll each tube of dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.

2. In a large bowl, beat cram cheese and milk until smooth. Separate one egg, set egg white aside. Add the egg yolk, salt, pepper and remaining eggs to cream cheese mixture; mix well. Stir in red pepper and onions.

3. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.

4. On each long isde of dough, cut 1 inch wide strips to the center to within 1/2 inch of filling. Start at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under.

5. Beat reserved egg white, brush over dough. Bake at 375 for 25-28 minutes or until golden brown. Yeild: 6 servings.