We are delighted to welcome Alison Moore Smith as a Times and Seasons guest blogger!
Alison Moore Smith was born in 1964 in Provo, Utah, and handed over to her real, loving parents two days later in the Skaggs parking lot. That’s what we call a blue light special.
In 1985 she married her dream man, Dr. Samuel McArthur Smith, in the Salt Lake Temple. She graduated from BYU in 1987, three weeks after their first child was born. They are now the proud parents of six children: Jessica, Belinda, Alana, Monica, Samson, and Caleb.
Alison is now in her 15th year of homeschooling her children. Jessica is an official graduate of the Smith family homeschool, affectionately known as Oakwood Academy. She is a senior at BYU majoring in film production with an editing emphasis. Belinda was just accepted to BYU for the fall 2009. The younger Smith children are equally brilliant, talented, and beautiful and still attending Oakwood Academy.
Alison loves singing, writing, programming, blogging, reading, holidays, karate, and rice crispies with sugar free chocolate milk powder and skim milk. She ran (using the term loosely) the Top of Utah Marathon to celebrate her 40th year on earth. Her first book, The 7 Success Habits of Homeschoolers will be published this year–if she gets the charts done. She speaks at conventions for homeschoolers and women’s groups across the country.
She is the director of SwingShift Singers (now on hiatus), CFO of Adept Systems, owner of AlphaSmith, and founding editor of Mormon Momma. She would love to have you friend her on FaceBook so that one day she can claim more virtual friends than her teens!
Welcome, Alison, looking forward to your posts. Sounds like just writing down what you do in one day would be an epic in itself.
Based on comments around the bloggernacle, Alison is on my list (along with Julie M. Smith and Naismith) as women who seem to be superhuman in their accomplishments and experiences. If I see her name pop up I’m always glad to see what she has to say. Looking forward to your posts, Alison!
Welcome.
There is no superhumanity over here. Just the loud plopping sound of balls plopping as my juggling falters.
Yesterday, I cut up a whole boneless pork loin, and at $1.50ish a pound, it is a similar strategy to what Julie posted on her chicken breasts. I cut off a roast from the large end (sprinkle with herbs of provence and roast at 325 for a few hours), sliced lots of nice chops that were frozen to make a quick meal, cut up lots of slivers that were frozen for future stir fry, and made a pan of carnitas (mexican meat chunks) out of the scraps and least-good bits.
I baked the carnitas at the same time as the roast. But when I took the roast out of the oven, I forgot to remove the carnitas and spaced until the next day, meaning that they had to be thrown out:( So that was the waste of three good taco meals, from my having too many things on my mind.
Plop, plop, plop. Not a superhuman, I assure you.
i’m with gina… alison, julie, and naismith are my favorites. i look forward to reading more from alison!
Thank you all. (Dave, I assure you, I look better on (self-edited) paper than in the real world.)
Naismith, apparently you and I are on equal footing in the cooking department. Although the things I throw out are much less impressive than carnitas.
AMS, taking over the Bloggernacle one group blog at a time. *grin*
I’m looking forward to your posts here, Alison.
Yay, I like Alison. Looking forward to reading your posts.
And which Alison Moore Smith are you on Facebook, the one with no avatar or the one with lots of red hair?
Naismith,
Ha! I did that two two pans of hand-breaded chicken fingers once and wanted to cry. (It also happened to about 125 homemade meatballs, but that wasn’t entirely my fault: the freezer died.)
Thanks again.
Bridget, I am definitely the flaming redhead. That was back when looking like the aforementioned VS model was vastly more in the realm of possibility than it is now!
Welcome, Alison! Whenever I see your name I always read what you have to say. I’m looking forward to your posts here!
Welcome.