A haboob, which is an Arabic word for an intense dust storm, descended upon Tempe, Arizona and the Arizona State University campus on Thursday evening caused by localized monsoon weather. The haboob (which is delightfully funny word) caused the delay of the first ASU football game of the year by three hours due to lightening, 70+ mph winds, and loss of visibility. Zach reports that was safely in his dorm room during the event and wasn't really impressed by the whole thing. However the pictures online looked totally impressive!
Ashton marched with the Flagstaff High School Eagle Pride Marching Band Friday evening during the second football game of the year. The kids were dressed in full band uniforms this time. Their show is looking and sounding great! Ashton is so handsome in his uniform! We are so glad to be able to root for the band as the football game was painful (FHS lost!)
Ashton is the flute on the right in the center cluster.
Ashton is the second flute from the left. He is usually easiest to spot because he is the tallest flute player and has the longest legs (being the only guy).
Ashton is in the back of the middle row.
Visiting us during his 3rd quarter break!
Today I with the Flagstaff Community Band had our last performance of the summer season at the County Fair. Here is a picture of our amazing flute section!
Ashton, pre-concert, with Grandpa Randy and Grandma Peggy and a green chile cheeseburger! (Apparently it was very tasty!)
In other news, I have been attempting to curb my sugar and carb intake. So I have been finding substitutes for noodles, rice, and pasta. I now have a new skill- spaghetti squash preparation!!!
First you microwave for 5-8 minutes to soften so that it can be carved open with a knife.
Then you deseed and place on a baking dish and roast in the oven for 30-40 minutes.
After cooling, you then use a fork to shred the roasted squash into a collander. The collander is then placed into the refrigerator for 12 hours (or overnight) to let the squash drain and "rest".
The squash can then be separated into portion sizes for freezing and later cooking. Thanks to Grandma Dixie for the squash!!!!
Then you deseed and place on a baking dish and roast in the oven for 30-40 minutes. 
After cooling, you then use a fork to shred the roasted squash into a collander. The collander is then placed into the refrigerator for 12 hours (or overnight) to let the squash drain and "rest". 
The squash can then be separated into portion sizes for freezing and later cooking. Thanks to Grandma Dixie for the squash!!!!
Lots of awesomeness! Dixie
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