Wayne and Rebecca Madsen

Jamin came up with this idea: make a documentary about this group of people who "swordplay" at North Park. They use pvc pipes covered in foam that they hit each other with. They've developed rules for this game and we usually see them practicing until late all through the spring and summer.

So to prepare ourselves for this, we're doing a "prologue" to the film. This will be about our trail to the Knights, getting ourselves ready for the challenges ahead. This footage was stuff we shot the other day...a behind the scenes look at the documentary.

No, we aren't nuts.  read more »

Chicken & Cheese pockets
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1/2 cup chopped onion (but I would recommend more)
2 minced garlic cloves
3 TBSP oil
2 1/2 cup shredded cooked chicken
2 8 oz. cans croissant rolls
1/2 cup salsa
2 cups cheese
Sour Cream, avocado and salsa for topping

Heat the oven to 350 degrees. Saute onion and garlic in the oil on medium heat until the onions are translucent. Add shredded chicken. Cook over low heat until cooked thoroughly and the oil is mostly absorbed by the chicken. Separate the dough into 8 rectangles and squish out the perforations. Divide 1 cup cheese, all the chicken mix and the 1/2 cup salsa onto the 8 rectangles. Roll up and pinch to seal the ends. Bake at 350 for 16-21 minutes, until golden brown. Remove from the oven, top with cheese and cook for an additional minute. Serve with sour cream, avocado and salsa.

Wayne's highlight of the week was beating his friends senseless for the sake of art. Between that and the huge bruise he got in racquetball, how could his week get any better?  read more »

So we went late one night to Borders (because Barnes & Noble closes SO early) and wandered around the kids section looking at Caldecott Award winning books. This book, (it's actually called "Don't Let the Pigeon Drive the Bus") was written by Mo Willems and we picked it up after we read another book he wrote which won the Caldecott, Knuffle Bunny.  read more »

We almost got towed today. Not just almost, but we turned the corner to walk to our car and saw the tow truck pulling up to our car and had to run to stop them. Thank goodness my class got out when it did. Thankfully Rebecca was ready to walk to the car when she was. Thankfully everything worked out just right so we didn't miss our car being hauled off to the impound.  read more »

A short video of our cat playing with a bag we were using to mail something. She was playing more with it while we were eating, but when we got the camera she quickly got bored of it. She's a bit camera shy, you see.

• View video Star cat in a bag

I will be showing 20 of my finished robot paintings on the 5th floor of the B.F. Larson from February 1st through the 14th.

We believe it is a good sign about this semester that we have been able to play games most every night this week as well as sleeping in a little bit on some mornings. That is a good start. However, this semester is going to be one of our last here at BYU (as far as we can tell at this point), which means finishing off MFA applications as well as applying for graduation here. We took very close care of my CMU application and now we have to wait until April or May to hear back from any of the schools on the list that I applied for. So, now it's the waiting game.  read more »

Sorry we've been a bit inconsistent for family emails the last month or so. We've been all over the country and having fun, but internet/computer access was a questionable at best. So to recap, we spent Christmas and New Year's in Virginia with my family, stopping briefly in Michigan to visit Wayne's family and in Pennsylvania to visit a school Wayne's applying to.

Visiting family is always fun, but never long enough. Oh well, at least we will always look forward to the next time since we don't get our fill. :)  read more »

Pineapple Avocado Fish
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4 Salmon or halibut filets
4 TBSP olive oil
2 tsp dill weed
1 can pineapple - crushed
1/2 avocado
pinch of salt
cajun seasoning

Tear off four pieces of tin foil to wrap the fish in. Rub in a liberal amount of cajun seasoning into the fish and sprinkle 1/2 tsp dill weed and 1 TBS olive oil on each fish. Wrap in tin foil. Cook at 325 degrees for 20 minutes. Top with crushed pineapple and finely chopped avocado, covering with a pinch of salt.