Can't believe Steve is Gone

We were on our TA/British Isles cruise and on an excursion in Lisbon which had Wifi access. I was looking through my emails and saw an email from Audrey saying that Steve had passed away the day before.  What a shock.  he wasn't sick and they had just moved into a new house in Delaware.

Robert "Steve" Steven Bonnett
May 22, 1945 - April 24, 2019










Robert Steven "Steve" Bonnett, age 73, formerly of Pittsburgh, PA, passed away on Wednesday, April 24, 2019, at Beebe Healthcare, in Lewes, DE. He was born on May 22, 1945 in Cincinnati, OH, son of the late Edward N. and Virginia D. (Henderson) Bonnett.

Mr. Bonnett was a graduate of Shaler Area High School in Glenshaw, PA. He then went on to earn a Bachelor of Arts Degree from Marietta College in Marietta, OH and a Juris Doctorate Degree from University of Virginia School of Law. Mr. Bonnett built a career as an attorney in such firms as Manning and Napier in Rochester, NY as Executive Vice President of Exeter Trust Company, PNC Securities Corporation in Pittsburgh, PA as Senior Vice President and Chief Administrative Officer, and PNC Bank in Pittburgh, PA as Vice President of the Trust and Investment Division.

He was an avid Pittsburgh Steelers fan and also enjoyed golf, traveling, and watching his grandchildrens' various sporting events, traveling frequently to cheer them on for hockey and lacrosse games. Mr. Bonnett was a founding member of the Cummerbund Society, which supported the Neonatal Care Unit at Magee-Women's Hospital in Pittsburgh, and was President of the Board of Directors for Big Brothers and Sisters of Greater Pittsburgh.

Above all, Mr. Bonnett cherished time spent with those he held dear. He was a loving and devoted son, husband, father, grandfather, brother, uncle, and friend who was loved by many and will be deeply missed by all who knew him.

In addition to his parents, Mr. Bonnett was preceded in death by his daughter, Heather Lynn Paul. He is survived by his beloved wife, Audrey (Fox) Bonnett; his son, Joshua E. Bonnett (Jessica Silver); his daughters: Sara E. Britt (Sean) and Kelly Paul Stucker (Fred); his grandchildren: IV Stucker, Olivia Stucker, Josephine Stucker, Heather Stucker, and Jack Britt; his brothers: David E. Bonnett (Dorothy), J. William Bonnett (Marsha), Michael Bonnett (Catherine), and Daniel Bonnett (Kathy); his numerous nieces and nephews; and his former wife, Cynthia Jackson.

A Funeral Service will be held on Saturday, June 29, 2019 at 10:00 AM, at Elfinwind Presbyterian Church, 3200 Mt. Royal Boulevard, Glenshaw, PA, where friends may visit beginning at 9:00 AM.

In lieu of flowers, the family suggests contributions in Mr. Bonnett's memory to Marietta College Advancement Department/Edward & Virginia Bonnett Scholarship Fund, 215 Fifth Street, Marietta, OH 45750 (www.marietta.edu/give), or Central Wyoming College Foundation/Heather Paul Nursing Scholarship Fund, 2660 Peck Avenue, Riverton, WY 82501 (www.cwc.edu/foundation/gift-giving/foundation-donation-form/).

Please sign the online guestbook located on this site.
https://www.parsellfuneralhomes.com/obituaries/Robert-Steve-Bonnett/#!/Obituary

FLORIST NOTE: PLEASE DELIVER ALL FLORAL ARRANGEMENTS DIRECTLY TO THE FAMILY.

Chicken Pizza with Cauliflower Crust and Carrot Cake

On Sunday, in between making carrot cake for bridge the next day I made a chicken pizza

using the recipe from here https://www.myrecipes.com/recipe/bbq-chicken-blue-cheese-pizza
I had grape tomatoes so substituted them and made a cauliflower crust from this recipe
https://ifoodreal.com/cauliflower-pizza-crust/

The edges of the crust got pretty brown when I cooked it because it was thinner but the rest was perfect.

The carrot cake I made was from Ina Garten but next time I would make half the amount or less of the frosting.

This is the recipe:

Prep: 10 min Cook: 1 hr 

Yield: 8 servings For the cake: (I would say 16 servings) 

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple 

For the frosting:  (This makes a ton of frosting)
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted 

For the decoration:
1/2 cup diced fresh pineapple 

Preheat the oven to 350 degrees F. 

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. 

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. 

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.