Thursday, September 29, 2011

A little update

We’ve been living a little crazy here the last couple weeks. 

My boy’s been playing varsity baseball this fall…

and

also filling in for the JV when they are short.

That means driving to from WY to CO for his games X2 and it’s been a challenge to balance homeschool, work and Etsy!

I do have a few updates for you.

I’m down to the last, lonely pumpkin runner

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I scored a whole bolt of this fall homespun!  It’s SO hard to find orange fabric… one that isn’t bright “Halloween” orange and more “pumpkin-ish”!  But now that my bolt of pumpkin-orange is finished, I can’t get more until next year when the fall fabrics return :(

The turkey hats have been flying out to their new homes, but there are still a few left.

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The pumpkin knot hats have been restocked.

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And there are more candy corn booties and candy corn knot hats, as well.

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 Happy Thursday!

Monday, September 26, 2011

Raisin bran muffins

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We’ve been making raisin bran (or six week muffins) for ages.  The recipe came from an Amish cookbook and makes a huge bowl of batter that is kept in the fridge for up to 6 weeks.  This allows muffins to be baked as needed. 

We have found, though, that it works better for us to bake them up and then keep the muffins in the freezer for quick breakfasts.  It’s so convenient to have them on hand.  Also.  You need a rather large bowl or container to store the batter in the fridge and it takes up a lot of room in there! 

So the choice is yours.  Bake them all at once or enjoy having batter ready to bake fresh muffins whenever you need them…

RAISIN BRAN MUFFINS

1 box (10 ounce) raisin bran
1-2 cups raisins, optional
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 cup vegetable oil
1 quart buttermilk
4 eggs, beaten

In a large mixing bowl, combine raisin bran, sugar, flour, baking soda and salt.  Whisk together eggs, oil and buttermilk and add to the dry ingredients.  Mix well.  Keep in covered container in the refrigerator (up to 6 weeks).  Do not stir batter before filling muffin pans. 

To bake:  Use cupcake liners or grease a muffin tin.  Fill 3/4 full.  Bake 15 minutes at 400 degrees.   
To freeze after baking:  Cool completely.  Store in Ziploc bags or covered containers up to 6 months in freezer. 

Notes: 
1.  We always add 2 cups raisins – they don’t put enough raisins in the bran anymore! :( 
2.  Don’t drive yourself nuts trying to find a 10 ounce box of raisin bran.  Not sure if they actually make a box that small, but I’ve never found it.  Just guesstimate 1/2 of a 20 ounce box and it’ll be fine.

Sunday, September 25, 2011

Not forsaken

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Those who know your name trust in you, for you, LORD, have never
forsaken those who seek you.
Psalm 9:10

Sunday, September 18, 2011

Refuge

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Trust in him at all times, you people; 

pour out your hearts to him,

for God is our refuge.

Psalm 62:8

Friday, September 16, 2011

Friday Lovelies

Bittersweet

don’t you love this happy fall color?

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Click on photos to see full treasury.

Thursday, September 15, 2011

Camping 2011

A boy and his dog114

Sadie loves the water
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Opie?  Not.so.much.
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He’d rather sit on this rock. 
You may call him Mufasa.
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Everyone likes to fish
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This tiny creek was really high. 150% snowpack was still melting in AUGUST
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So many trees have been lost to the stinky-mean pine beetles. 
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Most are marked for removal.  It will be a hot and sunny camp next summer!

Pretty Sadie in the tall grasses.
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And all the happy campers.
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