Was this really 5 years ago? Where did that helpless little being go? I just am having a hard time believing how quickly the time has passed. Now I know exactly what my parents meant when they'd tell us "it seems like yesterday you were _____________ . "
I love Fridays. I think I like Fridays even more than Saturdays. I'm all about the anticipation of the weekend. I think it's even more fun than the actual weekend. Strange, I know. I enjoy looking forward to things!
I'm so excited that the new Creating Keepsakes Hall of Fame book is out. It's fun *knowing* many of the Hall of Famers this year, if even just knowing who they are from their work and posts on the Publications board at 2Peas. I had nice thoughts of sitting in Barnes and Noble with a latte and soaking in every word and layout of this book for about 3 hours. Yeah, ok. Not gonna happen. But it still sounds nice! Too much to do this weekend, so I'll probably buy it and sneak peeks at it all weekend.
Oh...be sure to check out my post below. Wendi Speciale Designs is looking for another MUSE! I absolutely love being a part of her design team.
One of my favorite online sites for recipes is Bed and Breakfast Inns Online. It's full of yummy recipes from Bed and Breakfasts all over the United States. David and I love B&Bs and have had some of the best breakfasts in these formal dining rooms over antique china and white linens. So anytime I make a recipe from this site it reminds me of these lazy, relaxed mornings. Here is one of my favorite recipes from this site:
Pumpkin Chocolate Chip Muffins
1 2/3 cups flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp. pumpkin pie spice
1/4 tsp salt
1 cup canned pumpkin
1/2 cup butter - melted
1/2 cup sliced almonds
6 ounces chocolate chips
Preheat oven to 350 degrees . Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease 12 cup muffin pan or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Do not over mix. Scoop into tins and bake 20-25 minutes. Do not over-bake. Test with toothpick. They should still seem a little underdone when removed from the oven.
Have a wonderful weekend enjoying the blessings God has given to you! :)
"As we grow older in life, years somehow seem to shorten and New Year's Day approaches with an ever increasing tempo. The more mature we get, the more we realize that time is only relative; how we live means more than how long we live. Happily also we do not live by years, but by days. In His wisdom God does not show us all that lies ahead. So we enter a new year to live it day by day. What is past is past. Today we start anew, and what we do today will make our life for tomorrow. Chin up, shoulders straight, eyes agleam, let us salute the New Year, and each day let us follow more faithfully, more courageously, more daringly the lead of our great Captain who bids us follow Him." - William Thomson Hanzsche