Video of Elephant Frolicking in Ocean... click to watch
Not much to say other than... wow. So amazing and cute and just like a kid. Or a kid at heart. :-)
Oh, and I want to go to a warm ocean right now reallllllllly bad.
Wednesday, February 20, 2013
Tuesday, February 19, 2013
All in Good Pun
This is my future book title:
ALL IN GOOD PUN
No, seriously.
Derwyn and I LooooOOOOooOOOOOove to make puns. And it's rubbed off on the children, bless their souls. They come up with some good/bad ones. Makes me so proud. :-) And so, one day I shall compose a book with the above title. Or perhaps just a fun piece of music. A comical musical duet. Something or other shall have this title, I do declare on this 19th day of February, 2013.
ALL IN GOOD PUN
No, seriously.
Derwyn and I LooooOOOOooOOOOOove to make puns. And it's rubbed off on the children, bless their souls. They come up with some good/bad ones. Makes me so proud. :-) And so, one day I shall compose a book with the above title. Or perhaps just a fun piece of music. A comical musical duet. Something or other shall have this title, I do declare on this 19th day of February, 2013.
:-)
Saturday, February 16, 2013
2-15-13
Sisters High School
Not the *bestest* picture of the Portland Cello Project that was ever taken... but I wanted to remember this night. "Severus Snape" was awesome (Skip vonKuske is his real name, but wow he looked like Snape last night with his wild long Snape-like hair trashing about). :-) The most amazing cellist I've ever seen. I know Yo-Yo Ma is the best on earth and all that... but seriously... this dude is freakin' amazing.
Click here for awesome video of Portland Cello Project playing All of the Lights by... Kanye West...?!?!?!?!
Friday, February 15, 2013
Valentine's Day Gift
This was one of the presents I gave to my Wonder-Husband for Valentine's Day. It's a canvas art piece. It's accurate in describing our lives, love, relationship, days, nights. Thank You, God!
Sprouts!
February 15, 2013. And we have sproutage! Sprouting! Sprouts! I have recently (very recently) turned over a new leaf, so to speak. Grown a green thumb, as a matter of fact. Where I used to kill plants with some frequency, I am now suddenly helping them thrive. What is the explanation??? Well, perhaps it's twofold: 1. It's very bleak and brown outside, so my spirit is craving GREEN-ness. And I'm figuring out what it takes to make that happen. 2. I'm not on that evil time vortex Facebook (a.k.a. Fakebook) much at all these days (yeahhhhh me!) and so I have TIME to do REAL THINGS in the ACTUAL PHYSICAL WORLD. What a concept. :-)
Wednesday, December 12, 2012
Gluten-free Gingerbread Cookies
Gluten Free Gingerbread Cookies
3 cups gluten-free flour (I like "Oh My Gluten Free" best... available on the internet)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2 In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3 Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4 Gradually stir in dry ingredients until blended and smooth.
5 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6 (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7 Line cookie sheets with parchment paper.
8 Place 1 portion of the dough on a lightly floured surface.
9 Sprinkle flour over dough and rolling pin.
10 Roll dough to a scant 1/4-inch thick.
11 Use additional flour to avoid sticking.
12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13 Space cookies 1 1/2-inches apart.
14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16 After cookies are cool you may decorate them any way you like.
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2 In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3 Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4 Gradually stir in dry ingredients until blended and smooth.
5 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6 (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7 Line cookie sheets with parchment paper.
8 Place 1 portion of the dough on a lightly floured surface.
9 Sprinkle flour over dough and rolling pin.
10 Roll dough to a scant 1/4-inch thick.
11 Use additional flour to avoid sticking.
12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13 Space cookies 1 1/2-inches apart.
14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16 After cookies are cool you may decorate them any way you like.
~ From food.com
Monday, November 5, 2012
BEST GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES EVER
Yes, these are the best, best, best cupcakes ever. I think they are even better than gluten-laden cupcakes. I'm not even kidding. They are rich and moist and the perfect consistency. The pudding mix and cocoa powder make a big difference.
GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES
1 box Betty Crocker Gluten Free Chocolate Cake Mix
1/4 cup of dried instant chocolate pudding mix
2 Tablespoons cocoa powder
3 eggs
1 cup milk
1/2 cup softened butter (not melted, just softened)
1 cup Ghiradelli 60% cacao bittersweet chocolate chips
Mix all ingredients with hand mixer for two minutes. Pour into 18 cupcake holders. Bake at 350 for 20-25 minutes, until done. Cool, frost with yummy frosting. I recommend a buttercream like this one: Vanilla Buttercream Frosting Recipe
Mmmmm!
GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES
1 box Betty Crocker Gluten Free Chocolate Cake Mix
1/4 cup of dried instant chocolate pudding mix
2 Tablespoons cocoa powder
3 eggs
1 cup milk
1/2 cup softened butter (not melted, just softened)
1 cup Ghiradelli 60% cacao bittersweet chocolate chips
Mix all ingredients with hand mixer for two minutes. Pour into 18 cupcake holders. Bake at 350 for 20-25 minutes, until done. Cool, frost with yummy frosting. I recommend a buttercream like this one: Vanilla Buttercream Frosting Recipe
Mmmmm!
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