"I have Autism, but Autism doesn't have me."
Wednesday, March 31, 2010
Tuesday, March 30, 2010
Monday, March 29, 2010
Tuesday, March 23, 2010
Monday, March 22, 2010
Friday, March 19, 2010
It's the Friday before the Vernal Equinox-Spring. I've got a few minutes with prepping dinner, reading board books, and emptying my head out onto the page. Its been quite the week or so, and many things have happened. Last Tuesday, Tristan locked me out of the house and after trying to pick the lock to get in, employing one of my neighbors to try to help out, the town cops AND the fire department had to come to pry the door open. I've been musing about writing about the experience, and I've come to the conclusion the only way I can do that is with a sense of humor; therefore, you will find it on my creativity blog page, The Pearl and The Muse-the link is to your right under "Where to Find My Writing." A small turn of fortune came along as well, and I'm making my investments for improved soap making. Writing an article, researching one as well, and managing to finish fiber projects in the midst of planning for the gardens and starting spring cleaning a day early. Yeah, I'm tired, are you? Whew!
To think we only have another week and a half of March and then we march right into April. I'm looking forward to it, as we're working our garden spaces, enjoying the sunshine-despite the sinus flare ups between Tristan and myself-and feeling, I mean really feeling the warmth of the sun. I can't wait to photograph the garden progress this year, and to use our experience of homesteading in an article. Yes, I'm planning to write about the experience and especially touching on the concept of urban homesteading-a.k.a., gardening in small spaces. I'm still raising an eyebrow over the concept of living an urban life, especially in Vermont, where I don't perceive any part of the state to be "urban." Still feels like the 'burbs to me.
I've unplugged from social networking for the next four or five days to focus on house management, spring cleaning and purging, gardening, writing, family time, business rough drafting for the new season to come, and time to myself-somewhere it will get squeezed in. I like to network but when it comes to the days when I should be focused more on my priority list-yes, I've started composing those to get through and not procrastinate, I find myself checking in to see if there's anything new going on. Ok, time to unplug for a few days. Finish up unfinished business, be open to new possibilities, and keep family first. Yes, still making time for myself.....somewhere in there.
So remember, Mom is a busy girl but never too busy to hug, tickle, and cherish the moments that are fleeting. Even if Grandma understands the little people best....she is a mother, too.
Monday, March 15, 2010
Thursday, March 11, 2010
Tuesday, March 9, 2010
Friday, March 5, 2010
2 lbs. medium cooking apples, peeled, quartered & cored
1 Tbsp. lemon juice
1/4 c. raw sugar
4 Tbsp. butter
3/4 lb. shortcrust (homemade pastry)*
Cut each cooking apple quarter lengthwise into two or three slices. Sprinkle with lemon juice and sugar and toss to combine. Melt the butter in a large heavy frying pan over medium heat and add the apples. Cook, stirring frequently, for about 12 mins until the apples are just golden brown. Remove the frying pan from the heat and set aside. Preheat the oven to 375 degrees. On a lightly floured surface, roll out the pastry to a 12 in. round and trim the edge if uneven. Carefully transfer the pastry round to a baking sheet. Spoon the apple slices onto the pastry round, heaping them up, and leaving a 2 in. border all around the edge of the pastry. Turn the pastry border and gather it around the apples to enclose the outside apples. Bake the tart for 35-40 mins. until the pastry is crisp and browned. Serve warm, with crem fraiche or cream, if desired. ~Serves 6.
I chose to sub the sugar originally stated-superfine-with the raw. I also make my own pastry (2 c. flour, 1/4 c. oil, & enough milk to moisten & form into pliable dough) as opposed to buying pre-made dough, and love the results of leaving my edges rough, as it adds to the "rustic Farmhouse charm" of this tart. To me, I consider this the pie before pans were such a needed element to pie recipes. The best part, aside from the end result, pictured above before cutting and loving, was the added hand I had in prepping the apples before folding into the crust and baking.
"All my possessions for a moment of time." ~Elizabeth I (1533-1603)
Tuesday, March 2, 2010
1/2 lb. (2 sticks) margarine or butter, softened
1 c. firmly packed brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned , uncooked)
1 c. raisins
Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 10 to 12 mins or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. ~4 dozen
*Bar cookies: bake 30 to 35 mins in ungreased 13 x 9 inch metal baking pan.
I made this recipe for the bar cookies and because of the size of my pan-roasting pan, that is-I had to double the recipe to have the right proportions for the size of the bars. YUM!!! These are soooo good; we still have some in a ziplock bag, and try to limit myself to one a day or every couple of days to have a "sweet treat." I posted the activity on my business blog originally, experiencing some tech issues with pic layouts, so decided to add the recipe another day. In the process, I decided to add those creative activities to this page instead of my biz page; business is business, and creative projects are here at home to be enjoyed. I don't want to confuse my fans, so I when I had an epiphany to create a page just for creativity and my writing, I knew I had to do it. What Tristan and I do here at home, especially when it comes to schooling and having fun with him, I will post here. Check under "Where to Find My Writing," and you'll know right away where to find my creative and words on the page moments.