We haven't been doing much lately, but here are a few
photos of normal everyday stuff from around our home:
My raspberries are going crazy right now, and producing more fruit, and much bigger fruit than they did in the whole spring and summer. What a treat!
I recycled my sunflower stalks into a funky little tee-pee for Elliot. The outside is a table cloth, and the door is a flour sackish thing. It's all held together with clothes pins, except the stalks are tied together with twine at the top.
He had a great time playing in his "little house".
I'm so glad I have a yard, and a dirty sand pit for him to play it.
I hope he remembers this fondly when he grows up. :)
Elliot and I shared a good one this morning, making funny sounds at the breakfast table. Just in case there is any confusion on the subject, all the sounds are coming from the mouth. ;) I love when Elliot laughs out of control, then I start laughing, and then he starts laughing more. It is one of the best things we do together!
One thing I have really been enjoying is doing some fall baking. I made the Rosemary Apple pie from this month's issue of Better Homes and Gardens. It was amazing! But, kind of a lot of work. If it sounds delicious to you, you should pick up a copy and make it. I also made these delicious bran muffins! They are so yummy and also very, very healthy, so I will give you the recipe. Don't you love how bran has this naturally sweet wheaty taste?
Raspberry Bran Muffins
1c whole wheat flour
1c wheat germ
2 3/4c wheat bran
2/3c oat bran
1tbs buckwheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground ginger
3 tbs oil or melted butter
2/3 c honey
1 1/4 c milk
1c nonfat plain yogurt
1/4c dried cranberries
Preheat oven to 350. Combine the dry stuff. Combine the wet stuff separately. Then mix the two together. Fold in the berries, and spoon generously into lined muffin pan. Bake 20-25 min or until toothpick comes out clean. Yum!