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TGIF Dec 12, 2008 December 12, 2008

Posted by Rusty in Uncategorized.
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Bryce having a cell phone is proving to be quite amusing … and beneficial!  Last weekend while we were grocery shopping, we couldn’t remember if there was a steak in the freezer, so we called him and asked him to check.  He sent us a picture message of all the meat in the freezer.  He then wrote beneath the picture “Get a load of my meat” or something to that effect.  Rude kid.  Fast forward to today.  The Hub has always called me an ambulance chaser*, because if something is going on, I want to know about it, and I want to gawk and stare and figure out what’s happening.  Today Bryce texts “We’re watching a SWAT team.  This shit is crazy!”  I ask if he’s watching it on tv, he says no, he’s standing there in the neighborhood watching it.  He said maybe it was a drop house or something.  He sends me a picture message showing the cop cars and the SWAT team.  I can now ambulance chase without ever leaving home.
 
*Not that I’ve ever actually chased an ambulance/other emergency vehicle, you understand.  Well.  Not far, anyway.  Blaine and I have gotten in the car and driven to see where smoke was coming from, though.
 
It was cloudy and breezy today, and in general looked like it was going to be a snow day.  Only, we live in Phoenix, we don’t have snow days.  All the same, that’s what it looked like.  The winter chill was in the air.  Tomorrow it’s going to be ten degrees warmer, into the 70’s, but by Monday it’s only going to be in the 50’s.  Crazy weather.
 
I make pumpkin bread every holiday season, and I usually use The Monks of Saint Boniface recipe, but I just came across the recipe below, and I’m going to try that one for a change.  I’m reluctant to change, but the Monk’s recipe has a cup of oil in it.  A cup!  Ugh.  It’s  great loaf, though.

Old-Fashioned Pumpkin Nut Loaf Bread
From the Nestle web site

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped nuts

 

Directions:
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

I’m off to make a cup of sugar free hot chocolate, and knit on the yoke of my project.  Twelve inches and counting.  Only another 32 inches to go on the yoke.  Ha!

Quote of the Day:
In the old days, it was not called the Holiday Season; the Christians called it ‘Christmas’ and went to church; the Jews called it ‘Hanukkah’ and went to synagogue; the atheists went to parties and drank.  People passing each other on the street would say ‘Merry Christmas!’ or ‘Happy Hanukkah!’  or (to the atheists) ‘Look out for the wall!’ 
        ~Dave Barry

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Comments»

1. Nelishia - December 13, 2008

That pumkin recipe sounds like the one my MOm used to use and serve hot with a scoop of vanilla icecream and man oh man it was delicious.
We used to have a neighbor who was an ambulance chaser/firetruck chaser. We had loads of fun at her expense. LOL
Your son has a sense of humor.

Nelishia

2. 167.333333333333 - January 2, 2009

AcDlLU Thanks for good post


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