There are challenges out there to get "unplugged" and take a weekly "sabbath" from technology. This has been an unintentional time as our "e- something card" has gone bad, keeping us off the web. So, here I am at Paul's work trying to play catch up on a week's worth of email and news! While it has posed many inconveniences and a few challenges, it is a good reminder that prior to the 90's we managed! :)
Here's the RESOLVED trailer if you haven't seen it. . .Wow. Can't wait!
www.RESOLVED.org/conference.aspx
"Behold children are a gift of the Lord, the fruit of the womb is a reward. Like arrows in the hand of a warrior, so are the children of one's youth. How blessed is the man whose quiver is full of them. . ." Psalm 127:3-5
Tuesday, March 17, 2009
Wednesday, March 4, 2009
Yum!!
These are yummy muffins and fun to make. The peeling and grating help get all involved! I think we'll be making these once a week!
Bran Flax Muffins
1 1/2 c. white flour
3/4 c. Flaxseed meal (Trader Joe's)
3/4 c. Oat Bran
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. carrots, shredded
2 apples, peeled and shredded
1/2 c. raisins
3/4 c. milk
2 eggs, beaten
1 tsp. vanilla
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples raisins. Combine mild, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 F for approximately 15-20 minutes.
Bran Flax Muffins
1 1/2 c. white flour
3/4 c. Flaxseed meal (Trader Joe's)
3/4 c. Oat Bran
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. carrots, shredded
2 apples, peeled and shredded
1/2 c. raisins
3/4 c. milk
2 eggs, beaten
1 tsp. vanilla
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples raisins. Combine mild, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 F for approximately 15-20 minutes.
Tuesday, March 3, 2009
The Big Ten!
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