I haven't done one of these in ages, but it sounds about right today. Quick takes are about the only kind I have energy or time for, and hang the dangling preposition too.
My brother, DorkMaster B, turns 25 today. This is impossible, as he is still 8 years old. At most, 9. Of course, there are compensations for his annual flaunting of my increasing decrepitude. He's much more useful than he was--erm, is?--at 8. Not to mention much more fun with which to play games (take that, preposition!). Still. A quarter century? Next thing you know I'll be turning 40 or some such sh*t.
My Daddy will be spending the weekend with us. The children are all in transports of joy--well, at least the three younger ones. The Padawan is being very cool about it. He is thirteen, after all. I am quite happy about it, and hope that his puns and gentle humor will help shake both me and MTL out of our funks.
You know what it's like when you know you're partially at fault for something but don't really want to admit it because dammit you also have a bit of your own point, but at the same time if you keep being stubborn about it you'll never come to peace with the person you love most, but at the same time you are miffed that he's being a stubborn--um, something--himself, and mostly you just want to curl up in his arms and forgive and be forgiven but stupid responsibilities like work make it impossible and you know that it's a conversation that needs to be made in person rather than over gchat or email?
Please tell me you do. Because it sucks. Par for the course for October this year, though.
I am not good at admitting to faults and hypocrisy. I do not like being Wrong about something, dammit.
I made pumpkin muffins last night, and they were delicious. The Padawan was delighted. The Widget was delighted. I was delighted. I don't know if anyone else is delighted or not, since I have not witnessed them eating any as yet. Here's the recipe (as I made it, properly modified for a Food Sensitive Household, adapted from Allrecipes.com):
- 1 1/2 cups canned pumpkin puree
- 3/4 cup vegetable oil
- 2 cups raw sugar
- 3 eggs
- 1 cup almond flour
- 1 cup sorghum flour
- 1/3 cup tapioca flour/starch
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg or allspice
- 3/4 teaspoon ground cloves
- Preheat the oven to 350 degrees F (175 degrees C). Line muffin tin with muffin papers.
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Fill muffin tins.
- Bake in preheated oven for 30-35 minutes.
OR double the recipe above, grease and flour three 9x5 inch loaf pans, and bake for 45 minutes to 1 hour. The top of the loaves should spring back when lightly pressed.
We keep saying that we're going to save money towards a minivan, and each month somehow there's no money to save. We need to figure this out. I suspect the children. It's always the children.
I have so much grading to accomplish this next week that I feel like my head is likely to explode and my hands be worn to stubs. My students keep pointing out that if I wouldn't assign work, I wouldn't have grading to do. They have a point.
And if you want to read something more interesting than my fatigued babble, go check out Jen!