Once again I’m waiting. I feel I’m perpetually waiting. I can’t wait to stop waiting.

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Summer Bucket List 2011

In random order here is my bucket list for the summer:

  • Catch some fireflies [Done]
  • Watch a launch
  • Play in the sprinklers [Done]
  • Pick berries [Done]
  • Make jam [Done]
  • Make sidewalk art [Done]
  • Go to an amusement park
  • Go to the beach/lake [Done]
  • Play putt putt [Done]
  • Go on a boat trip/excursion [Do paddle boats count?]
  • Go on a picnic [Done]
  • Make and eat lots of homemade popsicles [Done]
  • Go to a an outdoor concert, play or musical [Done]
  • Make homemade bubbles
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This Place About to Blow

Wow. Is there any other response besides wow?

Find the lyrics at Metrolyrics.

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Plum Spice Cake

This recipe was given to me by Iola Abel of Perry, Georgia. Since then I’ve tried to modify it to make it a wee bit healthier (less oil) and upped the flavor (more spice). It is a very simple recipe that I enjoy making.

2 small jars plum baby food
1/2 cup oil
1/2 cup apple sauce
2 cups self-rising flour
2 cups sugar
3 eggs
1-2 tsp cinnamon
1 tsp cloves

Mix all together in order.
Pour into bundt pan.
Bake at 325 for 50 minutes.
Let cool 1 hour.

For a festive touch drizzle with a rum glaze (water, powdered sugar and rum).

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How to Juice Citrus Fruits

From KitchenDaily:

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Dear Comment Spammer

Please stop trying to add your comment scam spam to my posts.
I don’t want to read about your miracle drugs or other crap.
Commenting on all old posts is now turned off.

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Roasted Autumn Vegetables

The leaves are turning and the markets are full of pumpkins and squash. What better time to roast your veggies. You can add as much or as little as you like to this medley. Sometimes I’ll toss in a turnip or I’ve even added celery root. Of course if you add a lot of veggies you may need to increase the butter so you can coat them all. And you might run out of space; but can you ever have too many veggies?

Roasted Autumn Vegetables
4 Tablespoons butter, softened
2 garlic cloves, minced
1 pint brussel sprouts, cut in half
3-4 parsnips, peeled and cut into 1 inch pieces
3-4 carrots, peeled and cut into 1 inch pieces
1 small butternut or other winter squash, peeled and cut into 1 inch pieces
1 onion, coarsley chopped
2 Tablespoons sage
2 teaspoons thyme
1 teaspoon salt (optional)
freshly ground black pepper to taste

1. Heat the oven to 425 F. Put butter, garlic, sage and thyme in a large roasting pan and melt.

2. Place remaining vegetables in roasting pan and stir to coat.

3. Bake for about 30 minutes. Stir half way through the time. The vegetables are done when they are golden and can be easily pierced with a fork.

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