I realized that Seanie was starting to hate going to school and getting up on Monday morning. That makes me sad, because I know he got that ‘tude from me…so I decided to work on both of our Monday morning slumps.
I had a very serious talk with him this Monday morning, about how our whole week is affected by our reluctance to face “the dreaded Monday”; how we influence ourselves to have a bad day by what comes out of our mouths and flies forth into the Universe; and how if we can talk ourselves into a bad day, well, it stands to reason that a GREAT day is also in our power to gift ourselves with. And that’s what we are going to start doing…Hooray for Monday! It is our first opportunity of the week for a “win”…our first day in the week to make good grades and more money…the first of only five- so don’t blow it! Look forward to making Monday YOUR special day! Hooray for Monday- day of unlimited potential and possibilities.
Whatever, Withches. Sounds good. Now GIVE US OUR WEEKEND!!!!!!!!!
So here comes Saturday- and I am planning a much needed weekend at home. It’s not that I don’t enjoy going places and doing things on the weekend, because y’all KNOW I do. It’s just that I need a little down time, all snug and warm in my den. I like to seclude myself for a couple of days every so often. I feel a cooking/cleaning/playing ball with the dogs/watching a movie with the kids kind of weekend.
Truly, those weekends spent at home bring with them their own brand of bliss.
I am late for a paint date with my friend the kitchen, anyway…and some comfort food…and some cake.
And I just happen to know where to find ALL three of them! If I’m lucky there might even be a nice glass of wine there, too. I hear the chick with that "soon-to-be-A-Mazing" blue kitchen likes to cook…and drink.
Until next time-
Peace in your heart
Pumpkin Chocolate Chip Cake
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup milk
1 cup miniature chocolate chips
1 cup chopped walnuts
1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.
2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not over mix). Fold in chocolate chips and nuts.
3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.
Hearty Potato soup
6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups fat-free half-and-half
Garnish: fresh celery leaves (I used cheddar cheese)
Combine first 8 ingredients in a 4 1/2-quart slow cooker.
Cook, covered, at HIGH 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Garnish as desired.