9 Moons Ago

Was absentmindedly eating conversation hearts the other day, when I decided to actually read one.

The one I chose?

Lately, most of my entries have been mainly written as a way to keep in touch with family and friends, and this one is no exception. The only problem is that I haven’t been writing regularly, due to the broken elbow and two lethargy-inducing colds in a row. I think my immune system is shot!
I know this will change, though, so if you’re tired of seeing the same old post half-a-month later, just know that it is a temporary lapse!
And there are plans for a return to artwork, too . . . but one thing at a time!

Here’s a pictorial run-down of my birthday fun, a couple of weeks ago:
Cam bought me some beautiful flowers and a chocolate mud cake cake -and lit 32 candles!!!

(Gotta love the classy 1970′s pitcher!)

Mom and Kathy sent me some great new clothes, and some pictures of my sweet nephew, Isaac.

And, of course, the boys always love to help celebrate!

Colder and wetter, still!

So, there have been makings of chicken corn soup, and eating of oranges, which I crave in the winter. Jaunts through the pines and paddocks with the dogs, wearing boots, wooly sweaters and a hat. Visiting the horses who have a shaggier coat and lots of blankets on. Yet, in the garden, the red roses are starting to bloom, the green leaves and stems of freesias are bursting from the ground, and I found three pink camellias, which I brought in to float in a bowl. I keep thinking of the Posies song, “Earlier Than Expected”.. because it seems at least 2 months too soon for this. But hey, I’m not complaining! :-D

This entry is for Sarah, but I’m posting it for everyone because you may want to make pumpkin bread one day too, who knows?! At any rate, it’s pretty easy and delish, so why not give it a go?!

(While it’s Summer up North, we’re enjoying things like the fireplace, warm coats, soups, stews, baking and hearing the rain on the roof. If it’s too hot to cook, you can print and save the recipe for Fall!)

Pumpkin Bread

1 1/2 cups flour
1/2 tsp. salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice

Preheat oven to 350ËšF / 180ËšC.

Sift together the flour, salt, sugar and baking soda.

In a separate bowl, combine the pumpkin, oil, eggs, water and spices.
Pour this mixture into the bowl of dry ingredients and mix, just until combined. (Do not mix too much!)

Pour the batter into a well greased loaf pan* and bake 50 – 60 minutes or until done in the middle. (Test with a toothpick or wooden skewer.) Remove from oven and cool for 10 minutes, then run knife around the edge and remove from pan. Cool on wire rack. Store bread tightly sealed in the fridge, for best freshness.

*When I bake this, I use a wider and more shallow pan, and adjust the cooking time to 30 minutes or so.