Dave and I have a lot of irons in our fire lately. This is saying a lot because I personally don’t usually ever have a fire going and if I do, I adhere to a strict one iron at a time policy to avoid getting overwhelmed. Ok, so maybe it’s only 2 irons. Here they are:
The original putrid shade of green that was hiding under the cushion.
Dave is project manager. I am creative lead.
We’re still in the fun beginning stages of stripping the chair and meticulously documenting the process with pictures and labeling and tagging all the pieces. It’s easy to feel giddy and excited about the end product, but I get a little trembly and apprehensive when I ponder cutting pieces out of my beautiful yellow ikat. If it was just me doing this project, I’d probably chicken out and never do it, but Dave is helping me and he has that quality that I lack when it comes to big projects: stick-to-it-ivness. He’s a natural problem solver so he tackles projects with a very cool and logical brain. I just get frazzled!
We are complete first timers at this and have no idea what we’re doing. There’s this beautiful plot in our back yard that used to be our landlord’s garden and his father’s before him. Our landlord sadly passed away almost 2 years ago and we asked his son whether we could use the garden plot. He said go for it, and he deposited the leaves in the fall on top of the plot to keep the ground moist and protected (?) during the winter. Anyway, when we finally cleared the leaves and tilled up our little patch this past weekend (by hand!) the soil was rich and soft and beautiful. We mixed in some manure and we’re letting it sit this week and then next week, the seeds and seedlings go in!
To be completely honest, I have very low expectations. We’re not planting much and we’re not aiming to take a chunk out of our food budget. We’re just trying our hand at it to see what happens. If anybody out there has any tips or lessons learned the hard way, we would be so grateful to hear them!
Now on to the good eats! I’ve been making this pumpkin banana bread for SK for a while now but recently I had an aha moment and made them into mini muffins. I know, I know. Brilliant.
A few more things about this recipe. I’m not going for skinny, so I use 2 eggs instead of one egg and one egg white. Also, I don’t use nuts. I bake them in the mini muffin tin at 375 for 10 minutes. Oh, also, the combination of banana and pumpkin makes these muffins a really good antidote to baby diarrhea. Just sayin!
Finally, the pièce de résistance. A word of warning: my picky McFamily members will probably not approve of this recipe but that just proves it’s deliciousness.
These are…. incredible. They are the perfect warm weather Friday night meal, IMO. I’ve made them twice, the first time during Lent but even though it is fish and all, it is far too delicious to have on a Friday in Lent. Sinfully delicious, that’s what.
And that was my overly long post with far too many pictures that could have been split up into several posts over the course of the week. But who doesn’t love a long rambling picture heavy post?