handsful

Puppy love

This blogging thing is addictive.  It’s become more than just updating friends/family on our goings-on here in FL.  It’s become my scrapbook, journal, record book, etc.  I automatically evaluate if something that we do/say/experience is “blog worthy”.  Oh, that’s funny…I should blog that.  Lainey is doing something new…I should blog that.  Payton has a new goofy face…I should blog THAT.  lol…  It doesn’t even matter if anyone else is reading it (though I hope they are…I love comments), it’s just great fun putting our lives on paper screen. 

For instance, here are my african violets.  I’ve had these two big ones FOREVER.  I brought them from our old house, so that’s at least 4 years and I know I had them years before that.  They bloom constantly.  The little one is my attempt at rooting a cutting.  I had it in rooting hormone and vermiculite for more than a month, and little tiny roots grew.  Last week, I put it in the pot with soil, and it seems to be holding it’s own.  I thought I was going to lose the two big ones, because they had become so overgrown.  I read up on how to “fix” that online, and I ended up cutting ALL the roots off.  That was hard to do!  After weeks of having them re-planted and under bags to increase the humidity, they are thriving now.  So cool!!

Don’t these look yummy?  They are.  I’ve tried a few recipes out of Earl “Bubba” Hiers’ cookbook, and so far they’ve been so good.  Earl is Paula Deen’s brother.  Not sure of the cookbook’s name, my mom-in-law Kathy had it here when they were visiting and she made some copies from the book for me.  These are called Star’s Cookies.  Not sure why they’re named that, but…

2 sticks butter

1 cup sugar

1 cup packed light brown sugar

2 eggs

1 tsp vanilla extract

1/2 tsp salt

2 cups uncooked old-fashioned oatmeal

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup chopped pecans

2 cups Rice Krispies

375 degree oven…cream butter and sugars together until fluffy.  Add the other ingredients to this mixture and mix.  Drop by teaspoonfuls onto cookie sheet 2-3 inches apart.  Bake for 12-15 minutes…although mine browned in 10.  You MUST let them cool on the sheet about 5 minutes before taking them off to cool on wire racks. 

I usually use a mixture of all-purpose flour and whole wheat, but I only used the all-purpose this time.  I like to use Sucanat in place of regular brown sugar, too.  I’ll experiment with ingredients next time.  Oh, and I had no time to chop pecans this time around…next time, I’ll be sure to do that.  I love pecans. 

We’ve had SO much rain lately, that everytime we think of getting in the pool the sky darkens and storms for the next hour.  Tonight, they timed it right and took a dip after dinner.