July 29, 2010
scratch that.
July 27, 2010
sunflowers.
Definitely been blogging less because the summer is just too good (and short) to pass up any opportunity to be out and about. For example, this is a photo I took of an amazing field of sunflowers just down the highway from where I live. Too good, right?
Driving by it this past week I've been longing to take a picture of it. Now that I have a picture, I want to share it with you. Hope you're enjoying your summer and the moments in the sun.
July 21, 2010
tufts.
July 16, 2010
diana results.
July 15, 2010
alphabet walk blog hop: the letter q.
July 8, 2010
book club: the secret life of bees.
July 2, 2010
blog love: more favourite freebies.
July 1, 2010
blog love: pioneer woman.
June 30, 2010
blog love: clip art.
June 29, 2010
blog love: eat drink chic.
June 28, 2010
blog love: catalog living.
blog love: pugly pixel.
June 25, 2010
shoo fly, don't bother me.
June 24, 2010
tsol by shad.
June 23, 2010
toy story 3 treats.
June 22, 2010
penne frittata with basil and ricotta
June 21, 2010
public bikes.
June 17, 2010
an epic yarn.
June 15, 2010
a few dress sizes.
June 8, 2010
colour collective.
June 7, 2010
book club: the boy in the striped pajamas.
June 4, 2010
new pillows.
May 31, 2010
lemon raspberry oatmeal muffins.
½ tsp. salt
1 cup quick coking rolled oats
1 Tbsp. grated lemon rind
2 eggs
⅓ cup vegetable oil (I use canola because it is very flavour neutral)
1 tsp vanilla
¾ cup frozen raspberries
Preheat oven to 375℉.
In a large bowl combine flour and buttermilk. Let sit for 10 minutes (or longer, make ahead the night before and allow to sit overnight - soaking the grains makes the muffins nice and moist).
To the flour and buttermilk mixture add brown sugar, baking powder, baking soda, salt, rolled oats and lemon rind.
In a separate bowl, whisk together eggs, oil, and vanilla. Pour over dry ingredients and mix until the dry ingredients are moistened.
Sprinkle frozen raspberries (feel free to use more than amount above) over mixture and fold into batter.
Spoon into greased or paper-lined muffin cups and bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer to racks and let cool completely.
Yield: 24 muffins (although the original recipe says 12, so I guess it depends on how much you pour into your muffin cups - I filled them ¾ full).
Store in airtight contain for 2 days or freeze for up to 2 weeks.