Anita Seuss Kaushik
Congratulations! Email me (email@example.com) with your name and mailing address, and I'll get your info to my contact at Bulu Box - if I don't hear from you within a week, I'll draw for new winners. Thanks for entering, and thanks again, Bulu Box, for doing such a generous giveaway!
Sit and Knit update: Let me just say that I'm so glad I run early in the morning - that way I've gotten my exercise done and can knit the day away, guilt-free. Well, I still have guilt about neglecting housework to knit, but hey - at least my conscience is clean when it comes to workouts! Last week I couldn't show you my latest windmill bag, because I made it for my mom's birthday (which was Tuesday - woohoo, hope you're still celebrating, Mom!). Here it is, and oooh, do I love the colors:
And now I'm officially out of yarn to make these bags. So either you'll never see another, or I'll just have to go shopping. Hmmm, wonder which direction I'll go?
Jill at The Sassy Pear was looking for a granola recipe recently, so I linked her to my Hippie Granola, only when I did, I realized that I've made some adjustments to the recipe I originally posted, so I thought I'd post how I make it now...just in case you are looking to make a yummy granola.
3 cups oats (I use Bob’s Red Mill extra thick)
1 cup coarsely chopped pecans
1 cup unsweetened coconut flakes
3 tbsp packed brown sugar
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp (generous) salt
1/3 cup honey
2 tbsp canola oil
Preheat oven to 300 degrees. Line rimmed jelly roll pan with parchment paper. Mix dry ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture, toss. Spread on prepared pan. Bake for 15 minutes, stir, then bake for additional 10 minutes. Remove from oven – granola will crisp up within a few minutes. Let dry, break up and store in an airtight container.
The ingredients - dry and wet.
Left - before baking; Right - after.
My favorite way to eat the granola - on some greek yogurt with fruit. YUM!
Along with watermelon, my other favorite summertime fruit is cherries. And this summer, I'm also eating them frozen - I just toss some in the freezer, stems and pits intact. I first tried them when I was *wait for it* in California (haha, you know I can't let go of that trip just yet), and as good as they were out there, they're even better here with our crazy hot weather. If you try this, just eat them slowly so you don't accidentally break a tooth on the pit.
Frozen deliciousness on a hot summer day!
Jeff has been scanning old slides lately and boy have we seen some doozies! This picture is awesome for two reasons - 1) the oil slick on my face...I remember Seventeen magazine saying you should use moisturizer under your make up and I was all, "no thanks, I make my own"; and 2) the perfect rolling curl in my hair...I had to work my old Clairol curling iron hard to get that look! I was a senior in high school when this was taken - 17 years old.
Jeff said this picture scared him, with my eyes staring into his soul. So naturally I made it his desktop background this week when he went out of town - bwahahahah!
And in case that picture gives you nightmares, here's a more recent one - Theresa and I were wading in the ocean when a big wave came in and splashed us pretty good:
Fun, fun times!
Have a great weekend!