Monday, October 31, 2011
C. Schulz
Sunday, October 30, 2011
Saturday, October 29, 2011
Jan
Tuesday, October 25, 2011
Monday, October 24, 2011
i love it.
this here is off the new crooked still ep ...
they did my favorite beatles tune a whole lotta justice.
Friday, October 21, 2011
Ruff and Tumble...
I think this may have been one of the hardest weeks of my life. No one died, no one even got hurt, but so much happened, so much needs to be processed, and so little sleep has occurred. Through it all, I am so grateful for the peace of Christ that has dwelt within me richly. I have never needed this peace more. I am amazed at the love that God has for His children. I am amazed by the extent of the fall of creation. Sometimes when life is going as we want it to, all seems to be falling into place, a reminder that this Earth is fallen slaps me in the face. And then that love and peace I was talking about mixes with the ultimate grace Jesus extended in his death and resurrection, and amidst the chaos, I am still, for I know that He is God.
If I did not have this truth ingrained so deep within, I would have been as a leaf, fallen from the tree; sitting upon the earth, awaiting the cold, the barrenness, and the death.
Yet there is reassuring hope in my Savior who has made me whole and guides me through unsearchable circumstances.
Tuesday, October 18, 2011
Sunday, October 16, 2011
Friday, October 14, 2011
Cat Power.
pumped to make these...
Harvest Pumpkin Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, softened
- 3/4 cup honey
- 1 egg
- 1 cup pumpkin, packed solidly
- 1 cup chopped walnuts, toasted
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
Makes 12 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Nutrition Facts
Number of Servings: 12
Amount Per Serving
Calories: 226
Total Fat: 10 g
Cholesterol: 10 mg
Sodium: 251 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Protein: 5 g
Recipe Source: National Honey Board