Category: Easter

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This very minute…

Do you ever feel like everything is flinging past you at such a fast pace that you can hardly remember what you did yesterday because of how much is going on tomorrow? Do you feel like your days are just a blur?

Well, I do–way too often, actually.

When that happens, I’ve found this little exercise that can help pull you back into the moment. You know…this moment. Not yesterday or tomorrow, but right now…this very minute.

You just take a nice, deep breath and let yourself answer the questions below–as honestly and simply as you can. Pay attention to the first thing that comes into your mind.

It’s usually the truth. Be brave.

Right this minute I am…

feeling–


–a bit sleepy, a good kind of sleepy–like all I need is a teeny, tiny, twenty minute nap and all the energy will come flying back. Naps are good for you…naps are good for you…naps…are…good…for…you. So is chanting.

listening–

–to Lisa Hannigan who soothes me into liquid with her raspy-smooth, Irish ballads and inspires me to get really skinny so I can hang some pretty dresses like hers in my closet—or on my amazing skinny body.

eating–

–a piece of string cheese, one pinch at a time, to make it taste better–and drinking my Kangen water because I’m addicted…and it’s a good thing.

watching–


–very carefully for any itty bitty sign that Spring is indeed coming. I’ll take just about anything right now because on this fine April day, I’m tempted to build a fire in the stove to warm the place up. The smoke signals to Mother Nature coming from the chimney couldn’t hurt either.

plotting–

–to buy some packages of every-color-in-the-world Sweet Pea seeds to plant outside my bedroom window even though they are climbers and I don’t really know what they would climb on exactly. Details…details. I’ll cross that bridge when I get to it. I need color, I tell you!

thinking–

–of a story that I can’t get out of my head, which is usually a sure sign that it needs to be written in the first place. I’m hoping I know someone who can possibly do that…possibly…maybe.

loving–


–the little, precious people around me that tug and pull and whine and grin and spit and giggle and walk and evade and stumble and wave and mimic and kiss and bawl and smile and watch absolutely everything.

hoping–

–that the smaller size jeans in my closet will fit me because I’ve lost 13 pounds since that silly surgery. I know, I know—“that was a BIG appendix!”

I’m afraid that I need a bit of clapping for this one…please.

wishing—

that Peanut Butter Weebles and Cinnamon Pull-aparts and Easter cookies were a smart, healthy, non-fat part of a sensible, balanced, nutritious diet.

Alas…

AND…

–you the most lovely weekend and a very Happy Easter!

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One Misty, Moisty, Morning

Look what we found in the backyard early in the morning!

Mr. Mallard and his wife –she’s hiding behind him. the perfect Easter week visitors.

They padded around in the squishy grass chomping on whatever they could find for about 2 hours. The picture is really tiny but I didn’t dare get closer.  The pair were really beautiful to watch, especially to think that they’re wild creatures that just flew in from somewhere else…maybe some faraway land, like…Lithuania. sigh…

Ok, maybe they came from down the street at Utah Lake, but it’s fun to think about.

I love that they choose our yard for a rest stop.

Come back soon guys. You’re welcome to eat our bugs anytime!

And I don’t say that to just anyone!

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Egg Toast Cups

In case you’re feeling a bit of a sugar buzz–here is some nice, soothing, protein to balance things out a bit.

Egg Toast Cups

Ingredients:

Bread

Eggs

Cheese

Ham or sausage or bacon or NOT

Whatever else you put in scrambled eggs

Butter

Lightly butter each slice of bread and cut off the crusts.

Hold the bread–as shown–over a muffing tin.

Pinch slightly and press the bread down into the muffing cup.

Toast in the oven at 350 for about 15 minutes–until browned.

Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don’t spill whenever you take a bite.

Have a good weekend and I promise—no more food for a while. We’re about to burst over here!

Week 4  Food Storage Prompt

100 count Multiple Vitamins

Egg Toast Cups
 
Print
:
Ingredients
  • Bread
  • Eggs
  • Cheese
  • Ham or sausage or bacon or NOT
  • Whatever else you put in scrambled eggs
  • Butter
Instructions
  1. Lightly butter each slice of bread and cut off the crusts.
  2. Hold the bread--as shown--over a muffing tin.
  3. Pinch slightly and press the bread down into the muffing cup.
  4. Toast in the oven at 350 for about 15 minutes--until browned.
  5. Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don't spill whenever you take a bite.
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Cinnamon Pullaparts

Need something quick and easy for Easter morning breakfast? This is a good easy sweetbread that they kids can even help you make.That is if your not squeamish about the mixture of dough, butter, cinnamon sugar and little people.

One word of advice though…do eat some of the hard boiled eggs first, or you’ll never leave room. This little thing is mighty tasty, and once you start…it will be hard to stop!

Ingredients

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup  granulated sugar
1 Tbsp. ground cinnamon
1/2 cup  (1 stick) butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup  powdered sugar
1 to 2 Tbsp. milk

HEAT oven to 350°F.

CUT each biscuit into quarters.

MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.

PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.

BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

Feed it to the baby birds.

Original recipe found at the Kraft Kitchen

Cinnamon Pullaparts
 
Print
Ingredients
  • 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
  • ¾ cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • ½ cup butter or margarine, melted
  • 4 oz. PHILADELPHIA Cream Cheese, softened
  • ½ cup powdered sugar
  • 1 to 2 Tbsp. milk
  • HEAT oven to 350°F.
  • CUT each biscuit into quarters.
  • MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  • PLACE ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
  • BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Instructions
  1. cans (7.5 oz. each) refrigerated buttermilk biscuits
  2. /4 cup granulated sugar
  3. Tbsp. ground cinnamon
  4. /2 cup (1 stick) butter or margarine, melted
  5. oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  6. /2 cup powdered sugar
  7. to 2 Tbsp. milk
  8. HEAT oven to 350°F.
  9. CUT each biscuit into quarters.
  10. MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  11. Place ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat.
  12. Sprinkle with any remaining cinnamon-sugar.
  13. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown.
  14. Cool in pan 5 min.; invert onto serving plate.
  15. Remove pan.
  16. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.
  17. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended.
  18. Blend in enough of the remaining milk until glaze is of desired consistency.
  19. Drizzle over warm bread.

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The Chicken or the Egg?

Well, I found an Easter craft that wasn’t tired and lame and best of all–didn’t frighten me. It’s first in line at the Crafty Crow site. In fact, I found quite a few really cute projects. Pretty clever dudes over there gathering up a raft of ideas so you can find them all in one place.

Here is my attempt at the pop open felt egg with the teeny tiny chick inside.

All you really need is a few felt scraps and different colors of embroidery floss. They are quite tiny so it went together fast. (I made most of this at a track meet) How tiny are they–you ask? The pattern for the birdy is the top of a spool of thread. That’s how tiny.

Sweet little pocket treasure for your Easter chicklets–that whip together in a flash.

Go there–you can do it.

Oh, and in answer to the age-old question: Which came first–the chicken or the egg?

The egg.

Now you know.