The organizing bug hit this morning! The girls and I have been cleaning and going crazy with throwing stuff out-hurrah! When this particular bug hits (which is admittedly not often), I just have to go with it. Lots of interesting stuff shows up at times like this, such as the millions of broken crayons that we've found all over (and under!) the house. What to do with all these crayons??? Well, here's a neato idea: Molded Multi-colored Crayons. We're going to try this after we get all the paper wrappers off the darn things. I have some cute sunflower candy molds that we're going to use. These should be fun for the girls to use at their new easel that daddy made for them for Christmas.
Made multigrain waffles with blueberry syrup for lunch today-yummy! I always double the recipe and freeze the rest to reheat in the toaster for quickie breakfasts. I used strawberry yogurt instead of plain and the kiddos loved it! This is a "tried and true" recipe at our house. Another tried and true for dinner: Simply Sensational Skillet Lasagna (using turkey sausage). I swear I'm addicted to this recipe! I must make this every week. Glad the whole family likes it.
Knitting...
Finished the headband for the Mariko Wannabe Bucket last night. I started picking up the stitches but didn't get too far. That Fizz is the dickens to pick up! Hopefully I'll have time to work on it tonight while watching my gilmore girls!
Made some changes to the blog layout. Now I have my very own "real" blog roll! It's too much fun to go around blogrolling (easily amused here, no?) fellow knitbloggers.
edited 7/16/05 to note: The link to Multigrain Waffles is no longer valid so here is the recipe:
Multigrain Pancakes
SOURCE: Cooking Light YEAR: March 1997 PAGE: 48
INGREDIENTS FOR 4 SERVINGS:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg
INSTRUCTIONS:
A high-carb, low-fat breakfast will give you plenty of
energy to hit the
slopes without weighing you down like a fat-heavy meal of
bacon and eggs.
(Recipe by Steven Petusevsky)
1. Combine first 7 ingredients; stir well. Combine
remaining ingredients; stir
well. Add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter for each pancake onto a hot
nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered
with bubbles and edges
look cooked. Serve with maple syrup and low-fat granola,
if desired. Yield: 4
servings (serving size: 3 pancakes).
NUTRITIONAL INFORMATION:
CALORIES 82 (25% from fat); FAT 2.3g (sat 0.6g, mono
0.7g, poly 0.7g); PROTEIN
3.1g; CARB 12.7g; FIBER 1.1g; CHOL 20mg; IRON 0.7mg;
SODIUM 118mg; CALC 75mg