Again, I apologize for not posting regularly. It's not that I don't have anything to write about but just pure laziness on my part. I've got several projects in the works inside and out and time just seems to get away from me.
Because the weather has gotten so gorgeous here, (cooler temperatures and very little humidity) I've been spending time outside getting things ready for next spring before it really turns cold. I've started a cutting garden and have planted tulips, daffodils, and hyacinth bulbs as well as preparing the soil to plant some iris bulbs. We have (husband and I) have re-planted asparagus ferns so that they will create hedge of sorts along a fence line, sowed grass seed and still have more seed to sow before the next rain. Around here, I have found that you have to use a good layer of top soil after turning over the sandy soil because nothing seems to grow in sand and while it is good to have a sandy soil for drainage, it isn't very good for planting grass seed or plants directly in it. Live and learn. HAH
I also have started a knitting project (a lap throw). I was reading a blog post recently on how to knit a lap throw on 60" knitting needles with three skeins of yarn to create a really chunky throw. Well, I decided to use two skeins instead of three and so far I like how it looks. I won't lie, it is hard to knit on such HUGE needles and I have to take breaks because my thumbs get really sore (I think I may have a bit of arthritis in them) but I'm not in any hurry to finish it.
|Look at the size of those needles!!!|
|Just think how it would look if I were using (3) skeins of yarn at one time!|
|These look darker then they really are because of the lighting.|
|These look more like the color of the pinecones than the first photo. I like the bright colors against the bleached pinecones.|
de Sha's Homemade Cornbread
3 Cups of self-rising cornmeal
1/3 cup Sugar
1 1/2 cups of vegetable oil
3 cups of sour cream
2 2/3 cups of cream style corn
For cornbread: Combine first 6 ingredients in order listed. Mix well and pour into a greased 9" x 13" pan. Bake at 350 degrees for approximately 1 hour or until center of cornbread springs back when touched. Let cool and enjoy.
For the Honey Butter:
Mix 1 1/3 cups of butter softened
1/2 cup of Honey
Mix softened butter and honey together and serve with warm cornbread.
If you are looking for cornbread that isn't full of calories this recipe isn't for you. LOL It is wonderful though and taste great with homemade Italian soup made with Italian sausage, chickpeas, zucchini, squash, tomatoes and spices.
Well, that about does it for me. I hope I haven't bored you with the length of this post but I wanted to post all of it before I forgot it. LOL My memory isn't what it used to be.