The space bar on my laptop stopped working. My laptop is dying a very slow and painful (to me) death. This is why I’ve had so little to say in general and in particular about our dear Elijah’s birthday. I thought I would save you the frustration of trying-to-read-a-post-written-like-this and me the frustration of trying-to-write-a-post-like-this. But it kind of worked as a photo essay; 13 in 14 pictures (one for good luck?).
Santa Hat details
Horse Lover Mitts details
Rosebud has been very eagerly learning to cook lately. Very eager about learning all sorts of things actually, which is a fabulous state of mind for a burgeoning first grader to be in! I have officially started some first grade work with her, with the thought that as school work slows down for the summer with the boys, it will give me more relaxed time to concentrate on her.
Cooking wise she’s really attached to the idea of doing things herself. The latest in her string of accomplishments is writing her own recipe. What started out as my humoring a little girl of 6, turned into our new favorite grain-free bread recipe. It’s absolutely delicious!
3/4 C arrowroot flour
3/4 C sunflower seed meal*
2 T. honey
2 tsp. salt
1 tsp. baking soda
1/4 C apple cider vinegar
*The sunflower seed meal must be ground fine. If it’s not things might separate and get a little weird. Still tasty, but without the beautiful bread-like consistency that you will over wise get.
Mix all of the dry ingredients. Blend all of the wet ingredients. Mix the two together. Pour into a well greased loaf pan. Bake at 375 for around 40 minutes.