surgery day

Today Levi is having a bit of surgery. Just minor, don't worry about it day surgery. He has a very small mass on the side of his face, just under his side burn. Minor, but I feel that the whole process is just as detailed as if it were something bigger. Fasting? For a 4 year old? I keep telling him how fun it will be to have a popsicle for breakfast. Hopefully he isn't still expecting his usual 2 big bowls of cereal to chase that popsicle down after. I am feeling the normal amount of mommy nervousness and preparing for a day of babying my son.

He's cute, hey?

slushy rhubarb punch

Got lot's of this growing in your back yard? Or, like me, you don't but were able to beg some off your mom or an un-suspecting sister in law? Then make this yummy summer drink:

First, combine 8 cups of chopped rhubarb and 8 cups water, and 2-3 cups of white sugar ( I used 2):

add 1/2 a cup of fresh squeezed lemon juice and boil for 10-15 minutes.

Once the rhubarb is very soft, add a 4 oz package of strawberry jello. Then you need to puree it. This is where I found out that my perfect tool for the job (a hand held immersion blender) no longer works. So I did it in batches in my food processor(the one my mom passed on to be when that kitchen tool also died-thanks mom!). Then just pour it into 2 ziploc freezer bags and throw it in the freezer until you want to use it.

To serve, put the rhubarb mix into a punch bowl and add a 2L bottle of your favorite clear fizzy drink.

today...

...I peaked out the window and saw the sun shining! What? Could it me? I haven't seen it in so long...
...I put on a pair of jeans I haven't worn in, what? 2 years? and I could do up the button.
...I packed lunch for Olivia and got to school to be reminded that it was hot lunch day. No packed lunch needed(so I could have had time to brush my teeth?) and not really 'hot' lunch since it was a booster juice smoothie and a chicken and cheese wrap(yum!).
...I am thinking about how sweet it was to watch this last night. Sadie would not let me do it, only her big sister!

...I just pulled these yummy, good-for-you banana muffins out of the oven. I bake everyday, or mostly everyday.

...me and my kiddos are meeting friends and their kiddos at the zoo for some fun and a picnic.
...I really need to just finish up my planting already. I'm so close!
...I need to relax and focus on one task at a time.
...I need to love Olivia more and help her relax (up-tight and rushed mommy = up-tight and emotional olivia) and finish grade 1 in a way she can be proud of. Is there really only 11 days left? Yikes!

mmmwah!

name our business contest

Since Graham has officially began working for himself, we have been racking our brains for a new name. Two years ago when he finished school and was sub-contracting himself to another company, he quickly decided on Earl Grey Builders in order to do a few things you need to do to work for yourself. We always had it in the back of our minds to think of something a bit cooler, but here we are and we have nothing! Can you help us? We are looking for a one or two word name pertaining to home building. If a word suggesting that something is being built, we prefer 'builder(s)' to 'construction'. Oh, and Graham prefers we don't use our name(s), so G N' R Construction is out :) If you come up with something really great and we choose to use it, we will probably even throw in a prize! Get cracking everyone!

Raspberry Cupcakes

Another cupcake recipe! These raspberry cupcakes are truly yummy! Heidi and I had fun baking them last week. The recipe comes from Nigella Lawson. It also says to use her method for white chocolate ganache for the topping. I don't think you should, not super yummy and it stays really runny, not matter how long you chill it. I recommend vanilla buttercream or the lemon frosting for the lemon cupcakes I posted the other day.

Raspberry Cupcakes

INGREDIENTS

1 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups plain flour
2 cups fresh or frozen raspberries

METHOD:

1. Preheat the oven to 350. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes). Gently melt the butter in a medium heatproof bowl in the microwave. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.

2. Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.

3. Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones.

4. Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack. You need to do this, they are really soft when they first come out of the oven.

5. When muffins are cold, frost with white chocolate ganache(recipe below). These are best eaten fresh. (convenient eh?)

6. Enjoy!

White Chocolate Ganache

INGREDIENTS

340 grams good quality white chocolate
1 1/2 cups heavy cream

Method:
Place the chocolate and cream in the top of a gently simmering double boiler (or just put a heat-proof bowl on top of a saucepan). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat. Transfer to a bowl and place in the refrigerator to chill, stirring occasionally, for a few hours until thickened.

lemon coconut cupcakes

I am getting together with a girlfriend tonight to make and frost some cupcakes, so I thought I would get a bit of a head start on some of the baking. This recipe is awesome! If you like lemon, you have to try it!

Lemon Coconut Cupcakes
*adapted slightly from Canadian Living Magazine

Ingredients:

1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) white sugar
2 eggs
1-1/2 cups (375 mL) flour
1/2 cup (125 mL) shredded sweetened coconut
4 tsp (20 mL) lemon zest
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) whole milk

Lemon cream cheese icing:

2 tbsp (25 mL) cream cheese, softened
1 tbsp (15 mL) unsalted butter, softened
1 tsp (2 mL) lemon zest
2 tsp (7 mL) fresh squeezed lemon juice
1 cup (250 mL) icing sugar

Preparation:
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each. In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into 12 greased and floured or paper-lined muffin cups. Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean. Remove from pan to rack; let cool completely.

Lemon Cream Cheese Icing:
In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.

I was having trouble getting a good photo of the finished cupcake, hence the funny one of me holding one!

life's a bowl of cherries

when you have a bowl of cherries

business cards

I have been brain storming and hunting for business card ideas. We(Graham) officially need them now and they officially(I need them to be) need to be really hot. I would love for them to be letter pressed. Or printed on a material other than paper(did I just say that? no paper?)

These are beautiful.