Sunday!

Beautiful Sunday!

Weather is perfect.  Just warm enough to work outside

without dying of heat.

Yes, Covid still is here. We are still under lockdown.

But there is no fear of being bored here.  

Always something to do.

Today I cleaned out my two large flower beds in the 

backyard.  There wasn't too many weeds but

there was still some.  My goodness buttercups

have long root systems. Phew.

I think I dug  to China a few times.

My tool of choice for the last 4 years is

the Mark's Choice Backhoe and Mini Backhoe.

I have both but I prefer the mini one. 

As you can see mine is well worn and not even close

to kicking the bucket.

I endorse these products 100%

They can only be found  at Home Hardware.

Large Back Hoe

mini back hoe

There is a medium but I've never used it so I can't honestly say

how it is.  But if it's anything like these two it's worth the money.

I discovered a few plants that I thought were dead were actually  doing well.

That is always a nice surprise. This poppy is one of them.

It was my fault. Last year while it was still in the pot I forgot to

water it.  It was dead,  dead, and more  dead.

Well I guess it was like Lazarus and up from the grave it

arose! Hallelujah! I'm  so happy

because I love poppies, but never had  any.

This was going to be my first. 

The chickens are still having fun roaming outside.

At night I still have to go and chase  a few back in.

But it's worth it because they're eating all those

lovely woodticks and earwigs!

Muffin time!

Sundays now I try and make a large meal for supper

since Jamie is home. So today I made blueberry/raspberry

muffins and I'm going to make a

roasted chicken with all the fixings!

 Plus it makes leftovers

to bring to work for a few days after.

Yes, I'm still working since we are an essential

service.  Where we are it's pretty safe since

there isn't alot of traffic. 

Have a Blessed  Day

Lisa

Cinnamon Rhubarb Muffins

This is probably the most light and fluffy muffin recipe that I've come across in a long time.

It must be the sour cream.

Dunno but it's divine!

The recipe is a bit long but bear with me. 

It's worth it!

Muffins

2 cups flour

3/4 cup sugar

2 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 salt

1 cup sour cream

8 Tbs (4 oz) butter melted and slightly cooled

2 large eggs

1 tsp vanilla extract

1 1/2 cups 1/4" diced rhubarb fresh or frozen

Topping

3 Tbs sugar

1/2 tsp ground cinnamon

Preheat oven to 400 degrees Fahrenheit

In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt.

Whisk to blend.

In a medium bowl whisk together sour cream, melted butter, eggs and vanilla till smooth

Lightly stir in wet ingredients into dry ingredients with a spatula until batter 

just comes together. DO NOT OVERMIX!!! 

Gently stir in rhubarb. Batter will be thick.

Spoon in muffin cups.

Mix the together topping ingredients and sprinkle  on each muffin.

Bake until they are golden brown and spring back to touch.

Around 18-22 minutes

Serve warm

The recipe says they only keep for one day.

But I kept them for 3 days (yes, they lasted that long)

and just reheated them when we wanted to eat them.

I found this recipe on the website Fine Cooking

Regular size muffins, it makes 12.

As Julia Child would say, "Bone Appetite!"

And yes, I do actually cook.  I don't always just bake.

I'll post my macaroni casserole recipe one day to prove that I can also cook.

Have a Blessed Evening

Lisa