Blogging

I have a special message to all of you who, when Knox first discovered toilet paper and Skip Bo cards, told me, "Hold on...it's only just begun!"

Here's the message:



YOU WERE RIGHT!!  :)



Now that we're fully mobile we can stand on our tiptoes and open closet and bathroom doors.  We can open the dishwasher by ourselves and empty out the (dirty) silverware in about 5 seconds.

We can pull mommy's purse down from a very high perch, dig out her shiny black wallet, empty it of all its credit cards, and scatter them throughout the apartment with glee.

Not only can we once again throw toys and daddy's keys in the toilet (since we can open the bathroom door on our own), but we can also now reach the water in the toilet bowl and splash around trying to fish them back out.

We can empty a basket of toys out onto the floor and spread them to the remotest corners of 6 different rooms faster than you can "Like" a Facebook comment.

Yes, the force of Hurricane Knox has grown in epic proportions over the past couple of weeks. :)

That, along with some new projects and commitments I've started this Fall, is taking a toll on my blogging.

And that is perfectly all right with me.

Because, you know, there are actually things in life that are more important than blogging. :)

Dear friends who check my blog daily...thank you for making this blog so fun for me.  You're the best. 

I'm not giving up blogging altogether, but I'm afraid my blogging frenzy of the past 9 months may be winding down...for the time being at least.

I will try to keep posting occasionally, but...Hold on, Curious George just brought me a bottle of white vinegar he discovered in a dark, far back corner of a kitchen cabinet.  And he is handing it to me with the hugest, proudest smile...

What was I saying?

Yeah, that's pretty much how it goes. :)

Faithful blog readers, I love you all.

Happy Wednesday!

Cookies Sheep

One of the most special things in the whole world to me is when I receive a letter or package from one of my girls in China.  It's been over three years since we left to attend seminary, but the friends we met there are friends forever. ♥

This week we got a fun box for Knox from Auntie Catrina and he is loving it!

This cool yellow star shirt may be Knox's favorite shirt EVER. 

 He LOVES the smiley stars on his new shirt.

And if the smiley stars aren't enough to bring a smile to YOUR face, just read the tag:

  

COOKIES SHEEP

THIS HAS AN UP. TO DATE

FASHION FEELING

SPECIAL CONCEPT

COOKIES SHEEP

"Farm Natural Health Feel and Smell"

One of our favorite pastimes in China was searching Chinese clothing stores for the best "Chinglish" shirts.

This one is adorable.

I miss my Chinese sisters...

and I LOVE CHINA!

Chocolate Zucchini Cake

Okay I know I already busted out the pumpkin muffins, but I'm not COMPLETELY done with summer yet in the kitchen. 

I have been waiting for an excuse all summer to make this chocolate zucchini cake and I finally got it last weekend when Mark and Eli came over to watch the Ole Miss game with Josh and Knox.

Bingo!  My excuse to make chocolate zucchini cake!!

(Football = Excuse to make yummy food of any kind.)

I only wish Eli was old enough to try a piece of cake.  Check out this cutie!  I think he likes me. :)

My mom has been making this recipe in the summer for as long as I can remember.  I think this may be another one that originated with my Aunt Monica but I am not sure.  All I know is that it's AWESOME. 

And dangerous.  It's really hard to just eat one piece.  We love, love, LOVE this cake!

If you don't want anyone to know there is zucchini in your chocolate cake, just peel the zucchini before you shred it up.  Everyone will rave about how moist the cake is and you can just smile and nod and keep that secret ingredient to yourself.

But if you want to show it off, like I do (or if you are just plain lazy, also like me) feel free to leave the green peel ON. :)

Enjoy!

Chocolate Zucchini Cake

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

2 eggs

1 t. vanilla

1/2 cup sour milk*

2 1/2 cups flour

1/2 tsp. baking powder

1 tsp. baking soda

4 Tbl. cocoa powder

1/2 tsp. cinnamon

1/2 tsp. ground cloves

2 cups shredded zucchini

1 cup chocolate chips, divided

*Just add a little lemon juice or vinegar to the milk to sour it.

Preheat oven to 325.  Cream butter, oil and sugar.  Add eggs, vanilla and sour milk.  Beat till well blended.  Mix all dry ingredients together in a separate bowl and add to creamed mixture.  Beat well.  Stir in zucchini and half cup chocolate chips.  Pour batter into greased 13x9 pan.  Sprinkle remaining chocolate chips over the top.

Bake 40-45 minutes or until toothpick inserted in center comes out clean.

And he's off!

Development of the week. :)

Memaw's Pumpkin Muffins

Three years ago I went to my very first seminary wives' Bible study group.  "SWING groups" we call them... Seminary Wives in Nurturing Groups.

Our husbands meet a lot of people in class, but we student wives have to work a little harder at meeting people here sometimes.  SWING groups give us a fun and meaningful way to make friends, and connect, and grow together.

As I was preparing this past week for my new small group, I kept thinking back to my very first SWING experience...and all the wonderful friends I made...and all the things we learned together. 

And I also kept thinking about Memaw's delicious pumpkin muffins.  :)

Because at that first SWING meeting during my first semester in Dallas, a dear friend named Chelsey welcomed us all into her apartment with a warm batch of her Memaw's pumpkin muffins. 

They were delicious. 

(I've had the pleasure of meeting Memaw, by the way.  Not only does she make amazing muffins...she is precious!)

This morning I got to celebrate, with a very special group of women, the start of a new small group and a new semester and new friends.   

And we did so, appropriately, with Memaw's Pumpkin Muffins. ♥

Memaw's Pumpkin Muffins

Combine dry ingredients:
3 1/2 cups flour
1/2 cup flax seed
3 cups sugar
2 tsp. baking soda
2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger

Add remaining ingredients:
2/3 cup water
1 cup vegetable oil
4 eggs
1 can or 2 cups pumpkin

Mix until well combined.  Pour into greased muffin tins and bake at 400 degrees for 15-20 minutes or till toothpick inserted in center comes out clean.