Whoops, how did I go 2 months between blog posts? Life just happens sometimes I guess. I hope everyone is having a wonderful Fall, ours has been eventful and quite fun. Between weddings and outings Briton and I have kept ourselves pretty busy.
Since Thanksgiving is quickly approaching I wanted to share with you just a few things, first a few thoughts on gratitude and second, a recipe for yummy pumpkin muffins.
I try to make it a regular part of my day to make a gratitude list of at least 5 things that I am grateful for that day. Some days I use an app I have on my phone, some days I write a list in my journal and some days its just a list I have in my head. Those lists have changed my life. It didn't happen over night but it happened. I find gratitude in things that used to cause me pain, imagine that! I used to have several repeats on my lists and while I am still so grateful I am actually finding more and more things on a daily basis for which to be grateful. It's amazing and I love it. A-Z gratitude lists, so I have made several of these over the past several months but a dear friend made one the other day shared it and it inspired me to make one and share it with you all. So here it is:
A: Apples, I love them, Brit loves them. There is just something about that first juicy, crunchy bite.
B: Briton. He is my joy. He's my teacher of life as much as I am his, I find myself frequently in awe of his kind and compassionate soul.
C: Cake. YUM! I love to bake it and I love to eat it.
D: Donuts. I'm grateful for cake too so it this a surprise?
E: Elizabeth Craft, my Mom and Britons incredible Grandma.
F: Fall and all the beauty it brings. The changing leaves, football, pumpkin pie and birthday presents. :)
G: Georgia. I miss my dear friend. Why is it so hard for me to pick up that phone?
H: Healing, slowly and surely, with the help of many, it's happening.
I: The "ic". If you know what the "ic" is I am grateful because now I recognize it.
J: July 4th, 2012. Fireworks on the dock with Jenny and Julia. That is a memory that instantly brings a smile to my face.
K: Kool Smiles, they gave Briton an award for being cavity-free. AWESOME!
L: Lessons...good and bad, they must be learned and even if I'm not happy to learn them I'm grateful they're there.
M: Motherhood, what an adventure.
N: No. It's a word that was never easy for me to use but now I am learning how to set healthy boundaries and say no if that's what the answer should be.
O: Olive oil....Oh how I love thee...
P: Parents, blood and step, I am grateful for you.
Q: Quiet snuggles in the morning, it's worth waking up 15 minutes early to have that special time before the hussle and bussle starts.
R: Rachael Stewart. Because she is learning and changing and I really like who she's becoming.
S: Sisters. My sisters I was born with are truly some of the most important people in my heart and life and I'm so grateful for them. The sisters that God added to my life are also such blessings to me.
T: Tacos. mmmmm....
U: Underwear, the good kind. The kind that makes you feel sexy all day long just knowing you're wearing them even if no one sees them.
V: Vision. Something I take for granted daily but I wouldn't know what to do without.
W:Wi-fi....
X: Xtra (I know, I cheated) hour of the day today.
Y: You, who ever is reading this. I'm grateful for you taking the time to read my blog.
Z: Zzzz's, as in catching them. I've been having a lot of trouble sleeping lately so a good night of sleep is something that I am really grateful for.
So that is my list, what makes you feel gratitude?
Now on to the pumpkin muffins. When VA was worried we would get hit by Hurricane Sandy I had some things in my fridge I wanted to get rid of so I decided to do some baking. I found this recipe online and made a few changes. I enjoyed the outcome and I hope you give them a try and enjoy them too.
PUMPKIN MUFFINS
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 tablespoons baking soda
1 teaspoon salt
3 cups granulated sugar
1-15 once can of 100% pure pumpkin
2 large eggs
1/4 cup vegetable oil
1/4 cup applesauce
1/2 orange juice
Preheat oven to 350 and grease 30 muffin cups.
Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine remaining ingredients in a mixing bowl and beat until just blended. Add flour mixture to the pumpkin mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
Bake for 25-30 or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for about 10 minutes; remove to wore racks to cool completely. Store muffins in covered container or resealable plastic bag.
These muffins freeze well!!
I am looking at some new dishes to try this year at Thanksgiving and would love to hear some of your thoughts. I will doing a Thanksgiving blog post soon.
Until we eat again,
Rachael
