Learning photoshop

I'm not a computer wiz by any stretch of the imagination but I would say that I can pick up new programs, etc. fairly easily. I always thought that until I set out to master photoshop. I'm not sure why it had eluded me, but I think I'm finally getting it (I mean, I'm not about to win any awards in graphic design anytime soon but I feel like I am getting the hang of it . I'll be finishing my (long sought) teaching degree soon and one of the things I've been wanting to do is put together some cute word sort cards. Here's my first shot at it:

Of course it's not a complete word sort, no much sorting involved when the endings are all the same ;) but its a start!

16 Pounds of Cherries

It didn't sound like that much when I placed the order them from my co-op.  16 pounds of cherries, that is.  I actually had big plans for them.  Was going to make and can (yes, can) some cherry pie filling.  Doesn't that sound like a great plan for 16 pounds of cherries?  Well here's the rub...the only place you can buy clear jel (which is a modified cornstarch that is used in canning pie filling) is online.  It would have taken at least a week for that to arrive and my overabundance of cherries don't have that kind of time.  So I froze some, made a family size cherry pie and 12 cupcake size cherry pies for the freezer.  Here's how I made the pie filling:



8 cups pitted and stemmed bing cherries
2 cups sugar
1/2 cup cornstarch
2 Tablespoons lemon juice
1/2 teaspoon cinnamon (optional- I might leave this out next time)

I combined the cherries, sugar and cornstarch in a large pot and stirred well to coat the cherries with the sugar and cornstarch.  Turned the heat to about medium and let it all cook for a minute (stirring constantly) while the sugar and cornstarch dissolved.  Once the pie filling started bubbling I stirred in the lemon juice and cinnamon and reduced the heat so it was just simmering.  I continued to stir the pie filling until it thickened to the right consistency and then I removed it from heat.  (This happened really quickly, so watch it close!). 

For the crust I used this recipe I found on Allrecipes.com.  It was easy to work with (after being refrigerated) although I did roll it out on a well-floured surface and kept my rolling pin doused with flour and that helped.  The texture was pretty darn near perfect...light and flaky.  I would probably make this again but will use butter flavored Crisco next time.  This time I just used some off brand shortening that someone had given me.  It left a bit of a weird aftertaste, but it wasn't off-putting enough to keep us from finishing it :)  I haven't cooked the frozen mini pies yet, but will try to remember to post when I cook these. 

And here's what my mini-pies looked like.  I froze them in muffin tins, thinking that was a great idea.  However, it was only when I tried to remove the frozen mini-pies from the muffin pan that I realized that they weren't going anywhere.  I wrapped the pan back up with a layer of parchment paper and heavy duty aluminum foil and stuck it back in the deep freeze.  I mean, what are the chances that I'll need that pan before I bake my mini-pies? 

Going Bananas

I can't quite explain why, but I've been on a banana kick lately.  I like bananas as much as the next guy but I've been buying such large quantities that we can't seem to get through them before they're soft and spotted.  Only one thing to do with those guys...banana bread.  I've been telling the girls for a few days that I would make them some.  I finally summoned the inspiration today and decided to do muffins instead (my banana bread recipe always get overcooked on the outside...think it has something to do with the glass bread pan I use...anyway, I'm getting off topic).  I tweaked my recipe somewhat and here's what I ended up with:

1 t. baking powder
1 t. baking soda
1/2 teaspoon salt
1 cup all purpose flour
1/2 cup whole wheat flour
3 large bananas
1/2 cup applesauce (I use 1 of the motts 4 oz cups)
3/4 cup sugar
1 egg
1/3 cup melted butter

You know the drill.  Mix the dry ingredients in one bowl.  In a separate bowl, smoosh the bananas, applesauce, sugar, melted butter and egg (beaten) together (I just put it all in the KitchenAid).  Incorporate the dry ingredients just until the everything is mixed through.  Stir in a cup or so of chocolate chips for good measure.  Bake in muffin tins at 375 for about 20 minutes.  My batch made 12 muffins and 2 small bread loafs.

Mine came out super flat...not sure why (old baking powder maybe?).  They look a little sad, but they tasted really good and moist.  I'll probably try these again soon, seeing as how I still have 6, count 'em, 6 overly ripe bananas, but I'll use a new can of baking powder and see if that makes a difference.  Until then, I'm calling these my Flat Top Banana Muffins :)  If you don't have anything against super moist, slightly disfigured muffins, I'd highly recommend giving these guys a go!

Update:  Tried these again with a brand spakin' new can of baking powder and definitely saw a difference.  Also found that I could fill the muffin cup pretty much all the way to the top and that made the muffins rise better. 

Busier-than-you Syndrome

I hate to admit it, but I think I've got it...Busier-than-you Syndrome.  When the question is posed "How was your day?" my standard answer has to include some little snippet about how busy I am or how crazy the end of the school year is or how insane it is getting ready for our trip out of town or how preoccupied I've been with trying to get the house organized.  It really can become quite exhausting coming up with reasons for being busy.  I remember one time in particular a friend asked me what I had been up to that day.  My mind frantically raced as I tried to come up with a laundry list of things I had done that day.  I came up short.  "Oh...just staying busy" I finally replied.  She nodded her head knowingly and smiled sympathetically.  Phew, that was a close one!

Since then I have wondered what it would have felt like to come back with something like "Well, today I really just felt like baking a batch of muffins and curling up with a good book.  So that's what I did."  I am a stay-at-home mom.  Life can get hectic, schedules get busy, blah, blah, blah.  But honestly, my kids are all in school and there are days when I have hours to fill up however I choose.  And even when they're home, they don't need me every second like they did when they were little.  There is no boss over my shoulder telling me what to do next.  I am really only accountable to myself and my family (to some extent) for how I spend my time.  I don't need to prove to anyone that I am a significant person because my days are jam-packed with busy-ness (whether real or invented).  I think sometimes we equate busy-ness levels with importance.  If I can show that I'm really busy then people will know how terribly important I am.  It sounds ridiculous when I put it out there like that. I believe that its important to spend my time wisely, doing things that will add value to the world around me and, in turn, help me feel fulfilled.   Keeping my hands quietly busy with things that matter will keep my heart full of peace and contentment.