Weekend Goodness

Tuesday, March 9, 2010

Since yesterday was all about Moxie Fab World's Olympics of Stamping, I thought that I'd take today to show you a few snapshots of our busy weekend.  We decided to go ahead and enroll Ezekiel in another session of basketball.  He just loves it!  Here he is practicing his ball handling skills...
and here's Adina, passing the time away, with a new friend.
After basketball, we headed to the Christian Education Expo in Kansas City.  We're striving to make a few, hopefully, beneficial changes, to our homeschool curriculum, next school year.  The kiddos fit right in.
Don't mind the Orange Powerade mustache :).

The rest of the weekend was full of church, fabulous weather, yard work, papercrafty fun, and good food!
My family just loves this Potato Florentine Soup from my Moosewood Restaurant New Classics recipe book.
Moosewood Restaurant places an emphasis on healthful natural foods cuisine.  It has, also, been acclaimed as a driving force in the world of creative vegetarian cooking and is located in Ithaca, NY.  Someday, I'd love to visit; but for now, I'm enjoying trying yummy, new recipes from one of their many cookbooks.

To go with our delicious soup, I tried out Amy's Blueberry Sourcream Muffins recipe.  It's a winner in my book!
Blueberry Sourcream Muffins
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1-1/4 cups sour cream (10 ounces)
1-1/2 cups frozen blueberries (wild)
  1. Adjust oven rack to middle position and heat oven to 350 degrees.  Grease muffin tin.
  2. Whisk flour, baking powder, and salt, in medium bowl, until combined.  Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds.  Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter in two or three additions, whisking to combine after each addition.  Add sour cream in two additions, whisking just to combine.
  3. Add frozen berries to dry ingredients, and gently, toss, just to combine.  Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds.  (Small spots of flour may remain and batter will be thick.  Do not over-mix.)
  4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and inserted toothpick, into the center of muffin, comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time.  Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.  Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt four tablespoons butter in small saucepan.  After baked muffins have cooled 5 minutes  and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.

We, also, enjoyed waffles, with blueberries, blueberry syrup, and Cool Whip, for lunch, on Sunday.
Ezekiel declared this to be "the best breakfast that [I'd] ever made", but I've got to give credit to BJ, too.  The idea was mine, but he slaved over the waffles.  Thanks, Baby!

I've got my take on Embellish's Borders Color Challenge, for you, today, too; but I didn't think everybody would care to hear all about our weekend.  So, I decided to spare all those who travel here from my link on the Embellish Magazine blog and give it its own post.  Have a wonderful week!

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