We had a pumpkin carving contest at work- my group went with a no carve glow-in-the-dark one. His name is Marvin the Mummy :)
Joshua and I bought rock climbing shoes while my parents were visiting awhile back. We've used them once, but now that it's rainy season we're excited to have more of a reason to head to the climbing gym.
We went on Sunday night after dinner and got reaquainted with how to do it and what our ability was. I think Joshua's height is cheating, but he did way better than I did.
What I've been suprised about is that it kind of scares me, heights don't bother me and they have fluffy mats you'd fall on, but I've hurt my back and neck a few times and I think that's the fear that grips me.
It was fun to have Joshua there coaching me on and supporting me through it when I'd freeze and just encouraging me even when I stopped half way up. Looking forward to getting stronger and possibly, dare I say, aquire some arm muscles. (I know I laughed too)
We can't wait to spend more nights there, here they are open until 11pm! it's such a fun way to pull ourselves out of a rut and get up and do something (especially on a rainy day) that is centered around the climbing and exersize but also facilitates conversation and even teamwork. Plus who doesn't feel cool laying around on mats looking all pro in your own shoes :)
They also brewed one special beer in a pumpkin and they tapped it at the festival and then poured it all around for free! Nice! We met up with a few guys from Josh's work and they knew a lot of the brewers there so it was fun to meet the people that brewed the beer.
After our 6 samples though I must say I was pumpkin beered out :)
We grabbed pizza for dinner settled in for the night and then got a call at 9:10 asking if we wanted to see a movie at 9:30 about a bicycle messanger riding a fixie trying to deliver a package with a NYC cop chasing him, the cop was corrupt. Of course we went! It was actually a suprisingly good movie. And finished the night off at Chuck's Hop Shop with our movie friends.
We even took a walk around Greenlake after church with some friends chatting and soaking up the little bit of Sunday's sunshine. We felt so blessed and loved this weekend. Feeling normal and social in the place you live is so hard sometimes that we're so thankful when it happens.
We went to Capitol Hill for yummy sandwiches from Honey Hole and drinks at Odd Fellows.
The tour was awesome because we got to sit down, and she told us stories about Seattle, and pointed everything out.
We had the best thai food for dinner and then headed to Joshua's work so he could show off his genius, and of course we grabbed Dairy Queen on the way home.
1 1/4 cup cornmeal
3/4 cup flour
4 tsp baking powder
1 tbs sugar
1 tsp salt
few good grinds of pepper
1 cup buttermilk
1/4 cup olive oil
1 cup corn kernels; frozen or fresh
1/2 cup mozzarella, plus some for topping; shredded
2 tbs sun dried tomatoes; chopped
1 tbs basil; chopped
preheat oven 400 degrees F, and place 10" cast iron skillet on stove on low
1 mix cornmeal, flour, powder, sugar, salt, and pepper in large bowl
2 in another bowl whisk together eggs, buttermilk and olive oil
3 then stir into the egg mixture the corn, mozzarella, tomaotes and basil
4 make a well in the center of the cornmeal mixture
5 pour the egg mixture into the well and fold the ingredients together until just incorprated
6 drizzle about 2 tbs olive oil into the cast iron skillet and tilt the skillet until evenly covered
7 then pour the batter into the skillet and spread evenly
8 sprinkle some shredded mozzarella on top
9 bake for 20-25 minutes, top will be golden brown
serve warm or let cool to room temperature
afterwards we capped off the night sailing and playing euchre with a few friends, nice relaxing Sunday before all the adventures we have planned for when Joshua's mom visits this weekend.
makes 12 cupcakes
1/2 cup butter; room temp
1 cup sugar
2 eggs; room temp
2 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 1/2 tbs lavendar buds
2/3 cup milk
preheat oven 350 degrees F
1 beat the butter and sugar together until well mixed
2 beat in the eggs 1 at a time
3 and beat in the vanilla
4 in another bowl mix together flour, powder, salt
5 chop the lavendar buds until the are well ground, I used a large knife and drug
the buds with the edge of a knife across the cutting board and that gave fast results,
or of course a mortar and pestle
6 mix in the lavendar with the flour
7 pour 1/3 flour mixture into butter, mix until incorporated
8 stir in 1/3 cup milk
9 then 1/3 flour, 1/3 milk, 1/3 flour
10 scoop about 1/4 cup batter into cupcake tin and bake for 18-22 minutes, toothpick
comes out clean
Honey Buttercream Frosting:
1 cup butter; room temp
1/2 cup honey
1 1/2 cup powdered sugar
2 tbs milk
1 whip butter until light and fluffy
2 beat in honey
3 beat in powdered sugar
4 beat in milk
5 put icing in icing bag with a flower tip (so the drizzled honey has somewhere to catch
then ice the top of the cupcakes
drizzle honey on top of each
and sprinkle with just a few lavendar buds!
|mini's for taste testing before giving them to people- a must|
Serioulsy aren't they gorgeous, I love their simplicity
decorating cupcakes with what is inside them is my favorite