Wednesday, October 7, 2009

Sweet, Sweet, Spacey Freedom

I got my cast off! Success on all fronts! the ankle is sore and the muscle has disappeared (!) but I've done a lot of walking in the last couple days and I think that's helping.

This has been a productive weekend of getting ready for life, since we had a break here and for reasons unknown to me the homework content for this week went down. I kind of view it as starting over at the beginning of the semester. I purchased a carpet, a dining room table, appropriate clothing for work, and a new lamp. And I got my hair cut and decided to try a perm for the first time (boy is it WEIRD). I also started a new knitting project (doh!) and made good progress on scarf #1 out of 2. I frogged #3 and will have to start it over (but I got some black yarn now, so I think that will go well with the dark purple. Somehow.).

I also gave some serious thought to getting some kitties. There are two brothers at one of the local shelters who are pretty young, and adorable. I think, however, that I might just have to wait until next year, when I live in a better place. Or... until I have more money. Also I worry that the guinea pig will be sad because I will pay less attention to her. And I love the little piggy. Even if she's a spoiled brat sometimes.

Today I tried something exciting with my squash. I call it spice cake:

Squash Spice Cake

2 c flour
1 1/4 c sugar
2 tsp cinnamon
1 tsp allspice
1/4 tsp nutmeg
1 tsp baking soda
1 tsp salt
2 eggs
1/2 cup milk
1 stick (1/2 c) of butter
1-2 cups of boiled, mashed, skinned squash (I used 2 small yellow squash for this and did my best to pick out the seeds. Not sure why.)

1) mix eggs, milk, and butter until relatively smooth.
2) in a separate bowl, blend/sift/stir flour, sugar, cinnamon, spices, soda, and salt until well mixed.
3) Pour dry mix into wet mix slowly while beating. Beat until smooth or uniform
4) add squash and mix well.
5) pour in a greased 9x13 or whatever type of pan you like and cook for 40 min at 350 degrees.


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