Whew…what a last couple days it’s been. After 2 weeks away from home and my hubby, we’re finally safely back together as a family again! Love that!! What I didn’t love was getting a phone call from hubby 30 minutes before we arrived home (after over 12 hours on the road!) telling me that food in our freezer were starting to thaw. Yeah…not good!
We lived in denial Saturday night during our homecoming (at 10pm it’s hard to think straight, and I was beyond exhausted), but had to face facts after church Sunday when it became very apparent that the situation was not improving. Thankfully since I had been out of town…we weren’t in normal stock up mode on meat, so we only had a couple items to put on ice (which I’d picked up on my way into town when I stopped for milk). So with the few items we were most concerned about on ice in the cooler, we were able to escape reality a little bit longer.
I called bright and early yesterday morning for someone to come out and check the fridge, and 20 minutes later (and $200 poorer), my fridge was fixed. Yay!! I can’t tell you how relieved I am to not be researching refrigerators right now and still living like Laura Ingalls during the pioneer times. Yep…that’s how it felt. You kinda start to realize that a refrigerator really is a key component to our daily lives, and one of the first things you stock up when you get back from a trip. It was so wierd not to buy groceries Sunday and get a meal plan for the week. I felt disoriented….can you relate?
So things are finally getting back to normal around here….well other than the fact that my oldest daughter isn’t home and won’t be until Saturday! That’s definitely not normal…at age 12 this is her first trip away from home! She’s on a mission trip with our church and won’t be back until Saturday afternoon. Which is actually very strange…not normal at all….we won’t even get to talk to her until then. So not only is she gone…she’s also incommunicado as the Jimmy Buffet song goes.
I’m doing MUCH better than I thought I’d do since I know she’s in great hands and she arrived safely (the bus ride out was one of my main concerns). Plus she was super excited to go…and though I know she’s working hard, I also know she’s having fun. It helps me to remember what it was like when I was her age….independence, though a bit scary, was also very exciting….so I’m excited for her!! It will be a very rewarding experience, and I know she’ll learn and grow and mature. It’s also new for the family….my 8 year old is super excited to be “the oldest” for the week. With the dynamics around here shifting a bit, she’s experiencing more responsibility….so we’ll all learn and grown and mature.
I’m amazed at the parenting process of caring, nurturing and protecting, and then of “letting go”. And although the “letting go” is a gradual process, there is a big shift in the pre-teen years. It’s a pivotal time that parents really need to be on their toes or they can “make it” or “break it” so to speak. It’s finding the right balance of letting them stretch their wings a bit and gain some independence, while remembering they still need guidance and protection. I’m so proud of the young woman my oldest is becoming, and it’s really amazing to see how our relationship changes as she gets older. Hard for me to believe she was once that preemie at 3 lbs, 10 oz in the NICU. *I’d love to hear about your experiences “letting go” with your older children.*
Time for these doughnut muffins…not to be confused with those light and airy Krispy Kreme yeast doughnuts we devoured on vacation. These look like a muffin, but the taste and texture are more like a cake doughnut.
This recipe is one of many great “from scratch” recipes I found on the Hillbilly Housewife website back when my 8 year old was still a baby. It’s such a great treat to make for your kids. This past May right before my low carb experiment, I realized that my 3 year old hadn’t experienced them yet, so I whipped up a double batch.
They’re quick, easy and delicious! And also fun to make with your kids because they love dipping the muffin into melted butter and then the cinnamon sugar topping. Mmmm….makes me want to make another batch right now.
- ⅓ cup coconut oil, (original calls for shortening)
- ½ cup sugar, (I use organic cane sugar or honey granules)
- 1 medium egg
- 1½ cups flour, (I use freshly ground whole wheat)
- 1½ tsp baking powder, aluminum free
- ½ tsp sea salt
- ¼ tsp nutmeg
- ¾ cup milk
- ½ cup sugar mixed with 1 tsp cinammon (original called for powdered sugar)
- ¼ cup melted butter
- Preheat oven to 350.
- In mixing bowl whisk till smooth coconut oil, sugar, and egg.
- Add in the flour, baking powder, salt, nutmeg and milk. Combine until smooth.
- Fill muffin cups ⅔ full (butter muffin cups or use liners).
- Bake for 25 minutes or until done.
- Cool on cooling rack.
- When cooled enough to touch, dip each muffin into melted butter and then into cinammon/sugar mixture.
This recipe linked up with Works for Me Wednesday, Real Food Wednesday, Let’s Do Brunch, What’s on the Menu Wednesday, What’s Cooking Wednesday, What’s on Your Plate, What I ate Wednesday, Women Living Well Wednesdays, Waltz on By Wednesday, The Wednesday Window, Show and Tell Wednesday, Simple Lives Thursday, It’s a Keeper Thursday, Cooking Thursday, Recipe Swap, Pennywise Platter, Delightfully Inspiring, Full Plate Thursday, Frugal Food Thursday, Fresh Food Friday, Friday Favorites, Finer Things Friday, Fight Back Friday, Food Trip Friday, Friday Potluck, Monday Mania, Mouthwatering Monday, Mangia Monday, Just Another Meatless Monday, Homemaker Monday, Melt in Your Mouth Monday, My Meatless Mondays, Hearth and Soul Hop, Tasty Tuesday, Delectable Tuesday, Tasty Tuesdays & Totally Tasty Tuesdays.
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