We went to an estate sale today. When I saw these on the shelf, I just had to buy them.
After completing the Sassy Scarf Project, I quickly moved on to another project. Of course I needed a hat to match my new scarf and was eager to learn new stitches. My second crochet project – the Bucket Hat found in Chapter 8 of the Crocheting for Dummies book.
Crocheting in the round is fairly simple, the most difficult part is keeping count of all of the stitches. I followed the directions as the pattern is written, only changing yarn colors for the last 5 rounds before making the brim with the main color. I used Sugar ‘n Cream yarn, 100% cotton, worsted weight – Hot Pink for the main color and Love as the accent strip above the brim. This project was an easy one and only took a few days to complete.
Truth be told, I finished this project the day before we left Houston. With all of the moving chaos, I packed the hat without taking a picture of it. While unpacking endless amounts of boxes this past week, I found the hat and was able to get Tabasco to model for me.
This past week was a slow one, very little activity to be reported. Neither of us broke the recommended average of 10k steps daily. We’re trying to walk on a regular basis and get back into running.
Weekly Activity Report ending 10/19/2014:
Emily 54,097 steps (daily average 7,728)
Nick 66,840 steps (daily average 9,549)
With the temperatures dropping and the color of the leaves changing, it’s beginning to feel like fall. Which means, I’m ready to make my Pumpkin Bread Muffins. We went to the store this weekend and I bought all of the ingredients, except pumpkin seeds. While out Monday, I finally found those little suckers and made muffins that afternoon.
I use this Pumpkin Bread Recipe from Better Homes & Gardens with a few modifications. I reduce the sugar by half, add vanilla, fill in muffin tins instead of loaf pans, and sprinkle pumpkin seeds on top before baking. They are great for breakfast! I usually put a couple of them in the microwave for a few seconds and serve with butter. My modified recipe is below:
Pumpkin Bread Muffins
1 1/2 cups Sugar
1 teaspoon Vanilla Extract
1 cup Cooking Oil
3 1/3 cups All-Purpose Flour
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2/3 cup Water
15-ounce can Pumpkin
1 package Raw Pumpkin Seeds (Pepitas)
Preheat oven to 350 degrees. Lightly grease muffin tins or line cups with paper liners. In a large mixing bowl, beat sugar, vanilla, and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour mixture and water to sugar/oil/egg mixture, beating on low speed until combined. Beat in pumpkin. Use a large spoon to fill muffin cups about 3/4 full. Sprinkle a few pumpkin seeds on the muffins and bake at 350 degrees for approximately 15-18 minutes or until golden brown. Remove muffins from tins and allow to cool. Once they are at room temperature, I typically store in a ziplock bag.
Makes approximately 2 dozen muffins (give or take a few for the chef).
I typically store the muffins in a ziplock bag on the counter; they will keep for several days. The muffins can also be frozen and reheated at a later date. Enjoy!
We’ve been pretty busy lately unpacking and getting the house in order from our recent move. Sunday morning was the first time in a very, very long time that we ran. We walked the dogs around the neighborhood, then went on a one-mile run. Our running conditions are much different here – the temperature was 49 degrees and the air was dry, nothing like the humidity we are accustomed to in Texas. And we have hills, not just small inclines, but actual hills. My legs were weak and out of shape, but I made it through the mile.
Weekly Activity Report ending 10/12/2014:
Emily 70,867 steps (daily average 10,124)
Nick let his Fitbit battery die, so there are no stats this week. (Ignorance is bliss)
This past weekend the weather was absolutely gorgeous. We sat outside for a while and played with the dogs in their new backyard.
At the end of August we packed the car, with the dogs and all, and drove 1200 miles from Texas to Wisconsin. We stopped along the way in Illinois to spend time with family over Labor Day weekend. We are currently residing in a hotel room jam-packed with our belongings and our two dogs.
Despite the tight living quarters, the move is going great. The weather has been absolutely incredible. We hope to find a permanent residence soon. Until then, we’ve been taking the dogs on daily walks to the lake, around the marina, or in the local park. It’s been interesting living in a downtown area, where you can walk to many restaurants and attractions.