Lazy Monday

Everyone keeps saying that today is the first full day of spring. But this morning we had wet snow on the ground, and it is a little cooler outside. Reggie and I had a day off together yesterday, and spent most of it spring cleaning. We are working at getting the yard cleaned up as the snow continues to melt and also to get the grit out of the house. Also, yesterday was my first day off after a streak of seven days working (which is why my posts were quite short, and there was no crafting), so I think after all my hard work I am ready for a lazy day! Thanks mother nature for encouraging me to stay inside and get some blogging and crafting done.

 Gunner agrees that today is a good day to relax with a toy or cuddle up on a blanket with a teddy. Isn't he cute!?

So after my long working streak I was supposed to have a few (5) days off in a row. But one of the owners at the store I work at has asked me to come in and help with some receiving. I am happy to have the hours! But... Here is the list of things that I was planning on getting done this week:

• Finish the coasters I started at the beginning of March
• Knit the shawl for my wedding, using some beautiful handspun
• Get my taxes submitted (eek)
• Write the tutorial I promised last Friday
• Write an article on hooking for my friend at Let it Unravel
• Start planting some seeds (inside) to gear up for a season of gardening!

I plan on continuing with these goals, but I'm sure I will not get them all done with fewer days off. That being said, I will try my best!

How is your spring going so far?

Happy Spring!

Today is the first day of Spring! And it will soon be time to get out in the garden and encourage the colour to bloom. But for now, enjoy an appropriately named song by my favourite band! This is Hey Rosetta's newest single. They are from St John's NL, and I saw them for the first time at the Woody Point Heritage Theatre in July 2009!

Saturday Sweet

Pumpkin Cranberry Muffins

½ cup  unsalted butter, room temperature

1 cup   brown sugar

2 large eggs, room temperature

2 cups  pumpkin purée

2 cups  all purpose flour

2 tbsp  cinnamon

1½ tbsp baking powder

1 tsp    ginger

½ tsp   salt

½ cup  pecan/walnut pieces

1 cup   cranberries, chopped

Preheat oven to 325˚F. If using dried cranberries, in a bowl cover with warm water and set aside, if using fresh (frozen) chop in half/thirds. Grease 2 muffin pans, if you prefer use paper cups.

Cream the butter and brown sugar. Add the eggs one at a time, mixing well. Mix in the pumpkin. In a separate bowl, combine flour, cinnamon baking powder, ginger and salt. Carefully add dry ingredients to wet, one cup at a time, until just blended. Add cranberries and nuts, mix until distributed.

Spoon batter into muffin cups, until almost full. Bake on centre rack for 23-27 minutes, or until toothpick inserted into centre comes out clean. Let cool 5-10 minutes in pan, then transfer to wire rack and allow to cool completely. Store in an airtight container, up to 5 days.

I found this recipe in an 'Inspired' Magazine, from Foodland fall 2010. I changed a few things, like I used pumpkin that I have cooked, puréed and stored, instead of canned; I used fresh frozen cranberries; and I used walnuts instead of pecans. All good choices as far as I am concerned!

Happy Snacking!