A very short video clip. I uploaded it for the sound of waves.
Joining the wonderful meme, Skywatch today.
|After the bread was baked I brushed some butter on the tops and laid the loaves on their sides to cool. This bread was very moist inside and the crust was not too hard or soft. It had just the right crunch.|
|A woman who works with the down and out came to pick up these items.|
|A nice young woman sent her boyfriend to pick these items up.|
|A student is expected to pick up on Thursday for a charity.|
|Donated to an senior who teaches knitting.|
|A panoramic view of Kericho, Kenya.|
|Photo credit: Remembrance Day Canada|
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
- John McCrae
1 1/2 cups whole wheat flour
1/2 cup white all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 cups canned pumpkin
3/4 cup packed brown sugar, or less if you want it less sweet. I probably used half a cup.*
1/4 cup canola oil
8 oz chocolate chips (1 cup)**
*Taste the batter before you drop it on the baking sheet to see if you need to add more sweetener.
**The recipe I tweaked used raisins (and less pumpkin and flour).
1 Preheat oven to 350 degrees F.
2 Mix flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3 Whisk pumpkin, brown sugar (or Splenda), eggs, oil and chocolate chips in a second bowl until well combined. Stir the wet ingredients and chocolate chips into the dry ingredients until no traces of dry ingredients remain.
4 Drop the batter by level tablespoonfuls onto a lightly greased baking sheet, spacing the cookies 1 1/2 inches apart. I never am too careful about uniformity. I actually use a roundish shaped teaspoon and fill it up.
5 Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Cool and eat or freeze for later.
|I couldn't resist a photo of the beautifully coloured orange leaves.|