I know, I haven't posted in a while. What can I say? I'm busy. I love my job though. Last week Kennedy had a camp at her new preschool. I got a taste of what it will be like driving her to preschool every day. I burned through at least half a tank of gas. Not only that but in five days' time Jack got used to falling asleep in his car seat and sleeping there. Now I'm not sure if he remembers how to sleep. The last two days, especially, have been trying. I literally held him all day yesterday, except for two 45 minute breaks. I can't say I enjoy this stage of infancy. I know I should enjoy these times of holding him, but the truth is, I don't. I want to just be able to lay him down awake in his bed and walk out of the room. Four months is when the "experts" say you can train them to do that--seems so far away.
Yesterday I was really glad that I planned ahead a little bit and had a meal in the freezer I could pop in the oven. I did make some muffins to go with it though. They turned out really good. This is the recipe I used:
Carrot Zucchini Muffins
INGREDIENTS:
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
PREPARATION:
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.
Makes 12.
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
PREPARATION:
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.
Makes 12.
I had to take a picture of Jack's feet. With all of my kids I have been amused by their feet when they are nursing. Maybe it's because it's the only think I can see but they are just so relaxed. I never took pictures of the other two but I had to capture Jack's feet before it's too late. Soon he will be moving around too much.
