We are now officially in the second trimester! Yay!!! :) Things I am looking forward to:
- reduced queasies and somewhat more energy (already enjoying a little bit of this)
- finding out baby-O's sex (only 6 weeks to go!)
- warmer weather on the way!
- painting and setting up the baby-room once said warmer weather arrives
- riding again for a bit, if only on slow walks on quiet horses :)
- watching my belly grow as we continue to witness the amazing miracle of God creating a new little person
- finally fitting into maternity clothes (since my regular clothes already don't fit... =P)
- actually enjoying food again :)
- feeling baby-O move!!!
It's no wonder they call this the "honeymoon" trimester. :) I'm sure there are many more things I've thought of at different times that my brain just doesn't want to remember right now... but that's a pretty good list of the highlights! We are so, so excited. :)
February 19, 2009
February 16, 2009
For the faraway relatives... (and friends!)
Taken last night, at 12 1/2 weeks. I can't suck it in anymore! ;)February 05, 2009
Working on a Major Baking Project...
We expect the final product to be ready sometime in the end of August. :)
February 03, 2009
As Requested
Here is Grammie's granola recipe, much loved by all the Pinckney generations. :) I've also included an approximation of my own adapted recipe, although I change things every time I make it depending on what I'm craving at the moment. I must say, though, that the most recent maple-pecan variation is, I think, one of the best yet. So without further ado, here they are:
Grammie's Granola
3 c rolled oats
1/2 c wheat bran
1/2 c wheat germ
1/2 c whole wheat flour
1/4 t salt
~1 c nuts, any kind (Grammie usually uses slivered almonds, my favorite is pecans)
1/4 c water
1/2 c oil
1/2 c honey
1 t vanilla
Mix dry ingredients. Mix wet ingredients and add to dry, mix well. Spread on a greased 9x13 baking sheet and bake at 250 for 1 hr., stirring every 20 minutes.
I always substitute ground flax seeds for the whole wheat flour, and have used a mix of chopped almonds, pecans, and/or walnuts for the nuts.
I have substituted combinations of corn syrup and maple syrup for some or all of the honey.
I usually reduce the oil to 1/4 c and up both the water and sweetener to compensate, or sometimes use 1/4 c oil and 1/2 c fruit juice (white grape, apple, etc.) instead of the 1/2 c oil and 1/4 c water.
I usually bake in two 9x13 glass baking dishes as the thinner layer helps the granola dry out faster, although I also do one dish sometimes and just let it bake a little longer. Once the hour is up I stir the granola one more time, turn the oven off and return granola to the warm oven for another hour or so (or until I remember it!) to finish drying and cool.
For Apple Cinnamon Granola: substitute apple juice for the water and 1/4 c applesauce for 1/4 c of the oil. Add 2 t cinnamon to the dry ingredients. (I usually use walnuts with this version.)
For Maple Pecan Granola: use 1 c (or slightly more) chopped pecans for the nuts. For wet ingredients use 1/4 c water, 1/4 c oil, 1/4 c honey, 1/2 c maple syrup and 2 t vanilla (or up to 3/4 c maple syrup, replacing the honey - I use honey to keep the cost down slightly).
Have fun experimenting and enjoy the results! :)
Grammie's Granola
3 c rolled oats
1/2 c wheat bran
1/2 c wheat germ
1/2 c whole wheat flour
1/4 t salt
~1 c nuts, any kind (Grammie usually uses slivered almonds, my favorite is pecans)
1/4 c water
1/2 c oil
1/2 c honey
1 t vanilla
Mix dry ingredients. Mix wet ingredients and add to dry, mix well. Spread on a greased 9x13 baking sheet and bake at 250 for 1 hr., stirring every 20 minutes.
I always substitute ground flax seeds for the whole wheat flour, and have used a mix of chopped almonds, pecans, and/or walnuts for the nuts.
I have substituted combinations of corn syrup and maple syrup for some or all of the honey.
I usually reduce the oil to 1/4 c and up both the water and sweetener to compensate, or sometimes use 1/4 c oil and 1/2 c fruit juice (white grape, apple, etc.) instead of the 1/2 c oil and 1/4 c water.
I usually bake in two 9x13 glass baking dishes as the thinner layer helps the granola dry out faster, although I also do one dish sometimes and just let it bake a little longer. Once the hour is up I stir the granola one more time, turn the oven off and return granola to the warm oven for another hour or so (or until I remember it!) to finish drying and cool.
For Apple Cinnamon Granola: substitute apple juice for the water and 1/4 c applesauce for 1/4 c of the oil. Add 2 t cinnamon to the dry ingredients. (I usually use walnuts with this version.)
For Maple Pecan Granola: use 1 c (or slightly more) chopped pecans for the nuts. For wet ingredients use 1/4 c water, 1/4 c oil, 1/4 c honey, 1/2 c maple syrup and 2 t vanilla (or up to 3/4 c maple syrup, replacing the honey - I use honey to keep the cost down slightly).
Have fun experimenting and enjoy the results! :)
YUM!
Current favorite breakfast:
Roughly 1/2 c frozen triple berry blend, thawed
1/2 - 3/4 c french vanilla yogurt
1/2 c homemade maple-pecan granola
Antioxidants, calcium, protein, omega-3s (flax in the granola), whole grains, and, if you close your eyes and have a decent imagination, it tastes a bit like berry cobbler with vanilla ice cream. Now really, what more could you ask for in a breakfast food?
Roughly 1/2 c frozen triple berry blend, thawed
1/2 - 3/4 c french vanilla yogurt
1/2 c homemade maple-pecan granola
Antioxidants, calcium, protein, omega-3s (flax in the granola), whole grains, and, if you close your eyes and have a decent imagination, it tastes a bit like berry cobbler with vanilla ice cream. Now really, what more could you ask for in a breakfast food?
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