Jury Duty - part 2

So a month or two ago, I received a letter telling me I had to fill out a form online to qualify for jury duty (with the threat of penalties or jail time if I didn't comply). I filled out the form and qualified - hooray for me. I received a nice yellow summons postcard for the first week of November. I did my civic duty by making sure I had a babysitter lined up each day and calling in after five each evening to see if I had to go to the court house the next day. I think it would be interesting to serve on a jury, but it would also be a hassle trying to find someone to watch my kids and do carpools and such. I was a little relieved when Friday rolled around and my number hadn't been selected. Ok, more than a little relieved. So you can imagine my shock, disbelief, and consternation at finding ANOTHER jury summons in my mailbox for next week. Yep, the week of Thanksgiving. I wonder if they just keep sending these things until they get you into the court room. If I do get lucky and have to go downtown to the court building, they will pay me very generously - $18.50 for the entire day. I can't wait.

Sour Cream, Anyone?

I promise - he was only out of my line of vision for two minutes. I had just got his breakfast for him, and then sat down to the computer. Next thing I know he's climbing into my lap and stinks. It was a smell I couldn't identify readily (sour cream isn't on my top ten list of reasons kids might smell). I asked him what smelled and he grabbed my hand and walked me over to this lovely site. He's taken the pint of sour cream out of the fridge, a large spoon out of the drawer and a canister of punch mix out of the cupboard. He then decided to fill the empty canister with the sour cream. I don't know why - he won't tell me. (He only has about 4 words and is generally a VERY quiet and stealthy kid).

At least this mess was easier to clean up than the one Anna got into with the punch canisters. I was in the hospital the day after Andrew was born. Bret came to pick me up and mentioned that Anna had made a little mess in the kitchen right before they left to come and get me. She had opened 8-10 of the crystal light like containers and mixed them up on the floor.



Andrew did do one cute thing this morning. When he got up and saw the snow he was so excited. He ran and got my camera, took off the lens cap, raised the flash and started trying to take pictures through the window. I turned on the camera and showed him where to push and he took about 15 pictures of the snow outside. He then turned the camera over to see the pictures he'd just taken. I better go, he just ran out of the kitchen and I'd rather not have another major mess today.

Yummy Recipes

I love fall. I've decided it's my favorite season. The leaves are so beautiful, it's the perfect temperature, and there are some great fall recipes out there. Here are a few I've tried lately.

This is our favorite sweet potato casserole recipe. I usually double the recipe, but keep the margarine at 1/2 cup, and put it in a 9x13 glass pan.





Pumpkin Bread

1 3/4 cup whole wheat flour
1/2 cup sugar
1 1/2 teas. pumpkin pie spice (see below)
1 teas. baking soda
1 teas. baking powder
1 cup pumpkin
1/2 cup apple or orange juice

Mix together. Put into a sprayed (Pam) loaf pan. Bake at 350 for 40-45 min. Makes one loaf.

I didn't have any pumpkin pie spice so I looked online and found this recipe for it.

1. Measure 1 teaspoon of cinnamon into a small bowl or cup.
2. Add 1/2 teaspoon of ground ginger.
3. Add 1/4 teaspoon of ground allspice or ground cloves.
4. Add 1/4 teaspoon of ground nutmeg.
5. Stir to blend.
6. Makes 2 teaspoons of pumpkin pie spice.

(Note: There isn't any oil in the recipe so the texture of the bread may seem different, but it tasted great.)

Curried Butternut Squash Soup

• 3 pound(s) butternut squash (1 big one), peeled, seeded and diced into 1-inch cubes
• 2 medium onion(s), peeled and quartered
• 29 oz canned chicken broth
• 1 1/2 tsp curry powder
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/4 cup(s) fat-free sour cream

• Combine squash, onion, and chicken broth and simmer for about 30 minutes. Let cool for 15 minutes.
  
  
• Puree soup in blender- I used a hand held bamix type mixer. Add curry. Season to taste with salt and pepper; garnish with sour cream and scallions if desired.

I also found a recipe online that suggested nutmeg and cinnamon instead of curry, so I'm going to try that next time.

Pumpkin Spice Cake Mix Cookie

• 1 spice cake mix
• 1/2 large size canned pumpkin
• 1/2 (12 ounce) bag mini chocolate chips

1. Mix the dry cake mix and the pumpkin together until moist.
2. Add the chocolate chips.
   
3. Bake at 350 degrees for 12-15 minutes.

(I don't like spice cake so I used a white cake mix and it turned out great).