From my nature writing journal, Fall 2015…
I was sitting on the front porch reading and watching the half dozen crows that were making a raucous in the trees across the road. The crows cawed loudly. The squirrels scurried about. A blue jay screeched its name, “Jay, Jay,” in the distance. Fall was quietly descending a little every day. I could see a tinge of golden brown in the grasses on the other shore across the river. Gazing with a squint to better my focus my eyes, I realized there was a great blue heron slowly moving in the river grass along the shore, looking for its evening meal.
All of a sudden there was a riotous and rowdy clambering in the trees coming from the crows and then a crash followed by a great fluttering of black wings. It was late afternoon. “Surely, those crows were up to no good,” I thought to myself. Continue reading
May grace guide me through this day, so that all that I do, all that I create, is of the highest good. May my thoughts and actions come from a loving place within my heart and soul and radiate to all whom I come in contact with on this day. Today and every day, I affirm that I will step back and let the Universe lead the way. And so it is..
Cooler weather is upon us now in many areas of the country, including New England, where I live. I find myself looking for things to cook that require turning the oven on so that I can heat up my apartment without turning on the heat yet.
I have no idea where I found this recipe (possibly my food writing class over the summer), but it sure does look good and looks easy… I think I will be trying it sometime soon and when I do, I will post more about it.
Cranberry-Pumpkin Muffins Ingredients:
2 cups all-purpose flour
¾ cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
½ cup vegetable oil
1 cup sweetened dried cranberries
½ cup chopped walnuts
Heat oven to 400°F. Grease 12 regular-size muffin cups or line with paper baking cups.
In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and walnuts until just moist. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.