Look what I received in the mail today.

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Before I signed the contract with Comfort Publishing, I entered He Heard Hannah in a contest. I earned a Certificate of Merit. I don’t know how many they gave out, but I read on another blog (another winner of a Certificate of Merit) that they picked 17 out of 200 for this award. So, if that’s right, I’m feeling pretty good about it. :) If it’s not correct information, I still feel pretty good about it. :)

Comfort Publishing is at work editing and I’m at work filling out a monster Author Questionnaire. Fun times! (Especially when I’m done with the questionnaire! ha!)

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Look what I found in the yard today.

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I didn’t plant these flowers. One day (after we’d lived here for about 5 years) they just miraculously appeared and they’ve been here every year since. The same happened with a beautiful tulip that pops up in the spring. I think they are God’s gifts to me, especially the tulip because it is absolutely beautiful! (I’ll show you when it blooms.)

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Today we continued with our spring cleaning. We’ve finished the kitchen, pantry, upstairs bathroom, Ab’s room, and today… Cecily’s room.

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Oh my goodness, she is one (adorable) PACK RAT! We took out 5 (FIVE!!!) – 30 gallon trash bags! Three of clothes, purses, shoes, etc… and two of trash! Oh my. I guess I’ve been to too many thrift stores and garage sales!! I’m so glad she is sleeping in a peaceful setting again. No wonder she couldn’t keep it clean!

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I have two children on a gluten-free diet. It’s something I do on occasion for one reason or another. Our whole family ate gluten free for about 2 years back in 2002-2003ish, so I’m very familiar with gluten free cooking and baking and rather enjoy it. Today I made a batch of our favorite tea scones, but substituted the flour for gluten free flour. They were delicious! I think I’ve shared the recipe before, but I’ll share it again.

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Chocolate Chip Tea Scones
Lynnette Kraft

3 C Unbleached Flour
1/4 C Sugar
4 tsp. Baking Powder
1/2 tsp. Salt
1/2 C Butter
3 Large Eggs
1/2 C Sour Cream
2 tsp. Vanilla
3/4 C Bittersweet (or semi-sweet) Chocolate Chips (or other mix-ins)
*Other delicious mix-in’s: chopped fresh cranberries, dried cranberries, orange peel (YUM! Great with the chocolate chips), raisins, white chocolate chips, etc.

Preheat oven to 425 degrees. Grease a large cookie sheet. Mix together all the dry ingredients. Cut in butter until coarse crumbs form. Mix together the Eggs, Sour Cream, and Vanilla. Add to flour mixture. Mix until blended. Add Chocolate chips until evenly distributed.

Form dough into a ball on a floured board or countertop. Press out until it is about 3/4 inch thick. Cut with biscuit cutter and place onto cookie sheet. Bake at 425 degrees for about 10 minutes, or until done.

Cool on a wire rack. Serve warm or cool completely and store in storage bag. These also freeze well.

Makes 12-15 large scones.
Printable Version Here

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Hope you’re having a lovely week! I can’t believe tomorrow is Friday! Times flies when you’re having fun (or working hard in this case). We are having fun too. :)

Oh and one last thing. Please go to my main page and read my announcement box (I haven’t figured out how to make it show up on all my pages yet). THANKS! :)

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