I will be the first to admit to being a bit of a Grinch about Christmas.
There's no real reason, except that I hate being "told" that I need to hang mistle toe, cut down a fresh tree, decorate the house with things that have been stored away (hogging space) for the whole year, & be jolly! See? A Grinch.
I want to clarify though that I had WONDERFUL Christmases as a child. Seriously, my Mom & Dad put on a great Christmas! Decorations, a big tree that we'd go out to hunt for and cut down, an advent wreath with candles we would light leading up to Christmas, wonderful stockings, lots of gifts, a Secret Santa exchange with the siblings (because there were a LOT of us and we couldn't buy for everyone!), and an amazing Dutch style Christmas breakfast.
So, I don't dislike Christmas because of any childhood misery, I am just honestly a Grinch!
But, one thing that I love about Christmas is iced sugar cookies! Seriously, you want me to get into the holiday spirit? Give me some iced sugar cookies. Yes, they DO need to be iced! C'mon-what's the point of a delicious, buttery sugar cookie that isn't covered in more sugar!?!
Ok, so this post isn't as "tutorial-y" (oh my gosh! That for sure isn't a real word at all!) as I want it to be....but that's because doing this wonderful, beautiful, time-consuming art is equal parts calculation & guess work! I'll give you tips and tricks that I've learned, I'll share some mistakes I made, and how I improvised to fix some of the problems! And taking a ton of photos during the decorating process would have been extrememly difficult since I was busy decorating! Sorry!
Also, the method seems crazy long, but really, just read through it, and you'll see it's very basic.
The cookies are simple and strait forward, and the decorating is 2-step because you need to first pipe a border, and then you "flood" the cookies in the second step. That's the real "secret" to beautiful iced sugar cookies. FYI : )
Honestly, it's a little time consuming, but they can be as simple or as complicated as you (and your imagination!) want, so that adjusts the time it takes to decorate.
Ok, here we go!!!
Cut-Out Sugar Cookies
(these cookies need 1 hour of chilling before baking! Fair square warning) :)
For the Cookies:
For the border icing:
For the flood icing:
***I use both zippered plastic bags, and proper piping bags, to decorate. As long as you have something that can give you a fine tip for the border icing you'll be good***
Method For The Cookies:
....after the dough has chilled....
Method For The Icing:
So, preparing the cookie dough is simple! When you're done you just need to divide the dough into 4 disks, wrap 'em up, and stick 'em back into the fridge to cool. This step keeps the cookies from spreading and loosing their shape when baking. I'll actually often make the dough a day or more in advance from when I'll get a chance to bake them.
Bake and cool!!!
Now you'll need to create the borders on your cookies so that your inner icing stays where you want it and doesn't go dripping off your cookies! You can see that my piping skills are poor! Oh well, the cookies still look pretty good when all is said and done!
Ok, so here's a little tip! If you plan on making pretty snowflakes, save the pretty snowflake for after you've flooded the cookie! When I went to flood the blue snowflakes, the border and the snowflake design were so close to each other that I had to use a toothpick to gently and carefully flood around the design. And that was a huge time hog!
So, for the smaller snowflakes I didn't even bother flooding them! Once I realized my blunder with the bigger snowflakes, I quickly grabbed some sprinkles and made my smaller snowflakes into sparkly pink snowflakes before the border icing dried fully! You can see those cookies above.
To pipe a design over the flooded icing, you'll want to keep the flooding to a minimum so that you're not waiting around for it to dry before piping your design. Just flood a thinner layer than you might normally have used, allow it to dry to the touch, and use the border icing to pipe your design.
For the wreath cookies, flood the cookie with white, then immediately add dots of green around the edge of the cookie. Use a toothpick to gently drag the green icing from one dot to the next. Then I piped red "berries" on after the green had set slightly.
For the (super helpful!!!) photo tutorial I used to make my wreath cookies, look here at The Monday Box!
The little penguins were time consuming! Geepers! I liked how they turned out, but I was also like, "Yeah, not doing that again!" Although I probably will because I'm a sucker for punishment when it comes to creat beautiful Christmas cookies!!!
Something that would make it not so awful would be to have little candy eyeballs, which I've seen at Michael's & WalMart, but never purchased of course because I'd rather take forever and ever piping my own eye balls onto cookies (sarcasm, people).
I also could have made them more simple, like the ones pictured here, but, ya know. Too little too late. Also, the ones in the link bother me slightly because the eyes are technically on the pengiuns belly (look at the link to see)....but, they are cute, and more simple, and most people aren't painfully critical like I am and wouldn't mind or even notice that the eyes and beak are on the pengiuns belly!
Anywho! I hope everyone has a good weekend, and got through this week in one piece!
Let me know if you make these cookies, or if you have a special Christmas cookie you like to make for the holidays! Sharing is caring!
Happy Thanksgiving weekend American friends!
Here in Canada, we celebrate our Thanksgiving in October, but Canada has in the last few years started tagging along with “Black Friday” and all the sales that go along with it - so, for me, it’s a time to NOT go out because I’m not a big fan of crazed deal hunters! Don’t get me wrong, I am a deal hunter, and I am generally crazed, but I am a quiet deal hunter. For instance, if I see a shelf with a bunch of fantastic items and they are on clearance, I will silently use my arm to make one grand gesture of sweeping all of said item into my cart, and walking away. Pleased as punch.
Well, that was all pretty random.
Let’s talk about today’s recipe! I found it this summer while cooking at Pleasant Bay Camp. Someone had purchased an ungodly amount of frozen blueberries for us to use, and I needed the freezer space, so got looking for a blueberry muffin recipe that was basic, used simple ingredients, and came out looking like a million bucks.
This recipe from Chef Savvy hit on all those points!
The campers gobbled them up, the staff stole them from the kitchen when I wasn’t looking, AND I got to use up some expiring milk to make up the first batch!
The recipe calls for sour cream, but we had an over-order of milk at camp, and it was expiring faster than we could make the campers and staff drink it! It is very common to use souring milk in recipes. A lot of recipes – mine included! – call for sour milk (or buttermilk), so don’t think “bleh! Using sour milk?!? Gross!”. It’s normal, it’s economical, and it creates a softer, fluffier baked good!
Some people do say not to use actual souring milk for recipes, but that strange, sour milk taste that is unpleasant if you were to drink it strait changes, and the only taste that remains is a oh-so-slight tangy flavour that really compliments sweet baked goods. I pinky-swear promise it DOES NOT taste like sour milk!
Anyway, all that being said, when I didn’t have actual souring milk, I made my own buttermilk by adding some vinegar or lemon juice to fresh milk (about 1 teaspoon to 1/4 Cup), stir, and allow to sit until it’s curdled.
As for the streusel top, I hate when super moist muffins get sticky on the top after they’ve cooled and sat. It’s better than a gross, dry muffin, but still. So, when I first looked up the recipe, I looked up “streusel topped blueberry muffins”, knowing that A: streusel is freakin’ delicious, and B: it would keep the tops from becoming sticky.
So, without further adieu, and sorry for blabbing on, here’s the recipe!
Blueberry Streusel Top Muffins
Adapted from Chef Savvy's "Blueberry Streusel Muffins"
For the Streusel Top:
For the Muffins:
For the Streusel Top:
For the Muffins:
I think these taste amazing if you eat them warm, with some butter and honey!
These lovely little muffins also freeze well, making them great to make ahead for school lunches, or to have on hand to randomly bring to someone who is in need of a pick-me-up!
Ok, well, I’ll see you later this week! On Thursday (the day I set aside for any autism writing I want to share), I’ll be telling you about something that happened last week with my son Caleb. If you’re new here and don’t know him, he’s my 12 ½ year old son with autism. He’s growing into an incredible young man, and last week he was involved in something that ordinarily might not leaving a Mom weeping with joy (several times in one day!), but that’s what was happening to me! I am overwhelmingly proud of him, his classmates, and his school! Stay tuned for that!
As far as easy recipe go-this one is way up there on the list! It's some really simple ingredients that *most* people have on had at all times, and can be baked up and cooling on your counter in 30 minutes (ish - haha! The exact time depends on how organized your baking supplies are and how efficiently you can pull them together!). But still, they're easy going cookie bars!
It's all the goodness of gooey, oatmeal chocolate chip cookies, but without the scooping! I found this recipe at Jamie Cooks it Up, and give it two whole-hearted thumbs up! :)
I usually like to post a "Motivational Monday" & "Health & Fitness" post on Mondays.....and this is neither of those things! But, I decided that although I want to give readers something predictable, most readers who I hear from don't give a rip! :) So, it helps me prepare and be organized if I have a certain "thing" I will post about on a certain day, but sometimes, I just gotta post what I feel like!
And this recipe is so simple to throw together for when last minute guests are coming over, or to make and tuck into an airtight container and put into the freezer for quick lunch treats, or after school snacks, well, I just needed to share it!
Hope ya'll are ok with that!:)
Oatmeal Chocolate Chip Cookie Bar
1. Preheat your oven to 350 degrees, and prepare a 9x13 baking pan by lining it with parchment paper, leaving overhang "handles" for later, and lightly greasing with butter or oil where the parchment doesn't cover the pan
2. Into into a large bowl, add all the dry ingredients and whisk to combine
3. Now add the melted butter to the dry ingredients and mix it up until it's all wet
4. Add the eggs and vanilla and mix well
5. Add chocolate chips, and stir to combine
6. Evenly press the dough into the prepared pan
7. Bake for 17-20 minutes, until a toothpick or knife inserted into the centre of the golden topped squares produces only melted chocolate and no wet dough
8. Lift the bars from the pan using your parchment "handles", and place onto a cutting board, and give them time to cool completely
9. Once cooled, cut into bars, squares, or triangles! And eat some, of course!
See, so simple, right?
Today was a suddenly wintry day (a no school, snow day included!), and we went from wearing t-shirts and no coats outside on Friday, to coats, hats, scarves, and mitts today!
Oh Canada!!! :)
We enjoyed it though with equal parts laziness (watching "Shrek The Musical" on Netflix), and playing outside.
I hope you had a lovely day, whatever you were up to!
If you've stopped by, please feel free to leave a comment! I'd love to know you were here, and to see how your day went!
Oh yes, dear friends, there is definitely still more s'mores ideas out there!
....Hello. How are we today? I am EXHAUSTED!!!!!! : )
No, but seriously, I've been more stressed lately than I ever thought I could possibly
be - I've had a constant headache for a week, my body is aching, I have hardly slept, and I even developed a canker sore on my lip!!!
K, I'm done now. I'm just whining to all of you, to whoever will be a listening ear!
I think it's time we got back to s'mores though, because s'mores always make me feel better! : )
In August of 2014 I wrote a s'more compilation post called "Please Sir....I Want S'more...", and last July I compiled another list of s'more-ific ideas in "It's Time For S'more!".
I love-LOVE-LOVE s'mores! They have been a passion of mine for years and years! So, when I recently received an e-mail from Julia Arangure of Shari's Berries with a request to share their 9 unique s'more ideas on Bushel & A Peck, I thought, "well, it's worth looking at".
Let me say that when I opened the link she sent, I went "whaaaaaaaaaaaaaa?!?!?!".
When Julia said "unique" she meant it, and I have honestly never seen s'mores like the ones she shared with me, and that I am going to share with you!
These amazing s'more ideas where created and photographed so beautifully, and I want to try every single one of them!
So, here they are -9 unique ways to make s'mores from Sharis Berries!
........I mean, c'mon, right?!?!
I am so excited about these s'mores, and I think I want to try the birthday one first! TO find out how to make all of theses, hop on over to Sharis Berries and the original post about these 9 amazing and unique s'more ideas!
Today is Canada Day here in (obviously!) Canada! We've got the usual fun things to do in our wonderful little town of Tweed: a parade, face painting, boat tours, kids crafts, fireman water activities, live entertainers, hot dogs and cupcakes! Then, this evening we're heading to a Canada Day BBQ, where we'll be saying goodbye to some military friends who are moving to Seattle. Thumbs down to people leaving.
Anyway, I hope if you live in Canada you have a wonderful Canada Day! If you live outside of Canada, have a wonderful Friday! Either way, any day is a good day to try out a new s'more (in my opinion, at least!).
On Tuesday I'm going to share with you how we do s'mores around here so that it isn't a complete and utter disaster!
Have a great weekend!
Truthfully, the first time I heard the words "ruhbarb cake" I thought, "bleh!"I couldn't imagine how a cake made with rhubarb could taste good at all.
In one of our horse paddocks we have a large rhubarb patch though, and a neighbour asked if she could take some to make this "rhubarb cake". I only really use it to eat the crazy sour stuff raw (it's alarming and refreshing!), and I've made a paleo strawberry rhubarb bare bottom pie last year for national strawberry rhubarb day, but that's it. I never even went out to cut it down and freeze it because I just never really loved much that was made from rhubarb.
Anywho...back to my neighbour....she got some rhubarb from our field, made some cake, and brought some over for me to try...and, let me tell you people, this freakin' cake was so good! So, so, soooo good!!! I'm a little excited about this cake. I plan on making 2 more today! I feel some sadness over the rhubarb I've let go to waste because I didn't know about this delightful cake.
This cake is a very simple white cake with rhubarb mixed in, and a crumbly, buttery, cinnamon-sugary topping. It is very moist, and not too sweet, not too sour.
After I had made 3 pans of my own rhubarb cake, I brought some over to another neighbour who said that he quite hates rhubarb, and has never had any cake, pie or jam of it that he enjoyed. So I told him I wouldn't be offended if he didn't try it, but he said he would anyway. He said he was always willing to try something, just in case. Well, didn't I go back to see him the next day and he couldn't believe how good the cake was! He said (in a thick Italian accent) that his face didn't pucker, and that the sweetness wasn't too much and he loved the cinnamon in it.
Adapted from Oma's Rhubarb Cake
For the Cake:
For the Topping:
The first time I tried making this it was a gloomy Saturday. The weather was gloomy, and I felt gloomy.
By the time the cake was finished and cooled, the sun had come out and the weather was no longer gloomy - and neither was I! The cake smelled so good, and looked so beautiful, and tasted so wonderful!
So, that's all there is to this lovely little cake!
Tonight the girls have a soccer game, then I think we'll let them have some time playing at the splash pad, and maybe we'll have a campfire tonight too. We plan to go and visit some friends tomorrow who we don't get to see too often, so I am looking forward to that also.
I hope you all have a lovely weekend.
I don't know about you or where you live, but here in Tweed, it's been feeling more like spring this week. It's actually raining right now....which is just yucky and miserable, but the spring makes me want something bright, light, and palate cleansing as a treat. Am I the only one? We spend the cold winter months eating comfort foods, then when it feels like the warmer weather is approaching we feel the need to switch it up? Maybe it's just me? I know I would, and have, eaten these cookies any time of the year, but they feel particularly "springy" to me because of the refreshing lemony-ness of them.
This recipe is one I've been using for a while now, but I made some changes, basically because I needed it to reflect what I usually have on hand! The original recipe is from a blog I frequent, Lauren's Latest. She's shares about home, travel, family, and she's got some wonderful, delicious and simple recipes (one of my favourites is her copy-cat Cinnabon cinnamon rolls! They are sooooooooo good!!!).
Anyway, I'm keeping this post short and sweet....and sour? Get it? Lemons? Sour? Hardy har-har, I know, I'm funny. : )
Lemon Crinkle Cookies
Adapted oh-so-slightly from Lauren's Latest Lemon Crinkle Cookies
So lovely looking, right? They are just delightful, soft on the inside, lightly crisp on the outside, and so refreshing! Well, as "refreshing" as a cookie can be, I guess! Haha!
Have a great weekend friends!
I feel like I've been doing a lot of recipe round-ups lately?!
No matter, I like doing round-ups! There are so many amazing bloggers, recipe developers and photographers out in the World Wide Web, and I want to share their work with you!
Today I have a delicious collection of Easter treats, all are no-bake, and most can be, or are already, gluten-free--which can be so helpful now-a-days with so many people trying avoid gluten!
These treats are also beautiful, and super spring-y.....which is nice....especially since it's still snowing here today!!! It was sunny and warm last weekend, and then from that point until this point we've had a snow storm, freezing rain, yesterday the buses were cancelled due to "inclement weather"....happy spring!!! : ( Thumbs down.
So, I mean, making a delightful treat like any of the ones below should make at least your kitchen and tummy feel like spring is here!
I whipped up a double batch of the Layered Peeps Crispy Pops last night (and my husband tried a Peep for the first time!), so Spring may not have been outside, but it was inside!
Erin at Suburban Simplicity created this beautiful Bunny Chow. This is a quick and simple recipe that is a serious crowd pleaser!
A few years ago I posted these Easter treats: Rice Krispie Mini Egg Squares and Mini Egg Macaroon Nests. Simple, yummy. The end!
Rice Krispie squares made from Peeps marshmallows? Genius!!! Kristin at Yellow Bliss Road created these Layered Peeps Crispy Pops by swapping out the usual marshmallows and using Peeps instead!
Just look at that Creme Egg Rocky Road Bark from Sarah at Taming Twins!!! What the heck, right?!? Get in my belly! : )
Jen at Cincy Shopper made these really cute, and oh-so-simple Krispie Treat Easter Carrots. She uses store bought Rice Krispie Treats, but making these yourself would be
Easter Egg Pretzel Chocolate Swirl Bark is a crazy long name for a really easy to make treat from Samantha at Five Heart Home!
We'll be heading down to Brantford and area to visit family for the Easter weekend. My Mom and Dad are away on a trip to Ireland though, so it'll be a very different kind of visit! They've left their house for us to still stay in (as it's usually our "home base" when we're in the area visiting family), but it'll be strange to not have them there!
It'll also be potentially challenging to have Easter egg hunts in the snow! Ok, well, it is a few hours south, so maybe the weather is nice there? I should check.
I loved Easter when I was a kid. My sisters and I (well, us younger girls) would get the cutest (well, cute for the '80's and early '90's!) dresses, often a cute hat to match to wear to church for Easter Sunday. On Easter Sunday morning our Mom would have at our place at the breakfast table new socks and underwear, bubbles, a jump rope, and a chocolate bunny. Sometimes other things too, but I remember those as a sure thing on Easter morning. We would always seem to have a lot of people over, and it was always a lot of fun. One year I vividly recall a basket full (FULL!!!) of solid chocolate bunnies, I remember small, medium and large ones, and I also remember eating my weight in these chocolate bunnies! The basket was right out in the open in the kitchen, and I don't remember anyone saying "please don't eat chocolate all day!"...so then I ate chocolate all day. Eek. My chocolate addiction goes way back......
Anyway, I hope everyone has a safe and wonderful weekend, whatever you're doing!
I know I used to post a motivational Monday and Health & Fitness post on Monday's, but I'm breaking the rules! I just want to share some recipes I have, and that's all there is to it!
This recipe is so simple, it's basically oatmeal chocolate chips cookies, minus all the scooping it takes to make cookies! :) And, this makes a great dessert to throw together when guests are coming over last-minute. It's got some pretty simple ingredients (ingredients most people have on hand), and comes together quickly! The hardest part is letting them cool before cutting them into squares.
These little gems are also a nice treat to add to kids lunches, fyi. They freeze well, so, cut them into squares, put them into an airtight container, stick 'em in the freezer, and pull them out to add to lunches as needed!
This recipe is from Jamie Cooks it Up. She has photos of the process, so hop on over there to see them if you want to!
Chocolate Chip Cookie Bars
1. Preheat your oven to 350 degrees and prepare a 9x13 pan with parchment paper, and a bit of cooking spray or butter where the parchment isn't covering. Leave a bit of overhang with the parchment to use as "handles" later
2. To a large bowl, place all the dry ingredients, and whisk to combine
5. Pour the melted butter into the dry mixture, and stir well until every is coated
6. Add the eggs and vanilla
7. Mix until the dough is thoroughly combined
8. Add the chocolate chips, and stir to combine
9. Now press your dough into the prepared pan
10. Bake for about 20 minutes. My oven is being a little fussy lately, so anywhere from 15-25 minutes may be the ticket for perfect, moist bars. At 15 minutes, use a toothpick or butter knife to check for doneness by sticking it right into the middle of the bars. If the top is golden, and all you have is melted chocolate (and no wet dough) on your toothpick or knife, then they're done!
11. Allow them to cool completely, and then lift the bars out of the pan using the parchment "handles". Place onto a cutting board, and divide into bars/squares!
12. Then eat them, obviously :)
So, today was a snow day! Busses cancelled! Snow everywhere! It's suddenly winter! And I do mean suddenly! On Friday I was working out in the yard wearing only joggy bottoms and a t-shirt. Today? Winter boots, warm coat, scarf, mittens and hat.
Oh Canada.... :)
I hope you get a chance to make these bars sometime soon! Let me know if you do, alrighty?
Another pile of recipes? Uh huh! With valentines day approaching, I wanted to share some lovely treats with you!
This roundup of goodies are all gluten-free, and all the recipes I choose to share have 5 or less ingredients, and most are no-bake, so, we're talking super awesome, quick and easy!
The collection features some kid friendly treats (though I would love them too!), as well as some "grown-up" treats (though my kids like them too) : ) Basically....everyone will like them!!!
Rice Krispie Treat Hearts
How darling are these?
Find them at Intimate Weddings
These are light and airy, and are paleo too, FYI!
From me here at Bushel & A Peck
Rice Krispie Treats
These treats come in 2 varieties: regular with a white chocolate top, and a mars bar, coco pop (or chocolate rice krispie) version! Yum!
Find these treats at Mandy Mortimer
Skittles marshmallow Pops
I mean. what?!?! Pulverized Skittles coat these mallows for a crazy amazing treat!
Dine & Dish will show you how it's done!
Dark Chocolate Truffles
Dark, rich and simple to make. They're paleo too!
I'll give 'em to ya right here at Bushel & A Peck
Flourless Chocolate Cake
It only takes 3 ingredients to get this rich and fudgy cake ready! It's primal too!
You'll find the recipe at Gimme Some Oven
That's all I have for you today!!!
I am not really a "I need a gift!" for valentines kind of gal, but I will take any excuse for a box of chocolates! So, I've told my husband many times that I am the dream wife for valentines day; get me the most cliche gift, a box of chocolates, and I am really happy! Well, as long as I don't have to share with anyone, that is! : )
Happy weekend to you all, happy valentines (or gal-entines day to the single ladies), and I hope you come back to see me here again soon!
S'mores in February? Is that even a question?!? If you love s'more the way I love s'mores, then any occasion is a s'more occasion! : ) Needing a campfire for a s'more is for amateurs....haha, I take s'moring (the art of making s'mores) very seriously!! I made up that verb "s'moring", but I like it!
Wow, anywhoooo......with Valentine's Day approaching, people start thinking about special treats they can make for special people in their lives. I'm not just talking about people in a romantic relationship, either. I'm talking about people who want to show love to anyone they love (or appreciate)! I'm talking about neighbours, co-workers, parents, children, friends--anyone you think could use a sweet little treat to say "you are valued, and I love (or appreciate) you!".
Years ago, when we lived in Bancroft, we were invited to a New Years Eve party by a good friend who, at the time, ran a catering business with a friend of hers.
That night, they made the most ridiculously yummy and simple dessert--they took store-bought two-bite brownies, smooshed half of a large marshmallow on top of each, stuck 'em under the broiler for a quick melt and roasted top, then drizzled dulce de leche over them.
I mean, c'mon! Doesn't that sound amazing! I couldn't get over how yummy they tasted, and how simple they were to whip up!
I've been making variations of this dessert now for years, always starting with a store-bought two-bite brownie, and a half marshmallow, then drizzling with melted peanut butter, cookie butter, Nutella, butterscotch, or a dollop of raspberry jam
It's easy to make this gluten-free too, as you can now find gluten-free two-bite brownies and graham crackers in most grocery stores.
The version I am sharing with you today is a favourite version though. A lovely two-bite brownie, topped with a perfectly roasted mallow, then a piece of graham cracker shoved into it?!? Oh yeah.....
Two-Bite Brownie S'mores
These little treats are the ultimate in lazy-lady desserts!!! Right?!? Bonus (for me) is that I most often get the bag of two-bite brownies for 50% off! Don't know why, but there always seems to be a few bags marked down, so I like to grab one, and put it into a zippered plastic bag and toss it into the freezer until I want to use them. If you do this, just be sure to pull them out of the freezer and let them thaw before you start.
**Side note.....because I think gluten-free graham crackers taste like cardboard dipped in sawdust (ok, not exactly, but they are basically the nastiest gluten-free food item ever! P.S., the brand I tried was Kinnikinnick. I'm not trying to bash them, but I want to spare anyone the grief of wasting their money on those graham crackers), I will sometimes cut a gluten-free cookie in half (my sons' favourite are the chocolate vanilla cream kind from Glutino), and I'll shove that into the brownie and mallow. Still really yummy and pretty, but of course that wouldn't make it a s'more anymore though! But hey, if you have found a brand of gluten-free graham crackers that don't taste awful, go with those! And if you want to share your finding with me, please do! Pretty, pretty please!
So......I've been trying to wake up early again, like I used to in the "old days" : ) These "old days" are really just a year ago or so, but I sure had gotten used to sleeping until I needed to get my kids up for school around 7:45....then my husband pointed something out to me. He said I always seemed a little less frustrated with my day when I woke up early and got my blog post published. What happens when I wake up with my kids is that I sit down to publish my post after they get on the bus at 9am, and if my post isn't totally ready, I could be sitting at the computer until 10:00....10:30......11:00.......it can take hours and hours to get one single post ready!!! By the time I'd send my thoughts and recipes into the world wide web, I'd feel like my day was half gone--which it basically was!!! So, with time stolen from my day, I felt like everything else I was doing should have already been done, and I was behind in my list of to-do's. So, by evening, I would feel defeated, like I hadn't gotten as much done with my day as I wanted, like I had un-finished business with my day. Bleh. All because I was lazy and wanted to sleep in (.......I love sleep.....).
So, I've started doing something different. I realized that I used to get up early without a problem because I was bursting with ideas for blog posts! I used to publish a post every day! Geepers! I still have ideas, but that purpose that got me out of bed in the morning had faded a smidge....and I needs me a reason to get out of bed early! So, I stopped making my husbands lunch at night, and decided to leave it to the morning. To clarify for any feminists who are having a conniption, I enjoy packing my husbands lunch! I am the meal planner, the budget maker, the "make sure you eat your vegetables!" person in our house....I may also have a slight control issue, and all those things combined mean I want to (need to!) know what's going into my husbands lunch!
Saving this job until the morning (and me wanting/needing to do it) means I need to wake up early....like, 5:30 early.
This gives me time to make my love some lunch, (and some coffee!) before he heads out the door at 6am, and then I get 2 full hours to work away at my little passion of writing and blogging in my little (tiny!) corner of the internet!
This also gives me time to have at least 2 cups of coffee before my kids get up which really seems to make them more lovely somehow..... :)
This morning though, I got a better reward....I let our dog out for a wee, and stopped to look into the sky. At 6am at this time of year, the stars and the moon are still out. And I couldn't believe how brilliant and beautiful the sky was!!! I felt overwhelmed by how amazing it looked, and thought, "if I were still asleep, I would have missed this!". I felt so blessed, somehow.
I live out in the sticks with no lights from any city to cloud the view of the moon and stars. I felt empowered that I had started my day before my town had even started it's day with the sun. I beat the sun to this day! That's an accomplishment!!!
So, maybe you're really not into getting up early......that's ok! The point of my story wasn't to tell you that you should wake up early because I do! The point was really this....what is it that makes you put your head down on your pillow at night and think, "this day was good"? My (wonderful) husband saw that I was more miserable than I should be. He saw that I was getting a lot done in a day, but somehow still feeling crappy about my day when I went to bed in the evening. I hope you have a spouse, or mate, or best friend or sibling or somebody who knows you who can say, "Are you feeling you best? Maybe you should (fill-in-the-blank)? Or, I hope you can step back from yourself and say, "what used to make me feel like I'd accomplished something?".
I don't know what that might be for you, but I encourage you to find that thing (uh....within reason....don't do anything illegal or that damages the people around you!). Life isn't about making yourself happy (eeek! I know, I know! How contrary to what we're always being told!!!), life is about purpose. But, get this, well placed purpose will leave you feeling happy. What a trick, eh! I was trying to make myself happy by sleeping in....which left me feeling miserable! But having purpose & waking up, packing a lunch, and sitting down to write before the sun has even thought about coming up? That makes me happy!
Well, I've shared/rambled now for too long....and it's probable no one will even read this far....but that's ok! : ) I write for you out there, but I also write for me. This is an online diary of sorts. You get recipes, DIY ideas, parenting tips, or whatever, but you also get my inner thoughts, what my heart lets out when it's going to burst.
If you have read this far, thank-you!
I honestly appreciate everyone who stops by Bushel & A Peck. I don't know many of you at all, but I like to think we are connected by way of this site. So, if you want to, leave a comment. Let me know you stopped by! Share with me what gives you purpose!
Oh, and don't forget to share with me a brand of g.f. graham crackers that aren't terrible too! :)
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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