Booming Busy Week

Busy here with orders coming in, the two boys enjoying the spring weather and Boom on Wednesday that has us all wondering "What is up?" The whole house shook so I went to NBC15 on Facebook and asked if they new anything about the BOOM we heard. Others posted that they also heard the noise but no one had an answer. The next day I received a message from Chris Woodard at Nbc15 that he was coming out to look into this strange noise in Montello. I met with him and Jean at the Garden Center and here is the video.
http://video.nbc15.com/global/video/flash/popupplayer.asp?ClipID1=6864113&h1=VIDEO%3A+Booms+in+Montello+6pm+3/21/2012&vt1=v&at1=News&d1=40656&LaunchPageAdTag=News&fvCatNo=&backgroundImageURL=&activePane=info&rnd=92350601


We still don't know what it was, and am just hoping it doesn't keep happening like Clintonville.
We finally got a good rain last night and it looks like we could get more today. We could sure use it. With the temperatures well above what they should be, everything is in bud and popping up.

The boys enjoyed some bubble blowing , and yard work. The yard work was of cousr done by the superheros not the little boys in the house!

Batman and his sidekick Robin were lending a hand. Robin works much harder than Batman. Batman left to rest part way through the job!

Bubbles, shorts and yard work, SPRING really is in Wisconsin about 2 months early but I for one am not complaining.

Hopefully I will get some crocheting done and items photos taken to share with you. I am working on  a few Easter gifts for the granddaughters and a new fireman newborn set so stay tuned!  Have a great weekend!

here is a fun cupcake idea for spring or Easter http://www.tasteofhome.com/recipes/Chirpy-Chick-Cupcakes

I am Happy to Say

that when I posted yesterday about teens not wanting to color Easter eggs....I was wrong!  They did join in and had a good time. Liz got creative, Chrissy took command and Carsen even tried to taste test the egg dye. (a family first). But, the eggs got done and the little guys had a good time. Carsen did feed one egg, shell and all to Trixie , who is now on the look out for the Easter Bunny to get more.


We broke out the FireKing cups to have enough space




Kathy is preparing the dyes



wow, we made pink in Grammas coffee cup

Chrissy adds a name to each egg, even the dogs have an egg

Here is what you look like if you taste the blue dye....he did not try any other color after blue

Carsen allowed limited help, at almost two he thinks he can do it all

I got a little on my hands, not too bad. 

Mike who is about to turn 13 joined in and made a couple "ugly" eggs

Liz and her boyfriend Dakota joined in the fun. she even used stickers. P.s. she is off to nursing school in the fall

busy, busy boys

Kathy read somewhere that you could use grape Koolade to color eggs purple ( her favorite color)   It is more like an ugly brown/grey...

Carsen is telling her "hands off" he wants no help he can do it all by himself

JJ shows off all the colorful eggs he made, he is very patient for being 3

Liz finishing up her eggs with stickers

One happy egg decorator, he will be showing these off. I can't wait to see his face when someone tries to eat one.

The eggs are all done and we had a good time. I am really glad the teens joined in. It was also nice to see them take over and do what I have done for them all these years. They will all make great parents when the time comes. family traditions are so very important and to keep these going is a big thing.   Thanks kids for making my day!

Carsens work is done so he is enjoying a sucker. We will get it all cleaned up, then off to watch The Velveteen Bunny.

Make your own Easter Egg dye

http://www.realsimple.com/holidays-entertaining/holidays/more-holidays/homemade-easter-egg-dye-00000000056344/index.html

How to Make Blue


Ingredients
1 pound frozen blueberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice
Directions
1. On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer.
3. Stir in 1 tablespoon lemon juice.



How to Make Yellow

Ingredients
2 tablespoons turmeric
2 cups water
1 tablespoon vinegar
Directions

1. On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.


How to Make Orange

Ingredients
2 tablespoons paprika
2 cups water
1 tablespoon vinegar
Directions

1. On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.


How to Make Pink


Ingredients
12 ounces frozen raspberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions
1. On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Brown

Ingredients
¼ cup instant coffee granules
2 cups boiling water
1 tablespoon vinegar

Directions
1. In a cup or bowl, stir coffee granules and boiling water together.
2. Add 1 tablespoon vinegar.


How to Make Green

Directions In a bowl or cup, mix one part blue liquid with one part yellow liquid.

Trixie watching for the Easter Bunny!

I am off to get the final prep done for The Montello Easter Bunny Parade today at 1:00. What started out a few years back as a handful of kids has grown to be alot of fun for all ages. The sun is shining, the snow is gone and hubby, Matt and Liz are downtown right now hanging balloons on the light posts. I am charging the video camera and my digital to catch the fun and get some new photos with the "BUNNY"

Almost Easter

  As I sit looking out my window it is hard to believe that even though Easter falls later this year that my view is covered in snow!

Yes, my bluebirds are back and looked quite confused as the flakes kept falling yesterday. The school closed early, the snow piled high and it did not seem to want to stop.  This morning we had a two hour delay for the school opening because there was not a plow in sight.  Thankfully the plow did pass and the kids are off to school and I can get to my daily list of things to do.  With some cute outfits being finished I have buttons to sew on and then the task of listing them on Etsy.

 I have been trying to use the suggestions for increasing visitors to my shop by following http://www.handmadeology.com/social-media-blitz-free-5-day-ecourse/  So many wonderful ideas and helpful tips. I could spend the day just reading on that site.

But then like alot of you I have to prepare for Easter. We have dinner at home with guests and now the two little guys are very into the Easter Bunny and all its magic. So, I am looking into some fun table markers we can make together and looking for that perfect dessert to end the day. JJ already has his Easter cake mix box with matching frosting on the counter. Cupcakes are a must for him. The menu I would love to change up a bit. We always have ham but maybe a new sidedish without causing my hubby ( who is a creature of habit) to freak out as the kids say. I saw a nice spinach and strawbeery salad that looked good. More reading will have to be done and then the list making before I set off for my final tri to the store. Right now my list consists of jelly beans, peeps and robins eggs......I think we need real food.

http://allrecipes.com/Recipe/Carrot-Cake-2/Detail.aspx
Carrot Cake By: Marc Boyer

"Here's and old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts."
Original Recipe Yield 15 to 18 servings

Ingredients

2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2.In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3.Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4.In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

 I found a darling place setting idea at http://houseonashwelllane.blogspot.com/2011/03/adorable-place-card-holders-for-your.html  I am going to crochet my daffodils  http://www.larkcrafts.com/wp-content/uploads/2011/03/9781600598784_eproject.pdf

though and maybe not use real grass as I dont think I have enough time left. I am tired of the same old and determined to jazz things up a bit this year. I will have to let you know how that goes over with the rest of the family.

Finally Friday

Well, it looks like a glorious day here in Wisconsin. If you do not listen to the news or block out what is going on in the capital. The sun is shining and they are calling for warm weather. Sitting here looking out the dining room window I thought I saw a bluebird hovering near their house in the garden. My husband started out making one made from a pvc pipe, so the squirrels would not bother them to 4 last year. Each houses a family all summer long. Maybe spring really is here.
 
I am in the mood to bake so I had to look for a recipe that does not include chocolate after giving it up for Lent.  Here is what I came up with....

BLUEBERRY AND LEMON CUPCAKES


1/3 cup fine-ground yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon creme fraiche or sour cream
1 1/2 tablespoons sunflower oil
grated peel of 1 unwaxed lemon
1 tablespoon freshly squeezed lemon juice
1 egg
1/4 cup granulated sugar
1/2 cup blueberries

Preheat the oven to 350F.
Combine the cornmeal, flour, and baking powder in a bowl, then set aside. Beat the Creme fraiche or sour cream, oil, lemon peel, and juice together in a small pitcher, then set aside.
In a separate bowl, beat the egg and sugar together for about 4 minutes until thick and pale, then add the lemon mixture and fold in. Sift the cornmeal mixture over the top and fold in to combine.

Spoon the mixture into the paper liners, then drop about 4 blueberries on top of each one, gently passing them into the mixture. Bake in the preheated oven for 15-16 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate
15 oz cream cheese
2/3 cup confectioners sugar, sifted
1/2 teaspoon grated unwaxed lemon peel
1 tablespoon freshly squeezed lemon juice
about 1/2 cup blueberries
strips of unwaxed lemon peel
To decorate, beat the cream cheese in a bowl until creamy, then beat in the sugar, lemon peel, and juice. Swirl big dollops of frosting on top of the cupcakes and decorate with fresh blueberries and strips of lemon peel.

makes 10
http://thecupcakerecipes.com/?p=369  more great cupcake recipes can be found here.

In between my baking I am making more fun hats for Easter.  A customer emailed me about a fun hat she saw. Could I make one? Well this is what I came up with.

Bright and cheerful , I hope she like it. ! I will be making some and adding them to the Etsy shop !  Think Spring!

Things are Crazy in Wisconsin

  That is how it seems as I sit at the computer this morning.  The Governors got his hands full in Madison, teachers, state workers and unions are up in arms. The weather is more May like than February and I have a terrible case of spring fever.  Now, most of these things I can do nothing about. The governmental issue we all have opinions on, will that matter. I do hope so but one can just wait and see what happens at this point.   The weather, I am totally enjoying but am sure in a day or two will make a drastic change. With all this said the only thing I can do is take care of this spring fever. So I am not sure if you feed a cold and starve a fever soo  I am going to feed this Spring Fever.
  What I craved most this morning was a doughnut. Not one of those over glazed fried things from the local grocery or Kwik Trip but a nice cinnamon and swugar baked cake doughnut. So, off I went in the search for a recipe and came up with this one.
I found it on http://www.howtoeatacupcake.net/
Baked Doughnuts

Makes 6 regular sized or 12 mini doughnuts

1 cup (4 ounces) Round Table Unbleached Pastry Flour or 7/8 cup (4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder (or use 2 tablespoons buttermilk or yogurt in place of the 2 tablespoons water)
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water

Whisk together all of the dry ingredients in a medium-sized mixing bowl.
In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full. (I used a pastry bag and piped one circle of batter into each cup.)

Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. (My mini doughnuts baked for about 7 minutes.) When done, they'll spring back when touched lightly, and will be quite brown on the top. (Mine were barely browned on top.)

Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar (1/2 cup sugar + 1/2 teaspoon cinnamon) or any non-melting sugar.

Printable recipe can be found on this page: Baked Doughnuts: King Arthur Flour

So with the doughnuts in the oven I am off to finish some editing on the Etsy shop and get some hat orders packaged for morning mail.
 I will put on another pot of coffee and open up a few windows to enjoy todays weather.