Celebrate early

TGIF everyone! Are you glad we have reached the FIVE-O'CLOCK-PM-FRIDAY march. I can’t lie here. I’m doing a happy dance! The bubba is still feeling under the weather (coughing) and getting lots & lots of rest. Hopefully by tomorrow she’d be on the roll at the (free) RMC Halloween event. Potluck, Halloween parade, Pumpkin carving contest , Halloween goodie bag exchange, and more playtime at the park with E, S, A and another A . Woot-woot!


Goodie Favor bags are ready.




Have you seen the cutest butterfly in the neighborhood? She is ready to parade… and celebrate early.


And if I can snatch some quality time in the kitchen for Sunday morning , the plan is to feed ‘em Pumpkin Pancakes. We will see.


Pumpkin Pancakes
adapted from Martha Stewart

Ingredients
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 egg

Directions
Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients. Melt butter in a skillet over medium heat. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.

Have a wonderful early Halloween celebration!

XOXO.