Do you still grease and flour your pans or constantly buy spray oil? When I sold decorated cakes I always bought a non stick pan coating that made the cake release from the pans easily and without sticking. This is just as good as what I used to buy and uses only three common ingredients. […]Non Stick Pan Coating — In Dianes Kitchen
Yesterday we spent the day with the our oldest, Brody. He finally got in for his MRI in Saskatoon. We have been waiting 2 and a half years! When we first went to S’toon in regards to the issues he’s having with toe walking, we seen a real jerk of a specialist. It had been a heck of a day with the travel and 3 kids and my anxiety had been through the roof! Construction was terrible and they were working on the Jim Pattison Children’s Hospital so the situation there did nothing good for my anxiety. We got lost in the hospital and had no idea where we were supposed to go. I called them and they helped me find the right place and we showed up 11 minutes late with a hungry and cranky 2 year old, a tired 5 year old and Brody (who was 7 at the time) all in tow after a long 3 hour drive. They got us through and settled and explained that we would have to wait a few extra minutes because we were late. This was fine because I could use a few minutes to get everyone settled down and happy with a few snacks. We were escorted into a room when it was our turn, everything was very much normal. When the doctor came in he asked why we were there. I told him we were referred to see him about Brody. He said but why are you still here if you can’t be bothered to show up on time. My time is valuable and you’re wasting it by not being here on time. I told him I’m very sorry, we were here but couldn’t find where we were supposed to go. I had to call for directions and the kids slowed us down because it had been a very long walk from parking to here. He continued to berate me for my tardiness and explained that he wouldn’t be doing anything today because of it, we would have to make another appointment. I the stood up, picked up my 2 year old, took my daughter’s hand, asked Brody to pick up his shoes and I said to the doctor that I’m sorry he felt that way and that he must have a lot of time now if he felt he could spend our appointment not doing a dammed thing. I then stormed out of there and made it all the way to the parking garage before bursting into tears. Brody kept asking why that man so mean, my daughter was scared and crying because she didn’t know what was happening. It was such a mess of a day but we went for ice cream and talked about how we can’t control how others see us and treat us but we can control how we react and what kind of ice cream to get afterwards.
Fast forward through a bunch more BS and it brings us to yesterday. A beautiful day outside, the other kids were not with us, a road trip filled with tunes and laughter and some shopping when we were done. It was good. We didn’t have to get the anesthesiologist because, as I had gently pointed out to the receptionist during one of the calls we had with her, he’s now 2 and a half years older. Many things have changed. (She looked at the paperwork and gasped. She couldn’t believe that we had been waiting so long. But she assured us that it would speed things up and that he could get in within the next month!) Now we just have to wait again for the results and for a call. We didn’t have time for ice cream though because it got too late on the way home.
1/2 cup butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla 2 cups flour 1/2 teaspoon each baking powder, baking soda & salt 1/2 cup sour cream 1/4 cup milk 1 1/2 cups diced rhubarb
- Cream together the first 3 ingredients, then add the vanilla.
- Whisk the flour, baking powder, soda and salt together and set aside.
- Mix the sour cream and milk together.
- Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well.
- Fold in rhubarb.
- Pour into greased loaf pan.
Bake at 350 degrees for 60-70 minutes and enjoy!
I find wisdom in so many things that I read and hear. The problem is that I can never remember those many nuggets of wisdom 🙂 The one thing that has helped through so much anxiety and stress over the last couple of years is three very simple and yet extremely powerful words.
YOU ARE ENOUGH!
The moment you say these words and allow yourself to really feel them, is the probably one of the most powerful feelings I’ve ever felt.
“I have read the last page of the bible. It’s going to turn out alright.”Billy Graham
I can find thousands of “words of wisdom” that have spoke to me or gave me chills but these are the two things that came to me today as I write. I hope you have had a great week so far. I’ve enjoyed my days off with some great weather. My goal today is to bake a Banana Cream Pie from a recipe that I got from Lillie.
How to Bake Banana Cream PieBanana Cream Pie — Day Lillie
We decided this year that there was going to be no paper valentines going out to anyone. I personally find all those little valentines just sit around and never get looked at again. I thought maybe cookies would be a great idea since they’re something that will probably be eaten before they go home and much less clutter at home for their Moms 😀 This is a recipe that I wrote on an empty page in my favorite cookbook and never made. When I had my sister living with me back around 2003 or 2004 she was in love with Mary Kate and Ashley Olsen (the twins that played Michelle on Full House). I thought, I should give that a try for 3 classes at school. My kids are in Pre-K, Grade 2 and Grade 4. I made 84 cookies and after I decorated 6 of them the way I had originally planned I decided to change tactics. I went with names on them instead 🙂 I’ll go ahead right here admit that I got a wee bit lazy and being short on time with the rest of life happening I thought it would be better to go ahead with the names lol.
For The Cookies:
- 1 cup sugar
- 1 cup soft margarine
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 2 3/4 cup flour
- 1/2 cup unsweetened cocoa
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
For The Frosting:
- 2 cups icing sugar
- 1/2 cup soft margarine
- red food coloring
- 2-3 Tablespoons maraschino cherry liquid OR milk
In a large bowl, beat the sugar and margarine until light and fluffy. Add milk, vanilla and egg; blend well. Stir in flour, cocoa, baking powder and baking soda: mix well. Cover with plastic wrap and refridgerate for at least one hour for easier handling.
Heat oven to 350 degrees. On a floured surface, roll out 1/3 of the dough at a time to about 3mm (1/8 inch) thickness. Keep the remaining dough in the fridge. Cut with floured heart shaped cookie cutter. Place cookies on ungreased cookie sheet. Bake for 9-11 minutes. Remove from sheets and allow to cool completely before frosting.
In a small bowl, combine all frosting ingredients, adding enough milk for desired spreading thickness: blend until smooth. Frost away!!
Of course, you can cut these into any shape you like and color the frosting however you want. Make shamrocks for St. Paddy’s day, eggs for Easter, etc.
Hope everyone had a wonderful weekend, we had another snow storm here and it left quite the mess in some places.