I woke at 4AM this morning and couldn't get back to sleep. After a leisurely virtual stroll through my flickr favorites and perusing the Purl Soho photostream in slide show format, I came across the lovely work of seamstress and author Meg McElwee. I have her new book, Sew Liberated, on my wish list at Amazon, but had never been to her charming blog before. Especially appealing is her lovingly handcrafted baby boy's room, (this shot is completely adorable, as are these cushions and blanket.) As well as her use of handwritten vintage family recipe cards as cover art for a cookbook project. One of my sisters has my Grandmother's cards and I would love to photograph them this way.
Well, since I was awake and it was a cold morning here, I whipped up a batch of breakfast muffins for the kids. They're based on Heather's pumpkin muffins, (which are really rich and yummy!) but I tossed together ingredients on hand for an apple and oat variety.
Apple and oat muffins
8 Tbl. melted butter
1 cup brown sugar
1 cup applesauce (mine was chunky homemade)
1 tsp. vanilla (give or take)
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup unprocessed coarse bran (miller's bran) I used shiloh farms organic
1/2 cup quick oats
1 cup flour
Cream together butter and sugar, then add all other ingredients. Scoop more than half full into muffin tin. Sprinkle with some oats and bake in preheated 400 degree oven for 20 minutes, or until toothpick inserted in the center comes out clean. Yield: approx. 10 large, overflowing muffins.
By the time the I saw the kids off, there had been coffee, followed by tea and sunshine for the still life above. Here's looking forward to an early evening tonight.
Enjoy your weekend, friends.