I just put a box of dresses in the mail to Mommy and the girls today. In my after-Christmas deep cleaning, I found these dresses I had made years ago for our own little girls. The blue one was for Jessica. It even has a matching slip.
This pink dress and fancy work bib was made for Mommy. As I pressed and then packed them to mail, I wondered how on earth I managed to sew this much when I had little people the right age to fit into them! They both look to be about a size 4. Little Sister's size now. (Are they too fancy for today's fashion? Maybe.)
The thought did cross my mind that I might have to fly out to press these dresses and tie the bows on the bib. Jessica and I had a funny conversation a year or two ago about what our obituaries might say. She declared that mine would include the line, "She tied a fine bow." Since dresses no longer have sashes, that skill is nearly gone. But, yes, I can still tie a fine bow!
Another thing that is about to go by the wayside is using a cookbook to find a recipe. Like so many of you, I am more likely to do a Google search when looking for a recipe now. But this time I pulled out a cookbook. A real book. With pages. Still trying to use up random items in the pantry. (I really should make a note of the recipe I had in mind when I buy these non-standard items.)
I had a box of German chocolate cake mix that needed to be used pronto. And I almost always have pumpkin on hand. And there were chocolate chips left from holiday baking. I found just the recipe for these ingredients. Reminds me of the chocolate pumpkin muffins I've made before, but dressed up a little.
PUMPKIN GERMAN CHOCOLATE CHIP MUFFINS
1 box of German chocolate cake mix
1 (15-oz.) can pumpkin
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (I didn't use it this time)
1 cup chocolate chips
Preheat oven to 350 degrees.
Place cake mix, pumpkin, eggs, vanilla and cinnamon in a large bowl. Blend with electric mixer on low for 1 minute. Beat 2 minutes on medium, making sure to combine it well. Stir in chocolate chips.
Spoon batter into greased (or use paper liners) muffin tins, filling each cup about 2/3 full.
Bake 20-25 minutes, until they spring back when lightly pressed with your fingertip. Cool in pans for 5 minutes, then remove to rack to finish cooling.
Makes 24 muffins