My Thoughts

It's been forever since I've had time to blog...............I want to, but I rarely have the extra time to actually put my thoughts on paper.  That creative writer in me cries, and the angry advocate rages at all the missed opportunities to vocalize concerns.  Sometimes, I try to placate these two, but emotions are so often impossible to quell with sentiment. American society is in a state of flux - it's horrible.  Even now, as I have chili in the crockpot and pumpkin roasting in the oven to make some pumpkin butter tomorrow, my mind wants desperately to take some time and process out all the thoughts jumbled in there. First..........I am utterly disappointed in the NFL and the players for their spoiled sense of superiority and entitlement.  If the non-white players feel exploited, then stop taking the millions of dollars in pay and instead turn that money over to causes.  It is the greed of the franchise and the owners that has created the situation, not th...

Pumpkin Cranberry Bread This pumpkin cranberry bread is great for a fall dessert, or breakfast. Kids also love a slice of this bread in their lunch box, or for an afternoon snack. Pumpkin Cranberry Bread - makes 2 Ingredients: 3 1/2 cups flour 2 cups sugar 4 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 2 cups pumpkin 1 cup vegetable oil 4 eggs 2 teaspoon vanilla 1 1/2 cups cranberries chopped (fresh or frozen) 1/2 cup nuts (optional) Directions: Preheat oven to 350 degrees. Grease 2 large loaf pans. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. Mix in the pumpkin, vegetable oil, eggs, and vanilla. Mix until ingredients are moist. Stir in the cranberries and nuts. Spread the batter evenly between the two loaf pans. Bake at 350 degrees for about an hour. Stick a toothpick to the center of the bread, if it pulls out clean, it is ready. Take out of the oven, and let cool. Thi...