Wednesday Overview

Good morning. I'm late posting today. Usually, I write my post the day before and put it in the scheduler, but I didn't have time, so I'm doing it today.

Yesterday, I finished a writing assignment and e-mailed it to the editor I'm working for. Michael and I are waiting for a long project to start, and I thought I was going to have about 4 weeks off before it does, but yesterday a different publisher contacted me about a short assignment. I told her I couldn't start until September 8 because I have to have some days off. All of the jobs I've had this summer have been very demanding, and mentally, I'm tired. I'm slightly disappointed that my time off has been shortened so much, but it's been a tight year financially, and this new job will help a lot. Plus, it's a subject area that I'm excited to be doing, so that will help. Oh, and she has enough work for Michael too.

Today, I have to tie up some loose ends: return library books, send a mountain of documentation (copies of source material) off to the publisher, mail my invoice, etc.

Smokey still seems to be doing well. I'll probably call the vet today just to check in. It does look like we'll be able to postpone surgery for him. He hasn't had any knee issues in more than two weeks, praise God.

I'll leave you all with a recipe. Remember the healthy carrot cake I made for Michael's birthday? (Probably not, but that's ok.) Well, I adjusted the recipe a bit more and made it for a church group last night. And they liked it even though it's health food. LOL. So here it is if anyone wants to give it a whirl:

Whole Wheat Carrot Cake

1-1/2 c. Hodgson's Mill Stone Ground Whole Grain, Whole Wheat Graham Flour
1 t. baking powder
1-1/4 t. baking soda
1-1/4 t. cinnamon
1/2 t. salt
3/4 c. honey
2/3 c. unsweetened applesauce
2 large egg whites
1 c. finely shredded carrots
1/2 cup crushed pineapple, drained (use packed in juice, not syrup)
1/2 c. chopped walnuts or pecans

1/2 c. raisins
1 t. vanilla extract

Preheat oven to 325.

Lightly grease an 8 x 8 or 9 x 9 square pan. (If you want a 13 x 9 sheet cake, double the recipe.)

Sift dry ingredients. Make a well in center.

Add all the other ingredients. Mix just until moistened. Spoon batter into pan.

Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Allow to cool.

Cream Cheese Icing

One 8 oz. pkg of Philadelphia reduced fat cream cheese, softened. (Don't use fat free.)
About 1/4 to 1/3 c. honey . . . or to taste.
1/2 t. vanilla extract.

Mix thoroughly. Frost top of cake. Cut into 9 squares.

(This originally came from a Hodgson's Mill cookbook, but I made four or five changes to the recipe.)

Another shot of Prairie Sunrise. I just love this rose.