Wednesday, August 09, 2017

Happy Birthday Aidan!

Happy Birthday to my little guy - Aidan! I can't believe he is 12 yrs old. #happybirthday


Thursday, August 03, 2017

Kitchen and Bathroom Reno

On July 20,  Reno started.  Both excited and dreading the Reno.  Excited that we'll have a great kitchen at the end of Reno.  Dreading - not having kitchen and bathroom for six to eight weeks. Having to use our makeshift kitchen and 2nd bathroom in the basement.
Looking on the bright side of things, at least we don't have to go very far in the morning between kitchen and bathroom.  With the reno underway, I still have the tendencies to go to 2nd floor to for the washroom and main floor for kitchen but both met with void space😀
Kitchen have been gutted with the cabinets taken down; but the dumpster is scheduled on Mon, Jul 24th.  Dusty but dealing with it.  Living in basement and 2nd floor for next 6-8 weeks.  Finally got our routine in the morning.  It's like going away to a cottage glamping.


Bathroom


Kitchen


Aug 3 -  Walls are completely gone between kitchen and dining room.  Reno progressing well.

Monday, July 17, 2017

Watercolour Paintings

Some of my watercolour paintings I did at night classes at Northern...way back when. #watercolour #stilllife


Sunday, July 02, 2017

100 % Canadian

This is s close as Aidan is going to get to face painting and hopefully Tattoo for that matter😀🙃🇨🇦

Saturday, July 01, 2017

Happy Canada Day

Happy 150th Canada!  So glad my Aunts and my dad decided to immigrate to Canada!.  


Saturday, June 17, 2017

Queensdale Street Sale 2017 (Saturday, June 24)

Come and check us out ****Next Saturday ****

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Rubber stamps and scrapbook papers for sale



Sunday, February 26, 2017

The Oscars

Watching the Oscars.  Great time to do some journaling, too.

 

Friday, February 24, 2017

Inspiration From Record Albums


 
I went to a record store on Danforth tonight while Aidan was in swimming.  I spent some time perusing the record albums and admiring the Artwork on cover.  I've forgotten how the albums got so artistic.  I quite miss it.   Here's a Cindy Lauper Album cover.

During my walkabout tonight, I was walking back to the pick up Aidan, I almost got sprayed by a skunk.  I originally thought it was a black cat, until I saw the white stripe slowly coming up.   I hightailed it across the street but got stalked a few steps later by the same creature. Luckily it disappeared in the dark.

Wednesday, February 01, 2017

FMS Photo A Day | February and January Collage

Here's my January 2017 Collage.   I quite enjoyed taking the photos  based on January prompts and was able to keep up and take photos everyday.  Hoping to do the same thing for February.





This is the February prompt from Fat Mum Slim Photo A Day.  Some interesting prompts for Feb.  



Saturday, January 28, 2017

Copacabana Bite-sized Muffins

This one is my all time fave banana snack cake from Looneyspooons Collection (by Janet & Greta Podleski).  I've substituted 1 cup sugar with 1/2 cup of maple syrup or Cranberry Syrup.



Ingredients
1 1/2cups     all-purpose flour
1/2 cup         whole wheat flour
1 tsp             each baking powder and baking soda
1/2 tsp          salt
1 cup            granulated sugar
2                   eggs
1/4 cup        butter, at room temperature
1 cup           mashed ripe bananas
1/2 cup        light (5%) sour cream
1 tsp            vanilla
1/2 cup        mini semi-sweet chocolate chips
1/2 cup        coconut (optional)

Instructions

  1. Preheat oven to 350 F.  Spray a 9 x 13 inch baking pan with cooking spray and set aside.  You can also use regular muffin pans or min-muffin pans.  Just bake it at  20mins instead of 25mins.
  2. In a medium bow, combine both flours, baking powder, baking soda and salt.  Set aside
  3. In a large bowl, beat together sugar, eggs, and butter on medium speed of electric mixer.  Add bananas, sour cream and vanilla.  Beat again until smooth.
  4. Gradually add flour mixture to banana mixture, beating after each addition.  Batter will be thick.  Fold in chocolate chips.
  5. Spoon batter into prepared pan and spread evenly using a spatula.  Bake for 25 to 28 minutes or until a wooden pick inserted i centre of cake comes out clean.  Cool completely on a wire rack. Cut into 24 pieces and store in an airtight container.
Make 24 servings
Per serving 173 calories, 4.9 g total fat; (2.7 saturated fat), 3g protein, 31g carbohydrate, 1.4g fibre, 36 mg cholesterol, 199 mg sodium.