Fruit Sauce from cdkitchen.com

We made this and put it on our crepes today! :) Mmm.

2 tablespoons butter
3 medium peaches, peeled, pitted, and chopped
2 tablespoons packed brown sugar
1 cup blueberries
1 teaspoon finely shredded lemon peel
1 tablespoon brandy or amaretto (optional)

Directions:

In a medium skillet, heat butter over medium heat just until melted. Add peaches and brown sugar. Cook about 3 minutes or until mixture begins to bubble, stirring occasionally.

Stir in blueberries and lemon peel and continue cooking about 3 minutes or until fruit is just heated through. Stir in brandy or liqueur, if you like.

Serve over ice cream, pancakes, crepes, pound cake, gingerbread, scones, etc.

Eat, eat, what to eat?

Hmmm. Reader is read and gmail is empty. Oh yeah, I'm really, really hungry! Maybe I should venture into the kitchen and find some sustenance. Novel.

There's salad greens with braggs. meat and cheese on bread with mustard, mayonaise and pickles. Easy-peasy guacomole with lime juice scooped up by corn chips. Leftover fajita guts... "with no bread!" (I love the King Prawn!)

I guess I should get cracking on the bean soup we're supposedly having for dinner. Also, there's my cookie dough ice cream.

I could get dressed. Or shower and then get dressed.

All of this is sounding like so much work!

There's also the apple-pear cobbler/crumble/crisp thing to use up all my autumn fruits. But I forgot--I haven't ground wheat yet. Add that one to the fray during my magical window: after Michael gets home, before Nathanael's bath and before our missionary appointment with India at 7! Or, even better, how about tomorrow? :) Then we can have the apple-pear truc (such a beneficial word!) for dessert on Sunday!

We're going to deserve it after the dynamite Christmas program and awesome sunday school lesson--oh. my. gosh. Sunday school. I have not done one single thing.

Okay, the lesson topic is "The Covenant People of the Lord." I know some things about that, right? Um.. How about work on it after the discussion when I'm all warmed up and feeling the spirit? Okay. Sounds good. Now remember, breath!

So to start it all off, I'm going to go eat my greens. Then put on jeans and a shirt. Then work on the soup. By then Nathanael will be up and I'll feed him and fold some more laundry.

And so the day goes. I'll shower later.

Carrot Cake from God's Food for Life

1 1/2 cup whole-wheat flour
2 teaspoons Rumford baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
2 teaspoons gound flaxseed or 1 tablespoon B-Flax-D

Mix the above ingredients and add the following:

1/2 cup coarsely-chopped walnuts
2/3 cup raw honey
1 1/2 cups shredded organic carrots
1/4 cup unsweetened coconut
1 cup organic appplesauce
1/2 large can organic crushed pineapple, drained
Mix well, Spritz a 9 x 13 inch pan with olive oil. Pour batter in dish and bake at 350 degrees for 35-40 minutes or until golden brown.

Cream Cheese Icing: (This can also be used as a fruit dip)
8 ounces of non-dairy cream cheese
3 tablespoons Earth Balance (sub butter)
1/3 cup pure maple syrup
1 teaspoon Frontier vanilla
2 teaspoons orange zest
Mix with a hand mixer and spread over cooled cake. My family will enjoy this cake on Christmas Day. Merry Christmas!

Aztec Hot Chocolate from Mothering.com

Take chocolate back to its origin. This recipe combines spicy chiles with semi-sweet chocolate. There's nothing better to warm you up.

Ingredients:
1 2/3 cups water
1/2 vanilla bean, split lengthwise
1 red chili pepper, split and de-seeded
1 cinnamon stick
1 1/2 ounce chocolate (bittersweet)

Directions
Simmer water with the vanilla bean, the cinnamon stick, and chili for about one minute. Add grated chocolate, and continue to simmer until melted. Remove from heat and set aside for ten minutes. Strain and serve. Serves two.