etc.

wet ingredients
3½ cups shredded carrots
4 eggs
1 cup vegetable oil
¾ cup brown sugar
(optional: 1 cup raisins)

dry ingredients
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Sift dry ingredients & set aside.
Beat wet ingredients until well blended.
Fold wet in with dry.
If you’re using raisins soak them in some water for a few minutes to plump them up then add them in here.
Spoon into greased or cup-lined muffin tray.
Bake 20-25 minutes in preheated 350°F oven.
Makes 12.

With MJ away, I am getting a chance to flex my culinary muscles a bit. Don’t get me wrong, I love that he does all the cooking. But I lived alone once, and I did have to cook myself the occasional meal (even with Dominoes on speed dial), and I sometimes liked the occasional meal and now I fear that those muscles have atrophied. So I stocked up on all manner of veggies and made myself a nice big pot of vegetable soup, enough to last me well into January. Maybe the cats will like some soup with their avocado halves.

The Soup
4 large green onions (I used “sweet onions” instead)
3 carrots
small head of Broccoli
½ a cabbage
4 cubes chicken bouillon
1 package onion soup mix
many mushrooms
cayenne pepper, seasoning salt and herbes de Provence

cut the onions and toss them around in some olive oil.
cut the carrots, broccoli and cabbage and add them in.
cut the mushrooms and add those in too.
add 12 cups of water.
add the bouillon cubes and soup mix.
add the cayenne pepper, seasoning salt and herbes de Provence.
let it all simmer for about two hours.

Serve it up, dish it out, refrigerate or feed left-overs to cats. Also recently served up: evilkaty, my Holiday Film Exhange partner. Go visit.