…Weekend Update

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I love having weekends off. Spent Saturday in West Little Rock with Thom. He was a doll and chauffeured me around looking for a scrapbooking store. Found a really, really good one. Scrapbook Corner was stocked with loads of scrapping goodies, and I looked at each and every single item while Thom hung out in the car. He really is a good guy to put up with me. Anyway…back to the store. They even have a blog…how cool is that? I’m hoping to take some stamping classes in May…and maybe do a Friday night crop..but Little Rock is half an hour away from Conway, which is already an hour away from home. I could just drive over after work but I’ve been so beat afterwards. I guess we’ll see if I can’t stay up that long.

We also checked out Wild Oats, a Whole Foods Market, and bought some falafel mix. Thom has gotten me addicted to falafels {along with Thai food}. We hadn’t been able to find the mix around here to make our own so we scored a couple of boxes for our palettes 🙂 Made them for lunch/dinner today and they were awesome. I was in a cooking/baking mood today so I also made egg salad for lunch tomorrow and snickerdoodles for Thom. I love baking for him….he’s so appreciative and grateful. And the recipe is definitely a keeper and worth sharing.

Snickerdoodles

1 cup shortening {I used butter flavored and they were awesome}
1 1/2 cups white sugar
2 eggs
2 3/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1/2 teaspoon salt

2 tablespoons white sugar
2 teaspoons ground cinnamon {I actually just dumped a bunch in…until it got to be pretty dark, we both like a lot of cinnamon}

1. Preheat oven to 375 degrees.

2. In a medium bowl, cream together shortening and 1 1/2 cups sugar. Stir in eggs. Sift together flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons sugar and cinnamon. Roll dough into walnut sized balls, then roll in the cinna-sugar. Place them on an ungreased baking sheet two inches apart.

3. Bake for 8-10 minutes. Edges should be slightly brown. Remove from sheets to cool on wire racks.

So now…I’m just hanging out, doing laundry and getting for the week ahead. Hoping it will go quickly as Thom and I will be driving home to Michigan next weekend YAY. Can’t wait to see you all soon!