Do you suppose my neighbor knows he has a small pot of gold hidden in his barn? I think I'll just mosey over there and help him find it. Imagine what I could do with all that gold! The fabrics I could buy! I could go to one of those online shops, place 5 in each quantity box and hit "Add All to Cart". Wouldn't that be something? I'm getting light-headed just thinking about it!
I have another pic where the rainbow is more pronounced and bigger, but it's very fuzzy.
I've been FMQing on a bag, but I'm not finished with it yet. It's mostly just lines and echoing, which is where I continue to struggle. These little hexies measure just an inch. I do okay outlining big spaces, but tiny ones like these are such a trial. As you can see! I've never been good at staying in the lines (or following them either)!
And, speaking of FMQ, are you in on the FMQ Challenge? Make sure you get signed up. We're getting more an more people every day. A partial list is on my sidebar.
The writers' group is meeting tomorrow, but I'll have to miss it and the one after. I've started a new job and will be working. I can ask for days off, but three weeks or more in advance. The group will be working on book layout.
Here's someting for your palate. This was one of my grandfather's favorites.
Banana Bread Pudding
4 C cubed day-old bread (hot dog and hamburger buns taste horrible here)
1/4 C butter, melted
2 C milk
1/2 C sugar (for a more carmel taste, try brown sugar)
2 txp vanilla
1/2 tsp each ground cinnamon, ground nutmeg and salt
1 C sliced firm bananas (at least fully yellow, don't use any green)
3 TBSP butter
3/4 C milk
1/4 C light corn syrup
Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.
Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Yield: 6 servings.
published in Taste of Home April/May 1994, p25 (parenthetical remarks are mine)
also on the website http://www.tasteofhome.com/recipes/Banana-Bread-Pudding. There's a picture of it there, too.