I had a wonderful birthday weekend up at mom and Layli's place. Here are the pictorial highlights, courtesy of Billy:
The crisis was quickly averted and we had a successful birthday ceremony where the only fire was at the top of two candles- one for each twin. The next day we went out canoeing on the Fox River. (Thanks mom!) It was wide and serene and we saw cranes, a couple big fish, and we barely missed several things that splashed into the water loudly before we could see them. We also saw pretty yellow irises that grew along the river bank.
The birthday girls doing a paddle high five here after coming back from our first venture. We braved rain (which cleared up after a few minutes) and a whiney toddler (who became too curious to want to go back right away) and came back triumphant for having had a great time.
I managed to paddle just fine with Teresa on my lap, the only place she would consent to sit on the canoe. She hung on tight with her legs, but often leaned over really far to the right for some reason, causing a little tipping of the canoe and a little shakiness in the mama.
We went on another adventure with the older girls and had a good time introducing them to canoeing. They did a great job and got a kick out of trolling for water plants and dipping their feet in the water.
P.S. Lucy asked for the cake recipe, and since it's made for wheat and sugar sensitive persons, I thought other people might like to know it too. So, adapted from a La Leche League of C-U recipe book called "Family Favorites", originally created by Kim Marino and called 'A to Z Bread', here is:
Magic Muffin Cake
3 c. spelt flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oil
1 1/4 c. maple syrup or honey or 1 c. sucanat (add 1/2 c. water if using sucanat)
2 1/2 c. blueberries (fresh or frozen and thawed a little)
3 tsp. vanilla
1. Sift dry ingredients in a medium sized bowl and set aside.
2. Beat eggs in a large bowl, add oil and sweetener of choice and stir vigorously until thoroughly combined.
3. Add blueberries and vanilla, mix it up.
4. Add dry ingredients, yeah- mix some more.
5. Pour into 2 round cake pans, greased and floured if they're not teflon; pour a splash of oil in the bottom even if they are teflon- it's a pretty moist cake.
6. Bake at 325 degrees for about 30 minutes. Actually I don't remember how long I cooked it, but that's my best guess. It's done when it doesn't shake in the middle and is a nice brown all over. I spread fruit-sweetened black raspberry jam thickly between the layers so they would stick together. Keep it covered and eat or freeze by the second day or it will dry out.