It's beginning to look a lot like pomegranates

This week we've been thankful for John the Revelator, for Aiden, for the Rocky Mountains, for the goodness of God, for apples, for our sewing machine, and for remote control cars. We watched the Hoboken Chicken Emergency, read Squanto part II, and brushed up on Psalm 100.

"Over the River & through the wood
Now Grandmother's cap I spy.
Hurrah for the fun!
Is the pudding done?
Hurrah for the pumpkin pie!"

Jared wonders, "Will Grandma make pudding?"
Jared also observes, "I haven't gotten to snuggle with anyone all day."





The twins had a discussion about "a long daddy spider" they saw in the kitchen,

which reminded us all of "A long-legged sailor with a long-legged wife."




Allie said, "My nose are running." And Jason had a 45- minute nosebleed that even a tampon couldn't handle. True fact!




Today Aiden, Taliah & I went to town for groceries & errands. The kids were shocked that Christmas decorations were everywhere. I learned that I cannot buy presents in their presence and expect them to say nothing later around the recipients, no matter how hard they try to be discreet.

We picked out pomegranates, my favorite Christmas fruit other than fresh & dried cranberries.

I overheard Aiden's remarks . . . "now that Mom figured out how to make cookies right." So here is the recipe. Somehow, these are delicious, though they technically have nothing in them (they're supposed to be dairy, egg & nut free).

Cranberry-Chocolate Drop Cookies
from the Food Allergy Mama website

Yield: 2 doz. cookies

1/2 cup dairy-free margarine (I use butter)
1 cup granulated sugar (I use sucanat in place of both sugars & reduce amnt to taste)
3/4 cup brown sugar
1/4 cup soy, rice or cow's milk
2 TB orange juice
1 teaspoon orange zest
1/4 cup unsweetenend applesauce
3 1/4 cups flour (I use whole wheat flour or Pamela's baking mix)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chocolate chips
2 1/2 cups chopped fresh cranberries (I used whole dried cranberries)

Mix butter & sugar together until light & fluffy. Add milk, juice, zest & sauce & mix thoroughly.

In a separate medium bowl, combine flour, baking powder, salt & soda using a whisk. Add to butter mixture & blend well. Stir in chips & berries.

Bake in preheated 375F oven. Bake 12-15 min. or until lightly browned. Cool on baking sheets.