(writing) First day in the books

337 words of world-building for Advent. I'm exploring the Roads, the Gate Stations and how they work. I need some more stuff on the Cosmic Web. To Netflix! :p

Well, tomorrow, maybe. I also jotted a short story idea for Sapph and David, which might be the best way for me to start working on that world as well. Sapph and her crew might just work better for shorts right now.

Time for bed. Morning comes too damn early.

(And yes, this is because dammit, I'm a professional, and she was whining today.)

(personal) HELLLOOOOOO, WORLD!

Yeah, this is what Val is like when she has no sleep. Sort of like Tee Morris on a quad espresso. No filters, damn the torpedoes and full speed ahead!

I had a wee bout of insomnia last night and have been up about 26 hours. Yeah, straight. I expect to crash soon.

BUT NOT YET! :D

Right now, I need to find a few recipes, bake, and get some laundry going. I also want to do dishes. And clean my entire house. And find a new house. And conquer the world.

Ahem.

The serious to-do list:

- Morning pages
- 250 words on worldbuilding for Advent
- Nap
- Bake tea cakes (cranberry, methinks I have lots of dried cranberries)
- Make wings for tomorrow
- Find out price of tires and call mechanic (yeah, car failed inspection - brakes AND tires)
- Make coconut rice and garlicky broccoli for dinner to go with chicken
- Watch game
- Go to get papers signed with hubby
- Fold clean laundry and put it away
- From Molly's Kitchen
- Create tentative menu for the Balticon Needleworker's Tea
- Do dishes

Yeah, I think that's it. Now, we need tea! And to get moving!

(from molly's kitchen) An oldie but goodie

Hello, everyone! Today's recipe is one from the very first cookbook my grandma gave to me. My copy, which was her copy, is food-splattered and covered in notes, and it's one of my treasures. I highly recommend it to every cook: The Better Homes and Gardens CookBook. I have, no lie, three copies. :) But Gram's is the one I always go back to.

One of our regular customers stopped by today with gifts of the season: eight jars of lovely fresh strawberry-rhubarb jam. Ummm. I'm saving two for breakfast, but the rest, she requested something I haven't made in a while. And it's such a good, easy recipe!

So I give to you Fruit-Filled Oatmeal Bars. You can do it with pie filling, but trust me, it's better with jam. Especially homemade jam.

Fruit-Filled Oatmeal Bars
(From the Better Homes and Gardens CookBook)

Ingredients:

1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter
1 21-ounce jar pie filling or 1 1/2 cups fruit preserves

1. Preheat oven to 350 degrees. Grease a 9x9x2-inch or 11x7x1.5-inch baking pan.

2. In a medium bowl, combine flour, rolled oats, brown sugar and baking soda. Using a pastry blender, two forks or your fingers, cut in the butter until the mixture resembles coarse crumbs. Set aside 1/2 cup of the mixture.

3. Press remaining mixture into the bottom of your pan. Spread the filling over the crust, and sprinkle with the reserved crumb mixture.

4. Bake for 30 to 35 minutes or until top is golden.

5. Cool in pan on wire rack, then cut into bars. Makes approximately 25 bars.

Enjoy! Schrodinger says to tell you that he prefers them with mincemeat, which is also yummy. In the fall, I like to make this with caramel or cinnamon apples.