Library Lovers’ Month

In honor of Library Lovers’ Month, the Manhattan Public Library has invited people to say what they love about the library. In addition to the obvious things – the book collection and the helpful staff – I love its trees.  Pictured here are Red Bud and White Bud trees by the Poyntz Avenue entrance. I can’t wait to see them in bloom again this spring!

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Daily Prompt: Next Door

Looking eastward, this is our next door neighbor’s porch as seen through one of our “Summer Snowflake” viburnums.  The trees, in  summer, create a delicate white-flowered screen between the two houses. In winter, though not flowering, they still provide interest and, from certain angles, allow just a peek at next door.

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Wishing you a wonderful weekend!

For more on the Daily Prompt

After the Storm

The sun is shining this morning and everything looks beautiful after the 12.8 inches of fresh snow that fell here in Manhattan, Kansas yesterday. It is frigidly cold, though, and the schools and some businesses are closed; so not too many people are out and about town. It is hard to believe that it was almost 60 F degrees here a few days ago!

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Stay warm! Have a lovely day!

Honey-Glazed Raisin Pecan Muffins (Gluten-Free)

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Honey-Glazed Raisin Pecan Muffins

2 c. white rice flour (gluten-free)

1/2 c. dark brown sugar

1 T. baking powder

2 1/2 t. ground cinnamon

1 c. Greek yogurt (full-fat)

1/2 c. melted butter

1/2 c. honey, plus extra for glazing muffins

2 lg. eggs

1 c. mixed jumbo raisins

1 c. chopped pecans

muffin papers or foils

Directions:

1. Preheat oven to  400 degrees F. Line a 12-cup muffin pan with papers or foils.

2. In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Set aside.

3. In a medium bowl, whisk together yogurt, butter, 1/2 c. honey, and eggs. Add wet ingredients to dry ingredients and then stir with a mixing spoon until no dry spots appear. Fold in raisins and walnuts.

4. Divide batter between muffin cups, mounding batter up in the center of each muffin and rounding with the back of a spoon. (Batter will stand above the top of the muffin pan.)

5. Bake for 20 – 23 minutes or until firm to the touch. Remove muffins from the oven and immediately glaze each with about 1/2 t. of honey, spreading honey with the back of a spoon. Let cool for at least 10 minutes before serving. Muffins are best served warm with a bit of butter or jam. Enjoy!

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Have a lovely weekend!