I'm happy to report the sun is finally back out on Cape. Here's a picture of the back yard sun from today after my son cut the grass. It's nice to have teens who are willing to help out.
I presented a workshop at a Teacher's Conference at Bridgewater State yesterday called "Give Them Something to Write About".
My presentation was well attended and I got some good feedback. It led to some interesting discussions with my co-workers. It was good to have that opportunity but it was a hectic day getting my kids off to school and traveling off Cape.
I felt inspired by the Keynote Speaker. It's funny though when he began his talk he was rather dry and dull and I wondered if I would gain anything of value from listening to him.
But then- just like when the rain stops and the sun finally arrives- his talk turned around and he showed us a video clip about a really cool documentary on happiness which led to a wonderful discussion among the group.
It reminded me how important it is to give things a chance, to remain open and hopeful that I will learn and grow and that the sun will eventually return.
I've had my baker's hat on today and I'm trying a new kind of cupcake called lemon butterfly cupcakes. If you feel inspired to bake this weekend give the recipe below a try. They are delicate and yummy.
Lemon Butterfly Cupcakes
For the cupcake:
2 sticks sweet butter, softened
1 cup sugar
2 cups all-purpose flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
For the frosting:
1 stick sweet butter, softened
2 cups confectioner's sugar
1 tsp. vanilla extract
1 Tbsp. lemon zest
2 Tbsp. fresh squeezed lemon juice
1) Preheat oven to 350 degrees. Place 18 paper baking cups in muffin pans. Combine all ingredients for the cupcakes in a bowl and beat until smooth. (2 to 3 min) Spoon the batter into cups.
2) Bake for 20 minutes. Remove from pans and let cool. Prepare the frosting, beat ingredients until smooth.
3) For the butterfly part, slice a thin layer off the top of the cup cake and cut into two. Frost the cucpakes and then place the half circle of cake at an angle on each side of the frosting.
I presented a workshop at a Teacher's Conference at Bridgewater State yesterday called "Give Them Something to Write About".
My presentation was well attended and I got some good feedback. It led to some interesting discussions with my co-workers. It was good to have that opportunity but it was a hectic day getting my kids off to school and traveling off Cape.
I felt inspired by the Keynote Speaker. It's funny though when he began his talk he was rather dry and dull and I wondered if I would gain anything of value from listening to him.
But then- just like when the rain stops and the sun finally arrives- his talk turned around and he showed us a video clip about a really cool documentary on happiness which led to a wonderful discussion among the group.
It reminded me how important it is to give things a chance, to remain open and hopeful that I will learn and grow and that the sun will eventually return.
I've had my baker's hat on today and I'm trying a new kind of cupcake called lemon butterfly cupcakes. If you feel inspired to bake this weekend give the recipe below a try. They are delicate and yummy.
Lemon Butterfly Cupcakes
For the cupcake:
2 sticks sweet butter, softened
1 cup sugar
2 cups all-purpose flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
For the frosting:
1 stick sweet butter, softened
2 cups confectioner's sugar
1 tsp. vanilla extract
1 Tbsp. lemon zest
2 Tbsp. fresh squeezed lemon juice
1) Preheat oven to 350 degrees. Place 18 paper baking cups in muffin pans. Combine all ingredients for the cupcakes in a bowl and beat until smooth. (2 to 3 min) Spoon the batter into cups.
2) Bake for 20 minutes. Remove from pans and let cool. Prepare the frosting, beat ingredients until smooth.
3) For the butterfly part, slice a thin layer off the top of the cup cake and cut into two. Frost the cucpakes and then place the half circle of cake at an angle on each side of the frosting.
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