Dinner at Lala’s and James’ home. Building with Lego. I’m “grandmaing” the three youngest grandkids this weekend as the eldest is at a swimmeet in Cincinnati. With her parents, of course.
So we watched Laura and James’ wedding video they received this week and Jack and Michael were ring bearers and Anna and Maura flower girls so they liked seeing themselves but then Jack(4) goes in the kitchen at seven and says, ” Could someone please start making dinner!” We were caught up in reliving the November wedding. Laura baked some homemade pizza and I had taken a spinach pie. For dessert I’d made the Farm Journal Blue Ribbon Banana Cake with buttermilk and real butter instead of the shortening the recipe calls for.
We piled into the van and I drove home and barely a block away and all three kids fell asleep! When we got home I carried each one in, made a stop with them and then took off their shoes and put them in their beds. I’d sat in the van for a moment when we got into the garage and thought to myself, okay, now what will I do with all of them asleep. Michael really came in on his own power once I got him guided a bit. And Murphy was so excited to accompany the family for the evening.
I didn’t have a plan of what to blog tonight and thought WordPress would have posted the Weekly Photo Challenge by this time but they didn’t and I was “on duty” with the kids so hadn’t thought about what to put up.
SOUR CREAM BANANA CAKE 2 c. flour- 3/4 tsp. salt- 2 eggs -1 c. ripe mashed bananas- 1 tsp. baking powder- 3/4 c. butter- 1 tsp. vanilla- 1 tsp. soda- 1 1/3 c. sugar- 1 c. sour cream
Sift dry ingredients into a bowl. Cream butter and sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla. Add bananas Add dry ingredients just until blended. Pour into a greased 9 x 13 x 2 pan and bake for 40 minutes at 350 degrees.