Knotty Musings

Ideas, philosophies, and evil plots to take over the world through love hatched here.

I Am Enough

"Our deepest fear is not that we are inadequate.
Our deepest fear is that we are powerful beyond measure.
It is our light, not our darkness that most frightens us.
We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous?

Actually, who are you not to be?
You are a child of God.
Your playing small does not serve the world.

There is nothing enlightened about shrinking so that other people
won't feel insecure around you.
We are all meant to shine, as children do.

We were born to make manifest the glory of God that is within us.
It's not just in some of us; it's in everyone.
And as we let our own light shine,

we unconsciously give other people permission to do the same.
As we are liberated from our own fear, our presence automatically
liberates others." ~ Marianne Williamson

Remove the Nots

Remove the Nots

Sunday, December 21, 2008

Happy Hanukkah

Good morning all and Happy Hanukkah!!!

We are having very frigid temps here this morning: -3 with a windchill of -26. I most likely will only go out today for church, a newspaper and more candles for the menorah then spend the day finishing up homework, getting some exercise, doing laundry, baking, and hopefully finding time to do some crocheting.

I made pumpkin gingerbread cake earlier and the house smells sooooooo good!!! Here's the recipe:

Festive Pumpkin Gingerbread

From the kitchen of Marie Sandona
2 cups flour
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup sugar
3/4 cup margarine or butter(save 2/3 cup for topping)
1/2 teaspoon baking soda
1 pound canned pumpkin
1/2 cup light molasses
1/4 cup milk
2 eggs

In one bowl, cut butter, flour, whole wheat flour, cinnamon, ginger, nutmeg and sugar together. Reserve 2/3 c. for topping. Set aside.

In a separate bowl, blend baking soda,
canned pumpkin, light molasses, milk and eggs. Combine dry and wet
ingredients. Spread into a greased 9 x 12 inch pan. Spread reserved
topping on batter and bake at 350 degrees for 50 minutes.

I have gifts to wrap, and lots of last minute tasks to do to be ready for the holidays. This week will be a short week at work and I'm taking the 26th and January 2nd off for a nice holiday break.

Here's a picture of the scarf I finished yesterday when I met up with the Knit and Crochet Guild. Pretty isn't it??


  1. I love the scarf and I can't wait to try the pumpkin gingerbread cake!

    I love your Blog :o)

  2. Thanks, I found the gingerbread cake to be rather heavily spiced but then again, the only molasses I had was regular old Brer rabbit. We liked it well enough but I think the key is LIGHT molasses.