Here you can see the back of the Mini-Wheats box and the magnetic tape...
This frame fits a 4 x 6" photo
George and Basic Shapes- frame: outer rectangle cut at 7.71", inner rectangle cut at 5.35"
Freshly Picked- flowers cut at 5.35", shovel cut at 2.76"
Joy's Life Stamps- Tag You're It Set Two
NOW, I mentioned in my previoius post that my family went blueberry pickin' on a cute little farm over the weekend! It was so fun, and it was quite an adventure for my niece (the nature girl)... We picked a TON of blueberries! We also got eaten alive by mosquitos, and I spotted a big 'ol snake under one of the blueberry bushes, but that's all part of the adventure!!! :)
This is the picture of the "kids" (I couldn't resist) that I am going to put in this frame! Chloe was so proud of her blueberries and she was very excited about the baby goats... She's also very proud of her missing tooth that she had lost that morning. She can just push the blueberries right on through there!
This is only a small fraction of the blueberries that we picked! There were so many, and my mind started racing through all of the recipes I could make (pancakes, muffins, SCONES)!
As promised, here is the recipe for the blueberry scones that I ended up making with my blueberries.... YUMMO!!!! :)
(*This recipe is from All Recipes, I don't have a Grandma Johnson)... :)
*I left out the raisins, added blueberries, and pressed raw sugar onto the top before baking.
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
- 1 cup raisins (optional)
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.