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Photo courtesy of Toddler Approved.

Photo courtesy of Toddler Approved

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 HipWriterMama asked a couple questions that I decided to make a post out of. She asked how I have time to do all that I do. Well, I have three secrets that help a lot. 

1. I don't try to do it all at once. Yesterday, I crafted quite a bit (more on that in a moment), but I didn't write. I did read and I'm always mothering, but I don't try to write and craft and take my kids on outings and make cookies and visit neighbors and do the laundry all every day. I limit my reading, too. I almost always read books in a day or two, but when I finish one, I make a list of things I have to do before I start the next.

2. I have good kids. Sorry. I know this isn't something you can necessarily choose to have. My little ones were both very hard babies but have grown into relatively easy preschoolers. They play together. They love to draw and create and pretend and read all day. They're even better when I take them out. Even to the store. They're good kids. Now my little princess certainly has her diva moments and she's working on controlling her anger, but for the most part, they play well and spend a lot of time entertaining themselves.

3. I don't mind a mess. I have to make myself care that my house is messy so I'll clean it, but there are many things I put ahead of cleaning when prioritizing. I DO believe it is important, but I prefer making things with the kids, reading, and basically everything else I do. And, yeah, I can be rather sssssssssssllllllllothful. My mom somehow managed to be the most amazing mother and keep an immaculate house. I haven't figured out her secret yet.


And one last thing that helps, I'm pretty easy going.


On to the next question...what Gingerbread recipe I used...I found it on allrecipes.com because the one I have from my family has eggs in it (and my princess is allergic...actually I think she just grew out of it...)

Gingerbread Cookies

1 cup sugar
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
1 cup melted margarine
1/2 cup evaporated milk
1 cup molasses
3/4 tsp vanilla extract
3/4 tsp lemon extract
4 cups flour

Directions:
1. Preheat oven to 375 (Although these were delish, they were kind of crunchy. I will lower the temp next time I make them.) Lightly grease cookie sheets.
2. In a large bowl, stir together sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in margarine, evap. milk, molasses, vanilla, and lemon extract. Stir in flour, 1 cup at a time, mixing well. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on prepared cookie sheets.
4. Bake 10-12 minutes. Cookies are done when top springs back when touched. Remove from cookie sheets to cool on wire racks.


Lastly, I mentioned I was crafting yesterday. I'm really excited about what I came up with. I bought several glass jars of varying shapes and sizes at IKEA. Then I used my new Cricut Personal Electronic Cutter (squee), which is my Christmas present from Husband to cut letters and snowflakes out of adhesive vinyl. Here are the two that are already up at my etsy shop, Whimsy Daisy.



I made a few others that I LOVE, but they aren't listed yet because they need a little extra work that involves ANOTHER trip to the craft store.

 

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Well, some of the things I've been busy doing have been really fun.

I started an etsy shop. It's called Whimsy Daisy. I only have two things for sale right now.

All Buttoned Up: The Kissing Ball for Button-Lovers... 

and this Butterflies Flutter By frame....

We also spent HOURS yesterday making gingerbread cookies and bringing them to neighbors. They turned out cute but crunchy.

Hope your busyness is fun, too!

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