When I was in junior high I saw the play, Our Town, for the first time. I was disturbed by the scene that took place after Emily had passed away where she was told that she could return to life for one day. She would be allowed to re-live one day of her life and she could choose which day she would re-live. She chose her 12th birthday because she couldn’t think of an ordinary day that was happy and filled with love. She hoped that her birthday would have been a good day. I was troubled that she was given an opportunity to return to life but couldn’t remember a normal, happy day in her life to which she could return and enjoy one more time.
From that time on, I have often thought of Emily and that at the end of a particularly uneventful but good day, that, if I were Emily, I would choose this day or that day to re-live. This was one of those days. This just might be the day that I would choose to re-live, if given the chance.
Breakfast was on the menu for Sunday Dinner this day.
My mom made the biscuits. In this picture, she is using the dough board that my granddaddy made my grandmother after they were first married. The board must be 90 years old or so. My grandmother made biscuits nearly every day when my mother was growing up.
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Grandmother Meredith’s Biscuits
Scott made each of us an omelet with all of our favorite ingredients. Each one was a special order.
Pumpkin Mini Muffins were so good. I made 2 batches and there was nothing left at the end.
These were served with homemade whipped cream and fruit salsa. I started with a muffin recipe from the Pioneer Woman but modified it some.
1 cup All-purpose Flour
1/2 cup Sugar or Splenda
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup pumpkin puree
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 teaspoon Vanilla
2 Tablespoons Sugar
1 teaspoon Cinnamon
Preheat oven to 400 degrees. Generously grease mini muffin tins.
Combine flour, splenda, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.
Pour into a greased (I use butter flavored Crisco) mini muffin pan. Be sure to completely fill the mini muffin cups almost to the top. Sprinkle with cinnamon-sugar mixture over the top of each unbaked muffin. Bake in oven for 17 minutes.
Don’t forget the sugar and cinnamon topping before you slip them into the oven. It makes all the difference. I did find out that it didn’t hurt them if they went into the oven first without the topping but were quickly removed from the oven to add the topping in a hurry before putting them back in and leaving them to bake for 17 minutes. I did that at least 4 times.
Meredith helped with the Fruit Salsa. I first had this at Meredith’s wedding last year. Blackberries are good in this, too.
3 kiwi, chopped
2 cups diced strawberries
2 cups blueberries
2 cans mandarin oranges roughly chopped
Combine all in a medium-sized bowl. Refrigerate until ready to serve. Serve with whipped cream and pumpkin muffins.
Scott made sausage gravy to go with the biscuits. In fact the sausage gravy went with just about everything except the fruit and muffins.
Even Rocky got into the conversation.
Meredith got Remmy out to ride after we ate and several of us took turns on him.
This was Sarah’s first time to ride.
I hope you have a great day!