I'm doing better. TMI, butI'm at the green snot stage of it so another day or so of that and I ought to be pretty much done. That's how it usually goes for me so I'm always happy to get to that point in a cold.

Paul stayed home Tuesday to take care of us and cope with all the people coming so that was a huge help.

Julia's birthday party is going to be the peak of the week for me but another highlight was Tuesday's organic produce delivery. I've just signed up for this service and I'm liking it. The vegetable basket plus one fruit add-on worked out perfetly for us in terms of quantity for the week, and I'm def. getting my 5 A Day down a lot easier.

Yesterday I made two batches of muffins (rejects) and a new casserole thing (3 stars -- good, would make again, but not stellar or Patio Daddy-O recipe journal worthy.)

I'm experimenting with a vegan muffin for Julia to have at her birthday. I don't want her eating bakery sheet cake. I also don't want her having beaucoup-dles of arbitrary sugar so I was trying to see what amount was sweet enough, but not overpowering in the muffins.

I'm using the same muffin base but doing different featured ingredients and sugar amounts. So with VERY RIPE bananas, which are naturally super sweet, I think 1/2 cup would work out. I did 1/4 cup but it was just a wee bit bland. Then I ran out of bananas so I went with the organic carrot and 1/2 cup, but since carrots aren't as naturally sweet as bananas I think they might need 3/4 cup. 1 cup max.

Now I'm on to pumpkin. So... I'll start out with 1/2 cup and taste the batter and then see if I bump it up to 3/4 cups or even 1 cup before baking it.

I know if all else fails I can do a vanilla wacky cake but I really want her to have some fruit or veg in it.