Last Pre-Bahamas Cruise Post

Hi, everyone!!  Well, in another day and a half my friend and I will be about 35,000 feet in the air, flying to Miami to catch the big boat.  The degree of our excitement is in the stratosphere!!  I haven't gone on a vacation trip or flown since October 1989, and I've sure missed that!  There's nothing like looking out of a window of an airplane to get a natural "high," plus the increasingly louder whine of the jet engines during takeoff.

As for my dog, my next-door-neighbor, whom I've known for years and trust, will be at my apartment, so Dom the Pom will be well cared for and so will my place.

A while ago I finished a doggie pawty dress which will practically require those who look at it to wear sunglasses to view it.  Its fabric is a dazzling gold lame, and the skirt section is gathered at the center back, giving the dress an alluring pouf.  The piece de resistance on the dress?  A gold sequin butterfly-shaped applique.  I finished it too late in the day to be able to photograph it for listing on Etsy and advertising on my Facebook and blog pages, buuuut...wait'll I get back from the cruise!  You'll all get to see it on the 18th.  I can't wait to list it!!

No photos here today, but after I get back from the trip I'll provide a consolation I'm sure you'll love - pics taken on my trip!  Also, I have a recipe, one for Savory Breakfast Muffins (serves 10):

2 cups whole wheat flour
1 cup all-purpose flour
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. pepper
1/4 tsp. salt
2 eggs
1/3 cup buttermilk
3 TBSP extra virgin olive oil
2 TBSP melted butter
1 cup (about 1 bunch) thinly sliced green onions
3/4 cup (3 oz.) diced Canadian bacon
1/2 grated Cheddar cheese
1/2 cup finely diced red bell pepper

Preheat oven to 400 F.  Coat 12 muffin cups with cooking spray.  Combine both types of flour, baking powder, baking soda, salt, and pepper in a large bowl.

Whisk eggs, buttermilk, oil and butter in a medium bowl.  Fold in green onions, bacon, cheese and bell pepper.  Make a well in the center of the dry ingredients.  Add the wet ingredients and mix with a rubber spatula until just moistened.  Scoop the batter into the prepared muffin pan (the cups will be very full).  Bake until the tops are golden brown (20-22 minutes).  Cool in pan 5 minutes.  Loosen edges and turn onto a wire rack.

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Talk to ya again week after next.  Take care!!