2015 Revisited and Looking Forward to 2016


motto

As I sit here on the eve of a new year, I am thinking about the past crazy twelve months. The end of December 2014, I made the decision to leave the home I had lived in for seven years. I fought so hard to get and keep that house, had made it a home and gathering place for my family. But the combination of the commute, the maintenance, and a general dissatisfaction in the way my life was going prompted me to move on. By January 7th, I had pretty much completely uprooted my life and moved to my little rental. I may eventually buy a house again, but for now this is a good place to be 🙂

house

I also changed jobs. I had been at St. Mary’s since 2008. I moved to Albuquerque School of Excellence in August. I am the 6th grade English teacher/Reading Specialist. This also was a good change 🙂 I love my new job! I also got a second job to help get the finances in order so I can pursue some dreams. I do Boars Head store demos on weekends and breaks from school.

My daughter Heather had her third son and my sixth grandbaby. Love these lil guys!

I spent a lot of time with my animals. I got a new dog, my sweet Micky. I also lost Ava 😦 My fur babies help keep me grounded!

I’ve spent time with my children, both of my sisters and my dad this year. I need to try to include my family in my life more often.

I have traveled quite a bit around this beautiful state, especially in the last couple weeks!

I’ve enjoyed hobbies, although I would like to make more time for fun things like writing, quilting, cooking, and hiking.

 

I’ve met some wonderful new people and reconnected with some that I had lost track of along the way and strengthened a couple of friendships.

No resolutions for 2016. I just want to continue to grow as a person and enjoy my life. Happy New Year to you all!!!

 

 

 

Cranberry Oatmeal Cookies


cranberry oatmeal cookieIngredients

  • 1/2 cup dried cranberries
  • 1/2 cup walnuts
  • 1/2 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 cups quick-cooking oats
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon vanilla
  • 2 teaspoons ginger
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in molasses. Combine the oats, flour, baking soda, salt, cinnamon, cardamom, and ginger; gradually add to the creamed mixture and mix well. Stir in cranberries and walnuts.
  2. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

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