Tegyn Friedman Photography: Natural Light Photographer

i am thankful.

11.23.11

“There is always, always, always something to be thankful for.”

-author unknown.

I am thankful for my sight so that I can do what I love every day.

I am thankful for my feet for letting me run and for carrying me miles and miles and miles.

I am thankful for my health.

I am thankful for the sun. and for warmth.

I am thankful for changes that open my eyes to little blessings scattered throughout my life.

I am thankful for good music, books, art, and creative people.

I am thankful for mornings.

I am thankful for learning to work hard. And then to work even harder.

I am thankful for the people that I love most in this world.

I am thankful for hard things. Because I know I become a stronger person because of them.

I am thankful for opportunities and new beginnings and new goals.

I am thankful for a day dedicated to being thankful.

Happy Thanksgiving!

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honey pumpkin bread

11.23.11

Honey Pumpkin Bread

slightly adapted from Summer’s recipe.

2 cups white whole wheat flour*
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg*
1/2 cup oil*
1 cup honey
1 cup pumpkin puree
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla

*i used all purpose flour instead of whole white wheat flour, coconut oil instead of regular oil, and 1 whole teaspoon of nutmeg.

mix all ingredients well and pour into a greased 9 x 5 loaf pan, or several mini loaf pans. bake at 350 for 1 1/4 to 1 1/2 hours, or until a toothpick comes out clean. cool for 10 minutes on wire rack, then remove from pan.