Akela, dinner went great and I was so careful...nothing interesting to report

I did take a picture with my cell phone to send to my daughter who replied back "Yuck"

Yummy


I wished I took a pic of the crawfish on the ends of my fingers...hahahah I stuck the front part of the bodies on my fingers and was being silly

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Looks like a good feast!

Why do the kittens have to be brave to drink carrot juice pray tell?

I'm happy you enjoyed your dinner Diana.I am sorry to hear you are sore is it hurting lots , is it very sore/ painful?

Oh my this sounds delcious!

Carrot Apricot Muffins
From the book Farmer John’s Cookbook by Angelic Organics and John Peterson
Yield 12 muffins

Introduction
It’s hard to imagine anything more tempting than a batch of freshly baked muffins. The kitchen smells sweet and spicy, and those steamy little gems look so comforting, so tasty, so easy to eat more than one ....

Ingredients
~ butter for greasing the muffin pan
2 cups all-purpose flour
½ cup sugar
¼ cup brown sugar
2 tsp. baking powder
½ tsp. salt
2 large eggs
½ cup butter, softened
⅓ cup buttermilk
2 tsp. orange juice concentrate
½ cup chopped dried apricots
1½ cups grated carrots
½ cup chopped walnuts or almonds

Steps

1. Preheat the oven to 400° F. Generously coat a 12-cup muffin pan with butter or line it with paper muffin cups. Set the pan aside.
2. Mix the flour, sugar, brown sugar, baking powder, and salt in a large bowl.
3. In a separate large bowl, beat the eggs. Beat in the butter, buttermilk, and orange juice concentrate. Slowly add the flour mixture, stirring lightly and briefly, until just combined. (Avoid overmixing the batter, as this makes muffins dense and tough.)
4. Add the apricots to the flour mixture. Stir in the carrots and nuts until the ingredients are just combined.
5. Ladle the batter into the prepared muffin pan, filling each cup no more than three-quarters full. Bake the muffins until a toothpick inserted near their centers comes out clean, 20 to 25 minutes. Cool for 10 minutes on a wire rack before serving.

I'll make them and then everyone can come to my house for a snack

Ghost Plane, I thought that the cumin was alot also. Maybe it isn't that much and the Lime might compliment it just right

I am going to make these for sure this next week (gotta get to the store first)

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