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Boots!

After a long (but fun!) morning spent volunteering in the swag store, the girls and I went on a walk in search of boots.

We were not disappointed.

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Adventure time

We are off to volunteer at WCUS in Nashville this week!

Adulting win-slash-lifehack for vaccinations

My family has seen the same family practice for the last twenty years and I love that we have a good relationship with our doctors. However, we moved about five years ago. Since then, we’ve seen them once or twice a year for annual physicals and followups but usually go to a local doc-in-the-box for smaller things because it is an hour-long drive to get to the office.

The kids were all due for their second shot in various series and I was kind of dreading trying to find a school vacation day when we could make the drive out. It turns out that our family doctor was happy to fax a prescription for the vaccines to our local grocery store pharmacy. We have gotten flu shots there in the past; the pharmacist is very helpful and the store is super clean. Best part: I could do this on a Saturday morning, no appointment, just a few phone calls to make sure that they’d received the prescription and had the vaccine in stock. I’ll bring in the paperwork from the shots to their next physical so that their medical records are complete.

One thing that was confusing was that the grocery store was not on the online list of providers for some of these vaccines. I ended up making three phone calls — one to the pharmacy to confirm that they had or could obtain the vaccine, one to our doctor to request the prescription, and one last call to the pharmacy to confirm they’d received it.

Bonus: the store had a Starbucks for the obligatory after-shot treat.

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The murderous breakfast club

Pumpkin Cheesecake

Graham Cracker Crust

Ingredients

  • 1 1/2 C graham cracker crumbs (Schär makes gluten-free graham crackers)
  • 1/4 C granulated sugar
  • 1/2 C warm melted butter

Directions

  1. Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.
  2. Grease 3/4 way on sides and entire bottom of a 9″ loose bottom round pan (without tube) with 2 ts unsalted shortening. Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1″ from top of pan, and press down with back of spoon. Alternately (for bars), line a square pan with parchment paper, leaving enough overhang so that the cheesecake can be lifted out by the paper once baked.
  3. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact. Refrigerate while preparing filling.

Pumpkin Cheesecake

Ingredients

  • 1 lb cream cheese (allow to sit at room temperature for 2 hours)
  • 1/2 C granulated sugar
  • 3 medium eggs or 2 very large ones (1/2 C)
  • 1 ts vanilla
  • 1/2 C pumpkin puree
  • 1 ts cinnamon
  • 1/2 ts ground ginger
  • 1/4 ts ground cloves

Directions

  1. Combine all ingredients one at a time, and with electric mixer or heavy wooden spoon beat until smooth, about 2 – 3 minutes.
  2. Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven at 375 F for 25 minutes or until a toothpick comes out clean.
  3. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes.

Sour Cream Topping

Ingredients

  • 1 pt commercial sour cream
  • 1/4 C granulated sugar
  • 1 ts vanilla

Directions

  1. With a spoon mix these ingredients only until well blended.
  2. When cheesecake has cooled for 15 minutes, with a large spoon gently pour sour cream topping over cooled first layer, starting from side to center. Spread evenly, as gently as possible to avoid disturbing the cheesecake layer. Bake in 375 F oven about 10 minutes.
  3. Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until absolutely cold before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.

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