When Becca shuffles coffee-producing devices in my kitchen: “Nobody puts espresso machine in the corner!”

Streaks, I break them.

I bought a hose last week so I could water the new trees. This week, it rained pretty much every day. We’re under a flood watch and a river flood warning right now.

Figures.

This morning started out way too early — the little girls and I were in the car at 6:45 for a 7:30 appointment with our new orthodontist. Guess who needs braces?

Both of them. Madeline starts hers in about two weeks, and Abby gets a recheck in six months. Fun times ahead.

In other news, the hammock is awesome.

[recipe title=”Apple Oat Bars v0.1″]
[recipe-ingredients title=”Dry Ingredients”]
– 1 C flour (I used K.A.F gluten-free multi-purpose flour)
– 2 C old-fashioned rolled oats
– 1/2 ts baking powder
– 1/4 ts salt
– 2 ts cinnamon
– 1/2 ts nutmeg
[/recipe-ingredients]

[recipe-ingredients title=”Wet Ingredients”]
– 1/2 C butter
– 1/4 C sugar
– 2 apples, grated with the skin on (I used Pink Lady)
– 1 egg
– 1 C milk
[/recipe-ingredients]

[recipe-directions]
1. Combine dry ingredients. Melt butter and mix with wet ingredients; pour over dry ingredients and stir until just combined.

1. Pour into greased 9 × 9 pan and bake at 350F for ~40 minutes.
[/recipe-directions]

[recipe-notes]
Verdict: a little pale on the bake but done inside, some apple flavor. Moisture was about right; oatmeal was cooked without being granola, bars held together nicely. Will try a higher oven temperature next time.
[/recipe-notes]
[/recipe]

Do you see what I see?

There it is. (Also, holy color shift, Batman!)

Today I cleaned the fridge, helped the girls get their lunch components prepped for the week, and bandaged Madeline’s thumb — such an awkward thing to bandage.