New day, new week.

Thank you to everyone that commented with support on Friday! I really do appreciate it more than you know. I am going to focus on taking it one day at a time and try not to worry about things that are out of my control. I am going to focus on remembering to pray and tell Him about my worries. Give it up to Him. Why is that so hard??? New day, new week, new attitude. I am starting this work week out well. I came in early today have gotten a lot of work done while listening to Nelo, Penny & Sparrow, and The Head And The Heart to keep me on track.

This weekend was good to get away and get my center/focus back. I got in some chores and rides, but I spent most of my time just absorbing the essence of horse: watching them graze, listening to them eat, breathing them in, and spending an exorbitant amount of time picking burrs out of everyone’s manes and tails. My fingers still hurt. While on a nice bareback ride with Cheetah, I noticed this little guy, just chilling.

The niece and nephew were there as well. Niece LOVES horses. A girl after my own heart!

When I got back to town Sunday, I got the Darcy dog bathed. She truly hates baths, but man does she love the toweling off part! It is so funny. This is Darcy’s day light savings look while I waited for the pumpkin bread to bake and laundry to do itself. I think day light savings is harder on them than us. She wanted her dinner earlier than the old time! Poor Darcy, she has it so rough.

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That face just gets to me, I tell you. I almost caved and fed her early. I said ALMOST.

What is that you say? You heard me mention baking pumpkin bread? Yup, you are correct. I baked pumpkin bread yesterday! No experiments this time. This is a tried and true recipe that I grew up on. You can tell by the state of the cook book. Just look at all that love. I am pretty sure it was me that colored scribbled on those pumpkins. Thank you to Frances Robinson of Mobile, Alabama for this recipe in the Southern Living 1985 Annual Recipes cookbook!

We eat pumpkin bread all year round in our family. We always make a double batch because more pumpkin bread is always better and it makes everyone happy. You see those lines there crossing off two items in the recipe? Those two items are chocolate chips and pecans. My mother is strictly against those in her pumpkin bread. It does not sound all that bad to me, but somehow I can not bring myself to add them. Funny how that works. If we do the glaze, it is for Christmas or Thanksgiving…and we add chopped pecans. Pecans are OK on the outside, just not on the inside according to mother. It makes a really nice Christmas gift. Just picture it: beautifully baked pumpkin bread, drizzled in a spiced pecan glaze, wrapped up in clear cellophane and both red and green ribbon. Gets me all excited for Christmas! Sometimes, like yesterday, I do half all purpose white flour and half whole wheat flour. I think it adds a lovely texture and makes you ‘feel’ like you are healthier…ha. I just love these loaf pans. They show as much love as the cookbook.

Well, that is all for today. Thank you, dear readers, for being you. I wish I could share this pumpkin bread with you. Oh well, more for me! What did y’all do this past weekend?

Stay tuned this week for Lito’s story. Click here for his dam’s story and here for the intro to this new series I am doing if you missed them last week!

Walk in love.

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