Aviation Tour – Air Force Museum

My best friend, Angie, suggested taking the Aviation Tour around my hometown.  When her daughter did it two weeks ago, she had a blast.  Many of the places I had never visited even though I’ve lived in the area for twenty-five years.  It’s been fun to visit the places especially with the Imaginative One because he is so interested in history and how things work.

Yesterday we visited the Air Force Museum.  We have been here many times before because it is close by and is free to the public.  The Imaginative One had a blast looking at the different planes, trying to figure out how they kept the planes up in the air, and trying to figure out what type of material they used to make the grass and snow in a few of the displays.  The Wee One thought some of the planes were cool but really had the attention span of a gnat when it came to the museum.  He kept on moving ahead which really put a damper on the Imaginative One and I trying to learn about the airplanes.

The Imaginative One was funny when he began to talk about one of the areas of the museum.  He told me that his memory was not fresh but he did remember some of it.  It was amazing what he did remember. 

Here are some pictures from our trip:

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Here are links to our other adventures on the Aviation Tour:  Wright B Flyer and Woodland Cemetery, Carillon Park, and the Wright Brothers’ Interpretive Center.

Wordless Wednesday #4

These pictures were taken at Folly Beach, South Carolina.  If you look carefully at the second picture, you will see a little surprise.

This post has been linked up with Wordless Wednesday at “And Miles to Go Before I Sleep” and At Home with Auntie E.

Cranberry Pecan Muffins

Two days ago, I posted about a recipe for All Star Muffin Mix that I found in Taste of Home’s Simple and Delicious magazine.  One of the add ins I used in the muffin mix was dried cranberries and pecan pieces.  The orginal recipe called for either fresh or frozen cranberries.  Even though I didn’t have either of those in the house, I had Craisins so I used those instead. 

After I baked a batch of those, I flash froze them and then put them in freezer bags to be used later.  These are great for quick breakfasts which I’m going to need when school starts in a week and a half.  I just put one of them in the microwave for a minute on 40% power.  They are especially great with a cup of coffee.

Stars of the recipe:

  • 2 and 3/4 cups of All Star Muffin Mix
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar

I omitted the sugar when I used the Craisins.

Steps:

  1. In a large bowl, combine muffin mix, cranberries, pecans and sugar.
  2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. 
  3. Fill paper-lined muffin cups three-fourths full.
  4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes before removing to a wire rack.
  6. Serve warm.

 For more great recipes, visit Tempt My Tummy Tuesday and Colleen’s Recipe Swap.