Easter was really rather special.

We didn’t do a lot, but the six of us were together. . . . and we weren’t in a rush. . . so to me, it was perfect.

With the exception of the fact that we showed up to church 20 minutes late, and had to stand up for an hour because there were no seats. . . .BUT. . . .not one of my girls complained. And that! was perfect!

Nobody screamed and fought over who would get to sit in the pilot seats in the car on the way to the country.

Nobody threw a fit over not being the one who found the golden egg (or umm hot pink glittery egg. . .though Poppee did kinda rig the entire fiasco by proclaiming everyone a winner and emptying out his wallet).

And nobody

and I mean nobody

let the funny little smirk that whispers and sings notes of happiness, disappear from their faces the whole day long.

– – – – – – – – – – – – – – – – – –

Look at them!

See how incredibly happy they were? I wish they could be that way always.

 

Oh my sweet lovelies.

This is how I will remember them tomorrow when I’m screaming at the top of my lungs for them to pick up their dirty underwear off the floor.

I will try to remember that they are not little piggy’s. They are precious, precious, little girls.

And I love them.

Who am I kidding?

I won’t remember.  That’s why I have a blog. To prove it to myself when I’m old.

And so that I can remember how in the heck I made that recipe.

You know the one.

The one with the blueberries and muffins, that seemed like they were from scratch, which they kinda were, but really weren’t because I used biscuit mix. But they were so good that I served them for Easter breakfast with dyed eggs and everyone was like LOVING THEM. And I was all impressed with myself because they took no time at all, yet I got all the praise like I had slaved for hours?

Yeh. Those.

Here’s the recipe. Lest you forget.

The Easiest “Kind of From Scratch”

Blueberry Muffins

Ingredients:

2 cups of your favorite Baking mix
2\3 cup low-fat milk
2 tsp vanilla
1 cup frozen blueberries
1/2 cup sugar
1/3 canola oil
1 egg

Directions:

1. Preheat oven to 425.
2. Fill a 12 cup muffin tin with 12 cupcake liners. Set side.
3. In a large bowl combine baking mix,milk, vanilla, sugar, oil, and egg. Stir well until smooth. Fold in blueberries.
4. Pour into muffin tins, filling to the top.
5. Bake for 20 minutes or until the tops are golden brown. Cool and serve warm or at room temperature.