Halloween Decorated Tree

Well guys it’s September and 12 degrees celcius which means just one thing. All I can think of is Halloween.

This weekend is going to be full of spooky brainstorming, new ideas for the yard and trying to guess what our Covid-19 situation is going to be like…

Starting off I had a little fun with my indoor decorations and made a little Halloween decorated tree.

Despite my hate for glitter (sticky weird tiny pieces of plastic……..) I decided to decorate some old Christmas balls I had collecting dust in beautiful spooky colours.

Keeping true to the low waste ways, I try to store everything I have safely and dry to prevent damage or mold keeping it for many years- nothing was purchased to make this tree happen so I encourage that if you want to re-create, get creative and take advantage of what you have around the house!

Some of the decorations are between 10-15 years old.

Whelp, if I wasn’t already in the mood for Halloween I certainly am now. This tree is just too cute with the balls and other accessories I’ve collected throughout the years.

If you are planning to make one yourself, be sure to tag me in it or leave a link in the comments! I’d love to see it.

Recipe: Zucchini Muffins

This recipe is a gem. It was handed down to my grandmother (86 years young) in 1988 from my grandfather’s Aunt Mirtle.

It’s a sweet and simple recipe getting most of it’s moisture from the vegetables added in.

This had to have been one of the first recipes I wrote in my book, there were an embarrassingly large amount of spelling and grammar mistakes and the list of ingredients were all over the place.

After getting the batch of muffins into the oven I actually took the time to re-write this recipe as the teenage Nicole’s display just made me cringe. Despite the chaos on the page, however, the recipe is solid.

Zucchini Muffins (Or Loaves)

1 Cup Vegetable Oil

2 Cups White Sugar

3 Eggs

3 Cups Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Tsp Salt

2 Tsp Vanilla

2 Cups grated/ processed zucchini

1 Cup Crushed Pineapple

1/2 cup raisins

1. Mix together the oil and sugar, add in eggs;

2. Blend the flour, soda, powder and salt;

3. Fold in the zucchini, pineapple, vanilla and raisins;

4. Pour batter into 2 greased loaf pans or lined muffin tins;

5. Bake for 60 minutes for loafs or 25 minutes for muffins.