Just when I was getting fed up with the flakes from Craigslist, along comes the perfect solution! I’m a member of the Golden Gate Mom’s Group and they are having a rummage sale at the Sports Basement on November 14th–and I was able to reserve a table! Hope to be able to sell my maternity and baby clothes and any unnecessary gear in one day.
I’ll be able to shop the other booths so I probably won’t come home empty handed.
I’m trying to resell some of Izzy’s stuff to raise funds to buy new things. Well, not necessarily, new per se. Some new, some new to us. I’ll buy used when I can, and I’m pretty considerate if I express interest in something. I follow through–I show up and buy.
I must be the odd one out. The people I’ve come across when trying to sell Izzy’s stuff are the biggest flakes I have ever met in my life! What a time suck. So many people write to inquire about an item. Emails and phone calls back and forth to set up a viewing/purchase time. And it all leads to no shows and cancellations. You people are driving me nuts!
I’m ordering groceries online from Safeway tonight because I didn’t feel like going grocery shopping. I want pumpkin so I can try out some of the tasty recipes I’ve been collecting this past week. Wouldn’t you know it. Safeway doesn’t seem to have any in stock. How can that be? Last time I checked my calendar, it is officially fall. Considering it is October, I do believe pumpkin is in order.
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
