Ingredients: 1 1/2 cups brown sugar1 cup butter, softened1 tsp vanilla1 egg
2 cups oats
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon lavender salt
1 1/2 cup chocolate chips
1 cup chopped walnuts

4 tsp ground flax 

Directions: Mix together ingredients in order listed. Bake for 10 minutes until slightly golden. 

Then go out into the nice fall weather and jump around in a pile of leaves just for the heck of it. Happy Fall!

4 strips of bacon

3 medium carrots

1 yellow onion

1 1/2 cup dry lentils

2 tsp dried Tyme 

Salt/pepper 

2 cans chicken broth 

1/2 cup water 

3 garlic cloves 

2 tablespoons tomato paste 

1 tsp red wine vinegar

Chop your bacon into lentil sized peices. In a heavy soup pan crisp your bacon on medium heat. (Non crisp peices will be gross in the soup later, so be patient). Then chop your onion and carrots into lentil sized peices and add them into the pot. Cook until onions are clear. Add salt and pepper. Then add minced garlic and tomato paste and cook for another minute. Then add your lentils, cans of stock, Tyme, and salt and pepper again. 

Bring to a boil then reduce to a simmer and cook covered for 45 minutes. If you cook out all the stock you can add 1/2 cup of water later on. Add your vinegar at the end. Salt and pepper again as needed. You can top with Parmesan shavings if you want, but it really doesn't need it. Enjoy!

PEGGYS PIE CRUST

2 cups flour

1 tsp. salt

1 Tbs. sugar

2/3 cup shortening + 2 tbs.

8-10 Tbs. Cold water

In a bowl add flour, sugar and salt. Cut in Shortening. To cut in shortening a pastry blender works the best. If you don't have one a few pulses in a food processor will do the trick. Anyway the flour mixture should resemble smallpeas. Add cold water and barley stir. To much working with the dough causes a tough crust. Gather dough into a ball, and refrigerate for 20 minutes or so. Cut the dough in half. If not using the other half for your dough for the top crust. I always roll it out into a pie pan and freeze. Roll out dough on a boardusing a small amount of flour so dough does not stick. Line pie pan with dough leaving enough extra around the edges for a good crusty edge. If you are putting a top crust on make sure you cut some slits for the stream to escape. Happy pie Making

If your dough doesn't come out perfect, no big deal. Just patch it with extra dough. Once it's cooked no one will care or know.