Let’s see those mini books!

Who’s working on the challenge for this month? Just a reminder that they are due in by September 29, and please let me know if I can post pictures of them here. If you just want to enter for the giveaway, you can leave a comment under any post from August 25 until now.

I just wanted to share this awesome mini that Sabrina completed for the challenge:

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I love love love that she did it on the San Diego Zoo/ Wildlife Park!!!!  Be sure to hop on over to Sabrina’s blog to see photos of all the other pages of this adorable mini!

October’s challenge will be up in 5 days – check back for it – it’s going to be a fun one and there will be a tutorial to follow along for it if you need it.

School is keeping me very busy as usual and I seriously cannot believe its half way through September already!! I’ve been learning how to do morning areas at the zoo in different parts – so far I’ve done Nutrition (making all the diets for the animals), and Wildlife Theatre/ Show/ Aviary which includes a wide variety of animals such as a few birds, a chinchilla, a beaver, a couple baboons (which I’m in love with), a couple capuchin monkeys, and some other various animals. That is probably my most favorite areas (because of the baboons!). This week I start in Primate Gardens. I still can’t touch or talk to any of the animals which is SO HARD. I did get to hold the bunny and the chinchilla though, and I had to go into the Beaver’s enclosure to get into his pool and clean it – he was asleep the whole time though. Fun times, fun times.

Oh, I did do some baking a couple days ago – yummy Lemon Squares! They are for a speech I have to do in one of my classes – a How -To Speech. So mine is how to make these and then there will be some for everyone in the class to eat.

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Lemon Squares Recipe

Crust:

1.5 cups flour

3/4 cup icing sugar (powdered sugar)

3/4 cup butter

Lemon Filling:

6 large eggs

3 cups sugar

1 1/3 cup lemon juice

grated zest of 1 lemon

1/2 cup flour

Preheat oven to 325 degrees.

Sift the flour and powdered sugar for the crust and then add the butter. Mix it by hand – it should be a crumbly texture. Press it into the bottom of a 13 x 9 inch pan. Bake the crust for about 20-30 minutes – it will smell SO GOOD – like shortbread!

Filling: Whisk together the eggs and sugar. Add the zest and lemon juice. (I also squeezed the lemon into it after I used the zest). Sift the flour over the mixture and stir it until its mixed in. Pour over the baked crust and pop it back into the oven for another 35 minutes.  Let it cool completely before cutting, then store the bars in the fridge. Enjoy!!

One last thing to share today: here are a couple pictures of one of my newest mini’s – this one is in the current issue of Memory Makers Magazine. It’s a great idea to make as a gift for someone (Christmas is coming!!)

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