Beautiful church, Jodi! Happy Anniversary too. Pic of our boys, we're leaving Thursday to visit big boy and his wife, and doggie, in Louisville. Can't wait to see them!

My wife in one of the classes she rode in this past weekend. The saddle maker who sponsored the event and Harry de Leyer, long known as the Galloping Grandfather, who was the subject of a best seller named The Eighty-Dollar Champion: Snowman, the Horse That Inspired a Nation which is soon to be released as a documentary named Harry & Snowman

the muffins are vegan pumpkin mini muffins I baked for the bike even last Sunday. Here is the recipe: The Best Pumpkin Muffins by IsaChandra Makes 1 dozen muffins Everyone loves these muffins. (You think I throw around phrases like “The Best” for nothing?) I created them when I was baking for a café and they sold like nobody’s business. They truly are perfect in every way. Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two. 1 3/4 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk 1/2 cup vegetable oil 2 tablespoons molasses Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. I baked them for 15 minutes.

My son-in-law and his daughter silhouetted on their dock yesterday.