I picked up this little record player for a few dollars at the thrift store. I forgot to check if there was a needle-nope, so after much searching online and a few more dollars we were up and running. Annie kept trying to put Cd's on it. Getting the needle made me all nostalgic for the days when we would hop on our bikes with a case of Pepsi bottles on each handle bar to return at the drugstore. We would then take the money to the Radio Shack so that we could buy a new needle and check out all the electronics.
We have been picking up albums at the thrift store for under $1.00 each and the girls love it. There are bunches of Sesame street albums and all sorts of little activity song albums that are great for interpretive dance. Check one out for yourself on eBay.
A few years ago, before Annie, I picked up a vintage Mouli Salad Shredder at an estate sale. It sat in a box in the basement until a few weeks ago. Yesterday was the perfect day to break it out and use it to shred some carrots for carrot cake. The grater worked great and the girls got a little workout turning the handle. When I pulled the box out I noticed that it was in it's original packing with all the shipping details including the C.O.D. fee- 30 cents. It even has the mailman's handwritten note that says "Notice left 11.21.55" Love it!
The carrot cake was wonderful, here is the recipe found on allrecipes.com
Best Ever Carrot Cake
INGREDIENTS
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Did ya notice the pictures in the post? Yep, a new camera for me. Yahoo. I tried to fix the broken one and ended up fixing the original problem and breaking 2 other parts. So a bit early happy birthday to me.
Hope you find something to keep you happy.
