I caught my fridge because it's no longer running!

After two days of on and off sad whirring and humming, our three year old GE profile side by side refrigerator finally stopped working. Last night, Hudson was eating a snack of Mighty Bites cereal and banana, and remarked that it made a funny noise like a fire truck. I said it was a very quiet fire truck. He made the noise, mmm mmm mmm, in a low intermittent fashion that certainly did not sound like a healthy fridge. My husband had told me three days ago that there was something wrong. I seemed to recall hearing something, but when I opened the freezer door the motor kicked in like normal. I mistakenly thought everything was okay.

Luckily we did have a five-year extended warranty from Best Buy, which I distinctly remember being completely against. We had received a great deal buying several big-ticket appliances at the same time. It was September 2005 and we had just moved into this house, when economic times were on their highs! Now everything is dramatically different, and all our shining symbols of financial good times are falling apart.

So instead of a pumpkin bread-baking day, like Hudson and I had planned this afternoon, we will be sorting out all the foods to throw away and what to eat immediately. Hudson was a very lucky boy this morning eating his melted Julie’s organic ice cream sandwich with a spoon after breakfast.


Pumpkin Muffins (as adapted from The Waldorf Kindergarten Snack Book)

Dry Ingredients:
3 cups Whole Wheat pastry flour
1/2 cup flaxseed meal
1/2 t. sea salt
2 T. baking powder

Wet Ingredients:
1/2 cup Canola Oil
1 cup maple syrup
1/2 cup soymilk or milk
1 cup apple juice
1 cup pumpkin (cooked or from a can)

1. Cut pumpkin and dice into medium-sized pieces. Cook in a small amount of water.

2. Using food processor, puree the pumpkin and set aside.

3. Preheat oven to 325 degrees.

4. Oil the muffin pans or set paper muffin cups in the pan.

5. In a large bowl, combine all the dry ingredients and mix well with a whisk. Set aside.

6. In a separate bowl, combine all the wet ingredients and mix well with a whisk.

7. Pour the wet mixture into the dry mixture. Using a whisk, stir them until just mixed. Do not
overmix.

8. Fill the muffin cup and bake for approximately 30 - 50 minutes, or until the edges are golden
brown. ENJOY!