Profuse apologies to everyone for my lack of faithfulness writing the Monday Make last week! My girly trip away with my dear mum and sister took precedence, and left me tuckered out from our small town tour of Port Hope, Merrickville, Smith’s Falls, Perth, and Campbellford.
It’s really not until you decide to do something like that, and your children (who are not necessarily young), start saying, “ah mumsy, I’m going to miss you,” and “how long is it for again mummy?” and, “is it that day you have to leave yet?” that you realize, gosh, do I ever need to get away more often!
Now how on earth did we transition from pics of lovely quaint towns to a laundry line, you ask? Well this has been my return home excitement for the week (and really, I’m not joking). I’ve been politely bugging Wayne for some time to hang a laundry line on this property since we no longer live by the unspoken neighbourhood rules from our previous home that laundry lines were not acceptable. I’m thrilled to have one now, and felt you should all see the normal kind of existence I love living, particularly when sheets are flapping in the breeze. I sat on the deck on Saturday for a good half hour just watching the laundry dry and blow in the wind.
And I think to top off the beginning of our week, let’s all try out some of Alison’s Best Bark recipe. Yes, a tad on the sweet side, but you’ll love the salty mix that goes along with it, and I guarantee you, the combination will have you making it weekly. Happy Monday Make to y’all!
Ali’s Best Bark (also known as Chocolate Honey Smash Snacks)
2 1/2 C think pretzel sticks, broken into 1-inch pieces
2 1/4 C oats (quick or old-fashioned uncooked)
1 C raisins
1 C peanuts
1 pkg peanut butter flavoured chips
2 C semi-sweet chocolate chips
3/4 C honey
Combine pretzels, oats, raisins, and peanuts; mix well.
Combine peanut butter chips, chocolate chips and honey in a large saucepan over low heat, stirring constantly until chips are melted.
Immediately pour over oat mixture, stirring until all dry ingredients are coated with chocolate mixture. (You may need to use your hands!)
Spread and “smash” (press) mixture onto cookie sheet, working mixture to edges of sheet. Will be 3/8-1/2 inch thick
Place in refrigerator until firm. Break into pieces. Store tightly covered at room temperature.