Just your regular ol' boring day

**edit at bottom**
Just had some men come by to do an estimate on the bonus room. I'm glad I'm *finally* doing that. It'd be nice to be pleasantly surprised... but I'm not dumb enough to think that will be the case. I cleaned like a mad woman b/c I thought they may need to go in many upstairs rooms since I'm wanting to create access to the bathroom thru our closet... and I thought they were coming 'in about two hours.' That of course turned into 4 hours. I'm glad the crockpot was cooking dinner or they would have come right in the midst of me cooking. Potatoes are in the oven, roast is in the crock, and rolls are waiting to go in as soon as the potatoes come out :)
It has been a long boring day at home. Tomorrow's excitement will be grocery shopping. I love being on break, but I have the attention span of a gnat and really don't like being contained for too long. It has been rainy too... so the kids have been in and none too thrilled about that. I'm bummed b/c we were planning on going to the drive thru safari in Gentry this weekend... but the weather says it will be cold and rainy :(
I meant to include this recipe. I made cupcakes with it for Abigail's birthday, but had to add some milk b/c it was a very thick mixture. I didn't do the walnut mixture... and didn't sift. The kids LOVED them:

Prep Time: 12 minutes

Cook Time: 1 hour

Ingredients:

• 1 cup (2 sticks) butter, room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar

Preparation:

In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter. Bake in a 350° oven for 1 hour. Cool cake completely before removing from pan.