This picture with the house showing on the right begins to finally make sense as to the shape and style of the pool house.  Above the top screens will be the matching metal detail from the house.  Between the upper screens and the lower screens will be sun shades.  The temperature is dropping by the hour, so we will not see any progress for a while.  

Wednesday I have volunteered to bring breakfast items to the Guild Meeting.  I had a banana bread and a wonderful fig bread in the freezer.  The banana bread i had in a vac-u-seal bag, but the fig bread was too large.  When I started to cut the fig bread, it had dried out.  I threw it away and learned my lesson.  If too big for the vac-u-seal, cut in half.  So I pulled out my trusty 1001 Muffins, etc. and began to look for something that did not involve a trip to the grocery.  I had dried cranberries in the pantry and made these.  Actually they are very good and looked delightful piled in the middle of the tray with sliced banana bread on each end.  I took Mascarpone cheese for spreading.  

Ingredients: 

2 C all-purpose flour

3/4 C granulated sugar

1 T baking powder

1/2 t salt

1 large egg

1 C milk

1/4 C butter, melted

1 C chopped dried cranberries

Directions:

1. Preheat the oven to 400 degrees.  If not using a convection oven, center a rack in the middle of the oven.  
2. Lightly grease or use paper cups for sixteen 2 3/4” muffins.  (I used 3 -12 cup mini muffin tins.  making 36 mini muffins instead of 16 regular.)
3. In a bowl blend together the flour, sugar, baking powder, and salt.  
4. In a medium bowl, beat the egg, milk, and butter until smooth.  
5. Fold in the cranberries.  Combine the two mixtures, blending until the dry ingredients are just moistened.
6. Spoon the batter into the prepared muffin cups.  I used my smallest ice-cream scoop.  
7. Bake, 15-20 minutes, until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean.  (I set the times on 10 minutes for the mini muffins, they took a little longer.  
8. Cool in the pan on a wire rack for 5-7 minutes.  Invert on the rack to cool completely.