Monday, May 16, 2011
I would like to honor my grandchildren who have been nameless and faceless on this blog!!Jonathan was born 2 years ago this Mother's Day....obviously the cutest little boy on the face of the earth...and little grandbaby #2 is still 'nameless' but not faceless. Here you see her at 20 weeks development by ultrasound. Isn't she a cutie??? More details in September...!!! :)
One of my most recent fun experiments was designed for a family get-together in Harriet, Arkansas a couple of weeks ago. My DH's mother gathered the clan at a Christian camp where 13 adults - including his parents and his 5 siblings and spouses, our daughter and 2 yr old grandson, and 10 nieces and nephews (ranging from 1 yr to 13!) had the run of a large lodge, full of nooks and crannies and hiding places and bunk beds and sleeping nests...which was a very good thing, since the rain was incessant that weekend and we were unable to play outside!!
The Thanksgiving krispie pumpkin that I had created had been very popular with these same children at a previous reunion. I decided to come up with another piece of 'art', this time with a resurrection theme, since this gathering was over Easter weekend. With inspiration from my good friend Bonnie, far more experienced than I in the art of rice krispie sculpture, this was the result.
The swirled pastel egg was beautiful, and we all carefully ate around it, munching happily on the green marshmallow and cornflake 'grass' in which it was nestled...but when the egg was finally cut, out tumbled a surprise filling of M & M's!
It was a big hit. And it more than satisfied every sweet tooth!
Friday, January 2, 2009
Tuesday, December 2, 2008
I just made the most delicious rosemary boule - but had higher hopes for the texture than what I got. It was very moist and chewy with incredible flavor and a perfect crust; however, I had thought the texture would have much larger holes in it.
The dough is a basic boule from the Artisan Bread in Five Minutes a Day book. I mixed the dough yesterday afternoon. Forming the loaf very gently, I spent no more than 15 seconds handling it that evening. After covering it lightly with plastic wrap, I refrigerated it about 11 hours. When the oven was ready this morning, I took the loaf out and slashed it, and baked it immediately with steam for 30 minutes at 450 degrees.
I had heard that giving it a refrigerator rise would boost the 'oven spring' but this did not seem to noticeably affect my results.
How do I make a loaf with the really coarse texture I love in the Italian restaurants???
Tuesday, November 25, 2008
In one of those unpredictable creative moments which seem to occur for me whenever I should be doing something urgent (like packing a suitcase for a 6 a.m. departure tomorrow!), I decided to make a festive treat for my 8 neices and nephews who will celebrate Thanksgiving with us this year.
I used three full batches of rice krispie treats to make it, so hopefully it will survive at least a few minutes in the inevitable feeding frenzy that occurs when we are all together!
We have so much to be thankful for. Wishing you a beautiful time of realizing your blessings and sharing love with friends and family. Happpy Thanksgiving!
Tuesday, November 11, 2008
Tuesday, June 3, 2008
Mmmm... I just love the smell of the yeast and of the bread baking! How much fun to bake a loaf that turns out beautiful as well!
My technique on this one still needs tweaking, but it's much better than last time:
Here is a photo of the Deli Rye I made last week--just a handy small loaf for a couple of days of fragrant slices and hearty sandwiches: