Cloud Chaser

Back in June I found the pattern Cloud Chaser by Amy Swenson and just had to make it. I had some Rowan Wool Cotton in my stash and decided to use it. There were a few hiccups in the pattern but I managed to finish the vest just before Kelsey and Hagen came for a visit and since I use the extra beds as my blocking boards I didn't have time to block it. That was of course before Kelsey saw it and decided she needed to add it to her wardrobe so one morning I soaked it and put it out on her bed to block with a fan going.

I am very happy how it turned out but I made a pledge to myself to not use patterns that have not been test knitted or at least made by more than one person. And do you know how long that pledge lasted-about a week. Kelsey saw my Brandywine shawl designed by Romi Hill and wanted to knit something similar. We found the Forest Beauty by Tetiana Otruta that was easy enough for Kelsey to knit because it had written instructions as well as being charted. The pattern had not been knit by anyone else and Row 1 had a mistake and we found another one on row 23. We wrote to the designer and she very quickly got back to us and sent out a new pattern. It was smooth sailing after that.

Kelsey used Madelinetosh Tosh Sock in Oceana. What I found rather amusing is she is in California buying yarn made in Texas.
I think Kelsey has caught the knitting bug. She finished another shawl on the plane on the way home. It is unfortunate that Waco does not have a knitting store.

Cupcakes

Red velvet cupcakes with chocolate cream cheese filling and buttercream icing.Jim took them to work so I didn't need to add them to my hips.

Let Them Eat Cake

Kelsey and I have been taking cake decorating classes at Michael's this month. This is our first cake. The cake is a carrot cake with nuts as I am moving carrots this month because of the abundance in the CSA box from Soil Born Farms. For a practice cake Kelsey made this cake which I took to work with me today. Inside is a banana chocolate cake with a homemade chocolate pudding filling.

Next week we learn how to make flowers.

Michael's teaches the Wilton method of cake decorating and it is very easy to learn. I wish I had taken this class years ago. Now that I no longer have children at home I won't be getting much practice. Maybe in another ten years or so I can decorate cakes for the grandchildren.

Or I can take special request from my friends. Anyone????

Young Bucks

On our walk with Jake today, Hagen and I spotted these two young bucks. The velvet on their antlers is beautiful.

It's Getting Hot In Here

Today was another day spent without air conditioning. Yesterday, of course, was the warmest it's been so far this season topping over 100 degrees. Today we stayed under 100. We managed to keep the temperature in the house yesterday at 85 although after baking bread, which I would not recommend without air conditioning, it felt warmer. This loaf was seasoned with rosemary, garlic and butter on top to go with our spaghetti dinner. It also did not last real long. Hagen and I had barely enough for sandwiches today. The saving grace to the heat is our whole house fan, which makes nights cool enough to sleep. The other good news is it is only going to get cooler this week as we are having to wait until Thursday to get the air conditioning fix.

Tennis Anyone?

After taking Jake for a walk this morning, Hagen and I went and played tennis at Hagan Community Park. I was concerned the courts might be a little wet because it rained early this morning - I liked to remind everyone Jim told me it never rains here - but the courts were relatively dry when we got there.

I even beat him 6 to 4. Now I probably will not be moving too quickly tomorrow but we had a good time and hope to get back out there on Sunday.

Baking Bread

Who doesn't enjoy the smell of fresh baked bread? The aroma of baking bread was always so tantalizing as you drove on the freeway past Mrs. Baird's Bread Company.

I recently bought the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, M.D. and Zoe Francois. Included in the title in smaller letters is, "The discovery that revolutionizes home baking". And after making a loaf I might have to agree.

You begin by putting all your ingredients in a bowl and mix until you have a uniformly moist dough. This then goes into a plastic container and covered loosely. You notice folks there is no kneading involved. Yes I said NO KNEADING!! After 3 hours your dough is ready to become bread but they actually suggest you let it sit in the refrigerator overnight, which is what I did. The next day you cut off a grapefruit-size piece of dough and quickly formed it into a ball which you let rest for at least 40 minutes.

Thirty minutes in the oven and VOILA - a beautiful loaf of crusty bread. "And tasty too" as Lucy would say. This bread was made using the master recipe but there is many more flavors of bread to try.

Jim has now requested a baguette so we will be trying that out tonight. I'll keep you posted