Where does the time go!? It feels like yesterday I was 1,000 months pregnant, visiting my hometown in NY and popping through Boston, getting engaged and walking around with (it feels like) 75 new pounds, ready to have my little pumpkin. Just this same time last year.
Having Miss Scootie Bear has really cut into my creative time, but I’m getting back into it and have finished 4 or 5 projects already! Right this second I’m working on a sweater for my daughter, but after that it’s inventory, stockpiling and selling for the Christmas season!
Just for poopsies & giggles I made this ruffled sun hat for my baby. Her head is in the 80th percentile, so the regular hats don’t fit her noggin. I’m going to be selling them for $15 a pop for this Christmas season and through autumn. The colors will be tailored for male or female, or I can do something totally neutral as a baby gift (or if you’re sick of baby pinks and blues, like me).
These colors remind me of ice cream and summer, but I can always tailor it to something more seasonally appropriate.
I hope y’all are having a great fall – I’m missing the changing of the leaves and cooler nights. Houston simply isn’t offering me anything but 90 degrees everyday!
Allergies and colds all around here in the household. Luckily, we’re getting it all out of the way before we fly up to NY next week for my brother’s wedding. I can’t wait for a break from this oppressive Houston heat! Now I know for some people baking in the heat is silly. But for me, as long as I’m in air conditioning, I love baking when it’s too hot to be outside. This week I’ve experimented with bread and raspberry pie.
The bread came out AMAZING. So amazing, in fact, that I made two more loafs today so we have enough through the week. I’m never, ever, ever buying store bought bread again. This homemade white bread is ridiculous. Next week I think I’m going to experiment with wheat bread.
1 1/2 Tablespoons of active dry yeast
2 Cups of warm water
1 1/2 Teaspoons of salt
2/3 cup of sugar
1/4 cup oil
6 cups of flour (added slowly)
Add yeast and water together. Let dissolve. Add oil, salt and sugar. Mix together. Slowly add the flour one cup at a time. Knead for approximately 6-10 minutes on lightly floured surface. Grease a bowl and place the dough in the bowl, covering all sides of the dough with some of the grease from the bowl. Cover. Let rise for 60-90 minutes or until doubled in size. Once risen, punch dough down, knead again for a few minutes. Cut dough in half and “make” into loaf-like rolls, then place in two greased bread tins. Let rise for another 30-45 minutes (covered). Put in oven for 30 minutes, turning the loaves halfway through baking. For a soft top, brush melted butter on top both before baking and when baking is finished. Cover with tea towel until cooled.
Good luck! I had so much fun making this bread and it was just delicious!
And then my sweet tooth took over and guess what? We’re having raspberry pie for dessert!