Why I’m blogging this month…

I’ve added a new button to my side bar.  Go check it out.  They are why I’m doing 31 for 21… You should too!

Keeping Busy…

Have you been listening or watching today?  I find that I need to stay busy while I listen, to ward off the head bobs.

   

Christmas…

2009… I’ve finally done a scrapbook page.  Christmas last year was such a blur.  We moved into our new house 11 December.  (I can’t believe it’s been almost a year!)  A little over 3 weeks after going under contract on our old house, with a trip to California in the middle of it all for Thanksgiving.  We managed to get the tree up, but only the lights on it.  This year will be much better… I didn’t just jinx myself, did I?

 

Pesto Bread

I made this quite awhile ago and boy is it yummy!

Ingredients

Dough

• 2 cups warm water
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1/2 cup skim milk powder
• 1 tablespoon salt
• 1 tablespoon instant yeast
• 5 -5 1/2 cups bread flour

Filling:

• 2/3 cup pesto (I love the pesto at Costco.  It’s fresh, so if you don’t use it fast it will go bad.  I put a few tablespoons in snack sized bags and freeze it.)
• 1 cup grated Parmesan

 

In a large bowl combine the water, olive oil, sugar, skim milk powder, salt and instant yeast. Mix till well blended. Add in a cup of flour and beat with a wooden spoon till smooth. Add in another cup of flour and do the same. Now, sprinkle a half cup of flour onto a flat surface and pour out the dough on top. Begin to knead and slowly add in more flour till the dough no longer sticks to the table. Knead for about 8 - 10 minutes. Add a little olive oil into a large bowl ( about a tablespoon ). Place dough into the bowl and turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for an hour or till double in bulk.

Pour out the dough onto a very lightly floured surface. Cut in half. Using your fingers flatten out one of the pieces. Roll out to a 9 x 14 rectangle. Spread half the pesto and 1/4 of a cup Parmesan on top. Bring in the side by a half inch and then roll the dough like a jelly roll. Pinch the seam closed. Take a sharp knife and cut down the center length wise. Open the jelly roll exposing the inside of the roll.

 

Take the two cut pieces and braid them together with the cut side always facing up. Place the bread into a greased 4 1/2 X 8 inch loaf pan. Now, repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk.

 

Sprinkle the tops with the remaining Parmesan cheese and place into a preheated 375 degree oven for 30 - 35 minutes. Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown. Remove from oven and allow to cool on a wire rack.

 

So far behind…

I’m not sure where to start.  I’m hoping that 31 for 21 will help me get back into the swing of blogging.  I’m behind in my scrapbooking too.  I’m hoping that will change this month too.  So look for a post every day and hopefully a few pages too.  Here are a couple of funny pictures…  look close at the sign so you know what you are looking at…

      

Join Us!

I have been a horrible blogger lately, but this month that changes.  It's October and that means Down's Syndrome Awareness Month, so join the journey!

Change...

Before...

During...

After!

Time...

There is a saying... "Time heals all wounds."  I think it's true, but some days are better then others.  I'm grateful for the knowledge that we have of a loving Heavenly Father that has enabled us to be with our families for eternity, if we but do what is asked and required of us.

This was taken 1 August, 2010.  I wish I could have captured the whole sky that evening.  It was the smile that my heart needed.  We love you Joseph Patterson Francom.