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More kitties.




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Basketful of Kitties


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Words fail me. We have a visitor, John Webster Olivarius McAllister. He lives in London, and attends Keewaydin (wilderness canoe camp) with my boys. He brought some roses as a gift.




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We saw the doctor today…

So today Tom and I went to see the head of infectious disease at a children’s hospital in a neighboring state. The appointment went well. We loved the doctor, and were so impressed with his thoroughness and kindness. He’s running five different immunoglobulin tests (two tubes of blood; Tom never flinched) but doesn’t expect to see anything. He says Tom is one healthy kid. We are going to have the entire family use HibiClens (antibacterial) soap twice a week, and all of us will be using Bactroban in our noses twice a day for a week (did you know that most people harbor staph colonies in their nares? Old news for us…been there, done that, years ago, and it was effective in stopping staph infections amongst the kinder). Tom will continue taking Clindamycin, although I’m going to talk to his family doc about cutting the daily dose. After the morning appt, we stopped by my place of employment, only to find that the pharmacy was amazingly busy, so I took Tom home and then went in to work for five hours. Got home around 7:15 pm. I’m very tired. Eric is at seminary tonight, taking a midterm exam, and I don’t expect him home until after 10 pm. It’s been a long day.

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The bagels were a great success. I should have let them rise longer before putting them in the refrigerator, but we were going out to dinner and I had to finish with them before we left. Because I shortened their rise time they were flatter than I liked after boiling. I’m going to make another batch soon and try a longer rise. After boiling I topped the bagels with a mixture of kosher salt, poppy seeds, and sesame seeds. I baked them for a total of 10 minutes.


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Greek Celebration Bread

I chose the Christopsomos version of Greek celebration bread. It’s a sourdough/yeast bread with cinnamon, nutmeg, allspice,  cloves, orange and almond extracts, honey,  golden raisins, dried cherries (from our own trees!), and toasted chopped walnuts. I also added some orange zest to enhance the orange flavor. The loaf was interesting to make, since I followed the instructions and baked it in the traditional shape. I think I added too much flour; the dough was fairly slack at first and I overcompensated. Next time (and there will be a next time!) I’ll go for a higher hydration dough, which should result in a more moist loaf. No matter – it was an excellent breakfast bread. My parents especially enjoyed it.

The dry ingredients



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Anadama Bread

So, the first bread of the BBA challenge was a success! I made two traditional loaves using cornmeal I’d ground myself in the WhisperMill. I used unsulphured  molasses. The resulting bread was light and tasty. It was excellent toasted for breakfast. Unfortunately I only got a picture of the loaves rising…we ate them before I remembered to take pictures! This is a bread I’ll make again.


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