Back from Blog Vacation

Lots has gone on since last posting. For this reason, I will list...
***Paul has camera, so pics next posting.

1. CKC St.Louis was GREAT! photos to come. My favorite part was making an acrylic album. So cool and pretty easy to make it look good.

2. Last Minute trip to FL--awesome to be barefoot, have to stop eating after viewing bathing suit pics.

3. Returning to tons of rain AND a crack in our basement. People are awesome, though, because the company we called that repairs basement floods, was booked a month out, walked Paul through step by step as to how to repair it.

4. Tate currently lying to me about his diaper status.

5. Market Research interview tomorrow about TV, Fashion, and Home Decor. Can't wait!

6. Bread Recipe from Shining Rivers Waldorf School: (we make it weekly into small rolls)

Shining Rivers Bread

1 ½ TBS dry yeast
1 C warm (not boiling) water
dollop of honey
1 stick butter
1 large wooden spoonful of honey
1 TBS salt
3 C warm milk (or warm water)
4-5 C white flour4-5 C wheat flour

Optional Ingredients: sunflower seeds, sesame seeds, cinnamon, raisins, millet, rolled oats, nuts.

Preheat oven to 350 degrees. Sprinkle yeast in 1 cup of warm water mixed with a dollop of honey. Let the yeast float on top of the water without mixing. Put aside in a warm place until it gets foamy.
Put a stick of butter, the large wooden spoonful of honey and alt in a large bowl. Pour the warm milk (or water) over the butter, honey and salt. When cool enough to hold finger n for a count of 10, add yeast.

Sift in the flour, alternating white and whole wheat, stirring with a wooden spoon to make a sponge. The children love to make it “snow” in the bowl! Add and of the optional “secret ingredients”. Cover with a “blanket” and set in a warm place to rest for 10-15 minutes.

Add enough flour to make the dough kneadable. Put a little flour on the table in front of each child for kneading.
Yield: about 2 nations
Bake: about 30 minutes