Adding to Special Collections

Traditions are what make holidays personal and special.

I have been collecting "Santa on Animals" for many years.

When I could never find my favorite animal,

a sheep with Santa riding on it's back,

my daughter Kate made one for me.



Thus began one of my dearest holiday traditions.

For the past several years,

Kate has gifted me a new addition to my collection.

(You can read about the others here and here.)

This year I got "Santa on a Cow!"

Isn't she a charmer?

She's right at home with the rest of the crowd.

As if this wasn't enough to thrill her Mom,

Kate also gifted me with a clay "Pinky"

to add to my flock.

If you're a regular visitor here,

you know about "Pinky."

She's right at home with the rest of the flock!

Thank you, darling girl Kate!

This week I'm partying at

Open House Party Thursday at No Minimalist Here

Feathered Nest Friday at French Country Cottage

Show and Tell Friday at My Romantic Home

Revisiting Artisan Bread 101

Kim at Savvy Southern Style today offered an invitation
 to re post something we've done this year
for this week's linky party.
I looked back at my posts for this year and
this one was the most visited,
so I'm bringing it back for the occasion.
I'm still making it and
still loving it!

 Remember when bread machines were the
"must-have" kitchen appliances?

For many years I had one that gave

me excellent results and

I never bought bread.

I literally used it to death.

However, my bread efforts were never

as successful with my second bread machine.

So, I gave up bread baking and contented myself

with this "not-too-bad" store bought one.

Then last year at a knitting retreat

I tasted a friend's "baked that morning"

artisan bread.

I came home determined to

start baking bread again.

With some Internet investigations

I have found an extremely easy

method to make artisan bread.

(from Google images)

I am simplifying the recipe here, but you can

go to source with this book.

If you do try this method, please

go to this website for the complete

and detailed instructions.

Four simple ingredients are ALL you need.
Place 3 cups lukewarm water in a large bowl.
Add 1 1/2 T. granulated yeast (2 packets)
1 T. kosher or other coarse salt
6 1/2 c. flour, unsifted, unbleached, all-purpose


Aren't these measuring spoons great?
They were a Christmas present!
Thank you Rick and Terry!



Mix with a wooden spoon.
Kneading is unnecessary.
Mix just until there are no moist patches.

Cover (not airtight) and allow to rise at
room temperature for
approximately two hours.
At this point you are ready to bake,
or refrigerate the dough (covered) until you are.
I usually make the dough and then
bake on another day.
The refrigerated dough is
easier to handle than when
it is at room temperature.
The dough can be stored for up
to two weeks.
Refrigerating the dough for
at least 24 hours improves the flavor.
On baking day,
sprinkle the surface of your dough with flour
and divide it into four equal portions.
I "cut" it into portions with a knife,
then scoop out one section at a time.
Flour your hands, take one
portion and shape it into a smooth ball.
Do not spend a lot of time or effort here,
this should take less than a minute.



Place the loaf on a lightly oiled
and floured baking sheet.
I always bake all four loaves
at the same time
and freeze three loaves
for later.
Let the dough rest for 20 minutes.
After 20 minutes, began preheating
your oven to 450 degrees F.
When you turn on the oven,
place an empty broiler tray
on a lower shelf in the oven.
After 20 minutes (dough has now
rested a total of 40 minutes)
you are ready to bake.
(Don't be concerned if your oven
hasn't yet reached the
desired temperature.)
Dust with flour and slash the
tops of your loaves.
I also sprinkle the tops of all
four loaves with a bit more
kosher salt.
Place loaves in oven and
pour 1 cup of hot tap water into
the broiler pan you've been
preheating. This creates the
steam which will give your
bread a nice crunchy crust.
Bake for about 30 minutes.
Crust should be nicely browned
and firm to the touch.

It doesn't get much simpler,
or better,
than that!


I am linking this post to
Wow us Wednesday at Savvy Southern Style

The Kitchen Tree

How is it possible that this is Christmas weekend???

This has been an incredibly busy season for me.

Beginning in early November with our Holiday Show,

on to Thanksgiving and having Kate home for the weekend.

Then, decorating and shopping for the holidays.

After that, my brother Rick and I made a quick trip together

to visit our parents.

All the while, I've also been working diligently to get

my Etsy orders shipped in a timely manner and

producing new items to restock the "shop."

Whew!

As a result, I haven't done a single holiday posting.

I didn't want you to think I was a total Scrooge.

I am enjoying lots of pretty holiday decorations.

One of my favorites is a small kitchen tree

for which I've been collecting ornaments for many years.

So, let me pour you a cup of tea

and let's enjoy the tree for a bit!

Would you like a gingerbread cookie?

Or perhaps a s'more?

I think I'll have a lovely sugar dipped cherry

and some whipped cream.

This is an ornament a good friend, Debby made years ago.

It's one of my favorites.

Perhaps we could share

some favorite recipes?

Real espresso cups make ideal ornaments for a kitchen tree.

Sitting atop my little kitchen tree is the Chef.

He helps me with holiday meals.

Thanks so much for letting me share

the kitchen tree with you.

I've already been thinking of resolutions for the new year.

One of which is to be a better neighbor in Blog Land,

visiting you and inviting you into Buttermilk Cottage!

Happiest of holidays to each and every one of you!

From My Book Shelf--ONE DAY

I have just finished ONE DAY by David Nicholls.

It seemed to take me for...ev...er...to get through this book.

Normally, this is the type book I would love.

It's a "relationship" story of

Emma and Dexter,

who have a one night stand on the

night of their graduation from university.

From there the book proceeds through the next

twenty years of their lives as they go their separate ways,

always to reconnect again, at least once a year.

I found these two characters extremely irritating.

Emma has a mundane start with

lowly, boring jobs, boyfriends, etc.

However, her aspirations to write are eventually fulfilled.

Dexter on the other hand, starts on a high plane.

He's the one who always falls into the right spot

and success.

However, as Emma's life improves, Dexter's

spirals down due to drugs and alcohol.

Despite all this, they have a sincere attraction,

and always maintain their friendship/relationship.

The twenty year span of the novel was a l...o...n...g time

for these two characters to maintain this reader's interest.

Neither is very likable, both are whiny.

I'm going to be blasphemous and recommend you

see the movie, rather than read the book.



I actually saw the movie a few months ago,

and did not realize the book was

same story until I got started with it. (Duh...)

I liked the movie and let's face it,

you can't go wrong with much

in which Anne Hathaway stars.

Cherry Filled White Chocolate Blondies

It's holiday baking time and this is my all-time favorite cookie.

So, if nothing else, it will get baked for the holidays!

Cherry-Filled White Chocolate Blondies

1/2 c. butter

1 (12-oz) pkg. white chocolate morsels, divided

2 large eggs

1/2 c. sugar

1/2 t. almond extract

1 c. all-purpose flour

1/2 t. salt

1/2 c. cherry preserves

1/2 c. sweetened flaked coconut

1/2 c. sliced almonds

Melt butter in a saucepan over heat, stirring just until melted.

Remove pan from heat,

and add 1 cup white chocolate morsels.

DO NOT STIR.

Beat eggs at high speed with an electric mixer

two minutes or until foamy.

Gradually add sugar, beating until blended.

Stir in white chocolate mixture and almond extract,

stirring until blended.

Add flour and salt, stirring just until blended.

Spread half of the batter into a lightly greased

and floured 8-inch square pan.

Bake at 325 degrees for 20 minutes

or until light golden brown.

Melt 1/2 c. cherry preserves in a small saucepan

over low heat, stirring often.

Spread evenly over partially baked

blondies in pan.

Stir together coconut, remaining

1 c. white chocolate morsels,

and remaining half of batter.

Spread over melted cherry preserves,

spreading to edges of pan.

(Can you tell my pan is "well-used"?)

Sprinkle batter with 1/2 c. sliced almonds.

Bake at 325 degrees for 25 minutes, or until lightly browned.

Cool completely in pan on a wire rack.

Cut into 16 bars.

Heaven on a plate.

You'll find me partying at

Foodie Friday at Designs by Gollum

Show and Tell Friday at My Romantic Home

Feathered Nest Friday at French Country Cottage

Tasty Tuesdays at 33 Shades of Green

New in My Etsy Shop

It seems as though

I've been keeping my sewing machine 

running non stop for the past several days!

I've just listed this pretty new

knitting bag at

my Etsy Shop.

It has a rich paisley lining.

I've also made needle cases to match!

Don't forget Etsy when doing your

Christmas shopping.

The possibililties are endless!