This weekend Peter and I went to Prosser Washington. We had planned to go to the fly in but we just had too much to do. We did enjoy the annual wine gala and art walk and the company of good friends.
We did manage to stop off for lunch at the Horse Heaven HIlls Salon for some fish tacos and a Dark cherry stout, I have been known to make the 3 hour drive over and back just to have one dark cherry stout and yes it is worth the 6 hour dive . Whitstran is also always on my list of places to stop for lunch and to have a nice cold beer, The HIghlander is my favorite beer at the Whitstran it is a scottish ale. . We only made it to three wineries this time around but we did came home with more wine to share with friends!
I was super happy to be able to drop off Rosie to her new home.
This was our seconds time staying at the Cozy Rose Inn and it was so delightful. We have already booked our next stay!
There never seems to be enough time to see everyone we want to see. So for those of you we missed this time we will see you on the next trip to Prosser. XOXO
Here is a photo of Rosie in her new home.
With the warm weather the past week I have only been working in the shop couple hours a night. Idaho is coming along nicely! I am guessing I have less than 500 wires to clean and weld to have him completed.
Yesterday I decided to take a bunch of mix match scraps and put them together I am pleased to introduce you to Rosie.
Happy Independence Day!
I was invited to a couple BBQ’s but I really just wanted to work on getting Idaho finished so that I can deliver him to his new owners later this month! The wire I am using is recycled and is covered in soot ( which for some strange reason is not showing up in this photo. I have spent countless hours cleaning the wire before I weld it to the frame. This is not a lot of fun! This is how I am cleaning the wire. Tomorrow I am going to try soaking some in vinegar to see if that helps. I used to use vinegar to clean my pennies when I was a kid so I figure it is worth a try.. All this time in the shop would not be possible as if it were not for my good friend Brad Isley. He has volunteered to be my assistant / babysitter( as I not allowed to weld on weekends without having someone on site). I guess catching myself on fire last year upset a few more people than just me. So, thank you Brad for spending time in the shop with me , thank you for for helping cut wire and for taking the photos.
Here is todays updated progress photo of Idaho. .
I have been making art out of old world war ll Holitzer missile container cases for almost five years now. It is wonderful when I find people who love them and want one in their garden.
I had friends over for wine today and since it was so nice outside we wanted to sit out back. I needed a table so I filled my Native Stone Concrete pot with corks and put a piece of glass on top. If you are interested in concrete items give me a shout!
For some strange reason when I feel under the weather I love to bake. Maybe its because fresh baked treats remind me of my childhood.
I decided to treat myself to something sweet while still staying on a fairly low fiber diet for next weeks procedures.
3 cups flour ¾ cup sugar
2 tsp baking powder 1 tsp salt
1 1/3 cup milk 1 egg slightly beaten
¾ cup butter melted 1/1/2 cup raisins
Preheat oven to 325 degrees. Mix dry ingredients together. Very slowly pour in milk, egg and cooled butter. Fold in raisins. Bake in a greased and floured 9 x 5 x 2 baking dish. Cut into squares and serve with butter, cream cheese or preserves.
I used a small round pan and cut them into triangles .
I made Butter in a Jar back when I was a kid as a youth activity. It was very easy and just took some time.
Heavy whipping Cream – any amount 6 cups makes about 1 pound of butter
1/2 teaspoon per pound of butter- optional, used for preserving butter
Jar with lid, any size, baby food jars are great for kids to make it with.
Some people like to put a clean marble in the jar and when the marble gets quite you know its starting to thicken. Just don’t forget to remove the marble when you are done,
Have the children shake the jar. A figure-eight motion seems to work best, but let your kids go wild (not so much, if the jar is glass). If you have a plastic container with a tight lid, you can even roll it back and forth.
Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.
It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking.
As another 5-10 minutes pass you will notice the jar filling with the foamy cream. It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:
2 cups flour 4 Tbs sugar
1/2 tsp salt 2 tsp baking powder
6 Tbs butter 2 eggs
1/2 cup sour cream 1/2 tsp vanilla
Preheat oven to 375 degrees. Lightly butter a baking sheet. Sift flour into a bowl with sugar, salt and baking powder. Add the butter and work your fingers until the mixture resembles coarse meal. Combine the eggs, cream and vanilla in a bowl. Add to the flour mixture and stir until moistened, Flour your hands well. Working quickly , lightly pat the dough into a 8′ round. With a sharp knife , score the round into eight wedges. (Dough can also be rolled and cut into biscuit shapes.) Place on the baking sheet and bake for about 20 minutes until the top is browned and a toothpick inserted in the center comes out clean. remove scones to a wire rack and cool for a few minutes. Cut along the score marks and serve warm with butter, preserves or clotted cream.
makes 8 scones
The last time I made scones I was in a rush to serve them so I cut them before baking and they turned out fine.
and for those of you who want to make some clotted cream. http://www.wikihow.com/Make-Clotted-Cream
3 eggs 1/2 cup butter, melted
3/4 cups milk juice of 1/2 a lemon
3/4 cups all purpose flour confectioners’ sugar
1/2 tsp salt
Preheat oven to 450 degrees. beat the eggs and milk until they are well blended. Add flour and salt, stirring the batter until it is slightly lumpy.
Set 10′ pie plate in the oven to melt the butter. when the butter is very hot , pour in the batter and bake for about twenty minutes or until the pancake is brown and puffed. sprinkle with lemon juice and confectioners sugar and cut into wedges.
Serve immediately as it will deflate quickly.