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Back home-7.20.14

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. Rosie _n


Idaho update

idaho3With 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.

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! wire1a 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..   wire1bAll 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. .


For the birds

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.  Birdbathn

Summer is almost here!

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!


Irish Scones

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.irishscones1n

Irish Scones


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 .irish scone2_n

Making Butter

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:butter


Great Grandma Mabel’s English Scones


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.

Freese pancakes


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.

Serves 4