Hello, dear readers.
I've been so busy and didn't have any time to post. My bad :)
We have had 3 families of birds make their nests. The first batch had 3 chicks and we missed their launch, of all things! The second family wasn't so lucky. We only knew of one chick which was found dead in our driveway. We don't know what happened.
The third family also had three chicks and we recently missed their launch, too!
However, it took one day for a brand new family to move in. It's amazing! We were going to take the house down and fix it up. We needed to stabilize it so it wouldn't move around. It needs a new roof, too, but it will have to wait. There's too much bird activity going on. Who would think how a simple birdhouse would give us such a pleasure to watch.
I also got very interested in making fresh bread - like popovers! They are soooooo good, with lots of butter and/or lemon curd/favorite jam or stuff them with pudding for dessert or make it into a popover sandwich, or how about stuffing a fruit topped with a warm, vanilla cream sauce. The crust could have been a little lighter but it was wonderfully crisp on the outside and the inside was perfect. Yummmmm
I plan to make fresh popovers for lunches along with some homemade miso soup.
I would love to get a popover rack at some point in time. However, a cupcake pan made 4 big ones instead of 6. It really doesn't matter :)
I found the recipe on the Internet.
1 cup milk
1 cup flour
1/2 teaspoon salt
Grease pan and place in oven for 5 minutes at 450 degrees
Microwave 1 cup milk for 40 seconds or until warm.
Beat eggs slightly with fork or wire whisk.
Stir in flour, milk, salt until smooth (don't over beat)
Fill cups half full
Bake 20 minutes at 450 degrees
Reduce oven to 350 degrees and bake 15 to 20 minutes longer until golden
If you make a double batch you can pierce each freshly baked popover with the point of a knife to get out the steam. Cool them on a wire rack, then wrap tightly and freeze. To reheat thawed popovers, cover loosely with aluminum foil and bake at 375 degrees for about 15 minutes or until warm
I've been organizing my tatting supplies and thinking "bento boxes" - (I love making them too).
I'll have to show you :)
So, now I'm trying to finish some hankie tatting.
The hankie itself is cotton from www.HandyHands and also the thread, is Lizbeth size 20, color 149. I have to finish it by blocking and pressing and it's good to go.
Hope you all have a great weekend.
Catch you later...