The next two or three visits to the house have been putting the tongue and groove on the walls.
Measured, cut and ready.
On today’s visit, the half wall was up.
On the menu for today, chicken and dumplings and chocolate pudding. For convenience I bought one of those whipped cream in a can. I don’t understand how they get it in the can, but it is pretty convenient.
My biscuits/dumplings didn’t seem to be cooking quick enough for my timeline to be done in time for travel to the house for lunch even though I had them in for two-hours. So I put the crockpot, just the ceramic pot not the electric part, in the oven and cooked them like biscuits on my chicken pie for about 20-minutes. They were nice and golden and passed the toothpick test. Back into the crockpot and into the car, ready to go.
After lunch, time to get grooving.
Ash built a trailer for his RC. Helping Pae measure.
More measuring, cutting, and tongue and grooving.
Mae bringing in more tongue and groove. The end of this pallet.
Aust adding features to his cart.
Mae sweeping up.
The electricians.
There may or may not be another OSHA hazard going on here.
Ephesians 3:12 In him and through faith in him we may approach God with freedom and confidence.
The calm before the storm. There’s a nor’easter on the way. Latest prediction is 12” – 18”. Stayed tuned.
Chocolate Pudding Recipe
2/3 cup sugar
1/4 cups Hershery’s cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
2 tablespoons butter
1 teaspoon vanilla
Optional whipped cream topping
Directions
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; (I use a double boiler to prevent scorching) gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. (About 20 minutes in the double boiler, cooking until thick, usually doesn’t boil in the double boiler.) Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 – 6 servings.
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