The next time I went to the log home the remaining tongue and grooves were inside and ready to cut. It was the rest of the pallet from the last visit. It was a beautiful sunny day, about 22°.
They had finished about another quarter of the ceiling. Last week they ended on the row with the light.
Aust was gathering up more sawdust and he made a tool for the drill to make the sawdust fly all over the place.
The tower of tranquillity. Built and shot down.
Crockpot-full of love?!??!
Years ago I used to make a chicken casserole. What made it so delicious was the stuffing. The other day FB had a post for ‘Bowl-Fulls.’ Isn’t FB great? Anyway, I decided to make my casserole into a Crockpot-Full for lunch. It’s chicken on bottom, with a little gravy of course, and stuffing on top. What could be easier? It seemed like we needed a side dish. Yams it is!
We aren’t really yam people, sweet potatoes on occasion, however we raised potatoes. So more often than not, it was russets, round whites and reds for our staples. The occasional yam is a little treat.
Since it was close to Valentine’s Day, I decided to make Red Velvet White Chocolate Chip Cookies. Another recipe that’s been floating around FB lately.
1 Corinthians 16:14 Let all that you do be done in love.
Red Velvet White Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder*
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 Tbsp butter, at room temperature
6 Tbsp all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.
- Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes.
- Add egg and egg yolk and mix until combine.
- Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered cookie sheets.
- Bake in preheated oven 10 – 14 minutes.**
- Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
- *If you want a more chocolaty cookie you could replace 1 – 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won’t be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.
**The cookies were crispy rather than soft. I did a toothpick test on them and they weren’t done so I gave them another minute or two, but in hindsight I could have taken them out. They were quite yummy though!! Perfect for dunking!!
Back to work. Aust made a sled to carry his snowshoes.
Ash made some skis and later realized they were too narrow. Lesson learned.
Ash showed me some kind of burning lesson that one of his teachers taught them. I asked if the teacher taught a ‘safety first’ lesson first and he said no. So I said, “you mean it was one of those ‘do as I say, not as I do’ lessons?”
He was putting hand sanitizer on the wood and lighting it. I told him I thought it was an accident waiting to happen.
Pae putting in a multi switch box.
The boys making new & improved skis out of 2” x 4”s. I think they might be heavy.
Aust going outside. I wanted to see him go down the stairs.
They started out good. The plan was to go out to the hill and ski back down. A little setback and return to fix it.
As I was leaving, they had about one row to finish and the two small areas.
John 16:13 But when he, the Spirit of truth, comes, he will guide you into all the truth. He will not speak on his own; he will speak only what he hears, and he will tell you what is yet to come.
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