Today was a beautiful sunny day and 55°!! We’re getting to the short rows now. Longer days, warmer weather and green fields. Spring has sprung!!
When I arrived at the house they had started on the ceiling. A bit of a change in plans for the direction of the tongue and grooves so they had to add strapping.
On the menu today, chicken pie and strawberry cheesecake. Aust didn’t think he’d like chicken pie so he asked me to heat up a can of spaghetti and meatballs for him. Who knew spaghetti and meatballs came in a can!?!
We ‘built’ a new table in the daycare area using a piece of plywood placed on two of the new cabinets. Pae had a small table and installed a nice backsplash from Card & Board so we wouldn’t be the first ones to get the new walls dirty.
Back to work after lunch. The foreman was cracking the whip, he runs a tight scaffolding. Keeping the leaders and enders in a specific spot and letting the cutting team know what to cut next.
Fun between boards. Who’s tape measure will go the furthest before breaking?
Ash showed up for a minute.
Using a crowbar for some difficult spots.
Close to calling it a day. Over halfway on this side. Another productive day.
Strawberry Cheesecake
for 8 servings
GRAHAM CRACKER CRUST
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 1 stick unsalted butter, melted
FILLING
- 8 oz cream cheese, room temperature
- 6 oz sour cream, room temprature
- ¾ cup sugar
- 3 medium eggs, room temperature
- 1 tablespoon vanilla extract, or vanilla bean paste
STRAWBERRY TOPPING
- 1 lb strawberry, stemmed and haled
- ¾ cup sugar
- 2 tablespoons corn syrup
- 3 tablespoons water
- 2 tablespoons cornstarch
Preparation
- Make the crust: Preheat the oven to 350°F.
- Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
- Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
- Bake the crust for 5–10 minutes, until firm.
- Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
- Pour the cream cheese filling into the prepared crust.
- Bake for 45–60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
- Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
- In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2–3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
- When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
- Enjoy!
James 3:12-13 Apple trees don’t bear strawberries, do they? Raspberry bushes don’t bear apples, do they? You’re not going to dip into a polluted mud hole and get a cup of clear, cool water, are you? Do you want to be counted wise, to build a reputation for wisdom? Here’s what you do: Live well, live wisely, live humbly. It’s the way you live, not the way you talk, that counts.
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