
At the end of last year's school year I agreed to help our area Girl Scouts and I just haven't had the time to blog. Christmas time and a new camera gave me the kick I needed to post these pics. I hope you enjoy them.





Decorating, Urban Homesteading, Party Planning, Recipes, & The Kitchen Sink

Whether you coat the walls with a shade of buttercup...
Add various bits of that primary hue in accessories...
Paint a piece of furniture lemon...
Or change the mat in a favorite frame to the color of a sunbeam...
You can't go wrong with yellow if you want to brighten up a room!
Yes, these days it often gets passed over for blue, but what would a beach be without the glorious sunshine?
So...

2 (.25 ounce) packages highly active dry yeast 2 cups warm water (110 degrees to 115 degrees) 1/2 cup sugar 2 teaspoons salt | 3 1/2 cups all-purpose flour, divided 1 egg 1/4 cup vegetable oil 3 cups whole wheat flour |
| 1. | In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead, I use my mixer with the dough hook, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets. Let rise until doubled in size. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily. These are much better the second and third day. They never make it to the fourth day, lol. |
1 (28 ounce) can diced tomatoes (32 ounce) cannellini beans and juice 1 bunch of spinach, washed and cut 3 cubes of Not Chicken 1 cup of water mozzarella, to top | 2 tablespoon dried parsley 1 large head of garlic, diced 3 teaspoons salt 1/2 teaspoon ground black pepper 1/2 pound whole wheat elbow pasta olive oil |
| Cook beans or use canned beans. Cook pasta. In a few tablespoons of olive oil wilt spinach and saute' garlic. In a large stock pot combine all ingredients and let heat. Sprinkle cheese on top and serve. | |



