TUB...OH TUB...

So many tried to convert me...to let me know of your wonders...it is only now that I fully appreciate it!!!
Warmth, bubbles courtesy Head and Shoulders Shampoo, Zune for music, lock the door, read a book, read a magazine...AHHHHHHH~quiet time

French Bread

DELICIOUS FRENCH BREAD

MAKES 2 LOAVES

1 pkg dry active yeast
2 c. lukewarm water
1 tbsp. salt
6-8 c. flour
cornmeal...for sprinkling

Combine the yeast and the water in a large bowl. Stir and let dissolve for 15 minutes. Add the salt, then add the flour 1 c. at a time, beating with a wooden spoon until you obtain a smooth dough. Transfer to a floured surface and knead until smooth and elastic. Shape into a ball and place in a large greased bowl and cover with plastic. Leave to rise in a WARM place for 2-4 hrs until doubled in size. Transfer to a lightly floured surface, cut into 2 equal pieces and roll each piece into a long rope like loaf. Place on a baking sheet sprinkled with cornmeal and let rise for another 15 minutes. Score the tops with a sharp knife and brush with water lightly. Place in a COLD oven and place a bowl of BOILING water on the bottom rack. Set oven to 400 degrees F. Bake until crusty and golden, and hollow when patted on the underside. Usually about 30-40 minutes. Enjoy!!!

145.2 again!!!!

I AM SO EXCITED! I ate really well yesterday so I would hopefully get back to this weight or lower...and it worked! YAY!!!!

Happy Birthday Mom!!!

My Momma...Happy Birthday!

I can't think of a birthday gone by when I spent the entire day with just my mom! Today is a celebration of the day she was born to my wonderful grandmother! She is the best, and I love her sooooooo much! Jules was kind enough to watch the boys today so I could go with mom for a procedure today, which she didn't want to schedule on her birthday, but did so one of us could go with her. I had a wonderful day chatting, laughing, reminiscing, etc. HAPPY BIRTHDAY MOM!!! I am so glad that you were born!!! Love,
Birdie

146.4 AGAIN...

Just hanging in there, sticking to the calorie counting, and will wait for the scale to change. No biggie...at least I know what I am eating, and I did my exercises again last night. Hey, at least it isn't 149 where I started!

Down again...145.8!!!

Down to 146.2!

Braided Loaf

Braided Loaf

1pkg active dry yeast
1 tsp. honey
1 c. lukewarm milk
4 tbsp. melted butter
3 c. flour
1 tsp. salt
1 egg beaten with 1 tsp milk (for glazing)

Combine yeast, honey, milk, and butter and leave to dissolve for 15 minutes in a large bowl. combine the flour and salt in a smaller bowl and after the 15 minutes, add to the wet ingredients, and combine thoroughly. Transfer to a floured board and knead until smooth and elastic. Place in a clean bowl and wrap in plastic. Place in a warm place for 2-4 hrs or until at least double in size. Place dough on a floured surface and divide into 3 equal pieces. Roll each piece into a long rope like shape and braid together. Transfer onto a greased baking sheet and cover with plastic again and allow to rise again for 30 minutes. Preheat the oven to 375 degrees F and glaze the bread dough tops and sides with the glazing mix. Place in oven and bake for 35-40 min, or until lightly browned and hollow sounding when tapped on the under side of the loaf. Set on a rack and cool completely.

MAPLE WALNUT PIE

MAPLE WALNUT PIE

CRUST:

2 C. FLOUR
1/2 TSP SALT
6 TBSP. COLD BUTTER
4 TBSP COLD SHORTENING
1/4-1/2C. ICE WATER

FILLING:

3 EGGS
1/8 TSP SALT
1/4 C. SUGAR
4 TBSP MELTED BUTTER
1 C. MAPLE SYRUP
2 C. WALNUT HALVES

MIX THE FLOUR, SALT, BUTTER, AND SHORTENING IN A LARGE BOWL AND USE A PASTRY CUTTER TO COMBINE UNTIL MIXTURE RESEMBLES COARSE CRUMBS. WITH A FORK STIR IN THE WATER BY TABLE SPOON UNTIL THE DOUGH CLINGS TO ITSELF. FORM INTO A LARGE BALL AND THEN DIVIDE INTO TWO AND PLACE IN A PLASTIC BAG IN THE REFRIGERATOR FOR 30 MINUTES. AFTER 30 MINUTES HAS PASSED, ROLL OUT 1 OF THE DOUGH BALLS AND ADD MORE IF YOU NEED FROM THE OTHER BALL SO YOU HAVE ENOUGH TO LINE YOUR PIE PLATE. AFTER YOU HAVE LINED THE PIE PLATE, TAKE THE REST OF THE DOUGH AND USE A SMALL COOKIE CUTTER OF YOUR CHOICE TO CUT OUT ACCENTS FOR THE CRUST EDGE. ONCE THE PIECES ARE CUT OUT, MOISTEN THE CRUST EDGE WITH WATER AND PLACE THE CUT OUTS ALONG THE EDGE, PRESSING FIRMLY INTO PLACE. POKE THE CRUST BOTTOM AND SIDES USING FORK TINES. LINE UPSIDE OF THE CRUST BOTTOM WITH PARCHMENT PAPER AND PLACE A HEAVY OVEN PROOF DISH ON TOP TO HELP KEEP THE CRUST FLAT WHILE BAKING. PUT IN A PRE-HEATED 425 DEGREE OVEN FOR 10 MINUTES AND THEN REMOVE THE INSIDE DISH AND PARCHMENT PAPER AND BAKE FOR ANOTHER 3 MINUTES UNTIL GOLDEN BROWN. WHILE THE CRUST IS FINISHING BAKING, COMBINE THE EGGS, SALT, AND SUGAR IN A BOWL. ADD THE BUTTER AND THE MAPLE SYRUP TO THIS MIXTURE ONCE WELL COMBINED. WHEN THE PIE CRUST IS FINISHED BROWNING LIGHTLY, REMOVE FROM THE OVEN, POUR IN THE FILLING AND SPRINKLE THE WALNUTS ON THE TOP. COVER THE EDGE OF THE CRUST WITH TIN FOIL TO PREVENT FROM BURNING. PLACE BACK IN THE OVEN AND BAKE FOR 35 MINUTES OR UNTIL THE FILLING SETS. REMOVE FROM THE OVEN AND ALLOW TO COOL. TOP WITH WHIPPED CREAM AND SERVE.

DOING THIS AGAIN! FOR REAL THIS TIME!!!

I have been saying the same thing for almost 5 years now..."I WILL BE DOWN TO MY PRE--PREGNANCY WEIGHT (130-135LBS) BY SAM'S NEXT BIRTHDAY". I did this for his 1st, then 2nd, then 3rd, then finally his 4th birthday...and I have failed each and every time. I refuse to fail this time. I am going to be the mother of a 5 year old and I am going to be in shape. I am going to feel good about my body again, and I am going to do something for me. I have made excuse after excuse over the past 4 1/2 years, and I am done with the excuses. I will put the fork down, I will say when, I will count and write down my calories, and I will get there. I know how to do it, but I have to just suck it up and do it. I need to do this for me! I will post my progress as I go, but my goal is to be down to 130-135 by the time Sam is out of Pre-K, so I can feel good in a swimsuit for the summer, and enjoy my last schoolfree summer with my most favorite boy! I began the calorie counting on 1/14/09 at 149 lbs, and today 1/16/09 I weighed 146.6lbs! So far it is working. I just have to stick with it. I am counting calories and trying to stay between 1200 and 1400 calories a day, and I am going to have a mild day off once a week. I have done this before, but have always fallen off of the proverbial band wagon. NO MORE! As my mother says... GET A GRIP LAURA!
My goal...to fit in my wedding dress again with out the back fat spilling over, and it pinching in my waist!

Dad...you are

Dad, you are my always rescuing, attention seaking, Mr. Measuring, up above'ing, always dependable, easy going, always giving, hard headed, sometimes jerky, keeper of things, head hitting, noise hating, car owning, antique toy loving, always right, boy loving, fixer of all things, wrestler of boys, young at hearted, ski the pants off, out spoken, car washing, family loving father. I love you and hope I can be there for you the way you are for me.

Oma you are...

Oma, you are my fellow momma, nurturing, generous, beautiful, safe haven, dance loving, finger snapping, inspirational, beautiful haired, fellow neighbor, conscience whispering, the woman who made me who I am, fellow walker, Jimmies goer, Mountain living, reality TV loving, crosswording, best cooking, hates pancake eating, shoe shopping, pet loving, clothes hoarding, grocery store stocking, professional returning, speed car racing, old movie watching, Dr. hating, fellow worry worting, and the best mother I could have ever asked for. I will love you till the ends of the Earth!

Jules...my other half

Jules you are my perfect teethed, laid back, always mind changing, easy going, fast asleeping, web surfing, healthy eating, awesome cooking, over generous, sometimes strewn, always crafting, never stagnant, nature loving, car driving, dollar storing, magazine buying, book reading, picture framing, forever organizing, too many toy buying, husband putting up with, hates dish washing, awesome Nursing, and always my other half. I have known you more than I have known anyone else, and I hope that I will know you for the rest of my life! I love you, and thanks for always being there!

Oh, my other son...kind of!

E...where do I begin. He is my favorite early morning riser, my most appreciative boy, my tub taking buddy, my favorite laundry loader, football watching, spiral throwing, overdoing, hell raising, always remembering, constantly watching, independant soul, my wrong foot boot putter on'er, my always hungry, always thirsty, pet loving, red cheeked and haired nephew! I DO NOT KNOW WHAT WE WOULD DO WITH OUT YOU! I love you!!!

My boy...S

You are my snuggle buggle, staying up late, Spiderman loving, Ratchet and Clank playing, perfect bodied, gap toothed, sometimes whiny, sensitive souled, slightly obsessive, long eyelashed, always questioning, very flexible, undeniable, daredevil, trick loving,deep voiced, extremely kissable, constantly fidgeting, sleeps through anything, ice cream loving boy! I love you more than I can say and the world is a better place with you in it!

I made this today!

Blueberry Raspberry Struesel Bread!

BREAD:
4 tbsp. butter at room temperature
3/4 c. sugar
1 egg at room temperature
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
1 c. raspberries

TOPPING:
1 c. sugar
2/3 c. flour
1 tsp ground cinnamon
8 tbsp. butter, cut into pieces

Preheat the oven to 375 degrees F, and grease 2 loaf pans. Cream the butter and sugar until light and fluggy, add the egg and then the milk. Mix until well blended. Add the flour, baking powder and salt together and then stir into the wet mixture. Add the berries and fold gently into the mixture so not to bruise the berries. Divide the mixture between the two loaf pans and set aside. In a separate bowl add the ingredients for the topping and use a pastry blender to cut the butter into the dry ingredients until it becomes a coarse crumb texture. Divide evenly over the filled loaf pans and spread evenly. Place in the pre-heated oven until a knife inserted into the center of the bread comes out clean (approximately 45 minutes). Cool in the pan for 1 hr and then transfer to a cutting board to slice (as I did in the picture) or wrap for later. ENJOY!!!

Hello to all! Just starting out!!!

My name is Laura, and here is a SMATTERING of me!