ICE CREAM!
Grandpa and Grandma Waldron came for a visit on Saturday. They brought ice cream sandwiches, and daddy gave Megan a taste. Her reaction was pretty funny. She had a bit of a pained expression on her face - from the cold, I assume - but, as soon as her ice cream headache went away, she dove at the ice cream, begging for another lick. Megan says Grandpa and Grandma can bring ice cream anytime!
I hope to upload a video...but, here are some pictures in case that doesn't work!






So, we had a nice weekend. Now, we're heading into a very busy week. Ben's working some extra hours, because someone got fired. He has to help cover closing until a new someone gets hired. Also, our church is having a week-long college class for our Bible Institute. Dr. Strouse, a professor from Emmanuel Baptist Theological Seminary (Newington, CT) is teaching the course. The class is from 5-10 pm, and Ben is going to try to squeeze in as much as he can after work.
So, I'm not sure when (IF) Ben will be home for dinners this week. Tonight, I'm going to make one of his favorites - lasagna. He loves it cold, so it'll be great for leftovers throughout the week...whenever he gets around to eating! I'm also going to make some Italian bread...I found a recipe on the internet that makes YUMMY Italian bread. It's the best one I've found for those spaghetti-styled suppers! I don't think I'll ever buy a loaf again!
BREAD MACHINE ITALIAN BREAD
1 1/3 cups warm water (110 degrees F)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 (.25 ounce) package active dry yeast (about 2 1/2 tsp)
1 egg
1 tablespoon water
2 tablespoons cornmeal
Place warm water, salt, olive oil, flour, brown sugar, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a baking sheet or pizza stone generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F.
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
*Steph's notes: I place a pan of water in the oven to create steam. This helps give the bread a crunchy crust and soft, chewy inside.