Wow - what progress huh? The final window was installed & the trim painted. The bathroom vanity & counter installed, the kitchen cabinets are partially in, and the propane guy got all the propane items ready to go! It's looking good!
We had deer watching us at dinner time - it must have smelled good!
We're going out to the Salmon Horse Sale in the a.m., Bendigo will stay & help his Aunt Sue cook for the men. I'm getting special treatment since I'm the boss's wife, but told Tammy I'd only take 2 days off on one of my upcoming 4-day's so that it all works out ok. We are really looking forward to the sale, for many reasons, but not least of which is the dance after the sale each night!
No wolf activity to speak of today, but the horses are closer to us, so perhaps that'll make them a little more careful. Tyler & Conrad found the missing 9 animals 3 ridges over & brought them home today.
I am still fighting w/ cookies & bread. I can make the basic white bread fine now, but can't seem to do any of the other options - sourdough, french, etc. And, nearly all the cookies come out crispy. I made French bread today & it just didn't come out like it should. Ugh.
Hey was reading my 1963 version of "the basic cook book" and it said that oven temp may be too hot for your altitude. Too low and its coarse grained and too hot has close grain and a think dark brown crust. it said nothing about the cookies though.
ReplyDeleteThis website confirms that and said above 3000ft that you need to decreaseleavening agent, increase water and decrease temp. specifics are listed at the end.
http://allrecipes.com/HowTo/High-Altitude-Cake-Baking/Detail.aspx
http://www.thecookinginn.com/haltitude.html
ReplyDeleteThis was a good source of information also.