Another trip across the country

By -
This car is loaded and ready for another run across the United States.  This time, it’s moving Patrick from Phoenix Arizona to Chicago Illinois.Uploaded Image

Comments

Post a Comment

Popular posts from this blog

Lunch Dates & Duties

By -
Image
Twice each week, Katherine and I get together for a lunch date, to run errands or go to appointments (haircut tomorrow), and just "check-in".  Our last lunch date was at Rib & Chop in Livingston where she got her "usual" (salmon).  We really enjoy these get togethers.
Read more

White Walls

By -
Image
The snow is melting quickly now that the temperatures have hit the 50s (and low 60s today).  Yesterday I went to Absarokee to work on staining the posts and beams for the porches.  This is a continuation of work I did with Dad a few weeks ago but this delivery of beams was more than double that first batch.  I worked all day and didn't quite get to the halfway mark. I did, however, get a few pictures. And today, I went back to keep going but this time I brought help! This will be my project room. The office Setting up the beams for staining. Three beams from the last batch get a second coat then it's on to the new stuff. 20 beams A little snack break in the back of my car. By 5:15 I was out of energy and space.  These last three beams were too close together to prepare them for stain. Since I didn't finish on Thursday, I returned today and brought reinforcement.   Not a bad place to work...if you must work. :)
Read more

Baking Class

By -
Image
After our fantastic first experience with a King Arthur Flour baking class, we decided to sign up for some additional classes. This time I took a class by myself. Our first two classes Joerg and I did together, which was fun. Now that we know how the classes work and how long it takes to get to Norwich from Williston we feel more comfortable with signing up for individual classes. This class was called Whole Grain Baking. We made 100% whole wheat sourdough boule (ball-shaped bread loaf...the white one with a star on it) and a grainy sourdough rolled in seeds (the long batard and the boule with poppy seeds). We even had a chance to see one of our breads baked in a brick oven. It was a great class.
Read more