Cooking, baking, and more

With J-term (see previous post on this topic) well underway, DS has been busy learning how to wood carve. One very important fact he has had to learn is that instant gratification does NOT happen when you are carving wood. It takes time, practice, time, learning from mistakes, time, and repeat again. We have searched out videos both on Youtube and other websites to learn techniques for different woods and tools. Sometimes he has not been very happy with the results, but he is learning and that is important. Equally important is the fact that despite the mistakes and problems, he wants to continue working on this skill after he has completed the requirements for J-term. Here is a picture he took of his first project:

Project #1 in the "rough"

Project #1 in the “rough”

This picture shows the wood color pretty good, but isn’t real clear on his carving. The task was to carve a picture in low-relief style on a plaque-sized board. For a first effort and as a result of 6-8 hours of work, it’s representative of learning. He chose not to add paint and since that was not a requirement, I didn’t push.

His second project was started today–a letter opener. This required a real learning curve because while he knew what a letter opener was supposed to do, he hadn’t paid attention to what they looked like. Thankfully my BIL had brought a wooden letter opener back from a trip to Romania quite a few years ago. This was retrieved from its special place as I don’t use it. The “handle” portion is actually cut out in parts and some detail painted. While again, he didn’t need to copy it exactly, he was able to get a better mental picture of the “blade” portion. With some help on cutting away a portion of the thin piece of pine wood with his coping saw to create the beginning of a point at one end, he was able to practice yet another part of the whole skill. DS also discovered that an Exacto knife can help in some carving where a chisel or gouge just isn’t quite the right tool. Fine sand paper and the knife soon aided him in obtaining more of a “blade” shape. He then used his chisels and gouges to carve an eye into the handle. His sanding made the whole piece very smooth.

Unfortunately, there isn’t a picture yet, although DD took two minutes of video with her Surface RT and uploaded it through SkyDrive to my laptop. She was also gracious enough to teach me how to embed the video into a PowerPoint presentation as we will need to do this for his presentation week after next. She and DH are my techies and frequently help me out. I was very pleased with the quality of video that her Surface took. It was sharp and no “lag” to play after embedding, even though she was also still uploading to SkyDrive. Quite a plus for her investment last year.

But on to other things like lots of cooking and baking today. Since I pulled the last loaf of sandwich/toast bread from the freezer and since the sourdough starter needed to be used and fed, I mixed up a double batch of bread and used whole wheat flour for part of the required flour. These three loaves were the result:

Fresh and warm

Fresh and warm

They have cooled and are now bagged and into the freezer. Hopefully they will get us through next week. I really enjoyed kneading this bread. With the sourdough component I have to be patient because they seem to take longer to rise, but are totally worth it.

Shredded frozen carrots from the garden were pulled from the freezer to make a carrot/rice/peanut butter casserole for tomorrow night’s supper. No eggs, but bread crumbs, a bit of milk, and a teaspoon of dried ground onions were added to the carrots, cooked rice and peanut butter. We all like this dish.

An old but well-loved recipe that reheats nicely

An old but well-loved recipe that reheats nicely

A cherry peach cobbler was also made for dessert, but I forgot to take a picture before covering with foil and putting in the fridge. And, when the bread came out of the oven, the pizza for tonight’s supper went in. We like a garlicky alfredo sauce instead of tomato sauce. The left half is mushroom and black olive while the right is just black olive. Everything is topped with parsley flakes, oregano flakes, basil flakes, shredded mozzarella cheese, and a sprinkling of olive oil.

Before a trip to the oven

Before a trip to the oven

Romaine lettuce, roughly grated carrots, and finely sliced red cabbage salad

Romaine lettuce, roughly grated carrots, and finely sliced red cabbage salad to go with pizza

Fresh from the oven and ready to slice and eat

Fresh from the oven and ready to slice and eat

The lighting wasn’t very good, but the pizza and salad were great! Supper was topped off with Aplets and Cotlets from Liberty Orchards–a Christmas present from GPID.

Thank you to all who have stayed with me this far! I hope your weekend is warm, safe, and just what you wish. I’m off to knit a few stitches before a good night’s sleep. Tomorrow promises to be an excellent but busy Sabbath!

 

 

 

 

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About susanssnippets

I wear multiple hats: wife of 25+ years, mother and homeschool teacher to DS15, chauffeur/riding companion to DD20, daughter/daughter-in-law, crafter, home engineer and too many others to list.
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