blinky and weird and bread

I mentioned to Regis that we might have to replace one of our under-cabinet lights because it has been acting blinky and weird. Huh, he said. Kind of like you.

This time of year, when I spend a lot of time in the living room, I am always looking for ways to economize our space which is limited. In my sights today is the cat tree. We got it when Woody was about 2 years old, and honestly, he was more interested in the box. He never uses most of the space on it...the hammock, the kitty cave, the rope. He used to like the tallest perch and he eats on the second level, but otherwise it is a huge suck of space that is unused 98% of the time.

Since we solved the litter problem, now it's time to find something for this issue. Sigh. It's always something.

In the past three weeks, I have hardly left the house except for essential trips. Too icy, too dark, too cold. I drink coffee, take naps, read books, and knit. It is a nice life but I worry that I am becoming a recluse. I don't even like to interact much on the social media because of all the crazy people there who believe stuff they hear of Fox news. Gah. It makes my head explode.

I'm with AML on this one. The instinct to be half asleep all winter is so strong in me.

I have garden plans, though...always a hopeful sign.

I have been baking bread and making soup. I had high hopes for a steak and mushroom soup I made the other night but thought it was kind of meh in the end. Regis gave it a 7. Today I'm making this Amish Egg Harbor Bread again and Farmhouse Vegetable Soup from my new cookbook.

Amish Egg Harbor Bread

2 1/2 cups warm water (120-130 degrees)
3 T. sugar

1 T. salt
5 tsp. yeast
2 T. melted butter
6 cups flour

egg wash

Pour the warm water into a bowl or measuring cup. Add the butter, sugar, and salt. Proof for up to 10 minutes until bubbly.

In the bowl of the stand mixer, combine three cups of flour and yeast using flat beater. Mix well. Slowly add water mixture. Beat for about three minutes then switch to dough hook. Gradually add flour in half cups up to six cups total. Dough should be soft and not dry when finished.

Put into a large oiled bowl. Turn so it gets oiled all over. Cover with plastic wrap and set aside to rise for 30 minutes, then punch down and let it rise for 15 minutes, then punch down and let it rise for 15 minutes. Repeat one more time.)

Divide the dough and put into prepared loaf pans. Push the dough down into the corners of the loaf pan.

Cover the pans with greased wax or parchment paper and put aside until almost triple in volume. The dough should rise 1 1/2 inches to 2 inches above the rim of the tin in about 50 minutes.

Mix up an egg wash by whisking 1 egg with 1 T. milk. Carefully brush this mixture on the tops of the loaves. You don’t want to deflate the bread at this point!

Bake in a 350° oven or until done. After baking, turn out on to a rack for cooling. This makes a nice, solid white bread. It stays fresh for a couple days on the counter, then I slice and wrap in 2-3 slice measures and freeze. Makes wonderful toast!

Sending out good and healing thoughts to Tom, our former mailman friend who winters in Texas. Hope you're back on the beach and in the pub soon, Tom. 

Also healing thoughts to my friend, Elaine, in England. We met through the comment section of Humans of New York. I think we both offered to take in strangers for Thanksgiving dinner one year. Elaine is waiting for medical tests and diagnosis for some lingering problems. Hoping for the best possible news.

I better stop now or this is going to start sounding like the Lutheran prayer chain at church.

Beware the Eyes of Woodrow