random stuff

Elle enjoying her January reading reward.  A double chocolate chip frappacino from Starbucks (no coffee!)....her favorite.  Instead of doing Book It this year we decided to pick a different prize each month that the kids work towards.  It's been fun!

I found this on my pillow last week after the kids were tucked into bed.  Incase you can't read it, here's what it says -

dear tooth fairy,
I regret to inform you that I lost a tooth a couple days ago and I haven't found no dollor under my pillow infact my tooth is still where I left it.  I know I should be patient and all but your taking forever!  Please hurry up.

-cashless kid  A.K.A.  Elle

I got a good laugh from it.  I remembered right before she woke up the next morning to go sneak a dollar coin under her pillow but couldn't find the tooth.  She brought it to me.  I stink at being the tooth fairy. 

We are still plugging away at school. 

Pond hockey is over for the season.  The icehouses have to be off the lake as of today.  And there are only a few more weeks of skiing and snowboarding left.  Spring can't be too far off!

cinnamon-swirl pear bread

I had over-ripe pears laying around this week so I made this bread.  It makes a yummy breakfast, toasted with a little butter, and enjoyed with a cup of coffee.  I made very few changes to the recipe.  The original recipe seemed to call for way too much flour, unless I happened to lose count of all of the cups I put in, which definitely could be the case.  I'll include the orginal amount but just be sure to add it slowly and stop adding when the dough is still just a bit sticky. 

3 cups chopped, peeled ripe pears (I used 5 medium sized)
1/2 cup water
1 1/4 cups plus 1 tsp sugar, divided
3 packages active dry yeast (or 6 3/4 tsp, if not using packets)
1/2 cup warm water
4 eggs, lighly beaten
1/2 butter, melted
1/2 cup honey
1 1/2 tsp salt
1 tsp almond extract
10 - 11 cups all-purpose flour (I would say 7 - 8, maybe 9 cups would be enough)
1 Tbsp cinnamon

In a saucepan, combine pears, water and 1/2 cup sugar.  Simmer, uncovered, for 10 - 12 minutes or until tender.  Pour through a strainer, reserving syrup.   Add cold water if necessary to syrup to measure 1 cup; set aside.   Mash pear pulp and set aside.   In a mixing bowl, dissolve yeast in warm water.  Add 1 tsp sugar; let stand for 10 minutes.  Add eggs, butter, honey, salt, almond extract, reserved pears and syrup and 4 cups of flour.  Beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 1/2 hours.  Punch dough down; divide into thirds.  Roll each portion into a 16-in. x 8-in. rectangle.  Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.  Roll up, jelly-roll style, starting with a short side; pinch seams to seal.  Place, seam side down, in three greased 9-in. x 5-in. x 3-in. loaf pans.  Cover and let rise until doubled, about 45 minutes.  Bake at 375 degrees for 20 minutes.  Cover loosely with foil.  Bake 15 - 20 minutes longer or until bread tests done.  Remove form pans to wire racks to cool.

And now a random picture -

Ava's favorite spot on a cold winter morning.  Laying in front of the heat vent in the kitchen.  Just like a little kitten at my feet.  :)

february warm up

Temps in the high 30's, low 40's this weekend meant lots of playing outside.  It was wonderful!  This is Ava with her friend Hannah.  So fun to have your best friend as your neighbor.  These two ate way too much snow this weekend.  And we haven't had a fresh snowfall in awhile.  Yuck!

This was Scott's project for the weekend.  Any guesses at what it is?

Crazy right?!