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February 2018



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That Time of Year Again.

I just got back from Binghamton. There was snow on the ground there, unlike here in Ithaca where what little snow we have had has melted.

We made Dwarf Bread today! Song provided the ingredients and she and B did most of the chopping. I usually make the Dwarf bread in two cookie trays. But Song only has half-sheet baking trays. They are bigger and deeper than standard cookie trays. So we just made one tray but the Dwarf Bread is almost twice as thick as it usually is. And it is much chewier than usual. But still quite tasty.

Saturday night we had vegetable stir fry with Teriyaki sauce and extra firm silken tofu. Then after the kids went to bed I improvised some rum eggnog and frozen strawberry Daiquiri. Song enjoyed a warm carafe of saki. Then Song and B fell asleep on the couch while we were watching Eddie Izzard on Netflix.

I crocheted Song a hotpad out of some wool yarn she purchased for that purpose. I'm pleased with the results. I'm working on a variegated pink hotpad out of cotton yarn now.

We also made pop-corn garlands and I got to spend some time with the snake.

When we left I dropped by my parents to give then some of the Dwarf Bread. Then B treated me to dinner at the Olive Garden. It was fairly crowded for 4pm on a Sunday. I was surprised. But we got good service.

bloodsong1 I left that list of ingredients for this years Dwarf Bread in the little notebook on the table, could you post them in the comments?


Sounds like a good time!
Dwarf Bread:

roughly 2.5 lbs wheat flour
2.5 lbs honey
3/4 lb pecans
1 lb almonds
10 oz dates
5 oz cranberries
4 oz blueberries
5 oz mango
1 lb apricots
1/2 tsp allspice
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg