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Jun. 24th, 2009

I pulled my wedding dress out of the closet today with the intention of finally taking it to the dry cleaner to get the dirt along the bottom removed. There are several big yellow stains on it. I have no idea what's caused it. There aren't any signs of anything on the garment bag; none of the other clothes in the closet seem to be similarly affected. Mysterious and hugely disappointing.

Anyway, I just got a dry cleaner recommendation from a friend, so I think that I'll take it in tomorrow. Hopefully they can get them out.

I got that dress very, very cheaply - and it's not like it was my OMG-dream-dress-ever-since-I-was-six or anything. But, still, a girl doesn't want her wedding dress to be ruined, you know?

In better news, Lewis and I took Samuel to the local natural history museum again. It's the first time Lewis has had time to come with us since Samuel became mobile. He was amused to see what a nut Samuel becomes at the place. S. runs from activity to activity squealing in excitement much of the time. Next time we'll have to take the camcorder.

May. 16th, 2009

Star Trek was awesome.

The first scene made me cry. A lot. In fact, I still have to try not to think about it in detail, otherwise I start to choke up. I blame it on being pregnant. But, really, it's probably because it's a well-done scene. :)

May. 9th, 2009

Adventures in breakfasting:


So, I finally decided that I should use the falafel mix that I've had around for a while - but when I pulled it out of the cupboard, I saw the use by date was Feb. '06

I'm torn. That's really out of date. But, the stuff's just dried garbanzo beans and spices, sealed tightly in plastic. Could it ever go bad? But it's really out of date... Oh, indecision! To toss or to eat?

What do you think?

Would you use dried, sealed falafel mix that is three years past its "best by" date?

Depends. How hungry are you?
Since one of my patristics friends guessed the name, I'll give you the top three (in order):

Perpetua (http://www.newadvent.org/cathen/06029a.htm)

Perpetua is our top choice, partly because we think it's pretty and mostly because we like the saint for whom she would be named. (Also, an irony - she was gored by a bull and so has been named the patron saint of cattle. An appropriate saint for a child born in Texas, eh?)

Constance come from the virtue, of course. And is pretty.

Ingrid is just, well, pretty. There is an Ingrid of Sweden, but we don't know anything about her yet. Our main hesitation about Ingrid is that it is just so very Scandanavian-sounding and we have no heritage of it on either side of the family.
I nearly wrote "Angela is having a girl!" Clearly I am spending too much time on facebook.


I find out whether we're having a boy or a girl on Thursday. Yippee!

Also, they did a quick sonogram yesterday (but not the big, fancy kind where they can see much detail - this was just to locate the heartbeat) - so we're certain that I'm only having one. I mean, I had no reason to suspect that I would have twins (they don't run in either of our families, for instance) - but it's nice to have that possibility denied. Two babies under two years old is awesome - three, not so much.

Angela is going to have...

a boy.
a girl.
a puppy!
... who cares.

I want Angela to have...

a boy.
a girl.
a puppy!
... who cares.

Polls about baby gender are...

SO predictable.

Easter was nice this year. I'll try to get some pictures posted soon. I made Lewis color eggs with me (it was the first proper egg-dying experience he's ever had, poor kid), and we helped Samuel look for them.
In case anyone out there wants to make an easy, soft, white bread (Emily? It's never too late to start - and this would be an easy start...):

I got the recipe from here, if you want to see the original: http://www.recipezaar.com/Softest-Ever-Bread-Machine-Bread-107868

But, I'll go ahead and list the ingredients and tell you what I did:

1 c. warm water (110 degrees-ish... hot tap water, basically)
2 tbsp. sugar
1 pkg. yeast (1 tbsp.)
1/4 vegetable oil
3 c. bread flour
1 tsp. salt

For Bread Machine:
1. Place warm water, sugar, and yeast in machine pan.
2. Let yeast dissolve for 10 minutes.
3. Add oil, flour, and salt.
4. Set to Basic.

By Hand: (Move oven rack to low position; eventually you'll preheat to 350 degrees)
1. Mix sugar, yeast, and warm water in medium mixing bowl. Let dissolve for 10 minutes.
2. Add oil, flour, and salt. Stir until just blended.
3. On lightly floured surface, knead for 5-10 minutes, until dough feels smooth and springy with some blisters on the surface.
4. Place dough in large bowl greased with shortening, turning dough to grease all sides.
5. Cover loosely with plastic wrap and let rise in warm place 40-60 min. or until double.
6. Gently push fist into dough to deflate.
7. Return dough to floured surface, and use hands or rolling pin to shape dough into a 18 x 9 inch rectangle. Roll dough tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal, and use side of hand to seal each end. Tuck ends under loaf.
8. Place loaf seam side down in 8 1/2 x 4 1/2 or 9 x 5 greased loaf pan.
9. Cover loosely with plastic wrap and let rise in warm place 35-50 minutes or until double.
10. Bake for 25-30 minutes (depending on how brown you like your crust).
11. Remove from pan immediately.
12. For soft top crust, brush with butter when just out of oven.


Lewis is about to buy a St. Francis Xavier medal from BOYS' TOWN! I think that's adorable. (Now I have a hankering to rewatch the movie...)
My first loaf of bread came out great! I'm actually glad that my bread-maker paddle disappeared.

The loaf is just a basic white bread - which is what I was trying to find: the perfect sandwhich/toast bread (since soft, white is both Lewis and Samuel's favorite). And I think that I might have found the recipe.

It was surprisingly easy - and fun. I love the feeling of bread dough. So soft and springy. :)

I think that I'll experiment with other types of breads on the weekends. There were some cheese bread recipes in my cookbook that looked interesting...


Latest Month

June 2009

Currently Reading

"Baudolino" by Umberto Eco;
The Hexaemeron by Bonaventure;
Aquinas' commentary on the Physica



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