Friday Finds #5

Hey!

I’m dropping in for a quick Friday Finds post.  I know I’ve been scarce on the blog lately  but my darling daughter, Catie, has done an awesome job filling in for me.  Soon, I’ll divulge what I’ve been doing.  Click on the pics below for more details of each find.

In case you missed the beginning of Catie’s Cooking Challenge, we had grilled vegetable sandwiches with homemade pesto mayo.  Delicious!

sandwich 1With the holidays coming and cards to be addressed, Jones Design Company comes to the rescue with “How to Create Fake Calligraphy.” Looks do-able!

If calligraphy is too much for you, Wordmark.it is wonderful.  You can compare what you want to say in all of your fonts at one time in order to choose the right one.   — Genius!  Thanks, Just a Girl for sharing!

I could look at these winning photos from the National Geographic Photo Contest all day.

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Winning photo by Marko Korosec

 

Last, but certainly not least, 10 Old School Southern Rules to make those of you from the South smile in remembrance and the rest of you think we’re crazy!     https://i0.wp.com/d3j6r9fi0pmzp0.cloudfront.net/style/wp-content/uploads/2014/06/FI_Southern-Rules.jpgBlessings,

Mimi

“I’ve known all along from the evidence of your words that you meant them to last forever.”  Psalm 119:152  The Message

Eighth Notes and Writing Challenges

Hey!

I can hardly believe that October is almost here.  For the last several years, I have participated in a writing challenge during the month of October.  Now that the start date is looming in 6 days, I’m starting to get antsy.  Even now, as I am thinking about what I will write, my foot is tapping staccato eighth notes in allegro.

I have a working topic but I’m struggling with finding the time to actually pull it together.  I’ll announce on Monday. {That’s a great idea; put it off for a few more days -hehehe!}

Until then, if you didn’t get a chance to see my posts from the past two years, you can check them out below.  Just click on either button and it will take you to the 31 Day Series page.  From that location, you can view any or all to your heart’s content.

2012

Day 25 of 31 Days of Books off my Shelf

2013

31 Day Button 2013.001

See you on Friday for Friday Finds #3!

Blessings,

Mimi

“Train me in good common sense; I’m thoroughly committed to living your way.”  Psalm 119:66 The Message

Rosemary Focaccia Bread

Hey!

Y’all, I made the best focaccia bread this week.  I haven’t had much luck in the past but Southern Living‘s recipe in their November issue is absolutely delicious and not hard to make.

rosemary focaccia bread pic

Ingredients
  • 1 (1/4-oz.) envelope active dry yeast
  • 1 2/3 cups lukewarm water (100° to 110°) $
  • 4 1/2 cups bread flour
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon table salt
  • 2 tablespoons fresh rosemary leaves, divided
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Preparation

  1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
  2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
  3. Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
  4. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
  5. Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.
NOVEMBER 2013 Recipe from Southern Living
Whitney Miller, Southern Living

Could you, like me, eat bread and oil every day?

Blessings,

Mimi

“Men ate the bread of angels; he sent them all the food they could eat.” Psalm 78:25 NIV Bible