Wednesday, May 29, 2013

10,000 miles per hour

Thats how fast life seems to fly for me. Wake up, care for Ronan, laundry, feed Ronan, dishes, feed Ronan, bounce Ronan, hold him so he'll stay asleep, watch byu devontionals on roku, hand off Ronan to my sister Cami, and go to work, come home and care for the boy again. And next day: Repeat!

I'm sitting here blinking, how can it already be june? It still feels like march (minus the heat). If variety is the spice of life, I'm about as bland as cornstarch. And I feel it. Life is too short to let it just pass by, but I guess thats easier said than done.

But as ever, life is constant change. And believe me, I'm catching onto this blah I've turned into. So along with revamping my diet (read 'nourishing traditions' its an amazing book, not just for pregnant ladies and their babies, everyone should read it) i'm also going to take house chores less seriously, cause really, the sink is never clean anyways, and laundry never goes away either, so i might as well have some fun and not stress getting it done asap. So i buy a few new songs on itunes and write a little of my thoughts down and nurse my bald little grunting child.

He is truly the most precious thing in my life. When he was born, a whole new part of my heart opened up, just for him. Which is good, because he is such a little firecracker, i've been overwhelmed not a few times. And while i might entertain the thought of giving my dogs up once in a while, I can only love Ronan and wish i was better equipped to give him what he needs.

His cousin Barrett was born a week after him. And the difference between the two is stark. Ronan is a little wiggle worm, and Barrett is calm and still. Ronan is bald and Barrett has brown hair. Ronan needs to be walked or bounced or nursed or he cries. Barrett is content resting and looking around if he isn't hungry. At least these have been my observations when our families get together. Its amazing how unique even babies are one from another.

But i supposed thats enough of my ramblings for now, at least.

Sunday, January 13, 2013

polish bread

I found this recipe on and there was no pic so I couldn't use pinterest so I am posting it so I can pin it.

Polish Bread!

5-6 c. flour
1 tsp. salt
1 cake yeast (or 1 package of active dry yeast)
1/2 c. warm water (104-115°F)
3/4 c. sugar
1 1/2 c. milk
1/4 lb. butter
3/4 c. golden raisins
1 tsp. vanilla
2 eggs, beaten

Note: The original recipe called for the use of fresh cake yeast, but active dry yeast may be substituted. At Test Kitchen we have tested this bread with both fresh cake yeast and active dry yeast, but prefer the fresh yeast in this instance because there is a slower rise and a this provides a more flavorful result. But you be the judge!In a saucepan, heat milk. Add butter and heat until the butter is melted. Pour into a large bowl. Stir in sugar and salt. Allow to cool to lukewarm.
Crumble (or stir) yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.
Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough.
Note: We used the kneading attachment of an electric mixer for 12 minutes.
Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).
Punch down dough. Cover and let rise again. Punch down again.
Divide dough in half and put into 2 greased 9x5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.
Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.
Bake at 350°F 30-35 minutes for 9x5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.
This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays.