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Hope ya'll had a wonderful Thanksgiving. I spent the day with my parents, my sister and her family, DH, and Jack. We cooked the usual: turkey, stuffing, mashed potatoes and gravy, green bean casserole, sweet potatoes, deviled eggs, cranberry sauce, brussels sprouts with chestnuts in maple butter. While dining we each declared our must-have food for Thanksgiving, the food without which Thanksgiving wouldn't be Thanksgiving. Mine is Sally Lunn bread. Above is a picture of the Last Slice, along with the pan we baked it in and a cup of coffee.

The table ware is Frankoma pottery. Mom bought a hodge-podge set at a garage sale and gave it to me when I moved into my first apartment. I've added to it here and there over the years. We've used it as our only dishes ever since then, except for a three year stint when DH's parents gave us eight multi-colored Pfaltzgraf settings that we used for awhile. We're back to the Frankoma and I'm always looking for new pieces but won't pay collector's prices for them.

Mom usually bakes the Sally Lunn bread in a bundt pan. I don't have a bundt pan, but I got this flashy little pan at our first garage sale. We invited friends (aparment dwellers) to bring some things, this pan among them. I admired it so long and so hard that they gave it to me. It made a pretty Sally Lunn loaf.

And here's the recipe for Sally Lunn, from the Virginia Hospitality cookbook. It's a lightly sweet bread, with a cakelike crumb. Delicious!

1 package dry yeast
1/4 cup warm water
2 tbsp soft butter
1/2 c sugar
2 eggs
1 tsp salt
3-1/2 c flour
1 c warm milk

Soften yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in eggs and salt, stir in 1-1/2 c flour and beat vigorously. Stir in milk and softened yeast; mix well. Add remaining flour and beat vigorously. Cover, let rise in warm place until doubled (about 1 hour). Stir down batter and spoon evenly into greased tube or bundt pan. Cover and let rise again until doubled (30-45 mintues). Bake in preheated 325 oven for 10 minutes, increase temperature to 375 and continue baking for 20 minutes more. Remove from pan.
"Early Virginia settlers brought this recipe with them from England! It is legendarily attributed to the English girl who sold bread on the streets calling 'Sol et Lune,' from the French for sun and moon, because the tops of the buns were golden and the bottoms white. In the colonies, it became 'Sally Lunn,' a bread baked in a turk's head mold rather than buns."


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wotd: temporize

temporize \TEM-puh-ryz\, intransitive verb:
1. To be indecisive or evasive in order to gain time or delay action.
2. To comply with the time or occasion; to yield to prevailing opinion or circumstances.
3. To engage in discussions or negotiations so as to gain time (usually followed by 'with').
4. To come to terms (usually followed by 'with').

It's easy to tell yourself that you'll write a daily blog entry using the word of the day from dictionary(dot)com as a prompt, and equally easy to temporize your daily entry by waffling over what to write about, or evading your obligation by procrastination. There. Bedtime.

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40 observations on the eve before my 40th birthday

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1. I love making pinatas. I've made a pinata for Jack's birthday for the last five years. The Death Star, a jellyfish from Spongebob, Patrick Star from Spongebob, Plankton from Spongebob, and just this year King Pig from Angry Birds. I've been commissioned by a friend to produce another Angry Birds Pig pinata for her son's birthday. I'm gonna do it.

2. Right now three of my ten fingers hurt when I type. I don't bite my nails (unless one is already broken) but I do pick and pull at my cuticles. I've developed acute paronychia, a bacterial infection, at those three finger tips. The one that hurts the most is my right thumb. Space bar hell. I've done this to myself since childhood. When I'm pulling and nipping at a hangnail, I know it's going to hurt but I go ahead and do it anyway.

3. I consider myself substantial: in body and in mind. I am robust. I have zeal. I just don't have any confidence.

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