The carpet came out while I was away at spinning last night and bright and early yesterday morning Jason set to work on the flooring. He pulled out staples and tried to fix squeaks and made a trip to home depot for a few new buzzy toys to cut flooring with. The flooring is a little fussy to install but he’s learning as he goes. I think he’s about halfway through the room after working until well into the evening last night. I think he got his workout yesterday!

We also loaded the plants and things onto the patio yesterday. It really looks nice. We sat out for awhile in the evening while dinner was grilling and the birds are not at  all shy about coming to the feeder while you are sitting there. The hummingbirds even visit the sweet peas right by your head if you are still enough.

It’s a bread making weekend. I started two doughs yesterday, one of which is in the fridge rising for today. This picture is the white/wheat we ate with dinner last night.

The basic loaf

2 1/2 cups white bread flour
2 1/2 cups white wheat flour
2 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
1 3/4 cup warm water (105-115 F)
1 teaspoon sugar

Combine sugar and water in a large glass bowl then sprinkle over yeast and allow to stand about ten minutes. When the yeast is foamy add the flours and salt and mix with one hand while turning the bowl with the other. Work the dough until it pulls together and then knead, right in the bowl, with one hand as you turn the bowl with the other for ten minutes. Spray the top of the dough with cooking spray and cover the bowl tightly with cling wrap. Let the dough rise until doubled in bulk then punch down. Preheat the oven to 425 F. Cut the dough with a sharp knife into 4 pieces and shape each loaf as desired. Place on a baking sheet coated with cornmeal to rise until again doubled in bulk. While loaves are rising cover them with a flour coated linen towel. Bake about 15 minutes at 425. (I’m using a hearth kit, if you don’t have a some sort of baking stone you may need to adjust the time accordingly. The bread should sound hollow when tapped when it’s done.)

The sweet peas are really happy in their new pot. I’ve got two new colors blooming now, the white and the purple.