So, we are ending our time in Virginia today. Tonight is our last night and we are crazily busy packing up from our stay in Lynchburg. We feel so blessed to have been able to come and visit people and spend this extended time in Virginia with family and friends. We have had great times connecting with people about our ministry and we continue to pray that the Lord leads faithful supporters to us. Brian and I have both reflected that had we not gone into this career path, we would not have had the opportunity to come for so long. We feel like this is an added blessing we didn't quite expect.
We are leaving tomorrow for Maryland for only one night before we are off to Vancouver, British Columbia to visit my brother for the upcoming week. My family is trying to get together more than just at Christmas 2 other times per year so we are all descending upon him in Canada!! What out! It is going to get crazy. We are spending 2 nights on the mainland in the city with my bro and then 3 nights on Vancouver Island in the city of Sooke. It should be spectacular! We will be back to Maryland on August 1st and then will be there for the next month. Whew....
So Liam has had such fun and good days recently. Everyone comments that he is such a good baby, which I do agree with! He just has a hard time a night. However, the past several nights he has gone down to sleep at night awake and has obviously become more content and familiar with his crib here in Virginia. This is so hard for me, because tomorrow he will start the many nights in unfamiliar places. Please PRAY for him during the transitions to Maryland, Canada and back. I really desire to give him things that are steady and secure, which babies need and do well with, but right now I need to trust that God will sustain all 3 of us during the difficult transitions. I really appreciate all of you who are praying.
We will try and post again in Vancouver, but only if there is time.
1 comment:
the recipe. yours, Z
No-Knead Bread
Appeared in the article The Secret of Great Bread: Let Time Do the
Work by Mark Bittman in the November 8th, 2006 New York Times
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising
- 3 cups all-purpose or bread flour, more for dusting [I used bread,
also suggested is substituting 1 cup whole wheat flour*.]
- 1/4 teaspoon instant [aka Rapid Rise, QuickRise, Instant Active Dry,
Perfect Rise, or Bread Machine Yeast] yeast
- 1 1/4 [1 3/4] teaspoons salt
- Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 [1 1/2]
cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap. Let dough rest at least 12 hours,
preferably about 18, at warm room temperature, about 70 degrees. [I
put it on top of my fridge.]
2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal [rice flour was suggested as it won't get gummy**];
put dough seam side down on towel and dust with more flour, bran or
cornmeal. Cover with another cotton towel and let rise for about 2
hours. When it is ready, dough will be more than double in size and
will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart [about a 4-quart pot is preferred] heavy
covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven. Slide your hand
under towel and turn dough over into pot, seam side up; it may look
like a mess, but that is O.K. Shake pan once or twice if dough is
unevenly distributed; it will straighten out as it bakes. Cover with
lid and bake 30 minutes, then remove lid and bake another 15 to 30 [10
or 15] minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1 1/2-pound loaf.
Post a Comment