Comedy of Errors

I've learned so much from my mistakes. How about you? I'm so glad erasers are on the end of pencils and that knitting can be unraveled and re-knit! This sweater could have been two sweaters in the length of time it took me to make since I had to take it apart so many times. But a thing worth doing is worth doing correctly. 

My first mistake was over estimating my knitting skills! I needed a mentor. At times like this especially, I sure miss my mom, my mother-in-law, and my aunt! I converted a pattern that called for Coats & Clark Red Heart Lustersheen 

and I used a cotton yarn instead. It was a challenge adjusting the gauge, using different needles and number of stitches. My poor old brain even misread the directions for the pattern. Why was this so easy when I made it 30 years ago and so difficult now? Don't answer that! Then I needed to make sure it fit Dayna so of course I carefully measured and kept knitting. This was supposed to be ready for cool summer evenings!  ...she can wear it next year!

Finally finished, here is my work of love.  

Now, if your heart desires the produce of my knitting needles, I'd love to make something for you too! I can't promise how long it might take to finish, but it will be filled with love and laughter when it's completed. But DON'T ask me to do this little top again, I might not make it through that experience yet again!

Buns

This recipe is one of the most versatile recipes I have, hence the reason I make it so often.  It can be made into a loaf of French bread, bread sticks, buns or pizza.  It's quick and it's never failed to please. 

Tonight, I cheated and didn't even let it rise the full time and yet it turned out deliciously for dinner! We had left over pork roast which I had warmed I my little crock pot with barbecue sauce and then pulled it with two forks untill it was shredded. Served on these buns fresh out of the oven, it was warm and delightfully delicious for dinner.  Let me know how you like this recipe when you try it.

1 package yeast dissolved in 1/4 cup warm water with 1 tablespoon sugar

1 1/2 cup warm water

1 1/2 teaspoon salt

1 tablespoon shortening 

4 cups flour

Mix all together, beat well as you add each cup of flour. (I use an electric mixer). By the fourth cup of flour the dough gets harder to stir.  Cover with a cloth and place in a warm spot to rise. Stir down every 10 minutes. Do this 5 times. Shape into desired form: one loaf, or a dozen breadsticks or buns, or two pizza crusts. Let rise 15 to 30 minutes. Bake at 400 degrees for 10 to 15 minutes for bread sticks and buns, longer for a loaf.  I've often hurried this dough and only stirred it down down 2 or 3 times before I have shaped it.

If you are using this dough for pizza crust, you can just mix and let it rise once before using. Then just pile on your favorite sauce and toppings and bake for 20-25 minutes.  

Can you smell this?