2014 week #29

sunny’s not supposed to come down in the middle of the night and sleep on the couch…..and she’s not supposed to suck her fingers (just for babies, right?) …. and i suppose it’s the “supposed to’s” that keep me walking the path of parenting humility. 



looking for some hard to come by quiet, hudson ended up hiding out in clint and i’s room 




we’ve been struggling to come up with variety in our breakfast that doesn’t have someone complaining.  i though maybe if we all made bagels together they’d be happier about eating them – and i love trying to make something new and figure out how it’s done.  they turned out quite tasty, but i don’t think they’ll be a weekly staple.


Bagels (adapted from bleubirdblog)
You will need:

1 1/2 cups warm water
2 1/4 tsp (1 packet) active dry yeast
1 tsp granulated sugar
2 tsp salt
3 tsp vegetable oil
1/4 cup honey
1 whole egg
1 egg yolk
4 1/2 cups unbleached all purpose flour

For boiling:
1 tbsp baking soda
1/3 cup honey

Topping: (the kiddos liked the plain ones best)
1 cup sesame seeds
1 cup poppy seeds and 1 tbsp kosher salt (mixed together)

In a bowl, stir yeast and warm water together. Cover with a kitchen towel and let sit for 5-7 minutes, until bubbles appear. Next, pour sugar, salt, oil, honey, egg and the yolk into the bowl of yeast, whisk until combined. Pour in 1 cup of the flour and stir until incorporated. Add in the remaining 3 cups of flour and stir with a wooden spoon until a dough forms. It will be kind of sticky and shaggy, but not to worry.
Dump the dough onto a floured surface and knead together, slowly adding the 1/2 cup of flour if needed. We ended up only needing about half the amount. Knead everything together for about 10 minutes. The dough should feel supple and smooth. With the dough remaining on your work surface, cover it with an inverted bowl and let it rise for 30 minutes.
While the bagels finish rising, bring 16 cups of water to a boil in a large pot. When the water comes to a boil, add in the baking soda and honey. Turn down the heat to a simmer. When ready, add the bagels into the simmering water, two at a time. Allow the bagels to cook for 1 minute per side. Remove with a slotted spoon and place into either seed mixture. Coat one side of the bagel and place back on the baking sheet. Repeat with all bagels.
Pre-heat oven to 500 degrees. Place one sheet of bagels into the oven to bake for 10-12 minutes or until they begin to brown on the bottom. Flip bagels over and cook for another 5-8 minutes, watching carefully after 5 minutes to make sure they don’t overcook. The bagels should be golden brown.Serve warm alone or with your favorite toppings. The bagels keep well in airtight container in the fridge for about one week


me, wren, 2 bushels of lodi apples and a book on tape – a pretty good and productive day



the problem with clint and hudson gone camping is that it left two littles feeling quite left out.  this mother’s lazy solution –  have a “camp out” under the covers in my bed, complete with shadow monsters.
it was all fun and games until the time came to settle down and both kiddos wanted to sleep beside me, but neither wanted an edge, because, (in cline’s word’s) “i hate the edges.”
i ended up in the center with two small bodies half way on top me.  




sunglasses can somehow transform a girl with uncombed hair and mismatched clothes from looking bedraggled to just plain cute.  i think it may work on sleep deprived mother’s too, at least that’s what i tell myself.



due more to a lack of courage than ability, our little wren has yet to “rise up and walk”




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