Project #2...check

This has been a work in progress for quite some time. It took us a while to decide how big we wanted the outside frame and how many frames we wanted on the inside. Then we had to find all the frames (clearance baby clearance) which took awhile. Next we had to decide what family photos we wanted to use, here was the criteria: the photo had to be able to be enlarged to the desired size, the photo couldn't be too damaged, blurry, etc. you get the picture (no pun intended). Then it was off to photoshop for some touch up work and finally into the frame and onto the wall. It's been a long process, and are really happy with the final product!!

Here are some of the photos we used. These are not touched up or cropped, they are the original scans.

Trent's grandpa Kay Allred

This is an old photograph of the Allred Family Farm. We really love the look of the old machinery.

The wedding of Beth Powelson & Kay Allred. They are on the left and Kay's parents are on the right.

4 generations of Powelson's, Trent's mom, Joy, is the infant.

Trent's maternal great grandpa, Samuel Emilton is the baker farthest to the left.

Trent's maternal grandpa, Richard, his younger brother Jerry and their mother Theada Powelson.

My paternal great grandfather, Charlie May

My paternal grandfather, Douglas May

My maternal grandmother Marjorie and her younger sister Priscilla

My maternal grandfather, James Meyer

Trent's parents wedding

My Parent's Wedding

This picture is of Tainter Falls, before they built the dam. It's location is the channel behind Jake's Supper Club.
I posted these next 2 just for Trent!!

My paternal great grandfather Charlie May sitting by the fence with the catch of the day!

My paternal grandmother Ruby May is in the center with her sisters Hazel and Beanie.

I took this photo of Carley earlier today and I love it. She is constantly trying to put on clothes and had been playing with this scarf all day. I finally put it on her and it was so precious I couldn't resist a snap shot! Have a great day!

I'm a Daring Baker!!!

I am so excited to make this post! Most of you know that I love to cook and especially bake, so I thought it was about time that I joined the Daring Bakers. It's an online group that makes something different each month...in secret and then everyone shares their tips and ideas online! If you want to check out more about the Daring Bakers click here.

This months challenge was Eclairs. They just happen to one of my most favorite desserts, so naturally I was totally excited to make them. My grandmother used to make them for me when I was little and will still make them for me upon request. I've made them with her, but mine never turn out quite as good. However, this cream puff dough recipe was super easy and turned out wonderful. I put a vanilla custard inside the eclairs instead of the chocolate pastry cream that the recipe called for. Divine!

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.


Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Vanilla Custard
Mix together: 3 T cornstarch, 1/3 cup sugar and a dash of salt. Mix in 1/2 cup cold milk. Gradually add 1 1/2 cups scalded milk. Cook, stirring constantly until thick 15 to 20 minutes. Remove from heat, add vanilla or any other flavor if you want. Put plastic wrap over the top of custard in pan while cooling so a skin doesn't form.

Thanks Jenni!

While we were in Utah at our family reunion, my sister-in-law, Jenni took our family photos. It was fun to have a photo session with her. She took some great shots of us, but especially of our kids!!! You'll notice that I've added new pics on the right side of my blog...and Jenni took them! So cute! If you'd like to see more of her work click here.

this last pic is of Carley, Avery & Hailey three cousins all born w/in 4 months of each other!

Our Latest Beach Excursion

We went to the beach to hang out with friends and to fish of course. We decided to get a babysitter for Carley so that we could play with Luke and Emry....and so that I could take my camera. Here are some of our favorite shots from the evening.

I love the spectrum of colors (light to dark) in this one and the clear differences between dry sand, wet sand and ocean.These next few are just precious! I can't believe they did this for me and I captured it! Schweet! I didn't plan for them to be in coordinating swimsuits, but it ended up working out so perfectly.

Price Family Reunion 2008 - Part deux

Emry on the swing outside our cabin.

We're going on a dino hunt...

Saddle up!

The only group photo I got.

Grandpa Kay's famous dutch oven...mmmmmm!

Crafts with Aunt Julie

Grandpa Merlin & Company!!