Kitchen Christmas Decor

I'm back and glad to be so.

We had a wonderful holiday, we were gone for a grand total of three weeks, nearly four.

I was glad to be back in my own bed and little home, though.

Now I am missing my girls something terrible.

The perfect world for me would be to live in the same town as all of my kids, I think. But that is impossible, because none of them live in the same town as the other.

Kitchen Christmas Decor

I am slowly getting things done, my kitchen was the first room that I tackled. I have moved things around, you'll see what I mean as time goes on.
I found the little enamel angel at an antique store during our travels.

The sideboard has been decorated, of course!

A smiling snowman is under the cloche, he's got his skis, so I think he's hoping to ski right out of there.

And then the little bookcase next to the table was next.

I can see that I need to tweak the shelves, just a little.

I'll show you where I put the curtains and the table that were here, next time.

Thank you to those who have helped me with my photo problem, I appreciate it. I went ahead and purchased more storage and I'm back in business.

Have a lovely day,

Cindy

A delightful little town that we discovered while traveling the I-90. I'll tell you more about it as time goes by!

Rye Bread and Caraway Seeds

Hi, I'm so glad that you've come by today!

Most of us have heard the scripture verse that says “But my God shall supply all your need, according to His riches in glory by Christ Jesus. (Phil. 4:19)” But did you know that sometimes he also supplies our Wants?

I was young, I was poor and I lived in a tiny cabin overlooking a beautiful little lake in the middle of nowhere, in Canada’s backwoods.
It happened that I had decided that I would make a couple of loaves of Rye bread one particular day and I remember murmuring quietly to myself, as I went over the list of ingredients that I would need, “Oh Lord, I have everything I need, except for caraway seeds. How I wish I had some Caraway seeds.”
With that, I picked up my water bucket, went out the door of the cabin and made my way down the hill to the lake from which I drew the water that I would need to make bread.
As I walked back up the hill I happened to see what looked like a small plastic bag lying on the ground and it appeared to have something in it. I quickly bent down and picked it up. 
“Hmmm...” I thought, “what is this?” 
The small bag was dry and clean and had several smaller bags of what looked like spices in it. And much to my surprise, there was a tiny bag filled with a couple of tablespoons of Caraway seed.
I felt like God had suddenly smiled on me! I clutched the bag of spices in my hand and happily made my way back to the cabin.
I was singing that day as I made that batch of rye bread, complete with caraway seeds.

I no longer have the recipe that I used that day, but recently I found one that looks promising at Taste of Home.

Here it is:

Rustic Rye Bread Recipe

• Prep: 20 min. + rising Bake: 30 min. + cooling
• Yield: 24 Servings

2030

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1-3/4 cups warm water (110° to 115°), divided
• 1/4 cup packed brown sugar
• 1/4 cup light molasses
• 3 tablespoons caraway seeds
• 2 tablespoons canola oil
• 3 teaspoons salt
• 1-3/4 cups rye flour
• 3/4 cup whole wheat flour
• 1-3/4 to 2-1/4 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).

Nutritional Facts1 slice equals 104 calories, 2 g fat (trace saturated fat), 0 cholesterol, 298 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 starch