Let the smiting continue? :D

[FarmerJamie]

Quote:
Prayin for you Jamie! Have fun with those vicious wind gusts buddy

Made it there and back safely today. The NWS has extended the snow warnings until tomorrow morning.

I wish I had a good photo editing software, I would LOVE to have a picture of a dog sled being pulled by Barred Rocks.

 

[Cindiloohoo]

Quote:
Uh huh....it is!

 

[PineappleMama]

I'm pretty sure it's warmer tonight than it was last, but didn't check the numbers.

That's just based on the amount of teeth chattering... sort of a richter scale if you will.

Manana will be... interesting. Landlord called FIL to tell HIM (not us mind) that he's sending a guy over to assess the trees and see which need trimming and the like... NO info on WHEN. Good thing we have no plans right? Got that cracker recipe written down so think I'll give it a go. Of course, I COULD be cleaning... but isn't baking so much more fun?

 

[ibpboo]

Good morning!

Hope you all are surviving your freezing weather. I really do not know how you do it.

Maggie, you are the first one I've ever heard say they'd take the heat over cold. I guess living where I do, I just do not have the proper clothes, because I can not put on clothes and get warm when it is freezing. And sleeping at night, well, even with my blankets, I still feel the chill. We only had a few days that dipped into the 20's at night, and I about froze.
Now as long as I can jump in a pool, that is shaded though, when its hot, or even the river, that sounds good to me too!
But one summer when I went up north to visit my sister, it was too hot to get in the pool, I just can't take the sun beating on my head, or ya, wear a hat! lol

 

[ibpboo]

Did you post the graham recipe, cuz I'm not finding it this morning.
Why am I up so early,

 

[Cindiloohoo]

Forgot to post the Graham Cracker recipe

I'll go find that and get on it..................................................

 

[Cindiloohoo]

This is a bit more complicated, but this is the recipe I will use. I haven't yet tested it. Whoever does it first let me know how it turns out

Graham Cracker Recipe
-------------------------

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

For the topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers

 

[MaggieRae]

There was supposed to be ice on the roads this morning, but it was 36* this morning so I guess it all melted.

Hey y'all in the cold...

I wore a t-shirt all day while playing with horses!

It got cold when it got dark, so I drove home.

 

[Sassymygirl]

May I join yall on here?

 

[FarmerJamie]

Quote:
No problem - welcome, this thread started out as a refugee from another thread and we're just meandering around