Snowbird-Dark Eyed Junco
The Bull House
Dreaming of Vancouver
I have been diligently working on commissions since the last newsletter, but I have lots of news that I wanted share with you! I have new prints in my shop, I’ll be attending Anne Murray Day this year, Mom invited me to Florida for some wacky adventures that I got on video, and I’ve included a recipe and crochet pattern for even more fun!
Scroll down to find out what’s up!
I hope this finds you all very well!
Sending virtual hugs!
New to Dawn’s print shop:
Dreaming of Vancouver
Plus Many More!!!!!!
I am happy to announce that I will be joining Anne Murray for Anne Murray Day at the Anne Murray Centre! I look forward to seeing everyone who is able to attend! I will be there signing prints and if you would like to order a print, please carefully read the information below:
To ensure your print arrives to the Anne Murray Centre please type in this shipping address when ordering:
The Anne Murray Centre Wanita Shay, 36 Main Street, Springhill NS, B0M 1X0 Canada
Please order your prints here by July 2nd to ensure they arrive on time for Anne Murray Day!:
I haven't been clothes shopping in about 10 years and since all my clothes seemed to have holes in them, Mom thought it was time that I buy some new ones. This was our trip to the mall in Florida. I ramble on about all kinds of silliness, so if you like that kind of thing, enjoy! I'm so fortunate to have my mom around and I love her very much. Happy Mother's Day! Click the link below!
New York Times Chocolate Chip Cookies
by: DAVID LEITE
1 1/2 dozen 5-inch cookies
45 minutes, plus chilling
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favourite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvellously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 ⅔ cups (8 1/2 ounces) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt.
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
I am currently working on a few crochet projects, but Mom saw this particular blanket, fell in love with it and twisted my rubber arm into starting it… I couldn’t resist! You can follow my progress on this blanket if you follow me here on Facebook: https://www.facebook
Tunisian Crochet Pattern!
The design that my Mom loved can be seen here:
Here’s the video tutorial and written instructions: