Remodeling progress . . .

First of all, I really don't like making decisions.  Really don't.  And I can be swayed so easily by other's opinions.  If they differ from mine, I find myself doubting myself and my judgment.

I'm really not that way in most areas of my life.  I'm not easily swayed in my beliefs.  Or my choices about what I feel is right or not right to do. 

But when it comes to design, or something physical that I have to live with for a long time, I am unsure.  Definitely not confident.   For that reason I have never wanted to build a home, because there would be too many decisions to make.  It is easier for me to do the best with what I have than it is make decisions about what I want.  After all, what if I regret my choices and have to live with it anyway.

So, while I'm very excited about basically getting a new kitchen, I am also overwhelmed by the decision processes.  What kind of cabinets, color of cabinets, counter tops, features, etc., etc. etc.

But here we are at this point:

Gary's very accurate rendering of the possibilities:

 Trusses for supporting the bearing wall.

Moving furniture so they can install the trusses.

Trusses installed today.

See that last picture.  I am definitely not having a desk and counter area that can become a messy place where everything gets piled up. 

I know that the solution to that probably has more to do with changing my habits than changing the kitchen design. 

But I'm working on both.

 

Marshall's Baptism

We had such an amazing time in Missouri when we went out for Marshall's baptism.  Of course the best part was participating in his baptism.

Of course we got lots of hugs when we got there and Marshall was anxious to open his baptism comforter. 

And being photo bombed by Harrison

 And don't forget donuts from the famous bakery.


I love that boy!

Throwback Tuesday - 1972

Boiled Raisin Cupcakes with Brown Sugar Frosting

Ok, I am documenting this recipe.  I got both of them online, and they have worked the best for me.  I made some more tonight for the memorial service for Richard tomorrow.  I made them for his funeral, too, but couldn't remember what recipe I used.  

Creamy Brown Sugar Frosting

• Author: Cookies & Cups

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Ingredients

• 1 cup butter
• 1 1/2 cups light brown sugar, packed
• 1/3 cup heavy cream
• 1 teaspoon vanilla
• 4 cups powdered sugar

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Instructions

1. In a medium saucepan over medium low heat bring the butter, brown sugar, and heavy cream to a boil, stirring constantly. Remove from heat immediately and allow to cool completely.
2. Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, slowly add in the powdered sugar. Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.

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Notes

This frosting is creamy and will pipe, but isn’t stiff enough to pipe roses. It also is a great “crusting” frosting.

Store airtight for up to 5 days in refrigerator. Bring back to room temperature before using.

Well, we're taking the

plunge and remodeling the kitchen.  It has been a hard decision for me because I don't like making decisions.  Are there are so many decisions to make.

But now that we've committed, I'm very excited.  And nervous.  But mostly excited.  I've spent the last two days online looking for kitchen storage ideas and creating a kitchen remodel Pinterest board.

We added the sunroom in 1993, and it has made a huge difference in our house.  But now we are opening the kitchen up into the sunroom and making a more open space.

This is the beginning.

General Conference Sunday

I think after years of making these "sticky buns" or "monkey bread" for General Conference mornings, that I may have it right (until next time, anyway). 

Misty called Saturday night and said she had a bone to pick with me.  I had given Jackson a copy of the recipe so he could make it with Ellie's family in Idaho Falls.  Jackson told Misty that I had said 18 rolls per pan, not 24.  That was Misty's concern.  I told her I had changed it just because I had had far too many overflowing dough incidents. 

The other thing I did differently this time is that I put the pans out in the car so they wouldn't rise quite so much overnight.  I guess that wouldn't work if it was too hot, but it worked great this time.

And another issue I have had is the butter separating from the brown sugar.  Misty said she just makes sure it is a syrupy when she takes it out of the microwave and that she stirs it until she is sure it won't separate. 

And also, I just put cover it with tin foil the whole time I cook it -- not tucked around it but just hovering over the top. 

And also, I have to remind myself to use cook-n-serve, not instant, butterscotch pudding.  And, I have been 1 1/2 timing the caramel recipe so every roll has plenty of it.

Wow, you would think this was rocket science or something.  The reason I am really doing this is because I will need to remind myself when I do it next October. 

Easter Dinner