Here's to celebrating the small (and lovely) things! I got my serger for Christmas and was too intimidated to take it out of the box - true story. Thankfully I'd also asked for a serger class to go along with the machine. So last Thursday night three other ladies and I got to get started conquering our serger anxieties with Elle at Whipstitch. First let me say that she is an awesome teacher - knowledgeable and patient - and I left that class feeling like I knew how to thread my machine (huge) and that my fear of it was greatly diminished. Second, I liked it way more than I expected to! I actually finished my four rolled-edge hem napkins and even though I had to re-thread my machine at least 18 times, I'm going to make four MORE! Because four napkins will never be enough if we have anyone else over and I want to show off my new-found napkin making ability (and I will). So here are my gorgeous new napkins - fabric from Hancock's, green platter from Crate and Barrel, white tray from IKEA.
The other thing I accomplished this week was making some of this bread, one of my favorites, Honey Butter Oatmeal Bread. It's goes together quickly and makes wonderful toast. I've also realized that my kiddo LOVES any kitchen project - stirring, measuring, and best of all sprinkling. So this was a good project while Daddy was out of town and she was quite tickled to eat our toast the next morning :-)
This is from an older cookbook in my collection America's Bread Book by Mary Gubser - a great collection of regional favorites from all around the country.
Honey Butter Oatmeal Bread
2 pkgs yeast (4 1/2 tsp)
1/4 C. warm water
combine in a small bowl and let yeast proof for a few minutes. In a separate large bowl combine:
2 C. warm buttermilk
1/3 C. honey
mix well, then add:
1 C. flour
1 1/3 C. rolled oats (not instant)
Mix well, cover with a towel and let proof 30 minutes or until bubbly. Then add:
1 1/2 tsp. salt
1/4 C. melted butter
mix until blended then add up to 4 C. flour to make a soft dough that pulls away from the sides of the bowl. Knead 10 minutes by hand (HAhaha - I did about 6 minutes in the kitchenaid) or until smooth and satiny. Divide dough in half and cover, let rest 30 minutes. Grease two 8 1/2" loaf pans, shape dough balls into loaves and place in pans. Let rise an additional 30 minutes. Bake 45 minutes at 325 degrees. Let cool on wire racks. Enjoy!