• 3/4 cup (3 3/4 ounces) all-purpose flour
• 5 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup yogurt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 4 tablespoons (2 ounces) unsalted butter
• 1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
• Powdered sugar for dusting

Directions

1. Adjust rack to upper middle position and preheat oven to 500°F. Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.
2. Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in 10-inch non-stick oven-safe skillet over medium heat until melted. Increase heat to medium high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.
3. Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
4. Cool pan on wire rack for 5 minutes, then carefully invert pancake onto serving plate. Dust with powdered sugar and serve.

Water, 1 cup per pound carrots

1-2 T butter

1.5 t sugar

pinch salt

Boil carrots for 20-25 minutes, until water is nearly gone. Add a little more butter and chopped parsley before serving.

Option 1:  On the Pantazis farmette, spending time together, enjoying the great outdoors, and butchering chickens.

Option 2: At Alderbrook Resort in WA, spending time celebrating Chris’ 40th birthday, enjoying the great outdoors, and drinking wine.

I can say, without a doubt, everyone enjoyed the weekend.

I chose the game where we’d all get Yadier Molina jerseys.

Maggie took advantage of having grandma all to herself when the big kids were at school. She talked constantly and always had a suggestion for something to do.

I love you grandma.

The kids loved exploring the resort and took no time getting into the water, they are crazy awesome!

Amelia tried her first oyster.

The lovely bride,

The handsome groom,

And their wedding party.

Seattle skyline at the Museum of Science and Industry

Ice skating in Millennium Park

The famous “Conrad”, Maggie was star-struck!

Yield: Four small round loaves)

Time:

• Mix/autolyse: 35 minutes
• First fermentation: 2.5 hours
• Divide, bench rest, and shape: 20 minutes
• Proof: 2.5 hours (or 1.5 hours, then retard for 2 – 16 hours)
• Bake: 35 minutes

Desired dough temperature: 76F

Ingredients:

• 900 g white flour
• 120 g whole rye flour
• 600 g water at about 74F
• 360 g mature 100% hydration sourdough starter (ie, 50/50 water and flour, make sure the starter is active!)
• 23 g / 1 T salt

Method:

1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute. I sprinkle the salt on top, but do not mix in, and proceed to the next step.
2. Let the dough rest (autolyse) for 30 minutes.
3. Mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
5. Ferment at room temperature (72F – 76F) for 2.5 hours, with folds at 50 and 100 minutes.
6. Turn the dough out onto a lightly floured counter. Divide it into 4 equal pieces.
7. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
8. Shape into batards or tight round loaves and let prove on parchment-lined baking sheet or a floured couche.
9. Put the loaves into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
10. Meanwhile, preheat the oven, with baking stone, to 400F. You will also need steam during the initial phase of baking, so prepare for this now by placing a skillet or pan in the bottom of the oven.
11. Transfer the proofed loaves onto a semolina-sprinkled peel or parchment (if not on a baking sheet already). Slash loaves as desired and put in oven.
12. Bake for ~30 minutes, until the internal temperature is 202F.
13. Cool on a wire rack. Don’t cut until the loaves are completely cool.

1. When Maggie wants to share a secret with someone she will say “I have to whisper”. Then she puts her ear directly next to yours and speaks in a whisper while facing away from you. This is extremely hard to hear and absolutely darling.
2. Due to too many uneaten and complained over dinner times, we’ve instituted a new monthly menu schedule. (The jury is still out on whether the little kids are eating any more dinner but there does appear to be a little less complaining.) In February the Monday night menu included eggs. On a Monday night Maggie came into the kitchen. I told her we were having eggs. She said, “I don’t like eggs. I’ll have a banana and you can call it an egg,” and left before I could respond. She’s a quick one!
3. Maggie understands the progression of her upcoming school career. She recently told me “after I’m in Ms. Katie’s class I will be in Ms. Rachel’s class. Then I get to go to kindergarten. I can’t wait to be in Ms. Tadrus’ class. I love her.” She might be ready but I’m not.

Baking Peanut Butter Blossoms, a request from Amelia to honor Grandma Delores.

Christmas Eve, Will is starting to fade a little already.

Opening our packages from Melinda and Mike, our Christmas Eve tradition.

And then this pretty much summarizes the rest of winter break at the Spencers –