I kept promising to fill you in on all of the exciting changes Michael and I have been making over the past few months and there are a LOT! First I’ll start by saying we like to do major life changes in one big swoop. This started when we graduated college, got married, honeymooned, moved across the US to San Francisco and started new jobs in about six weeks. We might be a little nutters, but doing all of the stressful things in life simultaneously is somehow easier to deal with (or you just get stressed out in one big swoop instead of one after the other).
Fast forward eight years later and we’ve done it again… but this time we’re adding a baby! About a month ago, we moved from San Francisco to Chicago. Why would we move from such a wonderful place? Well, we both grew up in the midwest and thought it would be great to raise kids similarly to how we were raised. We also wanted our kids to have a relationship with their extended family (grandparents, aunts, uncles, cousins etc) who are all a lot closer to Chicago than San Francisco. We already miss our San Francisco “Framily” but hope our friends decide to make at least one trip out to see us! Baby T is due at the beginning of September! That’s only 4 weeks away! For fun, here are the stop-motion video announcements Michael and I made. Michael is the master-mind behind them, I just took some of the photos…
So, we’ve moved across the country again, Michael started a new job (same company but new office) and my new job is that of housewife and soon to be mom. I plan to work from home after a few months doing small scale (mostly residential) design work but being a Mom is something I’ve always wanted to do. Hopefully I will also figure out how to balance baking and writing!
Currently we are trying to finish settling in to the new flat before the baby arrives. I became an expert at haggling on Craigslist for old furniture. I painted an old dresser and added new hardware for the baby changing table, bought and cleaned a Pottery Barn rocker, got a gorgeous Mid Century Hutch for the dining room and bought a dresser to refinish for our bedroom. The dresser will be my project this week as long as it doesn’t rain too much. The baby room is almost complete! There are only a few things left to tackle which is good because we don’t have a ton of time left. If he happened to come a week or two early, we’ll
be ready be prepared survive.
We’re also trying to make some friends before the baby comes, so if you live in Chicago and want to be our new friend leave a comment below! hehe, if only it were that simple. Chicago is a great town and we are excited to explore it more. Please do leave suggestions of places we should eat or visit!
Since this baby is more of a loaf than a bun-in-the-oven I decided to pair this post with a delicious Honey Whole Wheat Bread. My father in law sent this recipe a while back and I’ve just got around to trying it. I never had great success with yeast in San Francisco but this bread turned out wonderfully. It’s so easy, you could quit buying grocery store bread all together and make this recipe a couple times each month. The extra loaves freeze well!
Honey Whole Wheat Bread
Makes three 8×4 loaves
- 2 packages active dry yeast (¼ oz each)
- 3 ¼ C warm water (110-115)
- ¼ C bread flour
- ⅓ C canola oil
- ⅓ C honey
- 3 tsp salt
- 3 ½ C unbleached white bread flour
- 3 ½ C whole wheat flour
- ½ C sunflower seeds
- 1 stick of butter for brushing tops
- In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into three portions. Shape into loaves; place in three greased 8×4 loaf pans. Cover and let rise until doubled, about 30 minutes. Alternately you can shape two loaves for a 9×5 loaf pan.
- Bake at 350° for 35-40 minutes or until golden brown. Rub top of loaf with stick of butter and sprinkle tops with crushed oatmeal. Remove from pans to wire racks to cool. If using a convection oven reduce heat to 325˚ and check bread between 30-35 minutes.