Singing

How Can I Keep from Singing (Bruce Springsteen/Pete Seeger variation)

My life flows on in endless song
Above earth's lamentation.
I hear the real, thought far off hymn
That hails the new creation
Above the tumult and the strife,
I hear the music ringing;
It sounds an echo in my soul
How can I keep from singing?

What through the tempest loudly roars,
I hear the truth, it liveth.
What through the darkness round me close,
Songs in the night it giveth.
No storm can shake my inmost calm
While to that rock I'm clinging.
Since love is lord of Heaven and earth
How can I keep from singing?

When tyrants tremble, sick with fear,
And hear their death-knell ringing,
When friends rejoice both far and near,
How can I keep from singing?
In prison cell and dungeon vile
Our thoughts to them are winging.
When friends by shame are undefiled,
How can I keep from singing?

Table Runner

Sometimes the hardest part of a project is not...being...able...to...talk...about...it. I'm glad this reached my friend for her birthday today.

[I like this composite image, made from 2 photos, even though it distorts the rectangular shape of the runner.]

Crescent Rolls

Originally I intended only to email this photo to E who is on a business trip and missing homemade cooking (sorry, Love). But this recipe is too good not to share.

Today I am making rolls for Thanksgiving. The last time E and I hosted Thanksgiving was 9 years ago - there were only six of us but I ate like it was the end of the world as I was 40 weeks pregnant and couldn't have cared less about an extra pound or two. [it really was the end of the world, as I knew it, anyway.]

Cooking for 16 this year will be a learning experience and I'm determined to make it easy. While I'm a bit nervous about the turkey, I can bake bread in my sleep and I'm happy to have an excuse to make my long-time favorite roll recipe. These can be made small or large. They are perfect with jam or sliced for sandwiches.

Basic Yeast Dough / Crescent Rolls (adapted from Southern Living)

Ingredients
1 package yeast, active dry
1 cup water warm (105-115 degrees)
3 tablespoons sugar
2 tablespoons vegetable shortening
1 each egg
1/2 teaspoon salt
3+ cups flour, all-purpose flour

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. [note: my experience is that refrigeration is best. The dough is less sticky and dividing the task keeps it from taking most of your day]

(If refrigerated, let return to room temperature before proceeding.)

Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Divide dough into two balls. Roll each to a 12-inch diameter circle, rub with softened butter, cut into 12 wedges, and roll each tightly, sealing points underneath each roll. Cover and let rise until doubled. Then bake for 375 degrees for 12 minutes.

Try not to eat immediately but wrap well and freeze until Thanksgiving.

[I took this picture of Sam at the same time as the rolls...is it just me or doesn't he look like a roll himself?]