Baking and Making

Two posts right in a row. It’s a crazy world these days, isn’t it? I have to run off in a few minutes to make sandwiches, as I mentioned, and I’m counting on them being Best Sandwich Ever contenders, because they’ll be made on slices of this:

I wouldn’t usually mention having baked something before I’ve had a chance to taste it, but I’m pretty excited. I don’t often have a problem with making bread that tastes nice, but getting the lift one needs for a sandwich loaf has eluded me. A lot of patience, the right pan, a really hot oven, and this recipe have put an end to that. It certainly looks delicious. Fingers crossed, guys.
I’ve been reading that down—to—earth blog slightly obsessively lately. It came along at just the right time (thank you to Bonnie, for linking to her yogurt-making post), and I’ve been finding it so inspiring. The only trick has been to not spend TOO much time reading it and not enough time getting things done around the house. I managed to control myself today and made the napkins I mentioned yesterday.
I was dreading hemming all those edges, so I just cut my fabric (just over a yard) into three 12″ strips, ironed and sewed the edges down, then cut the strips into three pieces each. It took a while to iron under all those shorter edges, but I sewed them continuously, one butted right up to the next, so I didn’t even have to bother with clipping lots of loose ends — I just cut them apart and called it a day. They don’t really need mitered corners to keep them neat, and this was so much more efficient. And nine napkins without mitered corners is better than no napkins at all!
To end, a piece of cake that my mom made:

Banana cake, of which I brought home a large portion of an even larger sheet cake. It is delicious. I like to eat it.