SUSAN'S SPECIALTY

Last August a much loved, much admired friend passed away from cancer. She was one of the most talented people I've ever known, and since her daughter Ellen and I have been best friends since we were 12, I have been the grateful recipient of many wonderful gifts. I have her homemade soap in my bathroom, her handmade clay dishes in my cupboard, and a clay sun face in my flowerbed by the front door, where I can see it every time I come or go from the house.

One of my favorite memories of Susan while I was growing up was her habit of making cinnamon rolls every year for Ellen's and my birthdays, which are just four days apart. When she got sick, Ellen realized she needed to get this and many more recipes recorded, and we needed to keep the cinnamon roll tradition alive. Under Susan's direction we made them a few times before she died, and I'm still working on getting them just right. I have committed to making them the first weekends in April and October, and on other special occasions, to remember Susan. Here is my latest batch - I'm getting closer!

Susan's Cinnamon Rolls (makes about 24)
3 T. yeast
1 c. warm water
1 t. sugar - dissolve, let proof, then add
2/3 c. sugar
1/3 c. melted (not hot) butter
2 c. warm milk
2 eggs
2 t. salt - then, with an electric mixer and a dough hook, add 1 c. flour at a time for the first 5 cups - after that, add the flour 1/2 c. at a time till a soft, slightly sticky dough forms (not wet) - do not overmix
- let rise till doubled (in a warm oven if you're in a hurry); punch down; rise again
- divide dough in half; roll out into rectangle with dough about 1/2" thick
- spread soft butter to edges, then sprinkle generously with brown sugar and cinnamon (optional raisins, walnuts)
- roll up and pinch the seam shut; cut with floss about 2" thick; place on greased sheet; let rise till doubled uncovered on counter
- bake 350 about 15 mins till golden (not browned); cool 10 mins, then glaze with:
1/2 c. melted butter
1/2 t. vanilla
1/4 c. evaporated milk
3 c. powdered sugar - whisk together to desired consistency over a warm burner

WELCOME TO THE BROOD

We're trying a little experiment this summer: raising our own chickens. Considering the price of eggs these days, plus the fact that the farm store mixed up our order and sent too many chickens, we're hoping that in addition to feeding our family, Jack can pay for college with the money he makes selling eggs - we'll see.


Jack has named all 24 of them: Frog, PB, two named Mosey, six named Boat, and 14 named Cindia. You can see that his enthusiasm waned as he went - thankfully the multiples are the same color, so he can keep track of them and rotate his affection (somewhat) fairly.


Needless to say, Kate is not permitted to hold them alone - her enthusiasm gets the best of her, resulting in high-pitched squealing and the chick getting squeezed tighter and tighter. I feel sorry that they can't peck and defend themselves, but so far no casualties.

ZOO DAY

Look at this cute collection of kids! My sister and I have zoo passes and take our kids pretty regularly. This was an uncharacteristically sunny day, and their smiles reflect the fact that we'd just arrived. By the time we leave, we're dragging them out kicking and screaming - they'd live there if they could.

How many kids are being supervised by just two adults? Should this be allowed?