Our house project is coming along, and today we put up the gables. “We” doesn’t necessarily mean “me” when it comes to involvement, especially if it involves doing physical labor. I was involved by documenting the process. It’s just as important! Thanks to the strong backs of our Scout friends (just the dads), we now have a structure that actually resembles a house instead of a box.
The gables were built lying down and then were stood up. Looks heavy, doesn't it?
Almost up
The gable is up and bracing is quickly added.
I used my iPhone to capture the "gable-raising" on video.
The house looks like an unfinished Hollywood Studio set now. Next up: the roof rafters.
Since most of the action on our building project is taking place while I’m at work, I’ve solicited the help of my assistant photographer to take photos. Here are some shots through the eyes of my son, C:
Driveway
Pouring the concrete for the footings
J has been a huge help on our building project
The floor system.
The walls!
Looks like the photographer got distracted by cute subject matter.
Why is it that a little kitty can cause so much distraction?
This is the last shot on my camera today. C's been doing a great job taking photos!
Easy as one…
Two…
Three…
Well, okay. It’s not that easy, but it is the easiest pastry crust I’ve ever made, and I love it! For years I’ve used America’s Test Kitchen’s pie dough recipe and it’s not terribly easy to make, with the “schmearing” step involved.* The science behind a flakey crust is the solids you put into it. In this case it’s butter. When the pastry is baking, the butter melts, leaving pockets of air. That’s why it’s important to use cold butter. Another key is to not work the dough too much. The less the dough is kneaded or handled, the less opportunity the butter has to melt, and the “airier” the better.
Crust
2 cups all-purp flour
1/2 tsp. salt
1 Tbsp. sugar
1 1/2 sticks cold, unsalted butter, cut into ‘pats’
1/2 cup ice water
In a food processor, combine flour, salt and sugar; pulse briefly to mix. Add the butter and pulse until the butter is in pea-size bits. With the processor running, slowly add ice water, then pulse until the dough starts to form small clumps. Dump contents onto a slightly floured board and form a ball, working the dough as little as possible. Wrap the dough in plastic wrap and chill in the fridge for at least an hour.
The possibilities for this crust are endless. I’m going to use this for pies and other pastries.
For the apple tart pictured above, peel/core/slice 4 medium baking apples; mix apples with 2 tbsp flour, 1/2 cup sugar, 1 1/2 tsp apple pie spice (or add whatever spices you like: cinnamon, nutmeg, etc). Roll crust on parchment paper, dump the apple mixture into the center and fold the edges of the crust around the apples. Place tart with parchment paper on a cookie sheet, and bake in a 400 degree oven for 1 hour.
*After doing some research on the web, it appears they’ve modified their pie dough recipe and use vodka instead of vinegar and eliminated the “schmearing” step. I’m going to have to revisit that recipe! 
The boys playing behind Twin Falls in Pisgah National Forest. This fall is the second of the twin falls.
Add your Sweet Shot over at Darcy’s!
Here we go – plans are approved, lot is cleared and foundation work has begun!
Lot is cleared and marked
Building has officially started - we're digging the foundation
If you're wondering about the square holes, those are for the concrete pier foundation.
We have many more holes to dig!
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