The color is "Buzz Blaster Blue" from Behr. I had it on my wish list for the studio since before we had it rebuilt.
The new studio is about the same size as the old one, only the ceiling doesn't slope down, which is my favorite improvement. This is just a little 8x8 room on the side of the garage, but it has a sink, great lighting, and is all mine! I'm not sure yet how I want to set it up inside. Instead of choosing between a drafting table and a large work table, I'm thinking of trying to build a custom combination. I love building projects!
In keeping with my sappy theme, here is the
SKETCH OF THE DAY
This is my first home portrait. Literally, just a sketch to get my feet wet. This is my own cute little house. I've also done a couple even rougher sketches to test how I might like certain changes we are considering. Mainly landscaping, but I threw on a porch just for fun based on this pic:
Currently, I am reading The Girl Who Played With Fire. No recipe there, so here is one inspired by my environment.
RECIPE OF THE DAY
- 1 package active dry yeast (1 tablespoon)
- 1 cup warm water
- 1/4 cup sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 1/4 cup butter, melted (used when grilling)
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a slightly floured surface, or until smooth. (I just set my food mixer on 7 minutes, and let the machine do all the work.) Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough. Pinch off small handfuls of dough, about the size of your fist. Form into balls, and place on tray. Cover with a towel, and allow to double, about 30 minutes.
- While the dough rises the second time, pre-heat your grill to high heat.
- At grill side, form one ball of dough into a thin oval. Lightly oil grill with melted butter. Place dough on grill, and cook for 2-3 minutes, or until puffy and lightly brown. Brush the top side with butter, then flip the naan. Brush cooked side with butter, and cook until the second side is also lightly brown. Remove from grill, and continue cooking all dough balls until finished. Cover the cooked naan with a towel to keep it moist and warm. Try not to eat too much!
This recipe came from http://www.about-afghanistan.com The local nationals that work on post share their naan with us all the time, but when I asked how they make it they couldn't really give details. They make it by taste out of the habit of making it nearly every day for most of their lives- never written down, just passed from one generation to the next.