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Updates - meyer lemons, seedlings, and crafting

Last time I shared my plans for getting every last bit of flavor out of the organic meyer lemons I ordered and things are shaping up in the kitchen. The preserved lemons will be done tomorrow and I can't wait to chop one up and add it to brighten a yummy, quick potato salad. The peels infusing in vodka need a couple more weeks before I turn them into limoncello and creamy limoncello, so I'll post another update when those delicious drinks are ready.

Basil seedlings under lights
The herb seeds I planted to have fresh herbs available in our sunny, kitchen window are doing well. The different types of basil are particularly prolific. The mint is coming along more slowly. I'll be ready to pot up the basil into the little decorative pots I have ready for the window shelf soon.

The knitting class really got me hooked. The second night they give students a 15% off discount for anything in the store so I purchased some lovely blue and red wool yarn. I started a simple scarf but wasn't satisfied, so pulled it all out and started again. It's looking great now. I'll post a photo when it's further along. I love the forgiving nature of yarn crafts.

And now I'm on to my next two learning adventures. Tuesday I attended the first week of a four-week writing course at Lighhouse Writers Workshop called Writing 101 - Gotta Start Somewhere. The instructor is wonderful and the other students in the class are interesting and inspiring. I enjoyed the opportunity to tap into my creative side as a writer and I'm looking forward to the next class. The workshop takes place in a gorgeous Victorian mansion in Denver that has been converted into this writing space, which made it all the more cozy to come in out of the snowy streets of Denver and dig in to the writing process. Tomorrow is my sourdough bread baking class. I found the class on Dabble. It's a great way to explore creative pursuits in a large city near you. More to come on the results of that class!

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Sourdough class and snowy day at the dog park

The sourdough bread baking class was pretty interesting. I was impressed by the preparation of the instructor and the materials we were sent home with. We have a document with a recipe and FAQ of common issues. We also left with: starter, dough ready to shape into a loaf, dough rising in a cloth-lined basket ready to bake, and a loaf of bread baked in class. The only real issue was that the kitchen we used for the class was not heated on a Saturday so we were pretty cold and the bread certainly did not care for it. The loaves we took home baked were very flat and didn't tasted great. The one I made later that evening that rose in our warm kitchen was quite good and the one I baked the next day out of the dough I had mixed myself in class was pretty good too. I'm keeping a journal of factors and results so I can tweak and hopefully get better at all this. But I will say freshly baked bread tasted great with the homemade smoked chicken and potato soup I made from scratch on...