Sunday, July 31, 2016
A Big Pink Butt
Sunday, May 22, 2016
Sunday Selfie Duo!
Thursday, March 31, 2016
My Nemesis
Tuesday, March 15, 2016
And So it Continues...
Sunday, January 31, 2016
Squattin' Sheebie
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| The Rebel |
Sunday, December 27, 2015
Electronic Slave
Sunday, December 13, 2015
Sheebie Sunday Selfie
Saturday, July 25, 2015
Stormy Sheebie
Sunday, July 5, 2015
Sunday With Sheebie
Sunday, May 17, 2015
Courtney Act!
Thursday, April 30, 2015
Thankful Thursday
Friends and Kitties!!!
Sheebie here, with an abject apology for our extended absence.
I've been sick. I caught a small head cold on the flight to Finland, no big deal, it didn't get in the way of having an absolutely fabulous trip and enjoying myself to the max...it was the flight home that killed me and I've been prostrated in bed for three days hacking my lungs out with what I'm pretty sure was bronchitis. I'm up and on the mend now, and dying to weed through my photos and FB page to record my adventure properly...all in good time.
The Cats were suitably miffed at me when I got home although Rupert DID sleep on my face the first night! (He usually resides on my chesticles.). Scott was happy to have me home and has been an absolute star taking care of me...and the Horde...I'm just a little bit jealous how they didn't miss me so much! Although Scott said around the ninth or tenth day there was some testiness amongst the ranks.
Anyway, sorry about the radio silence and I'll get on the stick soon with photos and more!
Happy Thursday!
XX. Sheebie. XX
Sunday, March 29, 2015
Perched
Saturday, January 31, 2015
Saturday and Sunday with Sheebie
Sunday, January 11, 2015
Secrets, Revealed!
Saturday, January 3, 2015
About Time
Sunday, November 30, 2014
Snuggling with Sheebie
WHOLE WHEAT PRETZEL ROLLS
Ingredients:
1 cup milk
1/2 cup water
1/4 cup light brown sugar
2 tablespoons molasses
1 packet active dry yeast (2-1/2 tsp)
2 tablespoons coconut oil (or other fat)
2 cups all-purpose flour, plus more for dusting
1 cup bread flour
1 cup whole wheat flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling
Directions:
In a small saucepan, heat the milk, 1/2 cup water, sugar and molasses to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait 10-15 minutes until the yeast blooms.
Combine flours in a mixing bowl.
Add the flour mixture to the bowl with the blooming yeast, and then add in the coconut oil. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 12 equal pieces. Using your hands, roll each piece into a ball and place onto a lightly floured surface. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
Once rested, flour your work surface again and form the balls into flat discs, about 3" across. Place back in the warm spot and let rest for another 30 minutes.
Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 baking sheets with silicone mats or parchment paper.
In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches (3 or 4), place the discs in the water and cook for 30 seconds on each side.
Using a slotted spatula, remove the buns and place onto the prepared baking sheets. Sprinkle with pretzel salt as they come out of the water to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
Enjoy!




































