house progress report

We had a productive weekend, with good progress on the repaint the house windows project (though I suspect the number of summer days with appropriate weather remaining this year will make this a two-year project), we got the cat door installed in the bedroom window, and the outdoor cat enclosure is much further along (it still needs a door, and the tunnel from the cat door, but those have to wait till we buy more of the special nails in a plastic shell for fastening things to a brick wall, and that store wasn't open yesterday when we realized we were out), so instead we got the bookshelf back wall done, so now our paperback shelf divides the bedroom into a walk-in closet area and a sleeping area, instead of being wall mounted. I even managed to do a couple of long yoga workouts, and am starting to achieve some balances that I used to think impossible.

I am super glad I started this morning with yoga though--I suspect that was the only reason I managed to make that savings roll against my dexterity. When I opened the cabinet to get a bowl for breakfast a small bowl suddenly jumped out of the cabinet, and would have doubtless hit the sink and shattered, if I hadn't somehow caught it before it landed and put it back where it belongs.

Grandma's Cream Puffs

Last week I dug out the old family recipe box and looked up Grandma's Cream Puffs recipe, it having been years since I made them. Now I am baking the puffs for the second time in five days, as they are that good, so I will share while I wait for them to bake:

Grandma's Cream Puffs


1/2 c. butter(113 g)
1 c. boiling water
1/2 t. salt (I don't use that much)
1 c. flour
4 eggs

Combine butter, salt & water.
Heat to boiling.
Sift flour & measure.
Add to boiling mixture.
Beat vigorously until mixture leaves sides of pan & does not cling to spoon.
Remove from fire.
Cool slightly.
Add unbeaten eggs one at a time until mixture is smooth.

Drop by tablespoons into 12 well-oiled muffin cups (I use silicon cups instead of oiling).

Bake in 400F (~200 C) oven for 20 minutes.
Lower heat to 350 F (~175 ) & bake for 10 min or until firm & dry.

Cool on wire rack.

Cut a slit in the side of each puff with a sharp knife. Using spoon or pastry tube, insert filling of your choice, or enjoy just as they are.

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I like them with a little homemade jam and some whipped cream.

Grandma used a blended sweet, cream-containing filling:

Heat 1 c milk just up to boiling point.
Mix 0.5 c sugar, 1 T cornstarch & dash salt together, and add to milk.
Stir until thick & add 1 beaten egg.
When mixed well take off from fire.
Add 0.5 t vanilla.
Cool.
Combine this with same amount of whipped cream, for filling the puffs.

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However, I haven't tried that, so don't know if I would like it. If anyone tries, please report back.

I have done these puffs with savoury filling too (spinach cheese sauce for example), but most often I just eat them plain, because yum.