Nana Nita's: What did you get for Christmas?

I have always loved to to crafts and paint, but I only painted with acrylics. I have secretly wanted to try my hand at oil paints but could not justify spending the money on it. When we were in Kentucky I met a women named Betty Travis. She paints wonderful murals,in oil. I talked with her about painting with oils and she said I should just do it. I told her I would love to get the starter set I saw at Wal-Mart. I was shocked when on Christmas day I opened my gift and it was the starter oil set and some canvases to start on! Steve was standing behind me when I said that I would like the set. I was so excited ! And astonished that he got it!

I was a little bit discouraged after starting on Sunday, but I think I have gotten the hang of it.

I still have a lot of work to do ,but I can tell what it is and I think it has dimension. I have also started painting a Tuscan scene on a plate that I have had for years and have not done anything with.

The paints go on very well on glass! If you don’t like it,wipe it off!

I was going to show you how I made my Panettone bread but, I lost all pictures off my computer and and the pictures I took during the making are lost but I can give you the recipe.

2 pkg. dry yeast
1/2 cup sugar
2 tsp. salt
6 to 6 1/2 cups flour
1 cup water
1/2 cup butter
1 tsp. grated lemon zest
4 eggs
1 1/2 cups raisins (mixed golden and regular)
1/3 cup pine nuts ( reserve 1 tbsp. for garnish)
1 cup mixed, chopped candied fruits
Melted butter
Confectioners' sugar

Directions

In a large mixer bowl, combine yeast, sugar, salt and 2 cups of the flour. Heat water with butter and lemon peel over low heat until very warm (120 to 130ºF). Add liquid to dry ingredients; beat for 2 minutes at medium speed. Add 2 cups more of the flour and the eggs; beat 3 minutes. Stir in almost all of the remaining flour. Knead dough on floured board about 8 minutes until smooth and elastic. Place in a buttered bowl, cover and let rise in warm place until doubled in bulk, about 2 hours. Punch down; knead in raisins, nuts and fruit. (Do not try to mix in fruit with the flour, I did and it will not rise as well if you do. So please follow the directions and it should turn out right. I like to try to find these things out for you, so you don’t have to mess up your bread!) I do what I can!
Shape into 2 round loaves and place in 2 greased 9" cake pans; brush lightly with melted butter. Let rise 1 to 1 1/2 hours until doubled in bulk.
With a sharp knife, slash the top of each loaf to make a cross. Bake in a 350ºF oven 45 to 55 minutes.
Turn onto rack. Brush lightly with butter. Garnish with remaining pine nuts. Dust with confectioners' sugar. Serve with Orange Butter.
ORANGE BUTTER: 1/2 cup butter,1 1/2 cup confectioners' sugar ,2 tbsp. orange juice,1 tbsp grated orange zest, dash angostura bitters (optional)
Combine all and beat until fluffy.
This bread is terrific toasted !

You have got to check out the bathroom vanity that Steve fixed ! I liked the way it looked before,