Sky Blue

Hi friends,

I hope you've had a chance to read an update about the progress of young Edwin from Kenya. If you haven't yet, I encourage you to read the short report and leave an encouraging comment. Do you know that your words, kind thoughts and/or prayers take such a small moment out of your life but mean so much to someone else who is fighting for survival? Those of you who have gone through your own hardships will know how much it can mean to hear a small word of kindness.

I took this photo about 2 weeks ago. The sky looks so dramatic. I love the blue colour set against the white clouds.

Join others by clicking here to see others from around the world who watch the sky above.

Kenya Missions of Hope: Where Things Are At With Edwin

Kenya Missions of Hope: Where Things Are At With Edwin: Hello friends, Thank you for your continued support and prayers. It has been a busy time for me since I wrote you last as I am finalizing ...

Sad News

My only remaining uncle had day surgery today to deal with a blocked intestine. When the doctors opened him up they found advanced stages of cancer. They sewed him up and sent him home but he has to return to the hospital soon to see whether there are any treatment options. My mom couldn't remember all the information but this is the gist of things concerning her brother. Please keep both of them in your prayers.

More From the Waterfront

This series is a continuation of my day of photos here.

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I'm not sure what kind of tree blossom this is. I think it might be a pear tree.

I love this pop of red colour from the tulips on a cloudy day. I also like the bird's nest way up on the tree on the right.

These cast-bronze statues are located at English Bay's Morton Park near the waterfront in Vancouver's West End. The statutes are called "A-maze-ing Laughter, by Chinese artist Yue Minjun.

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Chapatis

In Kenya I've tasted the most delicious chapatis. The ingredients in chaptis are few but I've never tried to make them. Today I tried today using this recipe from Allrecipes.com My chapatis didn't look anything like what I thought they should look like and it took awhile to get the hang of the correct heat for the pan without setting off my fire alarm from smoke, *laugh.

The dough is rolled into balls and ready to be rolled into chapati circles.

These chapatis were fine and look more like the one's I've had in vegetarian restaurants here. I need to continue to make these to 'perfect' them.  I also need to make sure the heat source is right so they bubble up like they are supposed to. Some of my chapati pieces bubbled up and others did not.

One recipe I reviewed didn't oil the pan first. I tried that approach and it didn't work. It only smoked. Perhaps I had the heat too high.  I found lightly greasing the pan worked much better. I also preferred my cast iron skillet to my metal pan for this recipe.  I also checked on line and found some native chapati makers from Uganda and Kenya. They used much more oil in the pan than I saw in the recipe and one used no oil at all. So I guess I will experiment as I know all stoves are different. Unfortunately my burners are either too hot or not hot enough so I probably need to use the oil until I get my burners fixed. Not sure how to do that. Perhaps I need a new fuse in the stove that controls the burner.

Next time I will also use more whole wheat flour next time as today I was low on this ingredient. I will also play around with increasing the recipe next time so I can make larger chapatis.

This one is puffing up properly.

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup hot water or as needed
  

  Directions

  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough. 

  

  Ready for dinner.

  So overall the taste was fine. It's just the appearance that needs work. Have you ever tried to make chapatis? If yes, what are your tips?