Our story begins in Pocatello, Idaho, circa 1972, when the lovely Debby Christensen agreed to a first, though fateful date with admirer, David Croshaw. Long story-short, he bade her follow him, and they went arm-in-arm to the Logan, Utah temple for establishment of an eternal family unit, Generation 1, on May 23 1973.
From their first blissful summer in Salt Lake City, educational pursuits took them to Provo/Orem, Utah, birthplace of Leslie and Rebecca, and to San Francisco/Oakland California, birthplace of Colin and Matt. Then, for establishment of livelihood, expansion of the tribe with Abby and Dana, and for raising/unifying of Generation 2, it was back to the roots in Pocatello for a rewarding sojourn.
In time, driven by a raging, but commonly shared sense of adventure and independence, one-by-one, Generation 2 escaped the homeland to distant regions of the country and the world, each ultimately developing their own tribal expansions by pairing with worthy mates and initiating Generation 3.
Now sensing fulfillment of their purpose in Pocatello, Generation 1 has also left those roots and transplanted to Cascade Idaho, from which base, they anticipate more abundant contact with The Posterity, Generations 2 and 3, in the future. That contact however, awaits fulfillment of a call to LDS missionary service in Vancouver, British Columbia, Canada, wherein they hope to help the state of the world by sharing the love of Jesus Christ.
So now, including Generation 0 (Grandma and Grandpa Christensen) home base includes Yuma, Arizona, Pocatello, Idaho, Cascade, Idaho, Vancouver, BC, Fort Lauderdale, Florida, Spokane, Washington, Boise, Idaho, Los Angeles, California, back to Boise, Idaho, and on and on (Generation 3+) to infinity.
Our Mission Statement:
Thisis the blog of our eternal family unit. Initiated years ago, it served well as a journal, but even more so, as an archive of our personal interaction. It was a gathering place, a confabulation instrument, a unifying force for four generations of widely dispersed and progressively prolific posterity, and their valued associates. Though it served these purposes well for many years, it eventually took a back seat to new-kids-on-the-block, Facebook, and Instagram, and was sadly forgotten.
We now move to resurrect this blog with an added functional purpose of archiving the missionary experiences of Generation 1, of their movements and activities as they participate with The Gathering of Israel in the land northward. In so doing, we hope that via their own comments and posts, this blog will again serve to gather and unify the posterity and their friends.
As in the past, that the young and vibrant may know the old and tired, that enduring bonds may be fostered and maintained, that experience and encouragement may be openly shared, that posterity may embrace truth, and that hearts may be knit together, we must resist detachment despite our geographic divergence. We shall do so here.
We are excited to add a new milestone for Norah. She rolled over today from her back to her stomach, just shy of 6 months. About 2 minutes afterward she got tired of it and started to cry. Either way, exciting news!
I have been meaning to post this, but time is pretty short for me this summer. I am planning to start making bread for my family every day this week based on a book by these guys:
I may actually but their book. I already have baking stones and plan to get the buckets with lids (my Pampered Chef covered glass measuring cup is too small), and a pizza paddle from amazon.
The Master Recipe: Whole Grain Artisan Loaf
Follow the instructions below to make enough dough for at least four 1-pound loaves. The recipe can easily be doubled or halved.
5 1/2 cups whole wheat flour 2 cups unbleached all-purpose flour 1 1/2 tbsp (2 packets) granulated yeast 1 tbsp kosher salt (or to taste) 1/4 cup vital wheat gluten 4 cups lukewarm water (Note: You can add a teaspoon of dried herbs to the water for herb-flavored breads.) Cornmeal or parchment paper 1 to 2 tbsp whole seed mixture for sprinkling on top of the crust: sesame, flaxseed, caraway, raw sunflower, poppy and/or anise (optional)
1. Measure the dry ingredients. Use dry-ingredient measuring cups (avoid 2 cup measures, which compress the flour) to gently scoop up flour, then sweep the top level with a knife or spatula. Whisk together the flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Lidded (or even vented) plastic buckets designed for dough storage are readily available.
2. Mix with water — kneading is unnecessary. Heat the water to slightly warmer than body temperature (about 100 degrees Fahrenheit). Add to the dry ingredients and mix without kneading, using a spoon, food processor (with dough attachment), or heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if you’re not using a machine. Don’t knead! It isn’t necessary.
You’re finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and yields a wet dough that remains loose enough to conform to the shape of its container.
3. Allow to rise. Cover with a lid (not airtight) or cover loosely with plastic wrap. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), which will take about 2 hours. Longer rising times — even overnight — will not change the result. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.
After it’s been refrigerated, the dough will seem to have shrunk back upon itself. It will never rise again in the bucket, which is normal for our dough. Whatever you do, do not punch down this dough! With our method, you’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and will make your loaves denser.
On Baking Day
4. Quickly shape a loaf. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or lining it with parchment paper or a silicone mat) to prevent your loaf from sticking to it when you slide it into the oven. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife or kitchen shears. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will flatten out during resting and baking. The correctly shaped final product will be smooth and cohesive.
5. Form a narrow, oval-shaped loaf and let it rest. Stretch the ball gently to elongate it, and taper the ends by rolling them between your palms and pinching them.
6. Allow the loaf to rest — covered loosely with plastic wrap — on the pizza peel for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough).
Alternatively, you can allow the loaf to rest on a silicone mat or greased cookie sheet. Depending on the age of the dough, you may not see much rise during this period. More rising will occur during baking.
7. Thirty minutes before baking, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other rack that won’t interfere with the rising bread.
8. Paint and slash. Just before baking, use a pastry brush to paint the top of the loaf with a little water. Sprinkle with the seed and nut mixture. Slash the loaf with quarter-inch-deep parallel cuts across the top, using a serrated bread knife.
9. Baking with steam. After a 30-minute preheat, you’re ready to bake. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. If you used parchment paper instead of cornmeal, it will slide onto the stone with the loaf. If you used a silicone mat or cookie sheet, just place it on the stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the door to trap the steam. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch (smaller or larger loaves will require adjustments in resting and baking time).
If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack when the loaf is about two-thirds of the way through baking.
When you remove the loaf from the oven, it may audibly crackle, or “sing,” when initially exposed to room-temperature air. Allow the bread to cool completely, preferably on a wire cooling rack. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in your container in the refrigerator and use it over the next couple of weeks. You’ll find that even one day’s storage im¬proves the flavor and texture of your bread. The dough ferments and takes on sourdough characteristics. When your bucket is empty, don’t wash it! Mix another batch in the same container. The aged dough stuck to the sides will give you a head start on sourdough flavor. To take it even further, incorporate up to 2 cups of your old dough.
