Wednesday, August 31, 2016

Get a Clue . . . Go Letterboxing!

My family discovered letterboxing quite by accident while I was searching through the world wide web for fun ideas to do with the grandsons. We found our first letterbox on July 18, 2007 and we were hooked.

Have you even heard about this great creative hobby? Letterboxing combines artistic ability with "treasure-hunts" in parks, forests, and cities around the world. Participants seek out hidden letterboxes by cracking codes and following clues. The prize: an image from a miniature piece of art known as a rubber stamp—usually a unique, hand-carved creation. For more information please check out

One of my favourite things about the Ontario letterboxing community is that we have a yearly event every September called Box ON! This year we will be meeting up in Stoney Creek for a day of socializing, eating and (of course) letterboxing.

I just did a search to find out how many boxes are hidden within 25 km of St. Thomas and the answer is 49+.

Not all boxes are hidden in the "wild". Often they are in plain site.  They might be in an urban area. You can search for boxes that are called "drive bys", go for a stroll, a hike . . . or even try some extreme letterboxing for a true adventure.

And sometimes they are virtual letterboxes. Anne's Snack Bar Letterbox is just such a box. Here is the clue . . .

or you can check out the clue here

If you think this might be something interesting you would like to try but you have some questions, just let me know. I'll be happy to help.

And here are a couple of how to videos you might enjoy.

Monday, August 29, 2016

Country Flowers

Country Flowers

2 pieces


May not be exactly as shown.  Each piecing is individually made.

Christmas Tree

Christmas Tree

3" x 4"


Piecings may not be exactly as shown.  Each is individually made.

Christmas Stocking

Christmas Stocking

4" x 4"


Piecings may not be exactly as shown.  Each is individually made.

Christmas Ornament

Christmas Ornament

4" x 4"


Piecings may not be exactly as shown.  Each is individually made.

Lemon Mousse with Cranberry Sauce

6 servings
Preparation 30 minutes / Standing 8 hours
260 calories per serving

vegetable oil spray, to grease the pan or the ramekins
2 eggs, size large
1/4 cup lemon juice, freshly squeezed
1/2 cup sugar
1 pinch salt
3/4 cup whipping cream 35%
Cranberry Sauce (recipe below)

Prepare the lemon mousse:
Lightly oil the bottom and sides of a large spring form pan or of individual ramekins.
Separate the egg whites from the yolks and put them in 2 separate bowls.  Combine the egg yolks with the lemon juice and about 1/4 of the sugar.  Set aside.
In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form.  Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 minutes.  Set aside.
Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.  Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.
Carefully spoon the mixture into the pan or distribute it into the ramekins.  Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Unmould and garnish with the cranberry sauce.
Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate.  If you are using ramekins, turn them upside-down onto individual serving plates.  To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 minute.
Spoon the sauce over the individual servings then serve.

Cranberry Sauce

8 servings (2 cups)
Preparation 5 minutes / Cooking 5 minutes / Standing 1 hour

2 cups cranberries, fresh or frozen
1/2 cup water
1/2 cup sugar
2 tsp cornstarch

In a saucepan, stir together the cranberries, water, and sugar.  Bring to a boil, with constant stirring.  When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps.  Reduce the heat to low and continue to cook 6-7 minutes until the berries burst.  Chill 1 hour in the refrigerator before serving.

The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.



2 servings
Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes
410 calories per serving

1/4 cup chickpeas / Garbanzo beans (dried)
1/2 clove garlic
5 tsp Tahini paste
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
1 tsp extra virgin olive oil
1 tsp pine nuts
1/8 tsp paprika
1 pita bread
1 stalk celery
1 carrot
2 radishes
1/2 cucumber

The chickpeas must be soaked in water overnight.  
Cook the chickpeas about 45 minutes.  Drain the chickpeas and reserve some of the cooking water to dilute the hummus.
In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth.  Add salt and pepper to taste.  Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency.
Transfer to a bowl.  Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.  
Serve with pita bread and vegetables.

Keep up to 3 days, covered, in the refrigerator, 3 months in the freezer.


DELICIOUS!!!!!!!  Much better than store-bought hummus . . . lighter, smoother texture.  I ate far too much hummus today . . . LOL

Curried Lentil and Vegetable Soup

4 servings

Preparation 10 minutes / Cooking 45 minutes
220 calories per serving

1-1/4 cup green-brown lentils (dried)
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk celery, finely chopped
1 clove garlic, minced or pressed
1/4 dried chili pepers, minced
1/2 tbsp gingerroot, minced
1 tbsp olive oil
3/4 tsp curry powder
1/2 tsp ground cumin
1 bay leaf
4-1/2 water
3 cups spinach, coarsely chopped
salt and pepper to taste
1/4 cup yogurt, plain, 2%

Rinse and drain the lentils, then set aside.
Prepare the vegetables. Finely chop the onions, carrots, and celery, mince or press the garlic. Mince the chili pepper and ginger. Set aside.
Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, then saute 8-10 minutes until they are golden-coloured with occasional stirring. Stir in the curry powder, chili pepper, ginger, cumin and bay leaf. Cook 1 minute with stirring, then pour in the water and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, about 30 minutes. Add more water to thin the soup, if desired.
Add the spinach to the soup and simmer until it is wilted, about 5 minutes. Season with salt and pepper to taste. Remove the bay leaf.
Ladle the soup into bowls. Top each serving with a spoonful of yogurt and serve.

This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.



Sunday, August 28, 2016

Lettuce, Clementine and Fig Salad

2 servings

Preparation 10 minutes
200 calories per serving

1/2 Boston lettuce, or curly leaf
2 cups baby spinach
2 tbsp extra virgin olive oil
3 Clementines
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
1/3 cup walnuts
2 dried figs, cut into small pieces

Rinse and spin-dry the lettuce and spinach, then put them in a salad bowl. Squeeze the juice from one clementine into a small bowl. Peel the remaining clementines, separate into segments, then add them to the salad bowl. Add the extra virgin olive oil to the clementine juice, pour in the lemon juice, then season with salt and pepper. Whisk well using a fork until the dressing is emulsified. Pour over the salad. Add the walnuts and chopped figs. Toss well. Serve.

Saturday, August 27, 2016

Pineapple Cheese Casserole

A recipe from wonderful friend Charlotte, this casserole is delicious as a side for ham or roast pork.

Image result for pineapple cheese casserole

1 20 oz. can pineapple chunks, do not drain
1 cup shredded sharp cheese
1/3 cup sugar
3 tbsp. flour
3/4 cup Ritz cracker crumbs
1/4 cup melted margarine

Combine pineapple, sugar and flour.  Add cheese.  Pour in buttered 1 quart dish.  Cover with crumbs and drizzle margarine over top.  Bake at 350 F for 20 minutes.

Wednesday, August 24, 2016

Happy 25th, Deb & John!!

Good evening dear friends.

It has been a hot, busy, fun day. It started out at Holy Angels church where dear friends Debbie & John began the celebration of their 25th wedding anniversary with mass. I took photos and tried not to do anything stupid . . . which is hard since I had no idea when to stand up and when to sit down.

Krista and her adorable daughter invited me out for lunch at Rail City Bistro and it was awesome as usual. We are really looking forward to tucking into some Australian grub this weekend there.

I was home less than an hour, edited 80+ photos and posted them to FB . . . and it was time to head up to the Roadhouse for the reception. I took lots more photos and had a nice time visiting with everyone.

Home again, into my jammies and edited 60+ more photos before loading them to FB.

I am tired but very satisfied with my day. Tomorrow is going to be extremely busy since I have ignored my Dreaded To Do List for 2 days . . . and I am having lunch at Asuka . . . yay!!!!!

I'm hoping to talk Timothy into taking my car around for a couple of estimates to repair the damage because even in this day and time I have found that women tend to get ripped off by mechanics. I don't really believe they are all like that . . . but it has been tried on me a time or three or four over the years. Please, Timmy?

I'm about to find a good book (because the one I have been reading needs to not be read) and calling it a night. Good night dear friends.

Tuesday, August 23, 2016

When people behave badly . . .

Good evening dear friends.
Today has not been my favourite day . . . mostly because I have high expectations of human behaviour and I am disappointed when those expectations are not met.
It started out fun . . . going out for coffee with Nancy, Doug, Nanna and Mom. On the way home I stopped at Walmart to pick up a few things and then I went home. Nanna called and asked me to take her shopping. I called Hal (who was out for breakfast with a friend) and he agreed to take Nanna shopping but he was stopping at home first. When he pulled in the driveway he saw that my car was damaged on the passenger side . . . a lot. The air was blue with his displeasure. Hal is always offending by vehicle damage.
I, on the other hand, was really upset and disappointed for a different reason. How could someone do that much damage and just drive away? I couldn't do it. I would have had to wait for the person to come out of the store or at the very least leave a note. Nothing. Who does that? What is wrong with them?
And that is how my good mood got kicked in the ass.
It has taken a lot to get past my anger and disappointment and shock. I was not fit company for anyone. Even Hal was smart enough to find excuses to disappear for long periods of time. And I did get past it or at least I've contained it . . . for now.
Three things helped me . . . having a good cry, Shaw's Ice Cream and doing something nice for someone who was a complete stranger. And the raspberry and truffles ice cream was deeeeeeelicious.
Tomorrow I'll begin the process of estimates and paperwork. But for tonight I'm feeling pretty good right now. It is just a car after all.
Good night dear friends.

Monday, August 22, 2016

The morning after a busy weekend is never pretty . . .

Good evening dear friends.

I was up at the crack of 9ish this morning with a mission. To wrestle control of our apartment back from the dust elephants. I always pick a corner and work my way out when I am tackling a big job like this. I started in the bedroom and made it all the way out to the dining room. But the kitchen . . .

Oh my, the kitchen . . . everything that doesn't have a home is now piled up in there because it is the furthest reach from the corner I began in. All the coolers and "stuff" from the reunion on the weekend are piled up in there. I've actually been using paper plates all day so at least I don't have a huge pile of dishes to wash.

But it isn't going to happen today. So I guess the corner I start in tomorrow will be the kitchen . . . and work my way out.

So all this hard work equals 2 days and 24 tasks scratched off My Dreaded To Do List . . . woo hoo!!!!

Now I am tired. I am planning on calling it a night soon because I want to be up by the crack of 9ish again tomorrow. Nancy Rose will be in town and she MIGHT want to go out for coffee or brunch or something and I want to be ready this time . . . just in case.

Hoping to get an invite out for sushi this week. I haven't been in a couple of weeks . . . hint hint . . .

I guess that is all for tonight. Good night dear friends.

Spinach Salad with Warm Bacon and Apple Cider Dressing

Image result for spinach salad with warm bacon and apple cider dressing

10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped (I just used 2 more slices of bacon)
2 tsp olive oil
1/2 red onion, sliced (1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tbsp apple cider vinegar
1 tsp Dijon mustard
salt and pepper

Place spinach into a large bowl.  Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy.  Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently.  Remove meat from pan and place on a plate lined with paper towels.  Drain any remaining fat from the skillet.  Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.  Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes.  Put onions and mushrooms on top of the spinach.  Add apple cider and vinegar to the skillet and turn the heat up to medium-high.  Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8-10 minutes or until cider is reduced to about 1/2 cup.  Whisk in mustard, salt and pepper, to taste.  Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated.  Sprinkle the bacon on top and serve.


Chili Peppers

Chili Peppers

3" x 4"


May not be exactly as shown.  Each piecing is individually made.



2.5" x 5.5"


May not be exactly as shown.  Each piecing is individually made.



3" x 3"


Piecings may not be exactly as shown because each is individually made.

Sunday, August 21, 2016

The best part of a family reunion is the pot luck . . . LOL

Good evening dear family and friends.

Today was the Hewson Family Reunion.  When I woke up at ugly o'clock this morning I had absolutely no idea how many people would be coming . . . well I knew, Hal & I would be there, and Tim & Krystel, and Jana . . . okay so I kinda knew it was going to be okay.

The first big surprise of the morning was when Uncle Martin and Aunt Joan pulled in from Parry Sound.  That is some long drive for lunch . . . LOL.  So happy to see them.  And then more began to arrive.  It is always satisfying to see people who take the time and make the effort to reconnect each year.  All my kids and grandkids were there.  Only a few in my extended family were missing because of work or long distance.  And they were missed.  So awesome to see everyone!

One of the most adorable moments of the day was when little Anna (my 2nd cousin 2x removed) was so very sad because she couldn't find her new best friend and cousin (my great-nephew Aiden).  Once she found him she was happy again.

I know a lot of people may wonder why I put so much importance in family reunions.  I have learned over the years just how important family is.  Sadly, large families such as ours often become disconnected due to distances, history, a disagreement or sometimes just apathy.  I think in our new smaller world we should take a step back towards each other and forget whatever created the distance.  We will all be richer for it.  I truly believe that.  And it is so much easier to reconnect and stay connected these days.  We have the internet and improved transportation to thank for that.

To all the aunts, uncles and cousins who joined us today and those who wish they could have . . . Thank you.  You make me a better person and truly have a positive impact in my world, and even if it is only for a few hours once a year, I hope I've made an impact in your world too.  

Oh yeah, before I forget . . . cousin Paul, you did a great job passing the hat this year.  Enough to pay for the pavilion this year and next!!!

Good night dear family and friends.

Saturday, August 20, 2016

So today really is Saturday, right?

Good evening dear friends.

It sure got quiet on the world wide web in Canada tonight.  I wonder why . . . LOL.  

It has been a busy day mostly because we are preparing for tomorrow's Hewson Family Reunion and getting Hal packed for work since he has to leave right after lunch.  

But first we went to . . . guess where? . . . you are correct . . . Rail City Bistro for lunch.  Fabulous as always.  The tomato soup is the best I have ever tasted and I have eaten some pretty great baklava in my life but the slice I had today was past amazing.  I even saw Tim's eyes roll up into the back of his head with the joy.  I can't wait to see what the special is next week.

After our leisurely lunch, Hal and I headed out grocery shopping.  I should know better than to take Hal shopping, especially since his back is bothering him.  So I forgot a bunch of necessary stuff and had to go back out tonight.

I've made a mac & tuna salad and a perogy salad as our contribution to our family pot luck.  If I do say so myself they are both pretty darn delicious.  

I'm setting the alarm and heading to bed.  I want to be ready early enough so I don't feel rushed.  I'm thrilled with all the help I have for set up in the morning.  And on the off chance that we do get a little rain I have packed some fun things to do in the pavillion.  And of course, there is the splash pad and who cares about the rain then . . . 

Good night dear friends.

Banana Bread

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2-1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F.  Lightly grease a 9x5" loaf pan.  In a large bowl, combine flour, baking soda and salt.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture; stir just to moisten.  Pour batter into prepared loaf pan.  Bake in preheated oven for 60-65 minutes, until a toothpick inserted into centre of the load comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Friday, August 19, 2016

But I was sure it was Saturday . . .

Good evening dear friends. 

Sometimes . . . just sometimes . . . I get really confused.  Hal was home today which means it must be Saturday.  Right?  I called my son and asked him where he was.  At work, duh!  That's when I realized it was not Saturday.  I lost track of how many times I thought today was Saturday.  I blame Hal . . . LOL.

Anyway, between Hal and I we took care of lots of jobs around the house.  Hal's jobs included getting prettified with a new haircut (that doesn't look like crap . . . yes, still a little bitter about my hair) and picking up a part for the van.  That part is now in the middle of my dining room with a shiny coat of Toreador Red automotive paint which is very stinky.

I nearly made it through the whole day in pyjamas until we received a text from our friends, Wayne & Laura, inviting us out to dinner at Braxtons.  We do not get to see each other nearly as much as we would like to . . . so I did a quick-change into some real clothes and off we went.  The only thing that could possibly make the evening better was the fact that they paid!! in honour of our upcoming 33rd wedding anniversary.  And we got to torture a new server just a little bit.  He was warned about us so he was a really good sport and gave excellent service.  

Tomorrow is shopping day with Nanna plus I have to get my contributions to Sunday's pot luck made AND get Hal's laundry done so he can get him packed up to leave for the open road again.  Don't worry . . . he has a to do list to get through as well tomorrow.

Good night dear friends.

Thursday, August 18, 2016

I warned you there would be days like this . . .

Today has been one of those days . . . not bad . . . just boring.  I have absolutely nothing exciting to say.  I knocked a couple of days off the dreaded to do list.  Watched some Olympics coverage.  Watched Carla & Connie.  

Now I'm watching Priscilla Queen of the Desert.

Apparently I'm having a drag queen sort of a day.  

Tim & Krystel were in for a visit.  Krystel has figured out how to make my hair not look horrible for the family reunion on Sunday.  That is a huge relief.

Lori & Jana popped in for a few minutes and to borrow a saw.

These are the highlights of my day.  

Well I think I shall return to the world of gaudy makeup and glittery costumes.  Good night dear friends.

Simple Chilled Pumpkin Cheesecake

Serves 8

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted and cooled slightly
1/4 tsp ground ginger

1 cup pumpkin puree
4 tbsp unsalted butter, softened
2 8-oz packages cream cheese, softened
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg or ginger
1/4 tsp salt
1/2 cup powdered sugar, sifted

Preheat oven to 400 degrees F.

Lightly butter a 7" spring-form pan and line the bottom edge with parchment paper; set aside.

For the Crust:
In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter.  Mix well.  Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom.  Tamp the crumbs down firmly with the bottom of a glass.  Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.

For the Filling:
In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth.  Scrape down the sides of the mixer.  Add pumpkin puree and mix to combine.  Add vanilla, nutmeg, cinnamon and salt and combine until smooth.  Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth.  Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.  Cover and chill until set, about 6 hours, or overnight.  Remove outer ring of pan.  Cut into slices and serve.

Note:  This cheesecake has a lovely texture but it is more savory then sweet.  I enjoyed the tang of the cheese.

Wednesday, August 17, 2016

Having a bad hair day . . .

Good evening dear friends.  It has been a rough day.

I hate my hair.  I hate getting hair cuts.  I have very fine hair but it is really thick and unruly.  It never fails but every second or third hair cut I get is an absolute nightmare.  I'm not naming names because the doer of the deed this time is a lovely lady who did a great job the last time she got her shears out.  I don't know if we miscommunicated or if something went horribly wrong and this was the best it could be fixed . . . but my hair cut is BAD.

I'm tired of short hair so I've been trying to grow my hair out from the usual short cut for quite a while.  I asked to have my hair trimmed to even it out and just above my shoulders.  The result is long bits of hair at the front and large hunks of hair hacked out of the back, shorter than the front.  And neither the front or back is anywhere near my shoulders.

In my defense, I am blind as a bat without my glasses and hoop earrings.  And Nanna was behind me,  head under a dryer, sans glasses, and glaring at me with one eye shut.  Yeah, she is blind as a bat too.  By the time I realized what had happened it was too late.

I cannot look in a mirror because it makes me cry every time.  This is weird behaviour for me because I am the furthest thing from a vain person.  I think life should be lived in comfy clothes and comb & go hairstyles.  My idea of makeup is every once in a while I use mascara and if it is a big occasion I might put on some lipstick.  

My lovely friends are telling me it isn't too bad but I can see the pity in their eyes.  I do appreciate them trying to make me feel better though.  My usual hairdresser says there isn't much she can do until it grows out a bit . . . sigh.  I'm hopeful my daughter-in-law-to-be can come up with a good idea of what to do with this mop because the family reunion (and the required tons of photos) is happening on Sunday.

Wish me luck!

Good night dear friends.

Corn Bread and Sausage Corn Bread Stuffing

I was asked the other day if I JUST share recipes or if I have actually made them.  I have made or tasted (if a friend was the cook) ABSOLUTELY every recipe on this blog.  In fact, I often make notations of changes I made or might make and if dear hubby (the fussy eater) likes it.

This recipe is the one I use when I run out of Jiffy corn bread (my favourite corn bread in the world but only available in the US now).

1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup milk
2-1/2 tsp lime or lemon juice
1 egg, beaten
2 tbsp lard, melted

Combine flour, cornmeal, baking powder, baking soda and salt in a bowl. 

Mix milk and lime juice, add to dry ingredients along with egg and lard.  Mix well, but do not beat.  Pour into a greased 11 x 7 x 1-1/2 inch baking pan.

Bake at 450 degrees F for 15 to 20 minutes, or until it is brown and tests done.  Cool slightly and cut into squares.

About 8 servings.

And this is a delicious stuffing perfect for pork or poultry:

extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
kosher salt (I just used table salt)
1 pound spicy sausage, casing removed, broken into bit-size chunks (I used spicy Italian sausage)
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped (fresh from my garden)
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3-4 cups chicken stock (I used homemade turkey stock from my freezer)

Preheat the oven to 350 degrees F.

Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat.  Season with salt and cook until the vegetables start to become soft and are very aromatic.  Add the sausage and cook until the sausage begins to brown.  Stir in the garlic and saute for another 1-2 minutes.  Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture.  Add chicken stock and knead with your hands until the bread is very moist, actually wet.  Taste to check for seasoning and season with salt, if needed and transfer to an oven proof dish.  Bake the stuffing until it is hot all the way through and is crusty on top, about 30 -35 minutes.