We've been here in Michigan for ten days now. We have each taught our classes once, have prepared two Munch 'n Mingle lunches, been to church one Sunday, had Family Home Evening with the family of the institute director, spent some time at the institute, and settled into our new home. Today we drove through the campus and explored some of the area for a few miles around our housing area. Michigan State University campus is much bigger than the BYU campus. We've met many people and, of course, are having a difficult time keeping names and faces together.
It is very cold here. This morning it was 5 degrees below zero outside on our little deck. The radio reported -12 with a wind chill factor of -20. Though the sun has been shining, all the schools were closed all day because it was too cold for the children to stand out waiting for the busses.
Tomorrow we are going to Detroit to the temple with the University Ward members. It is supposed to still be cold, but also snow.
For our Tuesday munch 'n mingle, I made soup and bread sticks. On these cold days, the soup was very welcome and the bread sticks were especially delicious so I thought I would share the recipe with you. It is a recipe Patty McEwan gave me after she served them at dinner with us just before we left Provo. I chose this recipe over the other bread stick recipes I have used because it required less hands-on effort.
2 cups hot water
3 tbsp sugar
3 tbsp oil
1 tsp salt
1 cup flour initially (with additional 4-5 cups)
1 tbsp yeast
Mix ingredients together -- easiest if using a machine with a bread arm. Add flour until dough pulls away from sides of bowl. Place in greased bowl -- let rise 1 hour. Melt 1 stick of butter and spread half on large cookie sheets with sides. Place dough (punched down) in pan and spread evenly . Then spread the rest of melted butter on dough. Sprinkle with parmesan cheese, garlic salt and parsley (don't get it too salty). Cut bread stix down middle of pan and then every inch across pan.
Cover and let rise 45-60 minutes. Bake at 375-400 degrees approximately 15 minutes.