Week of April 13, 2025 – Horknob, west roof installed & fastened, and loquat puffs.

(Above: A photo of the work I did on the Guesthouse roof on April 17, 2025. I put in three lines of screws. Una foto del trabajo que hice en el techo de Guesthouse el 17 de abril de 2025. Puse tres líneas de tornillos.)

4/13/2025: Today began in the low 50s and warmed into the high 70s. Sunny.

4/14/2025: Today began in the mid 50s and warmed into the low 80s. Mostly sunny.

4/15/2025: Today began in the mid 50s and warmed into the low 80s. Sunny and breezy.

4/16/2025: Today began in the high 50s and warmed into the low 80s. Mostly sunny.

4/17/2025: Today began in the high 40s and warmed into the low 80s. Sunny.

4/18/2025: Today began in the low 50s and warmed into the 80s. Sunny.

4/19/2025:

Final Note:

Loquat Sauce:
Ingredients:
1 lb loquats

Instructions:
1. De-seed loquats by pressing the seeds out with your fingers.
2. Blend the loquats with a normal or stick blender.
3. All done. Enjoy as is, chill & enjoy, or use in other desserts. Keep in mind, the sauce does oxidize, forming a skin of chocolately hue.

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Puff pastry dough
Ingredients:
8 oz. (2 sticks) frozen Kerrygold salted butter
1.5 cups chilled flour, semolina works well, but all-purpose is fine
2 tbsp Splenda / preferred no-sugar sweetener
1 tsp salt
~0.5 cups carbonated water

Instructions:
1. Mix dry ingredients together in a plastic / wooden bowl.
2. Grate in the frozen butter. One can use the chilled dry ingredients to create a barrier between the hand’s heat and the butter.
3. Add ~0.5 cups chilled carbonated water (chilled normal water also works, but carbonated water seems to allow better distribution of moisture).
4. Let dough rest in fridge for ~30 minutes for moisture to evenly distribute through the flour.
5. Flatten the dough with a rolling pin and fold in envelope-fashion two times. Use additional flour as needed to prevent sticking to the counter and rolling pin.
6. Allow dough to rest for at least 30 minutes.
7.
Preheat oven to 400 F.
8.
Flatten dough on floured surface, and spread flavoring of choice across the surface (loquat sauce).
9. Roll up the dough and cut into segments about ¾” thick. This creates raw puff pastry pinwheels.
10.
Lay the pinwheels horizontally on a sheet pan lined with foil and parchment paper, and place in the oven.
11.
Allow to bake at 400 F for five minutes before reducing temperature to 335 F. At 335F, the puff pastries can cook anywhere from 25-45 minutes; this depends on browning preference. I like 35-40 minutes.
12. Take out, let cool, and enjoy.

1 thought on “Week of April 13, 2025 – Horknob, west roof installed & fastened, and loquat puffs.”

  1. Yeah, I’m pretty sure that the week was more than seven days, too much happening for on week. Tasty food especially, more great pictures. Sure enjoyed looking through and reliving it.

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