tag:blogger.com,1999:blog-2203275901464623724.post-55903630807297843572008-08-07T11:33:00.005-04:002008-09-10T13:12:28.281-04:00Hello, We are over the hump now. The renovation of our house has progressed extremely well. The crew is fantastic and it's been a great opportunity to see the various stages of house building from the framing to the mechanical to the interior finishing. They are outstanding at what they do. I think it might be possible to do a bake around the middle of September. Yikes. Before you know it the summer will be over. Other than reno pictures I have nothing to offer, so I will leave with a picture of a platter that I worked on back in Feb. of this year at King Arthur Flour in Vermont. As always... don't the door hit ya where the lord split ya.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_f3UueiOguXo/SMf9wEPCX3I/AAAAAAAAAa0/wXQ4WJwKP7A/s1600-h/2008_0229KingArthur20072.JPG"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_f3UueiOguXo/SMf9wEPCX3I/AAAAAAAAAa0/wXQ4WJwKP7A/s400/2008_0229KingArthur20072.JPG" alt="" id="BLOGGER_PHOTO_ID_5244439293308591986" border="0" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2203275901464623724-5590363080729784357?l=cliffsidebakery.blogspot.com' alt='' /></div>David Aplin and Camelia Proulxhttp://www.blogger.com/profile/15891182773955462080davidaplin@rogers.com0