Dear Kith and Kin,
♫“The clock on the wall…”♫ says there are just 16 more days left of our Kickstarter campaign, and we are really beginning to have an accurate picture of our chance of success:
This chart shows that:
- We currently have $4,960 in pledges. That means we need to receive $2,040 in 16 days ($128/day for the next 16 days).
- We are “trending towards” a final amount of $6877. That means at the end of our campaign, it’s likely we’ll be $123 short, we won’t reach our goal, and we won’t receive any money.
Thanks to you, we are getting there, and it is encouraging to see those blue dots rising! But because we will receive no donations if we are even a penny short of our goal, we know it’s important to keep up the momentum.
Therefore, we have a specific call to action for each of you:
- IF YOU have already given: thank you. As an invested member of our team, will you please think of one or two friends who might want to give, and specifically and personally ask them to join you today?
- IF YOU intend to give: will you please take a moment to make your donation right now?
- IF YOU are unable to give: we will gratefully receive a donation of your time, instead. This weekend, will you please post our Kickstarter link* on one or more of the following places?
o On your Facebook timeline or Twitter (consider three different times: once in the morning, once in the afternoon, and once in the evening…that way more of your friends will see it)
o On three friends’ Facebook timelines
o In an e-mail, to as many of your contacts as you like
Finally, don’t forget about our ONLINE AUCTION, which ends at 11:59pm THIS TUESDAY! It’s a fun way to give to the campaign with a bonus prize! Know anyone who would like a particular item? Be sure to let them know about it!
As always, our sincere thanks go to each and every one of you. It’s difficult to continue to ask for help, but it is necessary in order to create an amazing album that you will enjoy for a lifetime! Many hands are needed to accomplish big tasks. As an illustration, I offer Great Aunt Evelyn’s signature recipe for Hay Hand Rolls, named because she first tasted them while visiting at a neighbor’s farm. That day, all the neighboring farmers had gathered to help cut, rake, dry, and put up this farm’s alfalfa for hay, and it was customary for the farmer’s wife to prepare a generous noon meal for all the helpers, called “hay hands.”
Hay Hand Rolls
1 package yeast
1 cup lukewarm water
1 teaspoon sugar
3 cups lukewarm water
4 cups flour
1 cup melted shortening or salad oil
1 cup sugar or honey
3 eggs, beaten
3 teaspoons salt
10 cups flour (about)
In large bowl, combine yeast, 1 cup lukewarm water and 1 teaspoon sugar. Let stand until yeast dissolves and mixture becomes bubbly. Add 3 more cups lukewarm water and stir in 4 cups white flour. Beat until batter is full of bubbles. Cover and let this “sponge” set for an hour or two. Stir down several times. Add shortening, sugar or honey, eggs, salt and more flour from the remaining six cups—enough to make a soft dough. Turn out the mixture on floured bread board and knead several minutes until smooth and elastic (the dough will have a springy feel). Add a little more flour if needed, but do not add any more flour than necessary to make a soft dough. Put the dough into one or two large greased bowls, cover and let the dough rise in draft-free place until it has doubled in size. Punch dough down and take out as much as you want to bake. Cover the rest of the dough in the greased bowl and place in refrigerator to use later. It keeps nicely for up to a week.
Take the portion of dough you took out of the bowl, and place on a floured breadboard. Knead and shape into rolls as desired. For buns, shape pieces of the dough into fat balls about the size of a baseball and place on a greased baking sheet with the balls not touching each other. For dinner rolls, make smaller balls and let them touch in the pan. Cover with a clean tea towel and let rise until doubled in size. Bake at 375 degrees for 20 minutes or until golden brown on top. For a tender crust, coat top with butter or margarine when they come hot out of the oven.