從閱讀當中，我常常能得到很多的啟發，這幾天，我重讀《寫給孩子的工作日記》，我從Abby姐姐的Thirty minutes to an hour a day中得到省思與構想，該是坐下來將每日的"語言工作"寫成計畫的時候。雖然我每天都有固定讀studio classroom，配合教學節目，但卻也常常因為時間不夠而無法好好讀完，或者延後，為此，有時只能安慰自己，假日再補，面對喜愛的語言，無法在天天親密相處，著實是種遺憾。
但在我讀到 無論我的客戶是一天一天隨意翻閱手邊讀物，還是專注於徹底讀好一本書，時間就這樣過去了，而閱讀的活動也算完成了。但選擇會影響收穫。不幸的是，我們的成就並非以小時計算，而是這些時間裡完成事務的總和。.......我們也許有耗費的移動，但如果沒有明確的目標，就有可能繞著圈子跑。
卻有了不一樣的想法。或許目前我擁有能分配給讀英文的時間真的不多，但若我能創造這個時間內的價值，那麼一年下來，我的成果絕對是可觀的。而我必須有明確的目標，因為目標代表我們將前往的方向。目前我所擁有的教材除了studio classroom，還有Daddy為我們訂購的單字和片語小劇場。
我修改後的計畫，每天聽上半場教學節目，接著開始研讀課文，很重要的是，我必須深入每個我一開始無法理解的單字，造句並且練習。從課文中選出句子，背下在週末統整。至於單字和片語劇場，每天只要一個單字或一個片語，但這些單字和片語必須不斷練習，直到熟悉。因為片語往往比較長１比較困難，所以需要的時間就更多。
我想，我必須打破"量等於質"的觀念，從深耕在一字一句中加強基礎。每個禮拜多的一項功課，我決定開始研讀Abby姐姐在書中的原文文章，一段一段，慢慢解析練習和記下。相信持續這樣的努力與工作，我將會擁有非常豐盛的收穫!
謝謝Abby姐姐!
Dough 3 1/2 cups (1 lb 1oz/ 470g) All-Purpose Flour 1/2 tablespoon salt 3/4 tablespoons dried yeast ½ cup (3.5oz/100g) milk ½ cups(3.5oz/100g) water 2 large eggs 1/4 cup (3oz/85g) honey 1/4 cup (2oz/60g) melted butter or vegetable oil
For the Filling:
1/2 cup (4oz/120g) butter 1 1/4 cups ( 7 ½ oz /210g) packed light brown sugar 2 1/2 tablespoons ground cinnamon 1 cup (4oz/100g)toasted pecans
Cream Cheese Glaze:
4 oz (110g ) Cream cheese, room temperature 1 cup (120g) Powdered sugar 1/4 cup (1/2 stick/ 2oz)) Butter, room temperature 1/2 Tsp Vanilla extract
METHOD 1. To make the dough, combine all of the dry ingredients in a very large bowl.
2.
In a separate jug add in the milk, water, honey and butter. Heat it in
the microwave until it is warm (at blood temperature) and the butter
has melted. Whisk in the eggs quickly.
3. Stir the wet into the
dry to make a sticky dough. You can simply mix with a spoon until there
are no flour lumps yet. Scrape down the dough from the sides of the
bowl.
4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
5.
After this, refrigerate the dough for at least 8 hours, preferrably
over night. It can be refrigerated for up to 3 days before using.
6.
When you're ready to make your cinnamon rolls, make the filling.
Combine the butter, brown sugar and cinnamon in a bowl. Stir until
smooth. Set aside.
7. Transfer the dough to a floured work
surface, and roll it into a rectangle approximately 1/4" thick. It will
be long so you can always do it in 2 goes.
8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
9.
Starting with a long edge, gently roll the dough into a log. Don't roll
it too tightly; if you do, the centers of the buns will pop up as they
bake.
10. Slice the rolls 2” thick and set them with their cinnamon face up
11. In a deep baking pan lined with parchment space the buns in the pan. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
12.
Cover the pan, and allow the rolls to rise until they're have grown
into each other and are puffed up, about 30-1 hour. (depending on how
hot your kitchen is)
(Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
13.
Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a
deep golden brown. Rotate the tray during baking so they can get golden
brown all over.
14. While they are baking make your glaze: In a
large bowl (or you can use a hand mixer) beat the cream cheese, butter,
sugar and vanilla together with a whisk until well combined.
15. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
16. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,
