The tape measure is at the widest point – 15″. the top arc width is 6 -3/4″ and the height of each cone is 6″. These cones come precut so I don’t have to worry about precision. For each cone I have to cut three 30″ strips of strapping.

The straps are seamsticked in place so that there is 9″ section over the top of the cone, and a 15″ length hanging below the cone. Now the sewing starts.

A doctor that Jeff works with has his own boat project. Paul had purchased a late 1980 military skiff 36 feet long and weighing in at 18000 pounds complete with a 500hp motor. This was a big Navy ships’ dinghy and designed to be launched over the side of the mother ship. If it was to roll during the drop, it quickly righted itself due to it’s shape as well as the foam that was packed along the sides. It’s hard not to get excited seeing a project like this and the possibilities that the basic hull form present. We wish him luck.

Ingredients:
3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
1/2 cup white sugar
8 cups bread flour

In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let the mix rise until doubled in size. This takes about 30 -45 minutes.

Next, add the remaining 4 cups of flour gradually to the dough. Knead until smooth. Now, I hate kneading bread, but this is what makes it light and fluffly. Do it for at least 8 minutes. The dough is elastic enough when you poke it with your index finger and the dent bounces right back. It should also feel smooth like a babys butt.

Put the dough in an oiled bowl. Turn it over a couple of times to coat with oil. Then cover the bowl with plastic wrap and put in warm place until doubled. You’ll know it’s doubled when you can poke it with your finger and this time the dent remains. In the 90 degree heat here, this takes about an hour.

Punch the dough and let it deflate. Then divide into thirds. I plop a third in each of two 9×5 bread pans, and place the other third on a lightly floured countertop. Since I don’t have a rolling pin here, I just press it out with my hands making a big rectangle. I then generously butter the dough (the real stuff- not margarine!) and sprinkle it thoroughly with a mixture of 1 cup brown sugar and 2 tablespoons cinnamon. Then roll up the dough like a jelly roll and slice it about every 1 1/2 inches and put the rolls in a 13×9 inch pan.

Let the rolls (and bread) rise until doubled again (remember the finger poke?). Then bake in a 350 degree oven: the rolls take about 15 minutes, the bread about 30- 35. You might have to cover the bread with tin foil the last 5- 10 minutes so it doesn’t get too brown. When you tap on the loaves, they should sound kind of hollow.

While the rolls are still warm, frost with a mix of 3 oz cream cheese, 1 1/2 cups powdered sugar, 1/4 cup butter, 1/2 tsp vanilla and 1/8tsp salt.