Cookies

I've had some strange urges lately. Ever since we got a new cookie jar for Bonnie for Mother's Day, I've wanted to put cookies in it! So I've had a few baking experiments this past week, when I can squeeze a few minutes free. I'm not even close to becoming a Fuji Mama, but I have fun doing stuff like this.

Lemon Ginger Cookies

Ingredients:
1/2 cup butter
2/3 cup sugar
1 egg
1 tablespoon lemon juice
zest of two lemons
3 tablespoons golden syrup
2 cups flour
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
demerara sugar for sprinkling

Directions:
Preheat oven to 350. Line 2 cookie sheets with a silipat or parchment paper. Place demerara sugar in a shallow bowl and set aside. In a large bowl, cream together the butter and sugar. Add the egg, lemon juice, zest and golden syrup and mix well. In a separate bowl, whisk together the flour, ginger, baking powder and salt. Slowly add it to the butter and sugar mixture. Mix to thoroughly combine. Roll dough into 1 inch balls and roll the balls in the demerara sugar. Place cookies 2 inches apart onto the cookie sheets. Flatten each cookie slightly with the heel of your hand or a spatula. Bake 8-12 minutes or until set and the bottoms are golden.

Comments:
These cookies may not be the most attractive, but the lemon flavor is intense and addictive. They turned out soft on the inside and a little crispy on the outside. The crystalized sugar gives a sweet and crunchy texture.

Lime Macaroons

Ingredients:
3 egg whites
2 cups sweetened coconut flakes
1/4 cup fresh lime juice
zest of 1 lime

Directions:
Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small balls and place 1/2 inch apart on a lightly greased cookie sheet. Bake 12 minutes or until the edges are lightly browned. Cool on wire racks.

Comments:
Simple and quick. The strong lime taste, enhanced by adding the zest, adds a delightful twist to these classic cookies. Naturally sweet and moist. Mine were maybe a little too moist; I might have been too generous in the fresh lime juice, and could have squeezed a little more out before cooking.

Memorial Day

Since two of my sisters were here this weekend, and it happened to be the Memorial Day holiday, I arranged for us to drive down to Payson to take some flowers to Daddy's grave. It was just a little rainy, but not enough to disrupt our plans. The cemetery was full of flowers and beautiful.

Mom went along somewhat reluctantly (she hasn't had much energy lately), and seemed somewhat puzzled by the experience. But she did recognize the names when we got there. She didn't seem too happy about the possibility of being buried there herself; she wanted to be back in Provo or Orem, "closer to where I live." Somehow, when that time comes, I don't think she'll be quite so worried about the one-time drive. Of course, Grandma Kenison is also buried in Payson, but her husband is out in Talmage; so I guess being closer to the place she lived during her later years had some impact there.

I always enjoy coming to the Payson cemetery and pondering the blessing of my ancestors. I look forward to the future reunions.

Saturday morning breakfast

With visitors in town (Judy, Chris, Ashley) I was persuaded to "reprise" the special breakfast I made for Bonnie's birthday (or was it Mother's Day?) a few weeks ago. It's called "Strawberry Stuffed French Toast." It didn't turn out quite as well as the first time (I needed to grease the baking pan better and bake a little longer), but at least I took a few photos this time. The recipe follows.



RECIPE: STRAWBERRY STUFFED FRENCH TOAST
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INGREDIENTS:
1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter
fresh strawberries
strawberry or maple syrup

DIRECTIONS:
Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside.

Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. (I didn't use toothpicks, just put the open edges facing each other, and they did fine.) Place slices in a 13" X 9" baking dish.

In a mixing bowl, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 20-30 minutes, turning bread pieces occasionally.

Pre-heat oven to 400 degrees. Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 6-8 minutes on each side. Broil for a minute or two on each side if more crispy finish desired.

Serve warm with additional strawberries and syrup.

Yield: 4 Servings

Chilean Dinner at Pantruca's

We wanted to go out for dinner with Judy tonight, and decided to have a Chilean sandwich in Matt's honor. We visited our favorite little Chilean restaurant (actually the only one we know of in the area) — Pantruca's, located in the Edgemont neighborhood of northeast Provo. They make delicious "palta" sandwiches. Judy and Bonnie both had the Churrasco Palta, and I went for Ave Palta. The fresh, home-made bread used for these sandwiches is wonderful.


In addition to my tasty chicken sandwich, I also really liked the fresh-made pineapple juice; very flavorful.


I forgot to take a picture of the dessert we shared: a delicious "alfajor de mil hojas" (thousand-leaf cake). Very sweet and tasty! Ethnic food can be so delightful. And though we haven't heard Matt mention anything like this, we still appreciate the link to him.

Beautiful couple part 4

Here is the latest installment of "The Sarah and Brian Show." Enjoy...

Balsamic-Gorgonzola Portobello "Burgers"

With no kids at home, we're a little more free to try creative recipes (two reasons: more time and no picky eaters!). We also love to use our barbecue grill at this time of year — so delightful to be out on our deck. Bonnie found a recipe that looked interesting, and we tried it tonight. Portobello mushrooms are about the size of a hamburger patty, big and flat; so it's a great idea:

Balsamic-Gorgonzola Portobello Burgers
2 large portobello mushroom caps, stemmed
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. minced fresh garlic
1/2 tsp. pepper
1/4 tsp. salt
1/4 cup crumbled Gorgonzola cheese or blue cheese
2 Tbsp. light mayonnaise
1 tsp. balsamic vinegar
2 whole wheat hamburger buns
Romaine lettuce leaves
Tomato slices

1. Using a spoon, scrape and discard brown gills from undersides of mushroom caps
2. Stir together vinegar and next 4 ingredients in shallow dish; add mushrooms, turning to coat. Cover and chill 1 hour, turning occasionally. Remove mushrooms and discard marinade.
3. Prepare spread - stir together mayonnaise and vinegar.
4. Grill mushrooms, covered with grill lid, over medium-high heat (350-400 degrees) 3 to 4 minutes per side or until tender. Remove from grill, and immediately sprinkle undersides with crumbled cheese.
5. Spread mayo mixture on bun. Place mushrooms, tomatoes, and lettuce. EAT!

These were very tasty, and unlike typical burgers, very non-fat.

Stand and Stare CLOSELY

A few days ago I wrote a post about a poem that encouraged us to "stand and stare." Today, I want to expand a little on that theme, and show a few photos on the theme "stand and stare closely" - or should it be "stand closely and stare"?? In the photos that follow, you'll see the "general" view of some plants or trees, and then one or more pictures that get "up close and personal." The pictures were taken yesterday and today in a variety of locations — our front yard, along city streets, in parking lots, and around BYU campus.

There is fascinating, often exquisite detail in God's creation!

Beautiful couple part 3

Tonight's photo excursion took us to the BYU campus, where kind grounds crew officials have laid out a nice little photo area with plants, water, rocks, etc. — just across from the administration building. We were just a little late in the evening, and so the light was a little weak. But some of these are still cute (thanks to the great subjects in the photos):

Stop to look

I subscribe to a daily mailing about literary events; recently, it contained this poem that I enjoyed:

Leisure

by William Henry Davies

What is this life if, full of care,
We have no time to stand and stare.
No time to stand beneath the boughs
And stare as long as sheep or cows.
No time to see, when woods we pass,
Where squirrels hide their nuts in grass.
No time to see, in broad daylight,
Streams full of stars, like skies at night.
No time to turn at Beauty's glance,
And watch her feet, how they can dance.
No time to wait till her mouth can
Enrich that smile her eyes began.
A poor life this if, full of care,
We have no time to stand and stare.

Today, I spent some time "standing and staring." It was a spectacular spring day, and I took an afternoon walk up around campus. There was plenty to stare at. Here are just a few samples:

New scripture

Every six months, I go through an ordeal after General Conference. I am always eager to get the printed proceedings so I can begin to study! The talks are available online, but I like having the permanent copy which I will study and carry with me for the next six months. It's hard to wait, while the anticipation builds!

I wait a couple of weeks, then start calling the Church Distribution Center each afternoon. Today was the happy day! On the day they are available, I go in and buy 8 or 10 copies. These are for family members (I sent one to Matt in the MTC), and for those I serve closely with in my Church assignment. They each get a personal copy on the first day the magazine is available. I've done this for a number of years now — it's become a great tradition!

Each cover is unique, and I appreciate the selections because I'll see this image daily for the next half year. Each conveys a unique spirit or message. In this edition, the primary impression is President Monson's joyful greeting to the Church members who love and sustain him. But I love the secondary message — he is not alone. In the "background" we see his counselors and their wives, at least two other apostles, and others we can't identify. The subtle message to me is the concept of a wonderful "support staff" of other men and women that enable President Monson to do his singular work in directing the Church. Most of us are in support roles in some way, often less visible and almost fading into the background. But we know "the body hath need of every member, that all may be edified together, that the system may be kept perfect" (D&C 84:110) and our unified service will enable the work to move forward.

More of the beautiful couple

We had so much fun last night taking photos, so decided to give it another go tonight with a little more casual attire. We drove up Provo Canyon near Bridal Veil Falls, and took a series of photos along the river. I had more trouble selecting the best ones than last night, so just included more in the slide show!

Beautiful couple

Tonight after visiting Grandma, we drove up to the WordPerfect campus to take some "engagement photos" of Sarah and Brian. They are great looking kids, and many of the photos turned out very nice.



More to come!