In need of a little comfort?

As the years pass, I am coming more and more to understand that it is the common, everyday blessings of our common everyday lives for which we should be particularly grateful. They are the things that fill our lives with comfort and our hearts with gladness — just the pure air to breathe and the strength to breath it; just warmth and shelter and home folks; just plain food that gives us strength; the bright sunshine on a cold day; and a cool breeze when the day is warm.”
― Laura Ingalls Wilder

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(Freshly baked Breton Biscuits / Julie Cook / 2014)

Where do you go when you find yourself out of sorts, stressed, tired?
Where does your heart wander when it is wounded, sad, heavy?
Where do your spirits travel when your world is rocked, your day is shot, your feelings weary?

To the kitchen, that’s where!!

I confess that I’ve been feeling a bit blue and out of sorts as of late. . .blasé
—the trees didn’t help. . .
. . .but I don’t want to talk about that.
I was flipping though my most recent edition of Saveur Magazine when I found myself stopping on one particular page.
One word stopped me. . .
Butter

If there is one little thing that screams “let me comfort you my dear” it’s the real deal unctuous amalgamation of cream and salt.
Butter.
YUMMMMMMMM

The article was entitled Butter Queen showcasing a Brittany (region in France) specialty, Gâteau Breton or Gallettes bretonnes–better known as a light, delicate, sandy textured butter cookie.
That’s what I’m talking—-a light hearted version of a shortbread!!
Comfort is now a recipe away!!

So let’s make a little comfort shall we. . .

This particular recipe is originally from Le Cordon Bleu’s cookies edition as taken from the Joy of Baking
A recipe for Sables—the French Butter cookie (how many names can a little butter cookie have?!)
It’s a simple no fuss cookie. It can serve as a canvas for the adventuresome and creative, or simply as pure pleasure for the purist.

Here’s what you’ll need:
–10 tablespoons (140) grams unsalted butter, room temperature (Plugra, Presidents or other European brands)
–1/2 cup (100 grams) granulated white sugar
–1 large egg (organic)
–1 teaspoon pure vanilla extract (my homemade brew)
–2 cups(260 grams) all purpose flour (unbleached King Author
–1/2 teaspoon baking powder
–1/4 teaspoon salt (Real Salt Kosher)
Egg Wash–1 large egg
1 tablespoon water

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Is it just me or is red a dominant color on the pallet of my products of choice?
When you make something as simple as a butter cookie, it is key to have the very best ingredients in your repertoire available as there are so few ingredients involved. With butter being the primary , the best butter you can get your hands on is crucial. Plugra is a great US butter which is out of Texas and handcrafted in the tradition of European butter–meaning it has a higher butter fat content–making for a richer, more savory creamy product—
(see the previous post:
https://cookiecrumbstoliveby.wordpress.com/2013/03/02/butter-and-lent/ )

I’ve chosen President, a French butter for a French cookie, mais non?

I’ve copied the original recipe here:

Sables: In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie. Bake cookies in the preheated oven for about 12 – 14 minutes (depending on size of cookie) or until golden brown around the edges.

Cool cookies on wire rack. Store in an airtight container for up to a week.

Makes about 3 dozen cookies.
(using a 3 inch cutter gave me a larger cookie which numbered 18 total)

My organic eggs, since I’ve yet to procure “my girls” for the very real deal :

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The recipe calls for the use of a 2 inch cookie / biscuit cutter however I used a 3 inch cutter, making for a tad larger cookie. Instead of 3 dozen cookies I had 18. If you wanted to be festive, I don’t know why you couldn’t use fun cookie cutters, say pumpkins, or leaves, or turkeys, or snowmen. . .as these are not sugar cookies but a rolled and cut cookie all the same.

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I’m not a big fan of egg wash as I think it “yellows” the top of the cookie and “seals” the tops often allowing the cookies to get mushy after a day or so rather than staying nice and crisp–when I make these again, I won’t use egg. . .

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When you use a fork to crisscross the top of the cookies, use the back of the fork–the front of the fork will cause the soft raw cookies to pull–the back keeps the lines smooth.

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Not too sweet with a slight saltiness offering a clean buttery finish.
These could be fun little ice-cream sandwich base cookies or another type of filling sandwiched lovingly between theses thin little butter wafers of wonderment or even dipped in melted chocolate for a chocolate dipped sandy. . .skies the limit, but I prefer the simple buttery goodness.

Pure Comfort to be sure
Bon Appétit

If You’re Afraid of Butter, Use Cream
Julia Child

Waning and Waxing

When I admire the wonders of a sunset or the beauty of the moon, my soul expands in the worship of the Creator.
Mahatma Gandhi

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(the waxing crescent moon of the end of August / Julie Cook / 2014)

A waning summer is soon to be written down in the annuals of time as just another volume known simply as the memories of a summer come and gone. . .

First it was June who offered her sheer joy of freedom and the simple recklessness of abandon which was to be found lurking in the heart of both young and old. Freedom whispered as Summer offered her enticing and welcoming warmth, coaxing all winter weary souls back into the light of day. The Days grew long and luscious as bare feet relished the cool tall grass. Soft laughter was heard across the evening skies as we gave ourselves permission to sit out just a little bit longer and a little bit later while savoring the perfume of gardenia and jasmine on a summer’s night breeze as we watched the fireflies dance with the stars.

Next came July, marching forth wearing her Red, White and Blue. Her night skies lit bright with the colorful displays of triumph and freedom. Reminding us of who we are and why we are and why any of that really matters. Children squealed with delight as the juice of watermelons and ice cold popsicles trickled down cheeks and chins. We packed our baskets full of fried chicken and potato salad. We gathered by lakes and ponds, casting our lines and pulling our skis–donning lotions and potions keeping sun and insect both at bay. Happiness and joy mingled sweetly together with the myriad of pitchers of lemonade, the bottomless bowls of homemade ice-cream while the smoke of a thousand grills and cookouts wafted heavenward.

Finally August arrived on a long hot summer wind. The sun bore down as a brilliant flame ready to bake a silent earth. The grass withered, the creeks dried as air quality alerts were sounding the alarm. Triple digits danced across the meters as we darted and dashed from house to car, from car to work in the maddening avoidance of the furnace blast of an unforgiving month. Our clothes clung to sweat soaked bodies as each breath labored under the thick stagnant humid air. Energies were drained as the heat of the day took its toll. Joy and pleasure took a nap along with the brilliant colors of flowers and blooms which gave way to dried crunchy browns. The cicadas sang their endless song under the blanket of a hazy heavy night.

And here we are again, preparing one last time, ready to offer up one more final “Hooray”–one last chance to capture the elusive siren known as Summer. One more opportunity to grab with gusto a little summertime enjoyment before the page turns, waxing toward a hopeful new season and time. A refreshing Fall is waiting in the wings, ready to offer her brilliance of color, intoxicating warm woody scents, and rich full heady flavors—but until that time comes, we must give Summer her due and pay her homage one last hot and humid time. . .

from green to eventually blue

“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”

Robert Frost
Blueberries

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This may not be Mortenson’s pasture Mr. Brown—just Julie’s yard.
And I can’t claim that the blueberries are exactly yet blue or as large as one’s thumb–
But trust me—all in good time, they too, will soon be bursting with color, flavor and the juice of a summer yet to have been lived.

Heartfelt prayers for all those affected by the recent tumultuous storms– from the deadly tornados to the historic flooding.
Here’s to dreaming of warmer, sunnier, drier and calmer days to come for all of us!!

Keep looking upward

“I try to avoid looking forward or backward, and try to keep looking upward.”
Charlotte Bronte

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(the hope of a bright blue Georgia morning sky / Julie Cook / 2014)

Despite this being the beginning of a new calendar year, we are actually in mid stride of a season which consists of long shadows, short days, frigid air, and barren lands.

Winter.

Christmas and Chanukah have each, with their magic and light, come and gone.

The joy and thrill of that first snow is all but a forgotten titillating memory. . .as I think the entire Country is now, not only over the idea of snow, but bordering on vengeful, wrathful, loathsome.

Our upbeat steps now slow and deliberate bordering on a dutiful trudge.

Our shoulders slump under the weary weight of the added wool, polly-fiber-fill and down loft, of sweaters, jackets, coats, scarves, gloves and mittens.

The relentless snow, cold, wind, rain, sleet, fog has all but sucked the life out of the now nearly broken victims otherwise known as those of us of the Northern Hemisphere.

Yet just when we think we can’t face one more bleak, dreary, grey, dangerously frozen day, something amazing transpires.

The sun shines. A bird sings a song of a Spring to be. A lone honey bee is quickly spotted darting past a lone flowering weed. A tree frog is heard humming in a thawing glen.

Change is in the air.

Suddenly the clouds part as we find ourselves glancing heavenward wondering what is the now odd color staring down at us from the typical grey sky.
It is blue.
The beautifully bright crisp clear blue of all that is fresh and new.

Take courage, you weary cold sojourners of this endless drudge known as Winter. . .for over the next several weeks, as this seemingly longer than usual Winter begins to thankfully wane, be encouraged by looking upward, resting in the knowledge that behind the endless grey cold clouds lies a beautiful deep blue sky ready to offer hope to a frozen world in search of a warming thaw.

For I know the plans I have for you, declares the Lord– plans to prosper you and not to harm you, plans to give you hope and a future.
Jeremiah 29:11 (NIV).