I have been on an Asian kick lately, so when I made fried rice last night, I had extra ginger. I also bought carrots yesterday, hey, they’re good for your eyes, right? I also have a jar almost full of sesame seeds. Sounds like Carrot Ginger Sesame Drop Cookies, yes?
Today, Spane and I are going to Mass on the Grass at our local Catholic church, Holy Family in Glendale, California. Everyone has been asked to bring a dish, whether it be a side, or dessert. Even though it is still hot, I could not resist turning on my oven for cookies.
I really love peaches. I like peaches and cream ice cream, I like peach preserves, I like peaches out of hand, I just like peaches.
My neighbor brought me some peaches a few days ago, and I wanted to make something simple for breakfast for Spane. I suddenly remembered I had peaches in the refrigerator, and decided to cook them off, much like I did Rosy Peaches.
Peaches Sauteed with Marsala and Cream is a very simple recipe, and quite tasty. I served it over pound cake that I had lying around, but it would also be great on cereal, or on toast, or just in a bowl. You could have it for breakfast like we did, or as a dessert.
Ah, the first day back at school! This year, not only does Spane get a new teacher for 5th grade, the school also gets a new Principal. I think it’s important to make a good impression. Spane is a good student, but it never hurts to grease a few palms with an appreciative gift. I already made Trinket Boxes, and special Scrunchy Bows for the gift bag, but I wanted to put something else inside. I was wrestling with myself over this, and then I remembered I had a bag of butterscotch chips that I had gotten on sale at the local supermarket. Everyone likes cookies, and if they don’t they can give them to someone who does.
These Mocha Butterscotch Cashew Cookies will be rich, so I will also be giving a plate of cookies to the front office, some to my neighbor who gives me figs and apples, some to Spane’s Lemonade Stand co-worker, and still be able to have some for Spane and I.
Cookies for the Principal, the Front Office and the Teacher
I love going to the resale shops, finding bargains, and occasionally finding something old that comes back home with me for a new life. I have a friend who had this interesting jar with a top that you would push down on and she would use it for chopping onions. I always wanted one of those, and I was lucky enough to find one recently. I also found out that they were used for chopping nuts. Well, they do a great job at both!
Figs are amazing fruits. Figs are among the richest plant sources of calcium and fiber. They have been cultivated for thousands of years, even before wheat. Figs dated 9,200 years ago were discovered in the Jordan Valley in a house in the early Neolithic village of Gilgal I by a team of researchers from Bar-Ilan University in Israel and Harvard University.
Figs are mentioned in the Bible many times, beginning in Genesis, Chapter 3, verse 7 where Adam covers himself with a fig leaf. Jesus even curses a fig tree in Mark Chapter 11, verse 12 and Mathew Chapter 21, verse 19. I guess there was only one unfortunate fig tree, it has a bevy of other cultural and historical references. A whole chapter is devoted to it in the Qur’an. Sura 95 of the Qur’an is named al-Tīn (Arabic for “The Fig”), as it opens with the oath “By the fig and the olive.” Buddha achieved enlightenment under the bodhi tree, a large and old sacred fig tree. In Greek mythology, a crow angers Apollo having been tempted by a fig. In modern times, we have wonderful Fig Newtons.
The journey to this tart was one of discovery. I had not cooked with figs before, let alone made a fig tart. My only exposure to figs was the ubiquitous Fig Newton cookie. With that in mind, I wanted something that was sweet, but not too sweet, and with a cookie type crust. I also found a French Tart Dough recipe to which I made major changes, and my Stove Top Cooked French Sweet Tart Dough turned out to be perfect for my Blue Cheese Stuffed Fig Tart with Balsamic Honey Glaze.
So, this morning, Spane was hungry, and breakfast food was in short supply. Usually, I have everything I need to make pancakes, but this time, I had left over apples from making Apple Stuffed Wontons, and I knew they would be really good in pancakes. The problem was they were a little large, and Spane didn’t want to wait. So I made two giant pancakes, one for him, and one for me. They were delicious!
I have always been crêpe challenged. Flipping a giant pancake just seemed impossible to me, so I have stuck with the dollar size variety. But, armed with the right kind of pan, a forgiving batter, and the willingness to try, I was actually able to make a pretty good-looking, although thick, crêpe.
I have a wonderful neighbor who has apple trees, and he has been giving me a lot of apples. After having made Franks with Apples, I was at a loss at what to do with those apples. He has given me a lot. I thought of making Apple Brown Betty, but it has been so hot lately the idea of having my oven on for an hour was just abhorrent. Applesauce could have been an idea, but I wanted something unique and thought-provoking. Whilst looking at some of my other recipes, I got inspiration from my Apple Cranberry Raisin Puff Pastries. Then I remembered that I had purchased some wonton skins on sale at the market, and I decided to stuff those with the apples.
I have never liked pie with ice cream, but pairing the apple stuffed wontons with spicy ice cream sounded like a plan. I like to buy vanilla ice cream, and then add my stuff to it. Yes, someday I will get an ice cream attachment for my Kitchenaid, but not today.