Tuesday Mornings: Scones and Biscotti Always Better with Friends

Everything tastes better with friends. Cooking or baking for friends makes it less of a chore or a duty, it becomes a joy to share. Tuesday Mornings is a time for friends and we get together and drink coffee, tea, water, whatever, eat some good foods and work on projects individually. It is a time to share experiences, joy and pleasures and sometimes pain and sorrow. My Tuesday Mornings is a life saver from ennui and stress.

Biscotti and Scones

Today’s offering from Tuesday Mornings:

Pre-heat oven to 425F
Makes 12

2 cup flour
¼ cup sugar
1 Tbsp baking powder
½ tsp salt
2 tsp lemon or orange zest or peel diced
6 Tbsp butter
½ cup currants or cranberries or craisins
¾ cup sour cream

In a food processor:
1- Place flour, sugar, baking powder, salt, orange zest or peel and butter.
2- Pulse 7-8 times until mixed well.
3- Add dried fruit and sour cream.
4- Pulse a few more seconds until mixed.
5- Remove and divide in half.
6- Place in plastic wrap and roll into circle.
7- Peel off plastic and cut into 6 wedges.
8- Place on parchment paper covered cookie sheet.
9- Bake 15-18 minutes.

Important note: Even if they do not look “done” after 18 minutes do not be tempted to bake them further. They will be perfect.

On another note, I have a tendency to keep useful things for future use. Near future. In my refrigerator is a bag of orange peels. When I need an orange sauce or syrup, when I need some orange zest or taste, I use those peels.

Below is what I used for the scones for today:

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Carefully remove pulp from the orange skin if you wish.

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Look for black spots or damaged skin and remove then slice thin.

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Turn sliced peels and dice to bits.

When You Want It Perfect Do It Yourself

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“You never ever get rid of anything,” says my daughter Nadya, all the time.

It is true if I can conceive of using whatever could be thrown out. I use raw shrimp for my recipes and I keep the raw peels. I double bag and freeze them for the time I need and want a seafood broth.

Here is a recipe I made this afternoon. My husband does not care for cream soups much so I devised a way to eliminate the dairy part of it and used coconut milk.

I hope you enjoy this as much as we did.

Bel Hanna Wel Sheffa

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-Shrimp Broth
- 6 cups water
- 1 large onion
- Peels of 2 lbs shrimp
- 1/2 tsp ground nutmeg
- 1 tsp paprika
- 1 tsp old bay
- 1/2 tsp salt
- 1 tsp pepper

- Bisque
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 3 Tbsp butter
- 2 Tbsp flour
- 1 can coconut milk

.Directions:

-Broth:
1- In a large pot, boil in the 6 cups of water, the onion, shrimp peels, nutmeg, paprika, old bay, salt and pepper.

2- Bring to a boil and simmer for 20 minutes.

3- Add tomato paste and whisk. Simmer another 10 minutes then remove from heat.

4- Pour the broth through a sieve and discard the solids.

5- Makes approximately 4 cups of broth. Set broth aside.

Bisque:

6- In the same pot, melt butter and add olive oil and heat on medium heat.

7- Add flour and whisk vigorously to fry the flour without burning it.

8- Add 4 cups of broth while whisking to avoid lumps.

9- When thickened, add tomato paste and whisk the paste in thoroughly.

10- Simmer on low heat for ten more minutes and remove from heat.

Scents of the Past Pleasantly Color the Present

Scents and smells are most compelling in most people’s lives. The comfort of home and that special smell of Constant Comment wafting in the room as you talked to your favorite Aunt, or the scent of that lovely woman who bent down and kissed your cheek as a child, or even the smell of frying onions that Mom delivered when you came back from school.

Whatever the scent, whichever the scent, it accosted you and stayed with you for many years. Until some time in the present, it blew by you again and you stopped for that lovely moment to remember something good.

Most of the scents and smells for me are positive thoughts. The mother of my childhood friend made the most impression on me as an eight year old. She always smelled of wonder and far away gardens. I adored her.

Here are some that make up good memories and I still use them.

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Cabotine de Gres

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First, Van Cleef & Arpels

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Parfum Rare, Jacomo

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Rive Gauche, Yves Saint Laurent

Glaring At My Husband

Dear Baba Rumcake,

Don’t you love it when people give you dirty looks because, you are, there?

My husband, who is very sweet and very kind, to everyone I might add, happened to be standing, waiting to take his seat. This woman, stood before his chair, not paying attention to him at all and she was upset, when she noticed. He did not hassle her. Nor ask her to move, nothing. She walked out after snatching her coffee giving him looks that would kill.
What gives?
Annoyed

Dear Annoyed,

Egocentricity, that is the quintessential problem that permeates the whole country. You ran into a woman who thinks too much of herself. She believes, most probably, that the space around her, belongs to her. As if we could buy, gather or own a piece of space besides where we absolutely are.

Those are the people, who imply, by their behavior and interaction, with everyone else, that they are more valuable. The same people who think gratitude is a form of groveling, and kindness a form of weakness.

What the hell is that about? He. Was. In. Her. Way. He did not notice, her presence. So, she was annoyed that he was there at all. Either you give these cretins a wide birth where they can ignore you; or you step on their toes and get dirty looks. Pick your poison.

How dare he encroach on her space. How dare he exist! Someone, who, dared exist, in her, immediate domain.

Those are the low lives that can never be happy, with anything, either given to them, or obtained, by unholy methods.They will take for the rest of their lives from whoever is dumb is enough to fall for their snare.

Take it easy, you want to say! Live a little. Give it a rest and let others be. No harm will come to you, if someone is close by. Let others exist and live their own lives, even if it inconveniences you some.

Blessings and don’t forget to stomp on her foot next time!

Baba Rumcake