True wisdom lies in gathering the precious things out of each day as it goes by. ~ ES Bouton
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
John has already been busy welcoming people to ‘A Christmas Carol’ at the Guthrie. But what usually signals the start of the holiday season for me is the community singalong with the Roseville String Ensemble, which took place on Monday evening. Our daughter-in-law was a founding member and we have been attending this annual event for 25 years. This year I had a Bella Lumina rehearsal I couldn’t miss at the same time… and her daughter also had a rehearsal at the same time… some of the hazards of family members being involved in multiple groups! The Christmas Train rolled by our back yard last evening… that helped ignite the holiday spirit. And by the time we have sung two holiday outreach performances this week and had a Lessons and Carols service at church on Sunday, it should feel like the Christmas season really is here!
RECIPE OF THE WEEK
I originally got the recipe for mint puffs from John’s mother nearly 50 years ago. They have always been a favorite in spite of mixed results. I modified the execution of the recipe this year and they are the best ever! I love them because these little bits of sweet air are a light and refreshing contrast to the many heavy treats of the season.
MERINGUE MINT PUFFS
- 4 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 1/2 cups of sugar
- 6 drops green food coloring
- 1/4 teaspoon peppermint extract
- 12 ounces semi-sweet chocolate chips
Heat oven to 250 degrees F. Beat egg whites, salt and cream of tartar to soft, frothy peaks. Add sugar 1 tablespoon at a time while beating on high, then add food coloring and extract. Beat until it forms stiff, glossy peaks, about 7 minutes. Drop rounded teaspoonfuls onto cookie sheets lined with parchment paper.
Put filled cookie sheets into the oven and bake 40-45 minutes. Turn off and leave in oven for an additional hour. Remove from sheets onto racks until completely cool.
