“Music is the poetry of the air.” – Jean Paul Richter
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!
I first discovered Early Music of the Medieval and Renaissance periods when I was in college, listening to my roommate’s recordings of early organ music. I immediately fell in love with both its simplicity and complexity of flowing lines. Over the years I have also sung in Renaissance and early church music groups and I was thrilled when I had the opportunity to help Dr. Kristina Boerger, the inaugural Schwartz Professor in Choral Leadership at Augsburg University, buy a house when she moved to the Twin Cities. Even more fascinating was learning that she had sung in groups with our godson while both were living in New York City! When she sent me info on the collaboration concert of The Mirandola Ensemble, Incantare and The Augsburg University Choir performing music of the Venetian Renaissance I knew I had to go… and was not disappointed!! It was the first live vocal music concert we have attended since the pandemic started two years ago… and it just felt good!
RECIPE OF THE WEEK
It seems fitting to share a recipe from that same college roommate who married John’s cousin. These bars were sitting on the counter ready for grabbing the whole week we visited them in Palm Springs this winter.
SALTED PEANUT CHEWS
- 1 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 2/3 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 egg yolks
- 3 cups miniature marshmallows
Combine above ingredients except marshmallows until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees F for 12-15 minutes, until light golden brown. Sprinkle miniature marshmallows on top and return to oven for 1-2 minutes until puffy. COOL.
TOPPING
- 2/3 cup corn syrup
- 2 teaspoons vanilla
- 1/4 cup butter
- 12 ounces (2 cups) peanut butter chips
- 2 cups Rice Krispies
- 2 cups salted peanuts
Combine corn syrup, vanilla, butter and peanut butter chips in a saucepan and heat over low heat, stirring constantly, until smooth and melted. Remove from heat and add Rice Krispies and salted peanuts. Immediately spoon over cooled bars and spread to cover. Chill, cut into bars. Makes 36 or more bars.
