“Most of the trouble exists because people just don’t sit down and talk to each other… we don’t try hard enough in this world to understand the other fellow’s problem. The other guy’s point of view.” – Lorraine Hansberry, A Raisin in the Sun
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!
Our granddaughter’s graduation from Winona State University was last weekend, and it is finally warm enough for tulips to be in bloom. We had tickets for the Guthrie production of ‘A Raisin in the Sun’ last February… which was postponed due to Covid in the cast and crew. We finally got to see it last Sunday… it was fabulous!! It made me think about the Arthur and Edith Lee house at 4600 Columbus Ave S in Minneapolis, which we discovered on a walk while licking ice cream cones from Pumphouse Creamery a number of years ago. It is a part of our city’s heritage we were saddened to learn about. There is a sign on the corner of the lot commemorating this historic site. It is amazing how many homes still have covenants against selling to a person of color. Although unenforceable for more than 70 years, the language is still buried deep in the deeds of many homes in south Minneapolis and other parts of the metro.
RECIPE OF THE WEEK
When I saw this week’s recipe by Jenna Helwig in the May issue of Real Simple I knew I had to try it. We were not disappointed… easy to make and delicious!
SHORTCUT PALMIERS
- 2 1/2 tablespoons turbinado sugar, divided
- 1 sheet frozen puff pastry, thawed (from a 17.3 ounce package)
- 1 large egg white
Preheat oven to 400 degrees F. Sprinkle 1 tablespoon sugar onto a large rimmed baking sheet. Unfold puff pastry sheet on sugar. Smooth folds with your fingers and press down to adhere sugar to dough. Sprinkle top of pastry with 1 tablespoon of sugar.
Tightly roll opposite sides of pastry inward to meet in the middle. Cut into 1/2 inch thick slices, discarding the ends. Place on baking sheet lined with parchment paper, gently reshaping palmiers with your fingers as needed.
Whisk egg white and 1 teaspoon water in a small bowl. Brush palmiers with egg wash and sprinkle with remaining 1/2 tablespoon sugar.
Bake until golden, 18-20 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Palmiers are best served the day they are made.