“Love is something you and I must have. We must have it because our spirit feeds upon it. We must have it because without it we become weak and faint. Without love our self-esteem weakens. Without it our courage fails. Without love we can no longer look out confidently at the world.”
— Chief Dan George of the Tsleil-Waututh Nation of Canada… an actor, musician, poet, and author
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!
Last weekend we participated in Night Songs at our church, with music from four different choirs and a mass choir, poetry readings, and images of the night sky reflected on the walls and ceiling of the church on Friday night… then I went to the Minnesota Opera production of The Daughter of the Regiment with our sister-in-law on Sunday, so fun to laugh out loud while enjoying amazing virtuoso performances.
RECIPE OF THE WEEK
I have been making homemade croutons for years, which are a favorite snack for our whole family. When I saw this recipe for croissant croutons from Epicurious and Bon Appetit I expected I would love them. We have been toasting croissants for a long time… this is just taking it one step further… love them in salads or soups… or in a bowl for snacking.
CROISSANT CROUTONS
- Day-old croissants
- Olive oil for drizzling
- Sea salt and ground black pepper
Allow leftover croissants to rest for at least one night to become stale and dry out.
The following day, preheat oven to 310 degrees F. Cut each croissant into 4 or 5 large slices, then cut or tear the slices into rough pieces.
Lay the pieces out on a baking sheet in a single layer, being careful not to overcrowd the tray. Drizzle the croissant pieces with olive oil, then season generously with sea salt (or seasoned salt) and ground black pepper.
Bake for 15-20 minutes, tossing the croutons on the tray every 5 minutes, until they are crisp and reach a rich golden color.
Allow to cool to room temperature before adding to your salad or soup of choice.
Sharlene Hensrud, RE/MAX Results – shensrud@homesmsp.com
