“Be curious, not judgmental.” – Ted Lasso, quoting Walt Whitman
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!
The simple rose(s) stage set for Minnesota Opera’s production of Romeo and Juliet blew me away last weekend… the amazing lighting effects and trompe l’oeil painting on plywood of 6 individual roses of different shapes and sizes dropping down and rising out throughout the production created a stunning backdrop. On Veterans Day, the West Point Glee Club performed at the Minnesota Veterans Home, John’s brother’s new home. They had festivities all day, including a Corvette parade and a visit from Governor Walz. Thank you, Neil and Faith, for your service.
RECIPE OF THE WEEK
The biscuits that Ted Lasso made and delivered to his boss each morning played such an important role in the acclaimed Apple+ series that one episode was simply titled ‘Biscuits’. When I found a recipe for these shortbread cookies online I knew I had to try them. Although Ted served them plain in a little pink box, the one who shared the recipe suggested dipping them in dark chocolate to put them ‘over the top.’
TED LASSO’S FAMOUS BISCUITS
- 1 cup (2 sticks) high fat butter (such as from Hope Creamery)
- 3/4 cup powdered sugar
- 2 cups flour
- 1/4 teaspoon coarse salt
- 1 teaspoon vanilla or almond extract
Preheat oven to 300 degrees F and arrange rack in the middle of the oven. Butter or line an 8- or 9-inch square pan with parchment.
In the bowl of a stand mixer, mix butter on high speed with the paddle attachment until fluffy, about 3-5 minutes. With the mixer on low, gradually add powdered sugar and continue to mix until pale and fluffy, scraping down the sides of the bowl.
Sift the flour and salt into the bowl and add vanilla or almond extract. Mix on low just until combined.
Transfer the dough to the prepared pan and pat to a thickness of more than 1/2 inch. Refrigerate at least 30 minutes.
Cut the dough into ‘sticks’ or 16 squares. Bake until golden brown and the middle is firm about 45-60 minutes. Cool completely and re-slice if necessary before serving.
