Change is coming. I can feel it in the air.
I know there are a lot of you out there who can’t wait for autumn. This seems especially true if you live in climates that are simply too hot in the summer.
I however, would love it if every day were like this. Don’t get me wrong. I love the change of colors and the seasons. I love the bounty of the harvest. But I prefer daylight and not darkness at 4pm. And, in general, I don’t like to shiver. Is there anyone out there who is with me on this?
I do love autumn walks and autumn baking. This week I packed up my home-baked cookies, went for a stroll and landed at an abandoned house. It was quiet and peaceful. Pretty in it’s own way. A perfect spot for an afternoon snack.
Sables (French butter cookies) are one of my favorites. They’re the kind of cookies you take out of the freezer and defrost when friends drops by for a visit. When you’re curled up on the sofa reading a good book, sipping your tea coffee or hot chocolate, sables are a delicious treat. Or, when it’s still warm but fall is in the air they travel well with blackberry soda.
Sitting on the steps of this old home, I couldn’t help but wonder what’s in store for this house. Homes are like people, really. So many have such enormous and unrealized potential.
It got me thinking about human potential. Last weekend, I attended a talk by the co-founder of Nantucket Nectars. He said, “I regularly meet people with fantastic ideas. They rarely act on them.”
What do you think? What keeps people from acting on their ideas? Why do others go for it?
Heavy for cookies and soda, I know, but I always enjoy your comments.
300 g. butter, softened
250 g sugar
75 g. milk
3 tsp. almond extract
500 g flour
50 g cornstarch
10 g baking powder
Cream butter and sugar. Add milk and extract and blend. Add eggs and mix.
Sift dry ingredients and stir in. Taste and add more extract if necessary. Do not over mix.
Preheat oven to 350 degrees. Pipe dough into strips using an extra large star attachment. The dough is stiff and they will be hard to pipe. Bake about 12-16 minutes until lightly golden. When cool, dip ends in tempered chocolate.