Of course. How can you not miss home?
But Ryan and I are adventurous spirits; we crave newness, experience, a change of pace. Living in Colorado, near the place where I went to middle school and high school, doesn't challenge me enough to provoke the type of growth I crave. This growth most readily occurs when you force yourself to embrace those things that frighten or intimidate you. Even though I've only been out of college for a year and a half, I am nervous to return. Beginning my MFA and hopefully completing a PhD by the time I'm thirty has been a dream that both scares and excites me.
But we will move forward because staying stagnant can result in a life marked with regret.
I know that eventually Ryan and I will settle down. We hope to have one or two children and watch them grow up in a community that can foster our own creativity and encourage our children to explore. But as for now, we will hit the open road, and along our way, we will continue to turn to old friends and family, the people that love and support us no matter where we are.
Abby has been delightful enough to provide Ryan and me with homemade jam this summer. We've slathered seasonal varieties on freshly baked bread and in between layers of yellow cake. We've dipped our fingers into the jar to sneak an after dinner sugar rush (naughty, I know). And I've made these delightful jam thumbprint cookies, which have never tasted better.
The shortbread cookie seems simple, but when touched with a burst of lemon and rolled in lightly toasted almonds, it becomes spectacular. Slightly crumbly, very buttery and finished with an almond crunch. But what makes this cookie stand out is the fragrant strawberry jam I was able to dollop in the middle of each pressed bite. After taking one bite, I couldn't help but finish two, then three cookies before I sealed them away in a Zip-loc bag. The flavors of summer were well-kept in these bite-sized treats.
*Adapted from Martha Stewart's Cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon pure vanilla extract
1 TBSP freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1/4 teaspoon coarse salt
1/2 finely chopped and lightly toasted almonds
1/2 cup jam, or preserves
*Vegan adaptation: In place of butter, use 1/2 cup non-hydrogenated vegetable shortening or butter substitute. In place of the egg, use 1 TBSP ground flax seed mixed with 2 TBSP water. Omit rolling dough in egg white and try rolling dough in 1 TBSP lemon juice mixed with 1 TBSP agar powder
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a mixer fitted with the paddle attachment, beat together butter and 1/2 cup sugar on medium speed until light and fluffy (3 minutes). Add egg yolk, vanilla and lemon juice and beat until well-combined. Whisk together flour and salt in a separate bowl, and add to mixture, beating on low until combined. Allow dough to chill for 30-40 minutes.
2. Combine your finely chopped almonds and 2 TBSP of sugar in a bowl. Stir to combine. In a small bowl, lightly beat egg white. Form your dough into 1-inch balls. Dip each ball into egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger.
3. Bake your cookies for 10 minutes before removing from oven. Gently press down the centers with the end of a wooden spoon (don't use your fingers here!) Fill the center of each cookie with 1 teaspoon of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.
Of note...there is one other lovely lady I wanted to mention yesterday. Lauren has a wonderfully addictive blog called Lauren's Little Kitchen that I watch like a hawk. Her prose is spot-on, her pictures are adorable, and she is simply a beautiful person, inside and out. So if you haven't already found her, go visit her as soon as you can!
Always,
Monet
Anecdotes and Apple Cores