I woke up early this morning to wish my little sister a Happy Birthday and to beat the Sunday rush at the grocery store. On my front porch, a plate of covered food sat, fork and napkin provided. I closed the front door, gently woke my sleeping husband, and asked him what I should do. Because, I'm slightly disturbed by this, bothered that a mysterious stranger keeps finding his way to my front door.
But as I placed the untouched food on our garbage can outside, I felt sad and disappointed. Sad that the world can be a place in which gifts can hold a much darker purpose. Disappointed that I'm jaded enough to distrust and even fear this man's overtures. Perhaps he's lonely. Perhaps he just needs a friend. Perhaps he longs to take care of someone in the same way that I care for my family or friends.
Or perhaps, he's just crazy and finds a twenty-something woman a worthy target of his obsession.
I just don't know.
On most days, I find the world blossoms forth with abundant kindness and tranquility. Even now, I sit and stare at a miniature potted orchid (a gift for my sister) and I'm struck by its sensuality, its unaffected beauty. But I don't have to think long to conjure up thought of intense pain, betrayal, abandonment. Worlds can be shattered in mere moments. I suppose I'm still learning to press forward despite these contradictions, to begin to appreciate the wide range of human experience.
I don't know how the story with this man will unfold. But I hope he's somewhere safe, I hope he's happy, and more than anything, I hope he's sane.
These rolls were inspired by the delicious cornbread muffins we've been eating at The Eastside Cafe. A local Austin establishment that prides itself both in service and the food that they grow in their expansive kitchen garden. Their jalapeno cornbread muffins are warm, spicy and slightly sweet. What a wonderful start to a well-executed meal.
But as you might imagine, I love yeasty breads. I enjoy watching my dough rise, and the pleasure of putting pressure on a round of dough is unmatched. So I decided to bake a yeasted cornbread. I added a cup of cornmeal to my dough, and the sweet nuttiness of the whole grain permeated my loaf.
These rolls are heavenly with a dab of butter and a tall glass of Iced Tea. Sprinkle a little cornmeal on your baking sheet before letting them rise a second time, and I promise you'll take pleasure in your first crunch-filled bite.
1 1/4 cup warm water
2 1/4 tsp active dry yeast
1 tsp sugar
1 egg (lightly beaten)
1/4 cup butter (melted and cooled)
1/4 cup honey
2 tsp salt
1 cup cornmeal
3 cups bread flour
1. In a small bowl, combine your warm water, sugar and yeast. Allow to proof for ten minutes.
2. In a large bowl, combine your yeast mixture, egg, honey, butter, salt, cornmeal and flour. Using the dough hook on your stand mixer, mix until combined. Continue to knead with dough hook or remove to a slightly floured surface to knead by hand. Add more water or flour, if necessary. If using a stand mixer, the dough should stick slightly to the bottom of the bowl but not the sides. Knead for 8 minutes or until dough is smooth and elastic.
3. Place dough in a greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
4. Divide dough into eight equal sections and form into rolls (the shape is up to you!). Place rolls on a cookie sheet lined with parchment paper, spray with cooking oil, cover with plastic wrap, and allow to rise for an additional 40-60 minutes.
5. If desired, brush rolls lightly with an egg wash and sprinkle with cornmeal. Bake in a preheated 350 degree oven for 20-25 minutes, or until golden brown. Allow to cool for at least one hour before eating.
Always,
Monet
Anecdotes and Apple Cores
PS. Exciting News! I've been asked to participate in a stellar virtual cooking class tomorrow at The Motherhood.This site is comprised of some amazing women, who share interests, ideas and dreams. Take a visit, you'll be impressed!
Sweet treats is the topic, and I will be joined by some fabulous co-hosts (think Chef Dennis!).
If you are interested in jumping into our discussion on March 9th, please visit this link. The class starts at 1 PM Eastern time, and I would love to see you there :-)