One a penny, two a penny.

Hot Cross Buns



I had a tough moment a few weeks back when I couldn't give away extra cupcakes at school. The secretaries held up hands and shooed me out of the office, the principal diplomatically refused while patting his tummy and murmuring excuses, even teachers working late shook their heads vigorously claiming low-carb diets. Luckily I found a few victims. There are still those that cannot refuse home baked goods from scratch. Come on!! It's my Italian meringue buttercream for crying out loud. As I pressed on, hunting for weak and hungry denizens of the late afternoon in the elementary school, I realized that I was equally guilty. I was damn sure I wasn't bringing any extra cupcakes back to my house. So there it was. The fact is that we all love a treat made by a devoted baker, but we are all inundated with sugar, sugar, sugar and here I am the pusher.

So this year, for the kindergarten Easter celebration, I was determined not to bring grenades of sugar and fat dressed like bunnies. I turned to some research and decided on hot cross buns. The kids loved the story of how a silly queen tried to quell the popularity of the buns by only allowing them to be sold during Easter and Chistmas.
We all know that the best way to whet an appetite is to withhold the treats just a little bit.


The freshly baked yeast-leavened buns, with their hint of citrus and spice completely won over the kinderkids. I have never had a clean plate response in all my years. It's not to say I'm done with decadent desserts. I must learn to withhold a bit, just like Queen Elizabeth.

Sangria

It's finally warm enough to get into some sangria.







My Sangria Recipe:
Step one is to secure a designated driver! It goes down smooth but packs a big punch.

1/4 c fresh lemon juice
1/3 c orange juice
1/2 c simple syrup
1/2 c Poire William
1/2 c dark rum
1 bottle dry red or white wine
1 lemon cut into rounds
1 lime cut into rounds
1 orange cut into rounds
1 apple cut into half moons
20 maraschino cherries (reserve syrup)

Let marinate.

Add 2 cups club soda just before serving. Add splashes of maraschino cherry syrup to sweeten to taste.

We've tried this recipe with both red and white wine. We intend to continue to make lots in the future to keep the debate alive about which tastes better.

Add a lot of ice before serving. This recipe is intentionally strong to compensate for all the ice you should add. You ARE serving it outside on a sunny day, yes?

Last day of Chess Club

I'm rather proud of my bunch for sticking through chess this year. My kids are awesome at a lot of things, but chess is not one of them. It's just as important to learn how to lose gracefully as it is to learn how to win. Most importantly, we have a learned to fight through something challenging. While I am just starting to see glimmers of strategy and the ability to hold your ground mentally in my kids, the season ends. We head back to our comfort zone on the court, in the kitchen, across the ice, and on the field, but we have learned to try something new and have learned to grow strong in the shadow of defeats.