Well, I have gracefully done it again. As I peck away at my computer, cast around my right hand, I am feeling a little more optimistic than yesterday. I fell down a flight of stairs and broke my right hand. I cant even say I was having a wild and crazy night of table dancing. No lifting, no cutting or chopping, no wrapping, no writing, no pony-tail making, no yoga, no stirring, no use with this right hand for 6 weeks. As the Doctor says, I am lucky the bones didn’t shift. If they do, I need surgery to pin them together. That sounds promising…
I have got to think outside of the box and I have to learn to ask for help. I think I am pretty good with the first but terrible with the later. I despise feeling like a burden on anyone. And right now, this hand is burdening me. I have had to think a lot of what I am grateful for… yes, the bones didn’t shift and I don’t have or know of anyone with Ebola.
Onward we march!
Lets work on the yummy biscuit recipe I brought back from France. First of all, 100 grams is equivalent to about 1 teaspoon, so that isn’t correct on Petit Pavot Biscuit. What is correct is that the cheese, flour and butter are equal measurements.
I used 2 egg yolks with 2 cups butter, 2 cups cake flour and 2 cups parmesan cheese and a tablespoon poppy seeds. They are very flakey. The taste, however, is still just as delicious here in the states as it was in France. I may add another egg yolk to see if they will hold together a bit better.
Since I am handicap at the moment, instead of mixing with my hands, I put the flour, frozen butter, and cheese in a food processor and blended until course. I then blended in the egg yolk into the same bowl. I laid it all out on a floured surface and pressed into a flat disk about an a half-inch thick. I sprinkled the poppy seeds over the dough while pressing. Lastly, I cookie cut out circles and baked for 15 minutes at 400 degrees or until golden brown. These would be so good with bacon or ham pieces in them…just say’n.