Just because I’m trying to get into a new habit, posting here, and not really knowing yet where I’m going, and I laughed so hard when my son sent me this photo from work….. here’s a picture of my Derek, with a famous guy who visited the boss where Derek works.
Can you guess who this other man is? Hint: Mr. President, Independence Day
Just a regular, very polite, very normal kind of guy….Derek and “…” And he’s rather large, over 6 feet. Which we didn’t know. Derek is also a very polite, normal kind of guy, not 6 feet, lol.
The group of people Derek works with all lagged behind, following Bill outside. He, Bill, was very gracious, letting everyone (5) get their pictures taken with him. We just thought is was pretty cool….
Derek and Bill Pullman Hornell Sept 28 2011
Pardon the stupid picture, I couldn’t resist!
Simple, easy lemon cookies, sandy style, no eggs. Makes about 5 dozen small cookies. Or just eat the raw dough, it’s so good…
You need: 350 degree, preheated oven and parchment lined baking sheets.
1 pound (yes) of butter, room temp
1 and 1/2 cups brown sugar, not packed
4 cups of flour, I use King Arthur
pinch of salt
1 tsp baking powder
and here’s the flavor maker, use 2 tsps or more of Boyajian Pure Lemon Oil. I got mine at our local health food store but it’s available on Amazon. Comes in 5 ounce bottles and goes a long way.
Mix the butter and sugar till well blended and a bit fluffy, add salt, flour and lemon oil, mix well. The dough will be very soft but not sticky.
Use 2 teaspoons, one to pick out a bit of dough about 1 inch around, the other to scrape the dough onto the baking sheets. I carefully rolled the dough bits into balls with my hands and very slightly flatted them. You can also roll them in turbinado sugar or sanding sugar. But we like them better not so sweet.
Or chill the dough and roll out for cut-out cookies.
They spread a little bit so don’t crowd them.
Bake for 15 to 20 minutes, till a bit brown around the edges. If you bake them too little, they’re cooked but fall apart. If you let them go till they’re really brown, well, they’re okay if you like really brown cookies. Medium is about right.
These are great dunkers in cold milk. They don’t quickly get soggy and fall in your glass.
Now about the Lemon Oil…I haven’t tried yet but probably vanilla would work, too.
Better for you than store bought junk, even with all that butter. I had 3 with breakfast, yummmmmm!
Okay, here’s a quick way to fix chicken breasts.
My family is fussy fussy but they love these.
Use however many breasts you need, one or 2 per person. Pound them sort of flat with a kitchen mallet or even a soup can side (not opened but still full of soup).
Use a cast iron skillet with enough room for each breast to fit on the bottom..it’s important that they can brown a bit. In the empty, dry skillet, add olive oil, not too much but enough so that when it’s warm it will cover the bottom thinly. Add several cloves of chopped fresh garlic…doesn’t have to be tiny chops, bigger pieces are okay.
Let the garlic start to sizzle but not get too brown then add the breasts. Over the top of them grind some fresh pepper and also a bit of coriander. Okay, used coriander powder, but I have a spare peppermill just for coriander buds. Yummy stuff! Cover the pan and let them cook till they start to brown just a bit and the pan is getting dry. Some breast have waaay to much water and you may need to drain it off so they can brown.
Add (or not really) a bit of cheap red wine, maybe 1/4 cup and turn the breasts. Dump some canned crushed tomatoes on top, not too much but do what you like here. I use about 1 cup for 3 breasts. Heat through and finish cooking the breasts.
Really not hard and they are so good! How about letting me know what you think of them?
Or if you have a good recipe to share.
