Attitude of gratitude

 This weeks theme at IHCC is "Attitude of gratitude...."

I was watching a TV show on the  Cassowary bird the other night... I can't stand commercials (really who can?) and being my Papa's Granddaughter, I flip channels like a pro. If he could be alive today to have a remote with a "last channel" button, he wouldn't know what to do with himself.

Anyway, during a commercial break from the Cassowary bird program, I saw a few minutes of Oprah's new show, life class. She often has a good point or two to make, but the one she was making in those few minutes I watched it really hit home... It was about being in the moment, even while doing the most ordinary tasks... washing dishes, cleaning house, etc. And remembering to notice the "blessings in the ordinary." She was right about that. I thought of how often I rush through things, chores, laundry, cleaning, general things I do every single day, things I take for granted that I'm doing. And I rush for no real reason... It's not like I have a deadline or if I don't hurry the world will come to a sudden, horrible end. 

So I've been trying to do better at taking my time with most things (I'm having a hard time finding any kind of blessing in doing laundry, but I'm trying). I've been trying to take the pressure of myself. How often do we forget to just be present in our lives and what we are doing, and grateful we are doing it? What if our lives were different and we were in a different place? I don't know about anyone else, but I'm guilty of this. Sometimes we just forget and that can't be helped, I think it's darned near impossible not to take routine chores for granted, but as long as we remember sometimes to just be thankful for the things that are less obvious than the big things, like family, friends, our home, our animals being well fed and happy, etc.

When I think of something I'm grateful for in cooking, it would be bread. All the ingredients, the yeast, the flour... the sugar... and also the result of the work that goes into making something so beautiful and nourishing.

However, this week, I decided to make cookies. These beautiful S shaped cookies from Venice, with simple, honest, ingredients. And besides that, how can you not be grateful for something that puts a smile on peoples faces? (and in their tummies...)

These cookies were delightful with coffee this morning. I think they'd be even better with some almond extract in them, but the lemon smells delicious in these even on it's own.

Bussola
from Venezia by Tessa Kiros

1 stick & 1 tablespoon cold, unsalted butter, chopped
2 cups cake flour
1/2 cup sugar
2 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons finely grated lemon zest
2 tablespoons of milk*

This recipe calls for 2 tablespoons of milk, I have to say, I used a lot more than that in order to make dough, about 1/2 cup. 

Mix the butter with the flour and sugar until it resembles bread crumbs. Combine the egg yolks, vanilla, lemon zest, and milk in a bowl. Pour the crumb mixture into it and mix it until comes together. I would suggest slowly adding the milk, until you have just as much as you need for a soft dough.

Put your dough onto some plastic wrap and shape into an 8 inch long log. Put in the fridge for at least an hour.

Preheat the oven to 325F. Line a baking sheet with parchment paper. You will need a lightly floured surface and flour for your hands. Keep half the dough in the fridge to keep it cool while you work with the other half. Cut slices at 1/4 inch thick along the long and roll each slices out to a 3 inch rope. Form each one into an S shape. Put each "S" shape onto a baking sheet. Bake for 10-15 minutes, or until pale but golden here and there. They shouldn't be too hard as they will harden once out of the oven.

*my cookies took 20 minutes to be lightly golden at this temperature.