January 19, 2025

Angelica hosted us on this cold, winter, day!  Carol was unable to join. However she did send a delicious cheeseball served with Triscuits! The worchestershire sauce was a star in this savory appetizer.

We shared strawberry mimosas from Aldi and J. Lohr Estates Riverstone Chardonnay.

For this cold winter day I made soup and along side I baked salted rosemary shortbreads.  I had these at a ladies lunch recently and they were addicting.  I found other recipes for these, some using only all purpose flour and some with addition of lemon, however this is the recipe I used.  I did add some ice water to help the dough come completely together.

Salted Rosemary Shortbread

1 cup all purpose flour

1 cup bread flour

1/2 teaspoon kosher salt

1 cup unsalted butter, room temperature

1/2 cup powdered sugar, sifted

2 tablespoons finely minced fresh rosemary leaves

flaky salt for topping

Whisk flour and salt together, set aside. Cream butter, powdered sugar and rosemary together for 3 minutes. Add flour mixture and mix thoroughly, careful to not overmix.

Form dough into a log, adding ice water if needed, using plastic wrap and tap/shape into a square or rectangle while pliable.  Wrap in plastic wrap and refrigerate for 2 hours. After 2 hours, heat oven to 350 degrees. Slice chilled dough into 1/3 inch slices and place on baking sheet lined with parchment.  Top with salt.  Cookie do not spread so can place closely. Bake 12 minutes, turning pan half way through to ensure equal browning.  Bake until lightly brown.

The carrot apple soup features roasted vegetables and sauteed onions and is blended to a smooth consistency.

Our salad, prepared by Mary, had flavors of winter with cinnamon in the dressing. Mary suggested in the future, that the balsamic should have been white (to keep from discoloring the salad) and the addition of nuts - almonds or pecans - would have added a nice crunch.

Angelica picked the most perfect comfort food dish, chicken pot pie.  Short cuts were frozen peas and carrots and a rotisserie chicken. We doubled the recipe and used all of the chicken.  Most, not me, were skeptical that the potatoes would cook to softness in the oven only and not on the stove BUT THEY DID!  Secret is to dice to the size of a pea or carrot. The crust only goes on the top and it was perfectly flaky, and Tonya did a great job making this part of the recipe. The egg wash makes the crust shiny and beautiful.

Tonya baked a pecan cobbler.  It was like a warm pillow of pecan pie.  Follow the recipe... there is lots of sprinkling and DO NOT STIR directions.  Trust the process. Served with a side of vanilla ice cream, this dessert was a perfect conclusion to our comfort food supper.