In Praise of Uni-tasking

brunch-superstar

I've just been to another planet. One without Facebook, blogging, or email. One where uni-tasking (instead of multitasking) reigns supreme. I have mixed feelings about opening up the laptop again this  morning, but I miss you. And vacations wouldn't be vacations if they didn't come to an end, right?

Were I to list all the internal and external events that have filled me up these last 10 days, I'd lose you. But here are a few highlights:

  1. Uni-tasking with Loretta at the laundromat on account of our broken dryer--reading stories, watching the bright clothes whirl, and doing nothing except being there.
  2. Sitting in a big circle with 25 amazing women at The Gathering, passing the tissue as we talked about all the love and loss and in our lives.
  3. Celebrating 15 years of marriage to Yancey with 2 nights and 3 days away. Every moment together was a perfect little gem. I'm not being hyperbolic here. It was a celebration in every way imaginable (including some mountaintop restaurant experiences).
  4. Exploring the tidepools at Seahurst Park, hearing Wyatt's exclamations echo down the whole beach.
  5. Going to yoga four times.

And, for Father's Day breakfast, I made Kristina Kringle. You long-timers will remember this was my second blog entry entry ever--without a photo, no less! Here's a better-late-than-never photo, and another plug for this ambrosial, easy pastry that will catapult you to Brunch Fame should you make it.

Thank you Emily, Naomi, Mary, Mama, and Papa for making uni-tasking possible the last 10 days. We are so blessed by your generosity.

expert unitaskers
   

Kristina Kringle

From the Alice Bay cookbook. The first time I blogged about this, my proportions were different. I am back to following the recipe as it appears. I imagine this would be fine without the almond extract, but it's the almond that makes it for me. I've never made it without.

1  cup flour
1/2 cup butter (1 cube)
2 Tb water
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 ts. salt
1/2 ts. almond extract
1/4 c. toasted slivered or sliced almonds

Preheat oven to 375 degrees.

Cut together 1 cup flour and 1 cube butter in a food processor until mixtures resembles fine meal.  (You can do this by hand, also.)  Add water and pulse (or mix) well.  Form dough into a ball and divide in half.  Using the heel of your hand, press dough into into two 2 1/2"  wide strips down the length of a cookie sheet.

In a saucepan, bring 1 cup of water and 1/2 cup butter to a boil.  Remove from heat.  Add flour, and stir until smooth.  Add eggs one at a time, blending well after each addition.  Add salt and extract.  Spread on top of dough strips.

Bake for 25-30 minutes, or until puffed and slightly golden.  Cool and frost with almond icing and scattered slivered almonds over the top.

Almond Icing
1/4 cup butter, softened
1 cup powdered sugar
1 Tb milk
1/2 ts almond extract

Combine all four ingredients with a whisk or fork.  Blend until smooth and spread over cooled pastry.  Cut into pieces and get ready for compliments.