In Praise of Uni-tasking

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.


   

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.

Comments

[Lynn M]

Welcome back, even while you're having mixed feelings about re-entry! And congratulations upon the organization of the structure for these past 10 days-----it takes wisdom and maturity to know we need those so badly, to keep our batteries charged and recharged!
This is a favorite, favorite recipe for me, and I got it from a darling friend who died of breast cancer in 1987, from her family tradition. It's wonderful to focus on her warmth and friendship as I make it each time; it's kind of a booster shot of our friendship and caring!

[Em]

So glad to have you back and happy to hear about your time unplugged and focused on the little things and big things - one of them at a time.

Missed you and love you.

[Beth R&V]

I love how the broken dryer turned into a magical mommy-daughter afternoon. And can the kids be any more adorable? Wyatt and those dimples - watch out, young ladies!

[Kamille]

Sarah it looks lovely. I'm glad you had down time. You and me both. I went to Macrina--loved it and got a brown sugar shortbread cookie (Mt. Bakery has them too and love them). We walked a bunch. Enjoyed Etta's the most I think, but Lola's for breakfast was heavenly. Oh yeah--loved, loved, loved my crumpet with ricotta and fresh blackberry preserves. Thanks for the recommendations--Seattle was a wonderful getaway for this Bellinghamster.

[Elenor]

Happy Anniversary Sarah and Yancey!! What a lovely life and family you have.

[mfm]

Cutest, sweetest, nicest, funniest, smartest, adventuress, politest kids in the world.
We miss hanging with you!!!

[Pam]

Great T-Shirt, Wyatt!! Pepper Sisters is one of my favorite places, and now I know that we have both poetry and Pepper Sisters in common! Welcome back, Sarah. Even though re-entry is a bit difficult, just know that your readers missed you! Ironically, I just had my well-worn copy of ALICE BAY out the other day as I was making shortbread cut-outs and always use that recipe. The Kringle will be next!

[Beth DeK]

Sarah - I almost lost it when I saw your post! My mom used to make a similar pastry - she called it "puff pastry" and we had it at every family celebration. All of us kids loved it - when she passed away the recipe went with her. I have looked, since she has been gone, for something similar to her recipe. She never wrote anything down and wasn't the best at sharing her kitchen space to teach us...funny thing about this whole thing is, I have the cookbook! I have glanced at the recipe, several times, but never really read it over. In addition - mom gave me the cookbook! So happy you brought up the recipe again! Such a treat for me to find. It is in the oven, as we type. I am going to take it to work for our "farewell brunch" - as my Dept is getting laid off tomorrow. Such good memories of the danish though - oh, mom used to put almond paste in between the crust and dough layers. Mmm...very good. She also topped it with candied cherries - you can pass on that one! Take care!

[Kamille]

Beth--what a treasure found. And I think I need to put almond paste in between, because that's my type of pastry hands down.

[Em]

I don't know you, but I'm thinking of you and your sweet tender self ad you bring this delectable to your goodbye party tomorrow. Very gracious.

[Pam]

A really lovely story, Beth. So happy you can keep this memory alive!

[mfm]

I've always made this with almond paste ( I make the paste myself) when I would make this on Christmas morning. Sarah and I would always be arguing, she wanted it plain, and I was always improvising. I love it with almond paste in it, and I love it plain.

[midori]

I just tried making this and I must have done something wrong. Mine turned out flat like a pancake and not at all looking puffed like your picture :(. I boiled 1 cup of water (list of ingredients) with the butter (but then later saw that it is written as 1/2 cup of water in your directions).
Anyway, sounds like a wonderful 10 days! Way to go!

[sarahmk]

Oh, Midori! I'm sorry. I always feel so horrible when something doesn't turn out for one of my dear readers :) There was a typo in the recipe. It should have said 1 c. water and 1/2 c. BUTTER. It said "water." The ingredient list was right, though. So water and butter heated together, then adding flour and eggs. The eggs are what make the filling puff...

[Midori]

Oh, no problem! I'm always messing up recipes by not reading them carefully. So, is the mix in the saucepan supposed to be thick or thin? Mine was very watery and not sure how they are to spread on the dough strips? My dough strips were really thin/flat, but 2 1/2 inches wide. I then poured the sauce over, but it spread over the entire cookie sheet. I can tell that it does taste very delicious and you are correct about the almond extract...it made it delicious for me too! The almond paste sounds divine!

[sarahmk]

The mixture on top of the dough strips should be quite thick and sticky. Did you add the flour? 1 cup of flour is what really thickens it, and the eggs make it puff up in the oven. You should have absolutely zero chance of any of the filling spreading across the cookie sheet...