I am practicing character development. Will you give me some sexy male names? A name you’ve heard or from a book you’ve read, perhaps. Musicians, maybe. Race car drivers. Ray LaMontagne and Bobby Labonte come to mind; musician and racer respectfully. Their names are just fun to say.
Thanks in advance,
Amanda from the Exiles Kitchen.
At the Walthall County Co-op the other afternoon, I picked out more seed for my garden. Someone looked at the packages and said they saw a lot of hard work.
“Well, I see supper,” I replied.
The seedlings of squash and peppers, started a few weeks ago, needed repotting. With them, I see squash casserole, zucchini bread, stuffed bell pepper, and jars of pepper jelly.
And finally, the big shelves in the palor/media room are finished and ready for books. I see big family gatherings happening in this room; game nights, football watching, reading bedtime stories.
Blessings from the Exile’s Kitchen.
Happy Saturday. Dont forget to set your clocks forward an hour; Daylight Savings Time starts tomorrow. We will see how many get to church on time Sunday.
This mornings breakfast is scrambled eggs and jelly tarts. Jelly Tarts sounds like a British put down. “She’s no lady. She’s nothing more than a jelly tart!”
Here’s how to make the lady in question:
1 box of roll out pie crust- 2 in a box
1/2 cup of your favorite jelly (I used homemade mayhaw)
1 tablespoon all purpose flour
1/2 cup powdered sugar
1 Land-O-Lakes Mini Moo’s half and half creamer cup
What to do:
Preheat oven to 400°. Roll out 1 pie crust and using a pizza cutter, square off the round of dough, just a little. These will be rustic tarts, not so perfect you’re afraid to eat them. With the pizza cutter, cut dough into 8 equal as you can make them rectangles.
In a small dish, mix jelly and flour. Spoon and spread a dollop of jelly mixture onto 4 of the rectangles. Top with the remaining dough rectangles and crimp the edges with a fork. Place on a parchment lined parking sheet. Repeat with remaining pie crust and jelly mixture. Bake till lightly brown, about 10 to 12 minutes.
While the tarts are baking, in another small dish mix together powdered sugar and a Mini Moo to make the icing. When the tarts are cool, spread their tops with the icing. If you want to gild that lily, uh, I mean tart, sprinkle the tops with your choice of sanding sugar.
Enjoy and don’t forget to set your clocks forward.
Blessings from the Exiles Kitchen.