Yes, that's snow. Those are crocuses. The crocuses were there first, and the snow came later. Mother nature can't decide, it seems. (Sort of like me these days, I guess, in between places professionally, personally, blogally ...) My son had a delayed opening yesterday. Really? I thought, when the phone rang at 5am. Then I thought something much less printable in polite conversation.
Winter weather means that N. and I are cooped up. Short of going to the mall (which is pretty unappealing to me--this will probably be unfortunate for my daughter when she reaches her teenage years), there aren't many places one can go walk with the baby when there's pea-sized hail coming down. And the bad thing about being cooped up is that I eat. My oatmeal chocolate chip cookies, for example. I think I ate about ten of them last night. (No, I have not a modicum of self-control, thanks for asking. I was thinking I might just finish the whole tub of them. And then I will complain that I am gaining weight, refusing to acknowledge the irony here.)
The good thing about being cooped up (related to the bad thing, come to think of it) is that I bake.
My mother in law was visiting this past weekend, and I wanted to make something for dessert that would impress her (though she is pretty easily impressed; rice krispie treats would likely also have bowled her over). I didn't want to spend too much time fussing over it, because I knew we'd also be making breakfasts, lunches, and dinners. And I wanted something that would taste like spring. And I so enjoyed using my culinary lavender when I made lavender cupcakes that I had to do it again. (This picture was taken before the snow, in case you were wondering. We actually had green grass for a bit there.)
These lavender shortbread are something new and beautiful, a little bit different. I think I like these even better than the cupcakes; they're more subtle, and they really do taste like spring. Here's to getting out of limbo.
Lavender Shortbread1/2 c. unsalted butter
1/3 c. superfine sugar
1 c. flour
1 t. dried edible lavender or 2 T. of fresh - roughly chopped
1/2 t. vanilla
Preheat oven to 325 F and grease a large baking sheet or prepare your shortbread pan.
Cream together the butter and sugar till pale and fluffy. Stir in the flour and lavender and bring together in a soft ball. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Roll out the dough on a lightly floured surface. Using a pretty cutter, stamp out biscuits re-rolling the scraps when necessary. (Or: use a shortbread pan like I did, and press the dough into the pan.). Place on the baking sheet and bake in the preheated oven for around 30 minutes or until lightly golden.
Cool for 10 minutes before transferring to a wire rack. Once cooled, you might want to dip them in lavender chocolate. Enjoy with a cup of earl grey tea.
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