Saturday morning started with me pulling Mildred the Mixer out of her resting place and making banana bread. As the bread was baking and my coffee was brewing, I stood on the back deck watching the day begin.
Springtime in North Carolina is the purple of redbud trees, the white of dogwood blooms unfolding, the bright green of brand new leaves seemingly springing out overnight and the sunny yellow daffodils and forsythia bushes lining driveways.
Going to the Durham Farmers' Market is also one of my weekend treats. We headed out early, after coffee and banana bread. I wanted to take some lavender infused honey from Celo, NC to Dolly Mama for perhaps new chocolate creations. She paid me with a cup of her hot chocolate topped with chantilly cream. I got a great deal! (I did let the un-ex have a couple of small sips...) I love our farmers' market. I have gotten to know a few of the vendors so it's fun to make the rounds and say hi to Dave from Elodie Farms, Dolly Mama, and Tim and Helga MacAller of Four Leaf Farm.
I bought lavender from WeatherHand Farm and oregano from Flat River Nursery. They are now in pots on the back deck where they will receive lots of morning sun and grow so that I can use them in my cooking very soon. Pesto, rosemary potatoes, potato salad with dill... Next week, I hope to find tarragon and maybe some mint. I'll also be looking for a couple of tomato plants.
We ran into a former student and basketball player, his wife and their 6 month old daughter. Chef Dorette and her husband Rich were out and about buying up herbs and geraniums. We spent time catching up with parents of students we had taught. My favorite wine guru was there with his wife and two daughters. The sun was shining, a gentle breeze was blowing, what a glorious morning.
2 cups sugar
1/8 tsp. kosher salt
2 sheets Pepperidge Farms puff pastry, defrosted
Preheat oven to 450F.
Combine sugar and salt. Pour 1 cup of this mixture on a flat work surface and spread it out evenly.
Place one sheet of pastry on the sugar. Pour 1/2 cup of sugar evenly over the top of the pastry. With a rolling pin, roll out the dough until it is a 13-inch square.
Fold the sides of the square toward the center so that they go halfway to the middle.
Fold them again so that the two folds meet exactly in the middle.
Then fold one half over the other as though closing a book (it should now make a long roll).
Slice the dough into 3/8 inch slices and place cut side up on baking sheet lined with parchment paper.
Bake 6-7 minutes or until caramelized and brown on the bottom. Turn with a spatula and bake 3-5 minutes more. Cool on a rack.
Place second sheet of pastry on the sugared surface and repeat the process.
Makes about 24 cookies.
Bon appétit, le Printemps!