Tuesday, May 7, 2013

 Take Time to Enjoy Life

It has been 3 weeks since my last post; all the while feeling guilty about not writing, cooking, and photographing for my blog.  It wasn't that I didn't have things to do - we had home renovations going; took a trip to West Palm Beach; I was teaching art; I attended a 3 day Atlanta Food Photography Workshop: and lastly I had the privilege to be the sous chef for Laura Vein (she has a wonderful food blog - Sweet Treats: a baking blog.  This is a must read and try the recipes, they are out-of-this-world) at another wonderful Food Photography  workshop in Gulf Shores, Alabama. 

After all the activity I was struggling to return to my routine of creating, writing, and photographing.  I kept saying to myself - today is the day I will start again - then I would busy myself and guess what, a day would go by then a week.  

What has brought me back from this slump - my quiet time for this morning.  While reading, my guilt and feelings of inadequacy where broken.  I was inspired.  The pages were all about being spontaneous; take some time to enjoy life and the good things that come your way.  Take the time to be a Mary and not always be a Martha.  Enjoy the special things that come into your life; the work will still be their when you return.  

As I was reading I realized I should not feel guilty for participating in all the wonderful things that had come my way.  And now I am ready to get back to it - writing, cooking, and sharing photographs of wonderful recipes.  I really do love to create, write, cook, and photograph food.  My hope is that I make other people happy too.

The recipe today is a beautiful, buttery melt in your mouth cookie.  This is a great cookie to have with your morning coffee, at tea time, a sit and take a moment for yourself time.

Lemon Poppy Seed Shortbread Cookies
Yield: 20 cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1/12 tablespoons poppy seeds
1/2 teaspoon salt


1. Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.  Add the lemon juice, zest, and vanilla and beat well.

2.  In a bowl, combine the flour, poppy seeds, and salt.  Add the dry ingredients to the butter mixture and mix until well combined.  Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours and up to 3 days or freeze for up to 2 months. 

3. Preheat the oven to 300 degrees F.  Roll the dough between two sheets of wax paper to a 1/4-inch-thick rectangle (about 10x12 inches).  If the dough seems soft, return it to the refrigerator to chill for an additional 30 minutes.  Cut the shortbread into shapes with a 2-inch cookie cutter or into 3x2-inch bars using a knife, and place them 1 inch apart on ungreased baking sheet.  Prick the shortbread with a fork ad bake until pale golden all over 23 to 25 minutes.  cool on a wire rack.


 Thanks for Stopping Bye!

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