Author Archives: Nancy

RASPBERRY FOOL

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Last month one of our associates — I’ll call him Biff (not his real name) — quit.  He never returned after the holidays, just came in one night after hours, packed up his personal belongings, and called one of the bosses to inform him that he was quitting and moving out of state.  That was it — no notice, didn’t turn in his billable time for the past month, did not hand off his files, did not let anyone know the status of anything he was working on.  As you might guess, he is not missed.  But I cannot help but be appalled by the shortsighted and unprofessional manner in which he resigned.  What a fool.

But wait — there’s more.  The firm set about to hire an associate to replace Biff.  One candidate, a young woman, showed up neatly dressed in a suit, and seemed interested in the firm.  After an offer was extended to her, the headhunter informed us that the young woman only wanted to work remotely.  I guess the strain of putting on an interview outfit and talking face to face with people made her realize she never wanted to leave the comfort of her home, Zoom, and sweat pants.  What a fool.

Fortunately, these two yoots are not representative of the lawyers at my firm.  I don’t know what they represent, but I predict their chances of success as lawyers are not great.

These two fools have inspired this recipe for Raspberry Fool.  Sweetened whipped cream and fresh raspberries — what’s not to like?  The young woman would probably be happy to know that you can eat this at home while dressed in your leisurewear.  And unlike Biff, I am giving notice — 1 week to be exact — that this makes an easy, elegant, and delicious Valentine’s Day dessert.

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RASPBERRY FOOL
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Serves: 2 servings
 
Ingredients
  • 1-1/2 cups fresh raspberries, divided use
  • ½ cup heavy whipping cream
  • 2 tablespoons sugar
  • Optional garnishes: powdered sugar, mint leaves, small butter cookies
Instructions
  1. Place ¾ cup raspberries in a food processor and process until smooth. Transfer to a fine-mesh sieve placed over a bowl, and press raspberries through the sieve with a spatula. Discard the solids left behind.
  2. Place heavy whipping cream and sugar in a medium bowl and whip until stiff peaks form. Fold in raspberry puree, stirring until completely combined.
  3. Spoon the mixture into two glasses, layering with a few raspberries, and adding a few raspberries to the top. Refrigerate for at least one hour before serving. Garnish as desired.

Fool me once, shame on you

Fool me twice, shame on me

Fool me 350,000 times, you’re probably a meteorologist

 

BEST OF SHOW LEMON COOKIES

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2023 got off to a sad start, with my neighbor Wesley passing away on January 1.  His battle with mesothelioma — a cancer caused by exposure to asbestos — was short but noble.


One of the interesting things about Wesley — and there are many — is that for more than 30 years he competed at the State Fair of Texas in various Creative Arts categories.  He amassed an impressive collection of ribbons for his baked goods and other creations, including three Best of Show for his legendary cobblers.

 

I will always remember how on the day he started chemotherapy he showed up on my doorstep at 8 a.m. with a cake that he’d been practicing for the 2022 State Fair — a delicious carrot cake.  It was a sweet and unexpected gesture of thanks for some meals I’d brought to his family.  He went to the State Fair that weekend and won more ribbons for his collection, and went the next weekend with his son Calvin who won several  ribbons in the junior division, including a best of show for that carrot cake reimagined as muffins.

After he passed, I called his wife to offer some ways in which I might help with his funeral.  She took me up on my offer to bake a favorite cookie of Wesley’s to share with friends at their house after the funeral, and sent me his prize-winning recipe for Lemon Cookies.  She wasn’t sure whether the cookies won first place or Best of Show, but everyone agreed they should be Best of Show, and I’m going with that.

I followed the recipe exactly, and they came out perfect.  I think Wesley would have been pleased.

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BEST OF SHOW LEMON COOKIES
Author: 
 
Ingredients
  • ¾ cup butter, softened
  • ½ cup powdered sugar
  • 1 tablespoon grated lemon peel
  • 1 cup flour
  • ½ cup cornstarch
  • ½ cup varied colored sugars (I used a mix of yellow and white)
  • For the icing:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon grated lemon peel
Instructions
  1. In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch in separate bowl and gradually add to creamed mixture until it is mixed well. Cover and refrigerate for 1 hour.
  2. Shape into 1-3/4 inch diameter roll on parchment paper and roll in colored sugars. Refrigerate 2-3 hours until firm. Unwrap and cut into ¼ inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees 9-11 minutes, or until edges are slightly brown. Cool 3 minutes then remove to wire rack to completely cool.
  3. In a small bowl, combine icing ingredients. Spread over cookies.
  4. Yield: 28 cookies

Chilled log rolled in colored sugar

Sliced and ready to bake

Voila!  Delicious, tender lemon cookies