Apricot Bars by Grammy Fitzgerald

417.  It was 1980, my college roommate had long beautiful hair and wore hand knit woolen sweaters.  We munched on homemade granola and other fine treats smuggled into our room made expertly by maternal family members.  One of those treats will forever be a delightful memory and truly a gift during those long, hungry stretches of time between breaks and money in the mail.

In my memory lingers the taste of "Grammy Fitzgerald's Apricot Bars"!  Perfection of sweetness, crunchiness, tartness, and dessert satisfaction, they were.  We would cut each into tiny pieces and portion out a small bite daily savoring every bite.  When the tin would grow lighter, it was washed and set aside to send back home for the next batch of delights.  And, I was so grateful to my roommate for sharing her trove.  It helped bring delight to those college famine days. 

It is hard to recollect my thinking for having the presence of mind to ask Grammy Fitzgerald for the recipe.  One of my hobbies over the years has been to collect recipes and recipe books.  I'm pleased to say after sending Grammy a note, she mailed the recipe to me in her own handwriting.  What a treasure!

This recipe was on my dessert menu for Easter and is a recipe to categorize under "Special".

This dessert brought many compliments.  

Here are a few pictures of my process.

"Did I offer peace today?  Did I bring a smile to someone's face?  Did I say words of healing?  Did I let go of my anger and resentment?  Did I forgive?  Did I love?  These are the real questions.  I must trust that the little bit of love that I sow now will bear many fruits, here in this world and the life to come."

~ Henri Nouwen

Pork Loin Roast

416.  Our Easter Dinner was delightful with memorable flavors and feels.  I decided to roast a top loin of pork for our 8 guests.  

Pork is always a challenge when you use the top loin portion due to the small amount of marbled fat.  But, my process did produce a beautifully flavorful result.

The herbs I chose were Parsley, Sage, Rosemary and Thyme (sounds like a song;-) with 8 garlic cloves.

The butcher butterflied the piece for me and did a perfect job.

I chopped the herbs together and set them aside in a bowl.  Next I rubbed Grey Poupon Dijon mustard

into the meat and then the finely chopped garlic followed by the 2 /3rds of the herbs, salt and pepper.

Then rolling up and tying the roast, sprinkling the rest of the chopped herbs.   I cut it in half to fit into my roasting pan coated with oil.

I roasted at 400 degrees for 20 minutes then turned down the heat to 325 degrees till the meat registered 140 degrees, approximately an hour.

Once roasted, I saved the pan drippings and made a brown gravy with Kitchen Bouquet and cornstarch mixed with water.  The meat was a bit tough but the gravy added moisture to each bite.  

Notes to self would be to:  Pound meat with a tenderizer before adding flavorings.  This would help with the tenderness once roasted. And, to remove the covering from the roasting pan so the meat would brown or not cover at all.  

We all enjoyed ourselves and the meal was delicious

Simply put, it was a masterpiece!

"The greater danger for most of us lies not in setting our aim too high and falling short; but in setting our aim too low, and achieving our mark.

~Michelangelo

Easter Dinner

415.  Sharing a few photos from our Easter Dinner Celebration.  Enjoy!

Roasted top pork loin roll with herbs and mustard marinade.

Handmade Pierogi filled with potato, cheese and onion.  Homemade Dinner Rolls.

Appetizer of Crudités

Desserts included Plum Pie, Chocolate Cream Pie, Peanut Butter Cream Pie,

and Apricot Coconut Squares.

We sat and enjoyed each other's company and ate till we were bursting. 

"The dinner hour is a sacred, happy time when everyone should be together and relaxed.

~ Julia Child

Shrimp & Grits

414. I have a confession to make, and that is never making homemade grits!   Although, tasting grits in a restaurant several times was enjoyable but being raised in the Northeast, we were not exposed to grits.  

"The Magnolia Table" Volume 2 by Joanna Gaines is a beautiful cookbook and so practical.  It is a great basics cookbook and a brilliant cookbook to have for every day meals and treats.  We have been cooking through this book and when we came across this recipe, I was game to try it.

What I loved was the rapid preparation but, OHHHHHHH, the flavors make you wish this dish would never end!  And, it has bacon.  The End.

Recipe

• prep: 10 minutes  cook: under 25 minutes 

2 cups chicken broth

1 cup quick-cooking grits

1 teaspoon kosher salt

8 ounces sharp white Cheddar cheese, grated, about 2 cups

1/2 cup heavy cream

3 tablespoons unsalted butter

1 teaspoon garlic powder

Freshly ground black pepper

4 slices thick-cut bacon, chopped

1 pound large shrimp, peeled and deveined

1 garlic clove, minced

1 tablespoon fresh chopped chives

1 teaspoon smoked paprika

1. In a large saucepan, combine the broth and 2 1/2 cups water and bring to a boil over high heat. Pour in the grits and salt, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 8 minutes. Stir in the cheddar, cream, butter, garlic powder, and pepper. Remove from the heat and cover to keep warm.
2. In a skillet, cook the bacon over medium heat, stirring occasionally, until crispy,  about 8 minutes. Use a slotted spoon to remove the bacon to paper towels, reserving the drippings in the pan.
3. Increase the heat to medium-high and add the shrimp and garlic to the skillet. Cook, stirring occasionally, until the shrimp turn pink, 4 to 6 minutes.
4. Divide the grits among four bowls and top with the shrimp and bacon and a sprinkling of chives and paprika.
5. Store in an airtight container in the refrigerator for 3 to 5 days.     Makes 4 servings
   
   
   Include this recipe on your "Must Do" list.  Trust me!
   
   
   "For me, the art of gathering isn't about appearance or aesthetics.  It's about the way people feel when they're in my home and around my table.  Whether it's my own kids or new friends, I want them to leave at the end of the night with light hearts and full stomachs.  Not just from the food we shared but from the time well spent in each other's company."
   ~Joanna Gaines, "Magnolia Table" Volume 2