At church again, this time for baking cookies for that upcoming festival. We made koulourakia, which most of us bakers can’t pronounce, so we call them “the twisty Greek cookies.”
The dough, made with seven pounds of butter, had been prepared last night and stored in the fridge. We scooped it out with melon-ballers and rolled the balls into ropes.
And outside I caught this graceful and lovely flower in bud and bloom. I haven’t looked it up yet to find out what it is….though I might have known in the past. Do you recognize it? (update: Jo tells me in the comments it is a Japanese anemone.)
After their twisting, the cookies get an egg wash and then a sprinkling of sesame seeds. They are basically a butter cookie, and though some recipes include orange juice and/or zest, our current version is “plain.” But I came home with my hands smelling anything but plain.
In our back yard now we have three cherry-sort of tomatoes: Juliet (red); Sun Gold and Sunsugar (orange); and Michael Pollan (pointy green striped). So I can put them all in a salad to colorize it! Not to mention, this year I have three colors of nasturtiums, red, orange and yellow — so I put all those petals in my salad as well. That’s a visual feast as well as a feast for the palate, as last night’s guest said.
In case you can’t see all three tomatoes, here is a close-up: