Hurricane Ivan

When we lived in North Carolina and had the ice storm of 2002, we laid in the bed and listened to the pine trees bend and break – they sounded like rifle shots – and you just hoped they did not fall into the roof. That was a long night. I made the mistake of saying that I could handle a hurricane better. I have an excuse – we had no electricity and no real fire wood for the the unused fireplace and it was 17 F outside. We took everything out of the Fridge and put it on the back porch – it was colder than the Fridge with no power.

Wow – it was so great to have friends – it made a world of difference. One friend had another friend that could give us real wood for the fireplace. Another friend lent us a hotel room to take a shower. Thank you Carolina Inn. And I still went to work. We had events to do.

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Little did I know that we would get a hurricane just a bit over two years later in Pensacola. Ugh. We are in hurricane alley after all. This is why you do not say things like, “I could handle a hurricane better.” No really. Do Not Say This.

But the interesting thing is that an Ice Storm and a Hurricane smell the same – they both smell like a Christmas tree lot – it is the pine tar. So very similar.

Ivan was a major nightmare for our region, but we deal with it. It is just what we do. And the damn storm came back for us again. 2004 was a year. Indeed.

Lemon White Chocolate Butter Cookies

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Lemon White Chocolate Butter Cookies

This recipe is from Bakewise: The Hows and Whys of Successful Baking by Shirley Corriher. I first “met” Shirley on Alton Brown’s show Good Eats. She is, of all things, a biochemist. I’m not entirely sure what that is.

I do love all things lemon, but this just sounded like a weird combination – lemon and white chocolate? But, I trusted Alton and, by extension, Shirley. Also she was totally charming on Good Eats. I won’t go into the science in this except to say that, I don’t understand it, and it just works amazingly well.

1 cup unsalted butter, cut in 2 Tbs pieces
3/4 cup sugar
1 tsp salt
1 tsp light corn syrup
1/2 tsp lemon extract
1 Tbs grated lemon zest
2 large egg yolks
2 cups all purpose flour, spooned and leveled
1 cup white chocolate chips

In a mixer with a paddle attachment, cream butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add yolks, one at a time, beat until blended in thoroughly.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in white chocolate chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Cover baking sheet with parchment. Slice cookies into 3/8 inch slices and arrange 1 inch apart on the sheet. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

21 December 2008 – bake about 12 minutes, vvg, great flavors  – slightly surprising; went over well at the office – need to make more.

2 January 2009 – 325 degrees for 13 minutes = perfect

18 January 2009

2 February 2010 – 325 degrees 13 minutes

25 August 2012

7 March 2015 – took some to work and to Shaggy’s.

Think I may make them just a bit too much? Nope. It is a strange (odd) recipe, but it totally works.