Making of a recipe (Raspberry Scones)

By Peggy | September 16, 2016 |

When I stop to think how far Sam has come, not just since he was a child, but even his first few semesters of college, I am awed. During these past 10 years of adult life, he’s met tough challenges head on and showed that he can think on his feet. He does so well that I sometimes forget the creative problem-solving skills that flow so easily through the rest of the family aren’t really at his command.

Enter the raspberry scone challenge.

Sam really likes raspberries. Sam is also the family scone and kolache baker. We tried to adapt a peach scone recipe from one of our favorite baking cookbooks, The Pastry Queen. The raspberry scones were a mess. (But we still ate them.)

I had a flash. There was another recipe in the King Arthur Whole Grain Baking cookbook that had a cinnamon-stuffed scone. I told Sam we could mash the two recipes together to help our idea turn out.

It worked, but I made the mistake of not communicating out loud and in advance which steps would come from which recipe. Sam retreated to the laundry room several times during the creation of these beauties to talk himself out of being upset with me (which I appreciate).

I don’t have the explanatory gifts of Julia Child, nor the exacting thoroughness of Coach In the Kitchen.

But as you can see, they turned out great. And Sam is happy to share his recipe.

Raspberry scone

Raspberry scone

 

Raspberry scones

Equipment: a 9-inch springform pan

6 cups flour

1 1/4 cups sugar

1/4 cup baking powder

1/4 teaspoon salt

1 1/2 cups cold unsalted butter, cut into bits

2 cups buttermilk

3/4 cup raspberry jam

1 cup frozen raspberries

Preheat the oven to 375 degrees. Grease the pan. Stir flour, sugar, powder and salt together. Cut in butter until mixture is crumbly. Fold in buttermilk and stir lightly until it forms a ball. Pat down and fold over once. Divide the ball in half and pat into two discs that fit the pan. Put one dough disc on the bottom, spread with jam and top with berries. Top with the other disc of dough. Cut into 16 wedges. Bake for 40 minutes until knife inserted in center comes out clean. You can brush with milk and sprinkle sugar, if you’d like. Let cool for ten minutes before releasing the side of the pan. Serve warm.

Posted in adults with autism, decision-making, problem-solving, recipes, What Sam says

Beef stew

By Peggy | June 3, 2016 |

There is an empty bottle of soy sauce, encased in a koozy, standing on the half wall between my cubicle and that of my longtime co-worker, Bj Lewis. Bj used to eat a lot of mandarin oranges. When he calls in his hamburger order for carry-out, he always has them put Swiss cheese on it. He doesn’t like chocolate. He never eats donuts when someone brings a dozen to the newsroom. He gets really cranky when election night dinner is pizza. (And we are always grateful when it’s barbecue instead.)

So, when Bj and his family had the kind of heavy/heady stuff going on that you just have to bring them a covered dish, a salad and dessert, this is what I made.

My mom took an Asian-style cooking class at Fox Valley Tech in 1976. This stew is a little easier than boeuf bourguignon, and just as tender and flavorful.

Braised Soy Sauce Beef

2 lbs. boneless chuck roast

1 T. soy sauce

2 T. sherry

1/2 tsp. salt

1 T. cornstarch

2 T. oil

2 scallions, cut into 2-inch sections

4 thin slices of ginger root

1/2 tsp. star anise

2 T. soy sauce

1 T. sugar

1 cup water

Trim the beef and cut into 1-inch cubes. Marinate in soy sauce, sherry, salt and cornstarch for 10-15 minutes.

Heat a dutch oven until very hot, add oil, brown half the beef over moderate heat. Stir to seal on all sides. Remove from pan, repeat with remaining beef.

Return the beef to the pot, add scallions, ginger, anise, sugar, soy sauce and water. Mix and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours until meat is tender and about 3/4 cup of liquid is left. Watch the liquid level and add more water if needed.

Remove the star anise before serving over rice.

If desired, add two or three carrots that you have trimmed and cut on the diagonal in about 1-inch slices during the last 20 minutes of cooking.

 

 

 

Posted in recipes

Then let me be brave in the attempt

By Peggy | May 30, 2016 |

“Let me win. But if I cannot win, let me be brave in the attempt.” — The Special Olympics Athlete’s Oath

Before the Really Big Weather hit Bryan, we were there for Special Olympics last weekend.

Sam has been competing in equestrian Special O since he was 12 years old. Yet, each year his instructors find new ways to challenge him. He’s become an independent rider, first in English style. This year, he’s riding Western, too. Sam practiced competing in a few “able-bodied” shows earlier this year to help him get ready.

All that preparation is no guarantee for gold. Some riders are more experienced and consistent. Other riders have horses that are competitors, too. For example, the first clip in the video below shows Sam in barrel-racing. This is his first year to compete in this event. He is working on smoothing out his turns and keeping momentum. That got him a silver this year. But the gold medal winner rode a horse that understands The Need For Speed. I’m not sure I could watch Sam on a horse that spirited. I watch and wonder how it tolerates having a rider on its back at all.

I didn’t include the clip from trail. Sam and his horse couldn’t finish the event. There was Big Weather (just not Really Big Weather) when we were there. The horses didn’t like it. And, there were rain delays. Sam had the option to ride trail either English or Western.  He chose English. But not because he felt more experienced, but because of the horse. The team saddled up Magic for English and Revenue for Western. In the week leading up to the event, he and Revenue weren’t clicking. He was concerned. Although it’s not the best video to see the difference in his two equitation events, Revenue was the more consistent performer at Special O.

On the way home, Sam remarked, “I don’t know why I was worried about Revenue. He was great this weekend.”

And then he added, “At least I kept the oath. I was brave in the attempt.”

Our prayers to the people of Bryan, the Brazos River Valley and others affected by this spring’s severe weather and flooding.

Posted in getting back on the horse, Uncategorized, What Sam says