V: Living in the Now

V is the youngest of seven siblings. Many thought she was a miracle baby having been born a little over a year after my mother was ligated. A rarity then as it is now, my mother never tired of telling how a well-known doctor cut off a ligament because he was busy talking instead of focusing on the procedure.

V was always anxious about going to school. On the drive to school, my father would gently have her repeat the following quotation. “I am not afraid of tomorrow, for I have seen yesterday and I love today.”

She always fell for every trick played on her by the rest of the family. She was trusting and took everything at face value. I don’t think she has a mean bone in her body and she could be very tolerant.

We eventually all grew up; moved on with our lives but we always checked in on each other—specially on V.

These past few days with V gave me an opportunity to look at her with pride. When did she loss the awkwardness and gain so much confidence? No longer playing second fiddle to her sisters and brothers, she has certainly come into her own. She knows what she wants and trys not to sweat the small stuff. She is quick to see the funny side of things and will not dwell on sadness for long.

Yup! I learned a few lessons on how to live from V. She is certainly loving every minute of today and finally taking my father's advise to heart.

 

----xoxoxox----

 

During V’s days off from work, you will find her busy checking out the local produce stores for organic veggies and fruits, taking up a new sport, hanging out with her two cats, wine tasting or shopping for a new baking implement. V is very passionate about baking. And this I saw as she carefully whipped up pies and nut pastries one day.

Fortunately for V, my mother was on hand to give tips she remembered from lessons learned through years of experience in the kitchen.

The next day, V decided to try her hand at baking bread.  And what do you get when you have three cooks in the kitchen? A riot of a bonding session. V asking questions but not really listening to the answers; my mom supervising from a discreet distance; and, my take-over persona wanting to grab the rolling pin from V.

Enough of this chit-chat. Don't be afraid to try out my mom’s cinnamon roll recipe. It’s a certified keeper guaranteed delicious today and every day.

Mommy's Cinnamon Rolls

Ingredients:

1st mixture:

1 T yeast
1 c lukewarm water
1 c evaporated milk
2 T sugar
1 c flour

Mix the ingredients together (except flour) until yeast and sugar dissolves. Then add the flour. Let rise for 30 minutes.

 2nd mixture:

2 eggs
1/2 c sugar
1 c all purpose flour

 Beat eggs well. Add beaten eggs to the 1st mixture. Add the sugar and then the flour. Let stand until double in bulk. About 30 minutes.

3rd mixture:

2 eggs
1/2 c sugar
1/2 c butter or margarine
6 c all purpose flour (reserve 1/2 c for sprinkling on table top and kneading)

 Beat the butter. Add the sugar and beat until incorporated into the butter. Add the eggs one at a time and mix well. Pour and blend the mixture in the 1st and 2nd combined mixture.

Gently mix in the flour. Sprinkle flour on a clean table top. Once done, transfer the dough to the table top. Rub some cooking oil into your hands and knead the dough until smooth and does not stick to fingers-- a good 10-15 minutes of kneading.

Place the dough in a well-oiled mixing bowl, cover and cool in the refrigirator for at least 40 minutes.

 

 Filling:

1/2 c softened butter

1 c brown sugar mixed with 3 T Cinnamon
chopped nuts and/or raisins (optional)
2 egg yolks

 Thinly coat the bottom only of the individual cups of a cupcake pan. Punch the dough down and remove from the bowl and place on a floured table top. Divide the dough into 5 portions. Roll out one portion into a rectangular shape. Brush with softened butter, sprinkle cinnamon-sugar mixture and nuts if using.

Roll up the dough length-wise into a tight roll. Divide into 12 and transfer to a cupcake pan. Brush with beaten egg yolks for a nice brown top.

 

 Do the rest with the remaining dough. Bake at 300 degrees until golden brown-- about 20 minutes.

 When done, cool slightly and drizzle with a glaze made of 2 T milk and 1/2 c sifted confectioner's sugar (icing sugar). If you want a thicker glaze, limit the milk to 1 T.

 

 You will not stop at one roll. You will have to give it away or else you might just eat it all up yourself.

Don't say I didn't warn you.