The Dirt about Composting

With plenty of time on my hands, I find myself spending more time in my little garden. At least an hour or two in the morning and another hour in the afternoon when the sun is less cruel. There is something that draw me to getting down and dirty with nature. It has an uplifting and cleansing effect-- if you know what I mean. I welcome the perspiration that drips off my brow when the tugging at weeds becomes a challenge. Then there are no words to describe the beauty of seeing tiny flowers peeking out of a cluster of pepper foliage heavy with red and green fruits. And the thrills I get when confronted with a wiggly earthworm or a startled frog-- yikks!

My son says that my sojourn into the world of gardening is a sure sign of aging. But I beg to disagree--somewhat. You see with every new shoot the pops out of the ground and with every butterfly that wings itself through the flowers, I feel recharged! Isn't that strange? You have to grow older to appreciate what it is to be young and new and full of wonder.

Do you want to give it a try? You do not need a large plot of land to start your garden. You can go slow and maybe buy an easy-to-care-for plant at your local nursery as a starter. When you are comfortable about the idea about getting soil between your fingernails (actually, there's no rule that says you can't wear gloves), then you can move on to bigger things.

One of these "bigger" endeavors could be composting. The garbage crisis has made many of us sit up and seriously think about our environment. Our landfills are quickly turning into mountains; the air is fouling up; and, there is no end to the diseases that plague us. How does composting come into the picture? Well, "compost returns organic matter to the soil in a usable form. Organic matter in the soil improves plant growth by: stimulating the growth of beneficial microorganisms, loosening heavy clay soils to allow better root penetration; improving the capacity to hold water and nutrients particularly in sandy soils; and adding essential nutrients to any soil. Improving your soil is the first step toward improving plant health. Healthy plants help clean air, conserve soil, and beautify landscapes."

I do not want to impose on you or want to bore you with the technicalities of composting. That would be too presumptuous of me. Instead, I hope that the seed I have planted will bear fruit in your interest to cultivate a green thumb and help the environment as well.

Now, what follows is a different sort of recipe--

Food for the Garden: A garden version of "Food for the Gods"

Ingredients:
two large containers-- 1 empty and 1 filled with soil
kitchen vegetable scraps
some water
a ladle

• Line the bottom of your empty container with 1-inch of soil. Layer your kitchen scrap right on top of the soil. Brown (leaves, shredded paper) and green (grass clippings, vegetable scraps, etc.) and white (eggshells). No meats or grease, please. You don't want to invite mickey mouse.



• Cover with a 1-inch layer of soil.



• Continue your layering.



Finish off with a nice topping of soil.



• Moisten by sprinkling top with water.



• Keep the contents moist but not wet. Cover and set aside.



• Take on another large pot and repeat the process.

• To keep the bacteria active, turn or aerate the contents in your pot from time to time.

• To quicken the "cooking" process, you may add a little nitrogen-- plant fertilizer, coffee grounds, even urine if you dare ( yuck! but it works)

• The compost is ready for use in the garden once it is dark brown, crumbly and earthy-smelling-- about three week to a month.

If you don't have the time to do the above process, do your decomposing the easy way by burying organic material right in the garden or potted plants. During the weekend, collect your kitchen scraps in a covered container, and then take it with you on your stroll through your garden. (Pretend that you're the Easter Bunny with a basket of eggs.) Tuck cut-up mango peels, wilted lettuce leaves, and other scraps in small dug-up holes near your plants and cover with a few inches of soil. If you have weeds and clippings to compost, lay them under shrubs and cover with garden soil. Let worms and microorganisms do the dirty work -- the decomposing, conditioning of soil, and distributing of nutrients -- while you hardly lift a finger.

The Truth of the Matter

What makes the heart skip a-beat, eyelashes a-flatter, and steps a-lighter...... Is it....
a) a bonus in your payslip?
b) hunger?
c) the Bird Flu?

Could it be love?

I would like to share with you an incident some 10 years ago that somehow helped me focus on what love really is. One day my daughter noticed my son intently whispering sweet nothings on the phone. She brings this phenomena to my husband's attention and ask, "Daddy, what is love?"

My husband ever the teacher wanting to have his student grasp the lesson in one easy step began with, "Well, what your kuya is experiencing right now is a lot of excitement and the feeling of lightness. That is not love. Because love is boring. Now go ask your mom why..."

As I was there at the time of enlightenment, I did not know whether I should be elated because my husband considered that what we have was love or I should be depressed because my husband considered our "love" boring.

Well, not one to let it go without clarification, I asked, "What do you mean by boring?"

Well, love indeed is boring, explained my husband, because it is as constant as night follows day; it is as comfortable as warm bedroom slippers; and it is dependable as paid-up insurance.

Okey, okey, I conceded that my husband had a point and well, also pulled a fast one on me too. But love is trust and so I will once more put on something red because Love-is-thine day is just around the corner.

------------
Don't have a red outfit but would like to mark a special date? Why not try out baking some chocolate cupcakes that is sure to fire up those old fashion feelings.



Old Fashion Chocolate Cupcakes

2 cups all purpose flour
2 t baking soda
½ t salt
¾ c cocoa

½ c butter
3 eggs
2 cups brown sugar

½ c milk
1 T vinegar
1 t vanilla
1 cup hot water

Set oven to 350 degrees. Drop cupcake liners into 2 12-cupcake pan.

Sift together the flour, baking soda, salt and cocoa. Set aside.

Cream butter until light yellow in color. Then alternately add sugar and eggs. Begin with the sugar and end with the sugar. ( divide the sugar into 4 so you add ½ c sugar then an egg, and so on and so forth)

Mix in the vinegar to the milk. Alternately add the flour mixture and the milk mixture to the batter—in four . Begin with the flour and end with the flour. (divide the flour mixture into 4 so you add about ½ c flour then 1/3 portion milk, then flour and so on and so forth).

Once well blended, add vanilla and the hot water. Stir until mixture is of smooth consistency.

Pour into rectangular pan or cupcake pan and put into the oven. Bake for 30-40 minutes for the rectangular pan or until toothpick comes up clean when inserted in the middle of cake. For cupcakes, it will take only 20-25 minutes to bake.

When done, cool on rack. You may ice this with your favorite frosting. For the cupcakes, I like to frost them with Fluffy White Frosting. Then sprinkle some colored candy bits to give them a happy and festive look.

Fluffy White Frosting
2 egg whites
¾ cup sugar
1/3 c light corn syrup
2 T water
¼ t salt
¼ t cream of tartar
1 t vanilla

Combine first 6 ingredients in top of double boiler. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. Remove from heat. Add vanilla. Continue beating until think enough to spread.

Painting Rainbows

I always marvel at the way some people manage to smile and keep a pleasant disposition inspite of the daily challenges they encounter. They are the ones whose smiles extend to the twinkle in their eyes. Their greetings always run true. Their interest in you always genuine. Surely they are gifted!

As babies, I imagined them being fed honey by their smiling moms while they soaked up the warm rays of the morning sun. Their fathers must have taken them to Walt Disney movies every single Saturday while they were growing up. Tragedy never visited their homes nor hearts. Could this be it?

So in my quest to find the answer, I went ahead and asked these gifted persons the reason for their "good naturedness". I found out that some grew up in happy homes and some in sad homes. I found out that some were loved dearly by their mothers and fathers and some were orphans or never knew a kind word from their parents. All have not been spared from moments of despair and loneliness. All have at one time or another had their share of sadness-- in varying degrees. Simply put, their lives have been less than perfect.

But there is one thing that sets them apart from most of us.

Attitude. "The paintbrush of the mind" as one author calls it. These happy people have willed themselves to be what they want to be; to feel what they want to feel; to say what they want to say. They chose to paint rainbows, sunny days at the beach or cartoon characters. They chose not to put their "paintbrush" in the hands of an angry customer or a nasty sales person. They chose not to hand over their "paintbrush" to their doctors, their bosses, their significant partners or their friends or even the weather. They chose to be pleasant and thus, they harvest the gains. No hyperacidity, no hyperventilation. As their personalities glow, so do their skin. And as their popularity grow, so do their number of friends they keep.

And most importantly, I found that these people have chosen to put their lives in the hands of God. They trust that God in His infinite wisdom will always paint the loveliest rainbows for them. Indeed, they have every reason to be happy.

Who's painting your mind today?



===========================
Want to paint rainbow days for your kids or favorite gangmates? I tried this recipe two weeks ago and got four thumbs up from my kids. I now have their unconditional loyalty.

Quick and Easy Alfredo Sauce (adopted from Dawn Carter's submitted recipe on Allrecipes)

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder or 1 teaspoon minced garlic
2 cups milk
6 ounces grated Parmesan cheese (about 3/4 c)
1/8 teaspoon ground black pepper
1 (500 grms) pack spaghetti or fettuccine noodle (follow cooking directions on package)

Directions

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Notes:
1. Bring cream cheese to room temperature and cut into cubes so that it will combine with the melted butter quicker.
2. You may use fresh garlic and add other spices like nutmeg or herbs like basil.
3. You could cut the fat content by using reduced fat milk products.
4. You can use the pre-grated Parmesan cheese -cheaper.
5. You can add steamed flowerets of broccoli, cauliflower and diced carrots to add color.
6. For kid-friendly dish, add bacon bits or diced ham.
7. Left over sauce may be stored in the fridge for at least a week.
8. Do not pour all of the sauce onto the pasta. Do it a portion at a time so that you can stop at the point you think that the sauce has coated all of the noodles evening. Remember this is a very rich sauce.
9. If you feel that the creamed noodles look dry, add a little of the hot liquid used to cook the noodles in. Adjust seasoning.

Green Magic

Same time last year, I sowed a whole pack of basil seeds and patiently waited for them to pop out of the soil. Next thing I knew, every available space in my garden was filled with basil plants. A whiff of their aromatic fresh green grassy scent was a welcome treat as I watered them in the morning.



And when they were tall enough for harvest, I always ended up with a basket full of their green leaves. Leaves that quickly were grinded up with garlic, walnuts and olive oil for a cup of flavor-packed pesto.



I must have done something good because the basil plants just kept on sprouting new leaves. And one not given to waste a good thing, my freezer was soon filled with pesto; my neighbors were receiving a supply of basil leaves on a regular basis; and, many of our meals at home had basil as an ingredient or a garnish.



But alas, good things don’t last forever. Three weeks ago I smothered some angel hair pasta with my last batch of pesto. And like magic, in the middle of December, it was summer again. Why is it that you tend to savor something more when there is little left of it?

It’s time to search the plant nursery stores for a pack of basil seeds. With some luck, I might just bring back the magic.

Meanwhile, should you spy some basil in the produce section of the grocery, buy some and give the pesto recipe below a try.

2 cups fresh basil leaves, packed tightly
1/2 cup pine nuts, toasted or substitute for walnuts
1 Tablespoon chopped garlic
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 Tablespoon soften butter

Combine all the ingredients in a food processor or blender. Process to a smooth sauce. Enjoy on Angel Hair pasta. Add as much parmasan cheese to your heart desires.

It's a Wrap

It's interesting how some of the craft lessons picked up at school, countless vegetation time watching Martha S., Shabby Chic and numerous DIY teevee programs are proving to be very, very useful in these times of resources conservation and waste management. Mind you, I'm not aiming to make my own furniture out of my one and only Narra tree (but the idea had cross my mind when it lost a fat limb in the last typhoon). Borrowing from corporate indoctrination, I am going "to dream BIG; start small"-- or something to that effect.

So for starters, I have done all my Christmas gift wrapping myself spending very little or nothing at all. My gifts got all wrapped up in the most creative and attractive (read: funny) manner possible-- the recipients, though, have remained silent. My materials of choice:

Paper Wrappers: some new; mostly recycled. I turned them into gift bags complete with recycled handles. A de-constructed paper bag helped with the how-to.



Ribbons (most of which were recycled from past gifts. The plastic types easily turns into curls with a quick slide thru my scissors-- so very me.



Empty Cans that have been washed and re-wrapped in colorful paper. I have the most fantastic can opener that allows the lid to come back on without the sharp edge. Cans are great replacements for those plastic food containers to hold cookies, candies, nuts and the like.




Recycled Gift Basket In the picture below, I placed the basket made of woven rolled newspaper in a recycled sinamay bag. I stuffed not one item but several related items I felt the recipient would appreciate: a book, a dainty cup & saucer, a container or chocolate tablets to make into a hot choco drink -- something I picked up from Shabby Chic.



Cereal or Food Boxes The gift can be placed inside and the box dolled up with a ribbon. I just love the look of curiosity on the recipient's face with the possible thought bubble, "Tabasco? Why?"



Stretching my creative muscles by using the gift as wrapper. Like putting some baking tools inside a giant oven mitten.



ta- dahhhh!



For now, its gift wrappers. I look forward to bigger options out there that will help me along with my crusade to do my part in saving the trees from being cut for paper and the world from getting buried in trash.

Healthy Option From My Garden

Did I plant the seed of inspiration to start your own home garden?

Well, I do hope so because depending on what you planted, in a short time, you could be cooking up the following dish with produce from your garden! Meanwhile, you can start practicing by getting the ingredients for the following recipe from your local supermarket or wet market.

The recipe is for a vegetable stew-- so very Visayan. Although I think there is a Tagalog version of this but I can't seem to remember the name. Something about a thousand vegetables.

This dish is also very personal. The reason is that the vegetables used in the stew depends on the preference of the cook. So you may or may not add alugbati, okra, squash, string beans, or even gabi (yam). But the dish must have at all times Malunggay leaves-- no buts about it. To add flavour, you should have green onions, ginger and/or tanglad (lemon grass).

This vegetable stew pairs very well with fried fish. And if times are hard, a small dish of ginamos (fermented fish) or bagoong alamang (fermented shrimp) would do nicely.


Utan Binisaya



Basic Ingredients:
Leaves from 4 stalks of kamonggay (malunggay)
2 stalks of green onions (sibuyas dahonan;murang sibuyas), sliced into 2 inch length
1 stalk of tangad (lemon grass), tied in a bundle
1 thumb-size luy-a (ginger), quartered
salt to taste

Optional:
1 small tawong (talong), sliced into cubes
3 pieces string beans (batong; sitaw), sliced into 2 inch length
1 small sikqua (patola), peeled and sliced into cubes
Leaves from 1 bunch of alugbate
1/2 c cubed calbasa (squash)
1/2 c cubed gabi (yam)
2-3 pcs okra, sliced
1 sili espada (jalapeno)
Procedure:
Boil 3-4 cups of water. When the water is boiling, drop in the ginger and the tanglad. These are the ingredients that will flavor and add a lovely scent to your stew. Then add the vegetables in 3-5 minute intervals. Start with vegetables that take a while to cook (eggplant, string beans, squash, okra) and end with the malunggay. If you want some heat to the stew, add one sili espada. Season with some salt. The malunggay cooks quickly so you can kill the fire and just cover the pot for a few minutes. Be proud to serve such a healthy, nutritiously economical dish.

My Nurturing Garden

"Mary, Mary quite contrary
How does your garden grow?"

Lines taken from a nursery rhyme remind me that my little garden needs some tending so that I may reap what I sow (so to speak). Now more than ever, with the rains becoming less frequent, the plants call to me. I could have a gardener come in but that would defeat the whole purpose. I feel that getting a gardener would cheat me of experiencing the feel of the earth on my fingertips; and, the satisfaction of seeing a living thing take root and grow. As I tend my garden, it nurtures me in return by giving me the feeling of peace and contentment that all is well with the world.

When I am up to it, I can get lost in a world of weed pulling and re-potting. I stop only when I notice that the sun is adamant in burning me to a crisp or when the mosquitos make a feast of me-- ouch!

And what do I plant, you ask? Well, nothing fancy. But I do have two garden rules:
1)my plants must be happy to grow in clay-ish soil and not require constant attention.

2) my plants must give back in terms of pleasing my senses: be it the scent they lend to the breeze; their colors that delight; their willingness to grace my dinner table.

So indulge me as I take you on a quick tour of my garden. My pride and joy are a line of white lilies. They are special to me as I bought 2 pots of the lilies on a whim 11 years ago during an out of town trip. And over time I have transfered them to line up my front wall and some I have given away as gifts.



I have a sprinkling of orchids but they're the hardy ones and I don't pay much attention to them unless they are in bloom.



Then there is my jasmine bush. This one I got from my mom's garden. So many childhood memories are triggered from whiffs of their delicate flowers.



Let's not forget, plants I gathered from neighbors' gardens-- with their permission of course. A cut here, a cut there-- San Franciscos with their different leave patterns; Santan minitures; fake Bird-of-Paradise; Periwinkles & a bush with lavender flowers whose name escapes me now.



I shouldn't forget to mention my lovely trees. You would think that I have hectares and hectares of land. But no, I just cram the little space I have with a "Kamuning" ( this is the one that have fragrant tiny white flowers every so often and whose dark colored leaves also give a pleasant smell).



Beside the Kamuning is my Narra (now that it's a giant, it pains me when I have to trim it's top); how I love to sit under it's shade with a cool drink and just day dream.



At the back of the house is my grafted pico mango tree (gifted to me by my sister) which last year blessed me with tons of yummy green mangoes.



Speaking of fruits, I have a lemoncito shrub (calamansi in Tagalog) not yet heavy with fruit. Maybe my constant checking is stressing it out.

And not to forget, my kamias or iba (in visayan)that is swollen with fruit. As quickly as the fruits are ready for picking, I too am ready with all sorts of recipes needing some of it's fruits to give that sourness so delicious to the palate: sinigang (fish soup), paksiw (a fish stew), ginisang kamias sa bagoong (sauteed kamias with shrimp paste).



Now the mother of all vegetable plant in the Philippines would have to be the Malunggay. I just have to stick a cut stalk in the ground and in a couple of weeks, I can see little leaves coming thru. Coming in second would be the aromatic tanglad or lemon grass-- more of a herb than a vegetable.



Several sili labuyo bushes (I believe they are called bird chili) can be found in my garden's nooks. THeir fruit gives the zing needed in my caldereta (beef stew). Or their leaves take center stage in my tinolang manok( chicken soup).



And finally, I also have some alugbate creepers. These are the vegetable that have violet stems and sticky sap and used in many simple Philippine veggie stews. I just stick into the soil stems of this plant and it will quickly take root. I help it along by putting some twigs near it to facilitate its climb.



Yes with a little investment in time, you too can enjoy the nurturing a garden can give. You don't need a large plot of land. You can even start with used cans that have been cleaned and have holed punched at the bottom. If you don't have soil, you can buy a pre-mix bag of fertile dirt at a local garden shop.(Now a days you have to pay even for dirt.) You could also dig up someone's vacant lot too-- the thrill of being caught can give you a great high.

I hope I have interested you enough to start out your garden. You must remember that all good things come to those who wait. Be relaxed in your approach and you will be richly rewarded with your own plant experience-- be it on your dinner table or sitting under your tree's cool shade.

New Beginnings

In my mind's closet,
I have locked away
the regrets and the fears of 2009.
In that closet went the cynicism,
the morbid, and the heartaches.
The key of which I hope to misplace.

In ziplock bags,
I have stored
memories of laughter and joys shared.
Their crispiness and freshness,
I intend to savor
when my spirit is dry and the mood is hot.

In soft muslin wraps,
I tenderly laid
embraces, kisses and warmth of clasped hands.
They will do nicely
to shed me someday
from life's harsh stress winds that may blow my way.

Now 2009 is neatly packed away.
Labeled and mothballed
for maybe a viewing someday.
What lies ahead in 2010?
New beginnings for me---
again!

==================

To begin the year on the upbeat, I would like to share with you a delicious roast chicken recipe. It's "taste tested" and guaranteed to to bring out the wows and have lips smacking.



You will need:
1.3 - 1/5 k dressed chicken
1/2 c course salt (not the iodized) dissolved in 1/2 gallons or 2 quarts of water

Stuffing:
1 medium onion, sliced
2 cloves garlic, sliced
3 pcs star anise
thumb-size ginger, sliced

Marinate:
1T soy sauce
1T kitchen wine
1/4 tsp paprika
1/4 tsp dried oregano
1/8 tsp cayenne pepper
1/4 tsp dried basil (optional)

Glaze:
1 T honey

Wash your chicken and soak in the saline solution for at least 4 hours or overnight for better result. Once completed, rinse the chicken thoroughly and pat dry.



Stuff the chicken with the onion, garlic, star anise, and ginger.
Brush or pour the marinate over the chicken and let stand in the fridge overnight. Turn the chicken every now and then.
When you are ready to roast the chicken, set your oven or turbo broiler to 375 degrees. Oil your pan or turbo rack. You may or may not pour the marinate into the chicken's cavity. Set the chicken ( breast down) in the pan or turbo rack and place in oven. After 20 minutes, carefully turn your chicken on it's back. Continue to roast for another 25-35 minutes at 350 degrees. If you notice that the chicken is turning too brown too quickly, cover with aluminum foil to prevent it from burning. You will know that the chicken is done when after pricking the thick part of the thigh, the liquid that comes out is clear and not pink. After setting your chicken on a serving platter, brush with honey.

The bird is now ready to be carved!

Notes:
• You can skip the saline solution part and move on to the marinate. But the saline solution does make for a tastier and juicier chicken.This is a new lesson I learned.
• You may omit or substitute some of the herbs/spices mentioned for spices you have on hand or just use salt and some pepper.
• You may want to make some gravy out of the resulting drippings. Just pour the drippings into a small sauce pan, bring to a boil and add 1 tsp cornstarch that has been dissolved in 1 Tablespoon of water. Stir until the mixture is nice and thick.
• I soaked my chicken in the saline solution mid morning of Saturday. I then rinsed the chicken after dinner. I stuffed and marinated it, placed it in the fridge and went to bed. At 11AM Sunday, the chicken went into the turbo/oven. At 12 noon, it was ready. At 12:20PM, smiles were on satisfied faces, and nothing was left over for dinner.

Dream come true

Ladies and gentlemen, the making of sweet dreams:

Credits: Mahna Mahna song from Sesame Street and footage by my daughter

You Got to Have a Dream

"You got to have a dream
'cause if you don't have a dream
How you gonna have a dream come true...."

Once upon a time there was a girl. After being blessed with a relatively happy childhood, the girl suddenly found herself faced with the prospect of going to college. Like most young girls, the girl did not really know what she wanted to be. All the girl knew was that she wanted to be happy. So the girl thought and thought: What makes me happy? At last an answer ( ! ): Colors, crafts, and bits and pieces of the "flower people". Young that the girl was, she went and told her mother that she would like to enroll in the Arts.

Her mother replied, "I'm sorry my dear girl, but the Arts, although a fine pursuit, won't put food on the table. You'll have to be practical. There will always be time for art when you have established yourself."

The girl accepted that Mother's words made sense (-tavos) and so the girl took up a Bu$ine$$ course. And the rest is history (work , marriage , children, more work).

Now the girl is all grown up and her mother's words have come to pass. The girl had time to think once more and so she asked herself: "What makes me happy ?" Then came an answer ( ! ): Colors, crafts, and bits and pieces of the "flower people".

With that in mind, the girl took the plunge.

~The End~



Do you spend time wondering what you would want to be or have one year or 10 years down the road? If you do have some notion what you envision yourself to be, are you actively doing something about it? You must remember that before you can have a plan, you must have a goal, a dream. And if you have a goal, remember that nothing will come out of it if you just continue to think about it.....

So go ahead, take that first step and ask yourself: "What makes me happy?"

One thing is for sure, the following recipe below will put anyone in a dreamy mood. Bake a batch and make someone happy-- YOU!


Sweet Dream Cookies (a recipe found a long time ago on the net. Sorry, can't remember exact source)

Ingredients
1 cup (2 sticks) unsalted butter
1-1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup semisweet choco chips
1 cup chopped walnuts
1/2- 1 cup powdered sugar

Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)
Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1 inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.