gratitude.Posted: April 18, 2010
I’m grateful that it seems to be nothing serious, just a bad cold and a bit of a fever; and although it has resulted in such an astonishing lack of sleep at night (even for us) that I have been stumbling through my days woozy and disoriented, I’m less bothered about that than one might expect.
I am actually a little bit grateful, because in the long nights and (even longer, frankly) days that he’s not been feeling well, he and I have been stuck together like glue.
I love everything about holding him so close, constantly – and it’s a rare treat given that he is my second child and my affections, considerable though they are, are (necessarily) usually divided between him and his sweet sister.
I’m grateful to have had some extra moments to inhale his sweet-apple scent and wonder that he won’t take a soother – so unlike his sister! – and that he gets panicky, just like I do, if he doesn’t have one foot uncovered in bed.
I am also grateful because as I write this, he is asleep.
He stayed asleep (mercy!) when I slipped out of bed.
And the rest of my family is still sleeping, too, giving me an unfettered moment to enjoy a luxuriously hot cup of coffee (I’m on decaf these days, but the placebo effect is remarkable) and make everyone pinwheels for breakfast.
When I was growing up, we had pinwheels for breakfast when we were out of eggs so pancakes or muffins were not an option – because we never knew when they were coming, these resonate in my memory as the best kind of treat. The recipe, of course, is Gwenn’s.
1 tbsp cider vinegar
1c all purpose flour
1c whole what pastry flour
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2c + 2 tbsp butter
6 tbsp soft brown sugar
cinnamon, to taste
Preheat oven to 425 degrees.
Combine milk and vinegar and let stand while you get on with the making the dough:
In a large bowl, whisk together flours, baking powder, baking soda, and salt. Cut in 1/2 c butter until it is the size of peas and dough is crumbly.
Pour in soured milk and mix just until it clumps together. Turn out onto a floured board and knead gently 11 times (not more, not less. Seriously! This is the key to the success of your pinwheels!). Add more flour if the dough seems excessively sticky.
Roll dough into a rectangle about 14″x10″. Melt remaining 2 tbsp butter and brush evenly onto dough. Sprinkle brown sugar evenly over butter, and dust with cinnamon.
Roll dough up longwise, to form a cylinder, and pinch along long edge to seal. Cut crosswise into slices about 1″ thick.
Place pinwheels on a parchment-lined baking sheet and bake 15 minutes, until golden.