Today is Saturday. Early this morning, I took my dogs out for their usual walk around the neighborhood. We were just getting started when I looked across the street to see a very pregnant woman race-walking down the sidewalk. At the same time, about 50 yards away, her husband steps outside their front door with their diapered child on his hip. He yells after her, “Emily, don’t go. Please, come back. Emily, don’t do this. You are pregnant.” I am right there with my dogs in plain view. There are a few other early morning walkers scattered about as well. We can hear and we can see. It was a little awkward.
Only Emily and her husband know what is really going on in their house; I can only imagine. If I had to guess, I would say that Emily just needs a break. Whatever stew of emotions she has going on, it reached a boiling point. I can only guess what kind of stew, but from my vantage point, across the street, it looked like the anger and resentment kind.
This stew is easy to make. You take two imperfect people. You put them together under one roof. You give them each a pair of special glasses which illuminates their mates imperfections clearly but blinds them to their own. Add a small child or two or three. Stir in some feelings of lack of appreciation. Slowly add a bag of why-do-I-do-all-the-work-while-you-sit-around-and-watch-television. Let this simmer for awhile. In a separate bowl, combine I-am-working-late-again with Oh-by-the-way-I-am-going-to-play-golf/tennis/poker or go fishing/hunting-this-Saturday. Mix the two concoctions together and then season to taste with dirty diapers, never ending piles of laundry, and temper tantrums. For an extra-rich version, add a body’s worth of pregnancy hormones.
Emily needs to walk. She needs to walk until those feelings pass. They will. When they do, she will be able to see all the good instead of all the bad. Walk, Emily, walk. Then, go back home and give everyone a hug.
In honor of Emily (not her real name), I am posting a recipe for beignets. A beignet (ben-yay) is a small square of deep fried yeast dough with powdered sugar; like a donut without a hole. Health and nutrition are important when you are pregnant, but being decadent every now and then is a must as far as I am concerned. In my city, there is a place that makes fresh beignets while you wait. While they are still hot, they sprinkle them with loads of powdered sugar. The place is just down the street from my gym. When I was pregnant, I would often go in for a beignet after my workout. That sounds naughty, I know, but I couldn’t help it. For me, a beignet cured morning sickness and satisfied my cravings. My doctor would disagree.
Beignets are best eaten hot with a cafe au lait, a mixture of half hot milk, half strong French roast coffee (with chickory if you want to be authentic). Make it a decaf if you are expecting.
adapted from neworleanscuisine.blogspot.com
3/4 cup warm water
1/4 cup granualted sugar
1/2 tsp salt
1 beaten egg, at room temperature
1/2 cup evaporated milk
3 1/2-3 3/4 cups all purpose flour
1/8 cup shortening
vegetable oil for frying
powdered sugar in a shaker or a sifter
1. BEGIN WITH THE YEAST: In a large bowl, combine yeast, water, and sugar and stir to dissolve. Let sit until it gets frothy, about 5 minutes
2. MAKE THE DOUGH: Add salt, egg, and evaporated milk. Using an electic mixer, blend on LOW speed until combined. Add half the flour and mix until it starts to come together. Add shortening. When combined, gradually add the rest of the flour and mix just until it is all incorporated. Don’t overmix.
3. KNEAD THE DOUGH AND LET IT RISE: Turn dough out onto a floured surface and knead, adding a little flour if necessary so dough is not sticky, but smooth. Place dough into a large oiled bowl, loosely cover, and let rise. This will take about 4 hours at room temperature. Alternatively, refrigerate overnight. When doubled, punch it down and then turn it out onto a floured surface. Roll dough into a rectangle 1/2 -inch thick. Cut into 2-inch wide strips and then into squares. Place squares on a floured baking sheet and let rise in a warm (100 degrees) oven about 40 minutes.
4. FRY: Heat 3-inches vegetable oil in a deep pot to 360 degrees. Place 2-3 beinets in hot oil at a time. Fry until golden brown and puffed on both sides using tongs to turn, 2-3 minutes total, but watch them closely. Remove to paper towels to drain. Sprinkle generously with powdered sugar and serve hot with cafe au lait.
Peace and love from my kitchen to yours,
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