North Dakota pipeline: Native Americans
Travel ban: Muslims
Deportations: Mostly Latinos
Left to die: Puerto Rico
WHAT DO THEY HAVE IN COMMON?
How does one resurrect their blog from the dead. I know how to bounce back, hell ive had the miss fortune in life of starting from scratch more then once in my 51 years. I’m a fighter and survivor.
Yet my blog remains flatlined…
Missing the touch of you…
Thoughts of you never leave my head.
Baby together… just us two.
Got plenty of extra citrus hanging around your kitchen,along with an abundance of fresh grown basil? Well combine lemon, limes and a hint of basil for a delicious cookie that taste like you bought them from a gourmet bakery!
Recipe adapted from Bon Appétit Summer 2012
1 cup of all-purpose flour
1/2 cup of powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes.
2 Tbsp of sliced fresh basil leaves
1 tsp of finely grated lemon zest
1 Tbsp of freshlemon juice
1/2 tsp of finely grated lime zest
1/4 tsp kosher salt
Sanding Sugar (optional)
Pre heat oven to 375 degrees. Place flour, 1/2 cup of powdered sugar, butter, basil, both zest, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet spacing 2 inch rounds, dusting cup with powdered sugar and press cookies into 2 inch rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with standing sugar, if using.
Bake until edges are brown, about 20 minutes. Transfer to a wire wake; let cool.
Cooking up with smiles across miles
Revealing Covert Abuse!