I painted these clover after I found them growing wild through the cracks in the patio, here in Georgia (USA). It reminded me of shamrocks. We saw a lot of wild clover/shamrocks while living in Ireland.
Yesterday’s blog post “LOL, Irishness” was about my experience making a type of Irish shortbread that is baked in a pan for about two hours. I promised an update, so here it is: AMAZING! Oh my! I love these little cookies so very much! But I’d really describe them more as a dessert that goes well with coffee or tea, even for breakfast, rather than what Americans think of as a cookie.
You can find this recipe called “Irish Shortbread” by Anissa Wolf at Food.com. If you try it, you may find that you have to bake it for even longer than the suggested time. It was gooey and obviously not done, and easy to tell it had firmed up enough to cut it when it was baked longer. It was suggested to cut the slim bars into 20 pieces while the shortbread is still hot. I used a heat resistant silicon spatula/scraper (the kind you can use to scrape batter in a bowl, or because it’s heat resistant also multi-purpose while cooking) to cut it with and that worked very well.
I was skeptical about such slim pieces lasting long in our house, but the shortbread is quite rich and satisfying to have just the one serving. So, I froze most of it into separate bags since it looks like this dessert is best fresh or fresh-from-frozen. I enjoyed a piece of shortbread this morning for breakfast. And knowing the rest of the batch is in the freezer, I’m happy we’ll have this again soon.
If you want to give this a try, I hope you enjoy it as much as we did. I’ve had a good day today, with a family member who is celebrating a birthday. I hope you had a good day too. Have a happy weekend!
Today I tried a new recipe (not the peach cookies in my painting video). These also had powdered sugar on them, but I screwed that part up. This is a recipe I found for Irish shortbread and true to Irish form, it was a bit unusual. This is probably the least efficient way I’ve ever seen cookies made! It took over two hours of baking time, and since I expected them to be done sooner, I added the finishing touch of a “dusting” of powdered sugar to them too soon. I put it on, and realized that the cookies were still raw. So I popped them back in the oven. Now they look like they have some sort of streusel topping because the powdered sugar was baked in.
I’m greatly amused by this experiment that used only 4 ingredients, one of them being an entire cup of butter! Well, I’ll let you know how these turned out. They are almost cool enough to try after many hours of anticipation. Have a wonderful evening, everyone! Tomorrow is a family birthday celebration but I’ll still turn up for a brief blog post. God bless you and keep you, this day and always.
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“When the company my husband worked for moved to Canada, we were faced with an involuntary career change. What would he do? Well, that story would take a long time to tell, so I’ll move quickly to the part where we landed in Savannah, Georgia, where he took pre-pharmacy classes at Georgia Southern University. It took two years to catch up on prerequisites he didn’t have, and meanwhile he was attending college with our kids.
But, after he finished, he was- with great relief- easily accepted into pharmacy school at South University, also here in Savannah. Shortly after he was accepted, he received a small gift box in the mail from South. It was a welcome treat of Byrd’s famous peach cookies, a Savannah cookie company established in 1924.
He shared the cookies with our family, and I was enchanted by the tiny powdered sugar covered treats. So, for my birthday, he gave me a gift tin of Byrd’s cookies. I painted what was left of them, after I’d already eaten quite a few!
I was checking just now to make sure I got the 1924 date right, and I saw that Byrd Cookie Company has new treats and gift items. They have a website, but since I live here, we can make time to pop into their store. My husband went there without me to shop for my birthday, so I’ve not been there yet. On my list!”
List of Oil Paintings in this Collection, linking to their pages here on the site, and also citing physical pages in the hardcover book: