JANUARY PROMPT #30: A Recipe

in the medium saucepan you bought at the fair, melt
one block of yellow Irish butter
one cup of coconut cream

smooth in
a smudge of Greg’s crystal clover honey
the scent of lemon
several costly saffron threads dissolved in sherry wine
allow to cool

meanwhile

in a marble mortar with a porphyry pestle crush:
cardamon
cinnamon
cumin
cloves

find a big brass bowl and fill with:
fine farina flour
sifted semolina
coarse French sea salt

use your father’s ash-handled carpenter’s hammer to crack:
black walnuts from the farm on the hill
butternuts from the library tree
discard the shells

with a sharp German chef’s knife on a Vermont Maple table chop:
the black walnuts from the farm on the hill
butternuts from the library tree
and canned macadamia nuts an old enemy mailed from Madagascar
set them aside in a blue clay bowl

With a wire whip whisk quickly into the fine farina flour,  salted semolina and coarse French sea salt the crushed cardamon, cinnamon, cumin, cloves.  Pour the melted, cooled yellow Irish butter and coconut cream with Greg’s crystal clover honey and scent of lemon, costly saffron and sherry wine over  the fine farina flour, sifted semolina and coarse French sea salt.   Mix well.    Oil your hands with coconut cream and knead the crushed cardamon, cinnamon, cumin and cloves, the cracked chopped black walnuts from the farm on the hill,  the cracked chopped butternuts from the library tree, and the chopped canned macadamia nuts an old enemy mailed from Madagascar into the melted and cooled butter and coconut cream with Greg’s crystal clover honey and scent of lemon, costly saffron and sherry wine, fine farina flour, sifted semolina and coarse French sea salt.

roll into small balls
place two inches apart on un-greased cooky sheets
dry in the sun
store in a tightly covered clear glass jar

 

From 2013

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