The
first time it happened was a chilly day in March when I was in 4th
grade; I was bouncing off the walls at school all day. It happened
again in 6th grade on a warm day in September; my mother had to pick
me up from school. Then in high school, my friend’s mother had to
take me to the hospital after a long weekend of marching band
activities. The last time it happened was a long and difficult school
day during my first year of teaching.
These
days stand out in my memory not because something bad happened to me,
but because they were miraculously wonderful. They are the days my
sisters gave birth to my nephews and nieces, the most precious
treasures of my life before I became a mother.
But
my sisters have five children between the two of them, and I’m
ashamed to admit that I can’t remember a single blessed detail
about the day sweet Whitney was born. If you were to ask 100 people
who have known her throughout her life to describe my niece, I’ll
bet at least 80 would use the word “quiet” somewhere in their
description. The other 20 might use “shy.”
When
Whitney was a baby, my father resorted to using ice cream to trick
his timid granddaughter into coming near him. When she was old enough
to walk around, she scared the living daylights out of my mother
regularly by wandering off to play in some hidden corner and by
keeping completely silent while we frantically searched the entire
house for her. At a later age, she’d do this hiding bit on purpose.
She was also adept at scaring you by creeping up on you undetected.
Because she was the master of hush, I nicknamed her “Whisper.”
My
Whisper is now a woman, twenty-seven years old today. In my opinion,
she is an amazing woman. And, yes, she is still quiet and reserved.
She is peace-loving and tender-hearted, kind to animals, the elderly,
and children.
My
niece is smart, sincere, and hard-working, holding down two jobs to
pay the bills and working an internship to help her earn a spot in
the graduate program of her choice. Although she is quiet, she has
learned to be assertive and to speak up for herself and for others.
I’m proud of her.
I
know she’d rather blend into the background and stay unnoticed much
of the time, but I think she stands out. In our “Look at me! Look
at me!” culture, so few are willing to work hard, help others, and
also keep quiet about it. While I might be the negligent aunt by not
remembering anything about the day she was born, I can’t help but
pay attention to the fact that she is beautiful both on the outside
and on the inside. The woman my Whisper has become wears a quiet
dignity that will not go unnoticed in today’s too-loud world.
*******************
I
love talking to my Whisper. We share several interests, not the least
of which is food. We love cooking for others, and we can both get
excited about something as simple as caramelized onions. I asked
Whitney if she’d share with me one of her favorite things to make,
and this is what she sent me. Although she lives too far away to come
over to share them with me, maybe I’ll make these to celebrate her
birthday anyway. Just remember that these are best eaten while warm;
they don’t keep well.
Hot from the oven. . . mmmmm. . . |
Cinnamon
Roll Buttermilk Biscuits
1
tsp. cinnamon
1/4
cup sugar
2
cups flour
1
tablespoon baking powder
1
teaspoon salt
1/2
teaspoon baking soda
8
tablespoons butter, cubed and chilled
3/4
cup buttermilk
Cream
Cheese Icing:
3
ounces softened cream cheese
1/2
teaspoon vanilla
1
tablespoon milk
1
cup powdered sugar
Preheat
oven to 450℉. Grease a cookie sheet or line it with parchment
paper. Mix the cinnamon and sugar together and set aside.
Combine
flour, baking powder, salt, and baking soda. Cut the cold butter into
the flour mixture until it resembles coarse meal.
Make
a well in the center of the butter and flour mixture and add the
buttermilk. Gently mix until buttermilk is combined into the butter
and flour. Do not over mix. Dump the dough out onto a lightly floured
surface. Using your hands, pat the dough into a rectangle 1-inch
thick. Sprinkle with 1 1/2 teaspoons of the cinnamon sugar. Fold the
dough in half and again, pat into a rectangle 1-inch thick. Repeat 2
more times.
Using
a 2-inch biscuit cutter, cut the dough into biscuits. Place biscuits
on prepared baking sheet and sprinkle with more cinnamon and sugar.
Bake for 10-12 minutes or until golden brown. Let cool slightly.
While
biscuits are baking, whisk together cream cheese, vanilla, and milk.
Add in powdered sugar and whisk until smooth.
Spoon
or pipe icing onto biscuits. Sprinkle with more cinnamon sugar.
*This column ran in The Hancock News on March 29, 2017.
**I tried this recipe after it was published, and the biscuits were delicious at breakfast when I made them and not horrible at lunch either. I bet that if you can't eat all of them at once, you could probably freeze them before baking them, thaw them out, and bake them when you want them (because you can with regular biscuits). Also, I didn't have time to pipe the frosting, but I think it would work better and look prettier.
:)
ReplyDeleteThey came out perfectly!
I wouldn't know if they're good at lunch..
Thanks for the recipe :)
Delete