Onward and Upward All!

 A delightful week, altogether!  

Here we are, at Sunday Salon again, and in the universe!  Yes!  I too choose love!!  We are celebrating!  With Champagne even, or at least Prosecco.  This is some art my husband Bob posted recently (Sean is his younger brother) and I was reminded of it by Deb at Readerbuzz, the stalwart hostess of Sunday Salon, as last week she posted this cover of Bob's Saucer Repair, which is now on my reading list for Sci-Fi month.

Bacon Biscuits and Honeysuckle Season

Our latest Cook the Books Club selection was Honeysuckle Season, by Mary Ellen Taylor, this round hosted by Debra of Eliot's Eats.  The novel was a truly absorbing and enjoyable read, romantic with a mystery, at times heartbreaking, yet uplifting. I didn't find a lot of food inspiration, though was maybe reading too fast?  Hey,  but we Cook the Bookers are ready for that eventuality.  We can get inspired by atmosphere, location and any little off the cuff mention of items from the plant or animal worlds.  Sometimes a stretch, but we're generally able to come up with something.  

Our library never came through with my request for the book, and after more than a month on the list, I ordered at the last minute from Kindle.  Which is why I'm sailing in under the deadline bar here.

From the Publishers: 

"Adrift in the wake of her father’s death, a failed marriage, and multiple miscarriages, Libby McKenzie feels truly alone. Though her new life as a wedding photographer provides a semblance of purpose, it’s also a distraction from her profound pain.

When asked to photograph a wedding at the historic Woodmont estate, Libby meets the owner, Elaine Grant. Hoping to open Woodmont to the public, Elaine has employed young widower Colton Reese to help restore the grounds and asks Libby to photograph the estate.  From bestselling author Mary Ellen Taylor comes a story about profound loss, hard truths, and an overgrown greenhouse full of old secrets. Libby is immediately drawn to the old greenhouse shrouded in honeysuckle vines.

As Libby forms relationships and explores the overgrown—yet hauntingly beautiful—Woodmont estate, she finds the emotional courage to finally sort through her father’s office. There she discovers a letter that changes everything she knows about her parents, herself, and the estate. Beneath the vines of the old greenhouse lie generations of secrets, and it’s up to Libby to tend to the fruits born of long-buried seeds."

Big Lou's Butteries or Bacon Rolls

If any of you are familiar with the novels of Alexander McCall Smith, particularly the 44 Scotland Street series, you will have heard of Big Lou.  She is a delightful character, proprietor of a little Edinburgh coffee shop.  All of his characters are well drawn and unique, some uniquely annoying, some just charming and others fascinating.  Big Lou is an autodidact with a heart as big as herself.  

This particular book, A Time of Love and Tartan, is 12th in his series. As per McCall Smith's style, it is a humorous, even comic, delightfully  thought provoking, ramble between the lives of his various recurring characters, couples and families, living at 44 Scotland Street, in their various flats.  Some others are featured as well who have moved on, but remain a part of things.  Of course, I would recommend you begin the series with the first novel, 44 Scotland Street.  Such enjoyable reading, all of them.  From the Publishers:

 "When Pat accepts her narcissistic ex-boyfriend Bruce's invitation for coffee, she has no idea of the complications in her romantic and professional life that will follow. Meanwhile, Matthew, her boss at the art gallery, attracts the attention of the police after a misunderstanding at the local bookstore.
Whether caused by small things such as a cup of coffee and a book, or major events such as Stuart's application for promotion and his wife Irene's decision to pursue a PhD in Aberdeen, change is coming to Scotland Street. But for three seven-year-old boys--Bertie Pollock, Ranald, and Big Lou's foster son, Finlay--it also means getting a glimpse of perfect happiness..
Alexander McCall Smith's delightfully witty, wise and sometimes surreal comedy spirals out in surprising ways in this new installment, but its heart remains where it has always been, at the center of life in Edinburgh's New Town."

So, back to Big Lou, who was preparing bacon rolls when I had to stop reading, and make a note to do some foodie research.  Before moving to Edinburgh, Lou's first job was a long term stint in an Aberdeen Nursing Home.  Here we had a background clue to the type of roll she might have been making.  It seems Aberdeen is known for a particular breakfast treat - rolls known as butteries, due to the high fat content. These needed to be made and tried.  As it turns out they're quite tasty, a sort of cross between roll and Croissant, good with jam as well as bacon.  An egg might also be sandwiched in there.

Aberdeen Butteries

250g butter
125g lard (or all butter, which is what I did)
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt

This Aberdeen buttery recipe should make about 16. (I cut mine in half, so as not to eat too many.)

1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside. (Note - I don't know about the "wee" bit, I used about 1/4 cup, then added the rest of the water with the flour, as I didn't think a "paste" would bubble properly, but what do I know?)

2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.

3. Cream the butter and lard and divide into three portions.

4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1/2 " thick.

5. Then spread one portion of the butter mixture over two thirds of the dough.

 6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.

7. Allow to cool for 40 minutes. I chilled in the fridge. (it's warm here)

8. Repeat stages 5-7  twice more.

9. Cut the dough into 16 pieces and shape each to a rough circle (another note - I wanted more of a roll shape and made balls) and place on lightly floured baking sheet, leaving 2 inches between each piece to allow for expansion of dough.

10. Cover and let dough rise again until doubled or about 45 minutes.

Bake in a preheated 375°F (160°C) oven for about 15-20 minutes or until golden brown.

Butteries are named after their high butter content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant. Which doesnae sound nice, but rowies are really delicious and filling for breakfast. Aberdeen butteries can be eaten cold and many shops, garages etc sell them pre-buttered for anyone snatching an on the go breakfast. 

Legend has it that the buttery was made for the fishermen sailing from Aberdeen's harbour. The theory is that they needed a bread that would not become stale during the two weeks or more that they were at sea. The high fat content meant the bread also provided an immediate energy source.^[1]

(1) "Aberdeen butteries". Information Britain.

As if you'd need any extra butter? What a lovely breakfast treat, and at our house anyway, there's enough for several days. This post will go over to the August Foodies Read Challenge, and to Beth Fish Reads for her Weekend Cooking event, hosted this week by Deb at Kahakai Kitchen.  Be sure to visit both for lots of good food and books.