Mother daughter they may be,
Sisters to those who’ve eyes to see.
Down to earth, very real,
With beauty and a warm appeal.
Their lives are full, they love their men,
But just together a sometimes yen.
Who could blame the pretty pair?
There’s always laughter in the air.
So much in common, so much to share,
Concerts of Thomas, Urban and Mayer.
Jess was up here from the ‘No, (as in Fresno)
With the recipe below.
Invited over to watch them bake,
Lemon, almond, polenta
cake – cookies. Haha!
Chop the almonds, lemon zest,
Exactly measured at Jess’ behest.
Crack the eggs, cream the butter,
Mix the batter, clean the clutter.
Talking while the cookies bake,
Hope too long it doesn’t take.
Aroma wafting through the air,
I wish I didn’t have to share.
Cookies cool, break in chunks,
Coffee for my many dunks.
Grab a cookie take a munch,
I love this lemon almond crunch!
A great day with Michelle and Jess,
My many thanks I must express!
Parma’s Lemon Almond Polenta Cookies
1 cup flour
1 cup corn meal
1 1/2 cubes butter
2 eggs, room temperature
3/4 cups sugar
1 lemon, zested
Thank you to the restaurant, Parma, in Fresno, CA for sharing this fantastic Polenta Cookie Recipe. Be warned – this is a very crunchy, somewhat gritty cookie. Best eaten with coffee or tea.
Preheat oven to 375 degrees. This recipe is best if mixed by hand. The less air in the batter, the better. In a mixing bowl, cream the butter and the sugar. Add the eggs one at a time. Blend in lemon zest and salt. Add flour , corn meal and almonds and mix until blended. On a 13×9 cookie sheet, spread out the batter, thinner for crispy cookies and thicker for more of a cakey cookie. Cook for 30-40 minutes or until the edges are browned. After the cookies have cooled enough to handle, break them into uneven, rustic looking pieces.