By Teri Cayton
The Parsons Advocate
As a whole our society is becoming so complacent. We don’t drive, we call an Uber, we don’t shop, we text the store and they bring it to your car, we don’t cook, we just call Door-dash, we don’t call and talk to each other, we have to text everything. I don’t think half the people alive today has ever sat down and written a letter to someone. Momma Said, “When you become disconnected from everyone and everything you are truly alone in the world.”
I can change my own flat tire, I can cook a meal for a crowd, I can hunt my own food and process it as well. My mother raised four kids that were not afraid to get dirty and she taught all of us to be self-sufficient. She told us that if we could not take care of ourselves we could never take care of anyone else.
My Grandmother raised mom by herself in a time when that was very frowned upon. She was a proud woman who raised a proud and stubborn daughter, who raised four kids to know right from wrong. We can take care of ourselves and in turn we can take care of others. Momma Said, “One good turn deserves another.” In other words do unto others as you would have done to you.”
I cannot pass by someone who needs help and if I can I will help. It is such a disconnected world today that it is hard for people who were not raised as I was to see that karma does go round. They will walk by in a situation or stand there videoing everything on their phone. That makes me so mad that I would like to shove that phone up somewhere so they could video their insides and see how selfish they are not to help.
Peach Dumplings
INGREDIENTS
- 4 ripe fresh peaches peeled
- ½ CUP brown sugar
- 1 TEASPOON cinnamon
- 1 TABLESPOON cornstarch
- 1 sheet puff pastry
- 1 egg beaten
INSTRUCTIONS
- Peel the peaches either with a peeler or, if your peaches are very ripe, by blanching and shocking them as follows. Bring a large saucepan of water to a boil and making an ice bath in a large bowl. Then, score the peaches with an “X” on the bottom. Submerge the peaches in the water for 30 to 60 seconds and then plunge them into the ice bath for a minute. Gently peel the skin from the peaches with a paring knife. Cut them in half and remove the peach pits.
- Preheat the oven to 400°F.
- Combine the brown sugar, cinnamon, and cornstarch in a large bowl. Add the peach halves to the bowl and gently toss the peaches to coat them with sugar mixture.
- Roll the puff pastry into a 10-inch square, and then cut it into four 5-inch squares. Brush some egg wash around the edges of each puff pastry square.
- Place a peach half in the center of the pastry square, cut side up. Spoon some of the juice or spice mixture from the bowl into the center of the peach. Place another peach half on top and fold the puff pastry up around the peach by bringing each corner to the center one at a time. You will stretch the pastry as you do this. Slightly press and pinch the corners and edges of the dough shut. Transfer to a 9-inch x 13 -inch baking sheet.
- Generously brush each dumpling with the egg wash on all sides.
- Bake for 30 minutes until the puff pastry is golden brown. Let cool for 10 minutes.
Serve with vanilla ice cream or whipped cream