By Teri Cayton
The Parsons Advocate
Five more weeks until spring is here and I can’t wait. As I sit here today writing this story I am watching six big fat robins out in the yard and it is pouring the snow down. At this time of year we can expect about anything from the weather. Momma Said, “If you don’t like what the weather is doing just wait five minutes.”
The groundhog said it would be a late spring and I hope he is wrong. The weather patterns have changed so much in recent years that we could expect about anything. Lately we have had temperature fluctuations of as much as 40 degrees from one day to the next. It is hard to prepare for anything. Travel all across the country is being affected and wrecks are happening everywhere.
All this talk of the weather is my way of avoiding current news. We cannot dismiss what is going on in Europe. Russia is not backing down in its advance on Ukraine. We have now sent troops over along with supplies and munitions. I hate to hear this and live under the shadow of another war. Momma Said, “The need for power is just too great to ignore.”
I pray this will not come to fruition and we can bring our troops home unscathed. I don’t want to have to live through another war because at this stage there are things out there that could possibly end the world. If something happens and this goes nuclear we are all in trouble.
Spinach And Feta Pinwheels
- 8.8 oz. frozen spinach, thawed
- 3.5 oz. feta cheese, crumbled
- 1/2 cup finely grated parmesan cheese
- 2 sheets puff pastry
Step 1 Preheat oven to 220°C/425°F. Oil oven trays; line with baking paper.
Step 2 Begin by squeezing any excess moisture from your Spinach. Chop coarsely and then pat it dry by spreading between sheets of paper towel.
Step 3 After combining your crumbled feta and grated parmesan, combine it with your Spinach and sprinkle over your pastry sheets. Now roll your pastry nice and tight so that it wraps around the ingredients and encloses the filling.
Step 4 As this recipe makes 24 Pinwheels you will have 2 rolls. Cut each roll into 12 slices.
Step 5 Brush the pastry with a little beaten egg before baking. This will ensure that your pastry browns up and has a lovely golden shine.
Step 6 Now it’s time to pop in the oven. Place your pinwheels, cut-side up, on trays; You only need to bake for about 15 minutes or until browned lightly.