After sickness plagued my body Friday and the better part of Saturday, it was a real relief to finally find myself in a position where I could make myself useful. So, as I enjoy it so much, I decided to do some cooking. Having replenished my supply of granola and followed by scone making, I chose to construct palmiers (pictured). However, when they came out of the oven after sixteen wholesome minutes, they looked as if their growth had been stunted. Rather than blowing up into magnificent sinuous golden-brown confections, they puffed up a bit and turned brown. Tasting revealed an overly dense, cake-like texture, as opposed to the normal light, flaky texture.

Frankly, I am baffled as to why the palmiers turned out as they did. For one thing, it is virtually impossible to ruin these comely coffee companions. I simply rolled a sheet of pre-made puff pastry in sugar, diced it with a bench scraper, brushed a little egg wash on top and threw them into a four hundred degree oven.

Oh well. The scones taste terribly terrific.