beetniks

getting your hair done is odd… looking at yourself in a mirror for the better part of four hours can almost be seen as a form of torture… so I just stare at my hairdresser instead… and as she tends to my mane, I grace her with my witty stories, stemming back to my childhood but all the way through college and giving birth to my children… sometimes she has stepped out of the room but I didn’t notice with the blow dryer going and it’s humorous as I’m still weaving a story and the only one listening is her dog…

by the end of our four hours together, she usually says something to the effect of “don’t you dare try to pay me… our time together is payment enough”… and then she makes sure that I knew she was joking… she wants to get paid…

another thing about her is her humility… when I see her ‘out and about’ around town and I’ve styled my own hair that day, she’ll say things to me like ‘you don’t need to tell anyone who does your hair’… and I say to her ‘stop it Roselle Burton… you deserve all the credit you’ll get for this’… she laughs and I laugh
last time I was there… we were discussing the garden and cooking and I asked her if I could feature one of her recipes on my blog… my idea was to come to her house ‘off the clock’ and have her cook her favourite recipe for me and I’d eat it… turns out she’s really busy… but she did tell me about beetniks…

fall time here and all us farm ladies bring in the garden the day before a big frost… things like spaghetti squash, zucchini, corn, onions, garlic… all of that needs to get brought in… so I also grabbed beet leaves… and made up these beetniks as best as I could remember her telling me how to do…

Servings: 24
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Ingredients:

– bread dough

– 5 cups all purpose flour

– 2 tsp sugar

– 2 tsp salt

– 2 tbsp instant rise yeast

– 4 tbsp canola oil

– 2 cups warm water

– 24 big beet leaves, wiped clean

– 1/4 cup butter

– 1/2 onion, finely chopped

– 4 cloves garlic

– 1 cup cream milk

– fresh dill, chopped

Directions:

– make the dough and let rise for 45 minutes

– grease two 9×13 pans

– wash the beat leaves and pat dry with paper towel

– pinch off a piece of the dough and roll into the shape of a fat thumb

– wrap the beet leaf around it and place in the greased pan

– continue until done and cover with a tea towel and let rise 1 hour

– bake at 350 degrees for 20 minutes

– for the sauce, melt butter in a saucepan

– add onions and garlic and cook till soft

– stir in cream and dill

– bring to a slight bubble and then remove from heat

– pour over top of the cooked beetniks and cook for 5 more minutes

– serve warm (they freeze well)

I might have ate about four of them fresh out of the oven… then rued the day that I ate four of them fresh out of the oven… the kids have been loving having them after school… they just heat it up and away they go into doughy, creamy heaven…