Coconut Conch-Shell Spirals

Thinking today

of the rhythmic churning

of white waves

on warm beaches.

*

In and out.

*

In and out.

*

Each surf

washing the

willing landscape

with steady forward motion.

*

I wouldn't dare

Stop the tide.

Cease the ebb and flow

of natural law.

*

Wouldn't touch

the perfect push

of blue water

on it's sand canvas.

*

Why, then

do I feel so desirous

To grasp time?

Pin it down.

Hold it captive.

Never let it go.

*

Stop it.

*

Stop it.

*

Why not welcome

the rhythmic ticking of minutes

*

Here then gone.

*

Here then gone.

*

Allowing each miniscule movement

of the clock hands

to wash me over the

unexpectedly expected

tides of time.

*

Molding my days

minute by minute.

*

Content to surrender myself--my sand--to the ever-advancing current .

Coconut Conch-Shell Spirals
Though I live high in the mountains of Colorado, I long for the tropical beaches of my youth. Inspired by the a baking competition, I sought to turn an American staple--Cinnamon rolls--into a hearty sweet bread speckled with the indulgent summer flavors of a seashelled beach. Swimming in a coconut milk sea, these pretty little spirals are a dive into pure bliss. Just ask my darling Jamica, for whom I post this recipe.

*
FOR THE SPIRALS:
¼ c. very warm water
1 T. yeast
¼ c. sugar
½ c. pineapple juice (drained from sliced pineapple)
½ c. coconut milk
3 eggs
1 t. salt
3 ½ KING ARTHUR Unbleached All Purpose
¼ c. olive oil

*
FOR THE FILLING:
1 c. sugar
1 t. cinnamon
1 t. ground ginger
1/2 c. butter, melted

*
FOR THE TOPPING:
1/2 c. Chopped Macadamia Nuts
1/2 c. sliced pineapple, drained
1/2 c. coconut chips or shredded coconut
(optional) 2 T. crystallized ginger

*
FOR THE COCONUT MILK SAUCE:
1 ½ c. coconut milk
½ c. sugar

*
INSTRUCTIONS:
In a large bowl, mix the water and yeast together. Add sugar. Wait a few minutes to proof yeast. Stir in pineapple juice and coconut milk, eggs and salt. Mix in KING ARTHUR Unbleached All-Purpose Flour by the half-cupful’s until dough begins to thicken. Knead butter into dough, adding flour as needed until dough is soft, but not sticky. Knead until dough becomes elastic. Drizzle with olive oil, cover, and set aside until double in bulk. (about 50-60 minutes).

*
Mix sugar, cinnamon and ginger filling ingredients together. Turn dough out onto a lightly floured surface. Roll into a long, ¼ inch thick rectangle and spread melted butter across the dough. Sprinkle with cinnamon ginger-sugar mixture. Roll up the dough along the long edge until it forms a roll. Slice the roll into 12 equal pieces and place them into a greased 9x12 pan. Combine topping ingredients. Sprinkle atop the cut rolls. Allow to rise until double in bulk, about 20-25 minutes.

*
Preheat oven to 375 degrees. Cook rolls for 25-35 minutes, or until tops turn a medium brown and center rolls are no longer doughy.

*
To serve: Mix together Coconut Milk Sauce ingredients until sugar is fully dissolved. Pour generously over individual servings of spirals. Indulge! Enjoy!

*

* * *

After the finest of weekends, it seems I've

begun my week with

Melancholy Monday

{sigh.}

*I'm hoping your week is off to a better start!

*

Would love to hear what's making you peppy.

Anything to perk up the sour pants I'm donning.