Enough of the white stuff already! And no I am not referring to confectioners’ sugar! There is so much snow heaped everywhere that June will be half over before the biggest piles melt. Cando could pass for a remote Inuit village in Canada’s far north. There are snowmobiles snarling up and down the city streets and everyone leaves their pickups running to create a miasma of malodorous exhaust. The only things missing are seals and walrus!
As far as the arctic temperatures go, they can keep them in the Arctic. When the mercury dips to negative 35 F with a 10-mph breeze causing a wind chill factor of negative 60 F, even Antarctica is warmer than North Dakota. Yeah, I know that other places in the U.S. have had record cold temperatures this winter, but tell that to the collies. Even with their fur coats they are unwilling to set foot out doors except for the most urgent calls of nature. As for Bruce and I, well, we are wearing so many layers of clothing we look like two Michelin Tire men rolling along dragging the collies for some exercise. And that is really saying something as Bruce’s usual winter garb is a sweatshirt. Now he is even sporting woolen mittens and a balaclava.
Will spring never come to Cando this year? I for one am wondering what’s up with global warming. We could use some of that in this part of the globe. OK, I admit that is a silly statement. I am concerned about climate change, the destruction of rain forests and the polar bears losing their habitat. Being a child of the “True North Strong and Free,” I have always enjoyed the winter months, with short days of bright sunshine reflecting on the snow and even brighter night skies with the aurora and trillions of stars. But this winter has been way over the top.
Mind you, the bakery regulars – albeit their numbers depleted by the snowbird migration – show up every day for coffee talk and don’t seem to be too bothered by the cold outside. Perhaps they are attracted to the warmth of the bakery. We try to compensate for the frigid weather with the sights and tastes of the tropics. I display my most colorful quilts and tablecloths to dress up the front room. My favorite is an ensemble of bright tropical fish on a black background; those hot pinks, corals and turquoises really pop. You can almost feel the room temperature climb.
Bruce does his part by using tropical flavors in pastries and sweet goods. Instead of cherry and blueberry filling in his sweet rolls and Danish he opts for mango and guava. Some of our customers have never tasted these fruits and are reluctant to try something new. But most who do admit they really like the flavor. As one of our ladies is fond of saying, ”Change is as good as a rest”.
Pineapple and coconut evoke a vignette of white sand, palm trees, and azure seas. Imagine lying on a chaise under a beach umbrella sipping on a Pina Colada. As a matter of fact Bruce makes killer Pina Colada cake donuts. These scrumptious fried delights are redolent with essence of rum and pineapple. They are glazed and dipped in coconut, giving them a satisfying crunch.
Now all we need to complete this delightful picture is some hula music with Bruce in a grass skirt and two strategically place coconut shells. NOT! They would so clash with the balaclava.
PINA COLADA CAKE DONUTS
· 10 pounds of favorite brand of cake donut mix
· 20-ounce can of pineapple, well drained, and finely chopped. Reserve juice.
· Replace some of the water with the juice.
· Follow the directions to make up the batter.
To finish, dip donuts in a rum glaze and coat with sweetened flake coconut.
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