Raise your hand if you’re embarrassed about something you’ve done in the past decade. I’m currently typing with one hand while the other is waving proudly in the air. I imagine most people (at least those in their twenties) reading this are doing the same.
I could choose to write about probably a billion things from my high school years. Maybe I could tell you about my diary entries in which I planned my marriages to several boys at the local prep school. Then I could go on to describe the week in which I got a perm, cried and cried at the wet poodle look, chopped my hair off to my skull to start over, and endured months and months of bowl cut to mullet in the spirit of growing it all out. Finally, I could tell you to top it all off, having successfully survived and maybe even thrived in high school, how I began my salutatory address at graduation by singing. No warning, no accompaniment, not a song that anyone would know, but instead a soulful ballad from the musical version of The Color Purple (which I haven’t even seen).
In the somewhat epistolary form of Alice Walker’s The Color Purple, Celie writes letters to communicate to her sister, or even to God. Her letters are filled with horrible tales of domineering or abusive men, societal restrictions, and broken heartedness. Keeping all of that in mind, I’d like to communicate a message to my younger self.
Dear High School Laura:
Go ahead and dye your hair. Chop it all off; hair grows back. Plan your diary marriage to any one of those Devon Prep boys, even the ones you’ve only spoken to twice. Planning fake weddings is fun. Do goofy things and do them because you chose to. Sing your heart out at high school graduation because at no stage in life is singing out loud unacceptable. No one is stopping you, and that’s a beautiful thing!
Present Day Laura, who is contently reminiscing on the embarrassing moments and munching on a cruller purple.
1 cup water
1 stick butter
Pinch of salt
2 tbsp sugar
Zest of 1 lemon
1 tsp vanilla extract
1 cup all-purpose flour
1. Bring water, butter, salt, sugar, lemon zest, and vanilla extract to boil in medium saucepan. Add flour and beat with wooden spoon over heat for about two minutes. (Batter should be smooth and should come away from the sides of the saucepan easily.)
2. Transfer batter to standing mixer and allow to cool until lukewarm. Begin to beat batter, adding eggs one at a time. Use piping bag or hands to form batter into desired cruller shapes. (These can be disks, tubes, or anything, really!) If batter is sticky, put already shaped cruller batter into freezer to firm up.
3. Meanwhile, heat oil to 350 degrees. Drop each cruller in, allowing to cook for about eight minutes (turning occasionally for even browning and cooking. Remove from oil and place on paper towel.
3/4 cup blueberries
Juice of 1 lemon
2 cups confectioner’s sugar
1/4 cup milk
1. In blender, combine blueberries and lemon juice. Strain into bowl, then whisk in milk and confectioner’s sugar until glaze is smooth. Drizzle over warm crullers. Garnish with confectioner’s sugar.
Enjoy blueberry glazed crullers with Alice Walker’s The Color Purple, and check in at http://warandpeach.com for future recipes and book reviews!