At the University of Texas at Austin, there are calls to take down a statue of the Confederate president on campus.
Farfalette Dolci, or “sweet bows,” are an Easter tradition in Italy, but for the family of Here & Now producer Lynn Menegon they’ve become a Christmas tradition. Lynn’s 80 year-old, Italian-born mother Lea shows us how to make these crunchy confections, which are quickly fried in peanut oil and dusted with powdered sugar.
6 Tbs granulated sugar
3 cups flour
1 ½ tsp orange flavor
½ cup powdered sugar
¼ tsp salt
2 Tbs butter
1 tsp almond flavor
3 cups peanut oil
Beat eggs lightly, add granulated sugar, salt, and flavoring.
Put flour on a board and cut in the butter; then add the egg mixture. Knead until a smooth ball is formed. If dough is too soft, gradually add a little flour to make firm, but not hard.
Set aside for 30 minutes.
Cut dough into 4 equal pieces. Roll out on a well-floured board until wafer thin. With a pastry cutter, cut into strips, 6 inches long by 3/4 inches wide. Tie each strip into individual bows.
Heat peanut oil in a deep saucepan. Drop in bows, a few at a time and fry about 3 minutes or until light brown. Drain on an absorbent paper towel.
While bows are still warm, sprinkle with powdered sugar.
Recipe courtesy of Lea Menegon.
From controversial new textbooks to a Maverick family reunion, here are stories from Jeremy Hobson's week in Houston and San Antonio.