These Hands

My relationship with my hands has never been one of favor. I've often admired those girls blessed with delicate hands – fingers tapering elegantly, possessing a grace akin to doves, and nails perfectly arched. Such hands seemed to belong exclusively to refined ladies, ballerinas, pianists, and princesses, not to the robust and spirited girls like myself.

I've playfully dubbed them "boy hands," my own hands. They lack the elongated and slender attributes of the ideal. My fingers are not gracefully long; rather, they're stout by comparison. My nails, far from flawless, are trimmed sensibly, much like practical shoes. The passage of time has rendered them slender and sinewy, bearing witness to the years and a life characterized by hard work and spirited play.

My hands engage in animated conversations, often drawing inquiries about my possible Italian or Latino heritage due to their expressive nature. They dance through the air like birds in flight, alive with energy. There have been instances when I've been lost in my thoughts, only to be brought back by Clay's observant gaze. He chuckles, a playful grin accompanied by a raised brow, amused by the revelation that I seemingly think with my hands. These hands of mine convey what words cannot articulate.

Through the years, I've grown to embrace and love these hands. Their strength is undeniable. They've developed calluses, constructed scaffolding, adorned buildings with plaster, roofed homes, and driven nails into place. They've labored on cars, emerging covered in grease, scarred and burned. They've hoisted weights, engaged in sports, and even thrown punches when standing up for myself and others.

Their capabilities know no bounds. They've mended what's broken, cleared fences, heaved hay, and cleaned barns. These hands have mowed lawns, arranged bedding, scrubbed toilets, smoothed wrinkles from clothes, and served nourishment to countless individuals.

Their creativity is astonishing. They've penned poetry, prose, blogs, and letters to friends. They've sketched, drawn, painted, breathed new life into furniture, renovated houses, and turned spaces into homes.

Their compassion is boundless. They've been the cool touch against fevered brows, the gentle stroke wiping away tears. These hands have cradled my head in moments of sorrow, offered comforting pats to backs, and carried the burdens of many while folded in prayer.

Love courses through them. They've cradled infants, tended to their every need, played games like patty-cake and peekaboo. They've tousled hair, caressed cheeks with affectionate kisses. They've soothed weary feet, scratched tired backs, and tended to hair with careful braids. These hands seamlessly fit within my husband's, our fingers intertwining perfectly.

I've been harsh on these hands, critical of myself, often too quick to focus on perceived flaws, and occasionally oblivious to the immense significance of their purpose. Somewhere along the way, I've forgotten that both they and I are beautiful in our imperfections.

Certainly, my hands don't boast prettiness, but they do possess strength, capability, creativity, and compassion. They've lifted the downtrodden, supported the frail, cheered on loved ones, offered comfort and defense, embraced friends and family. They've molded the lives of my children, nurtured my grandchildren, and stood as unwavering support and affectionate connection for my husband.

These are my hands – unadorned, imperfect, and yet deeply cherished. And may this piece resonate with all the ladies, inviting them to appreciate their hands and the myriad of incredible things they can create.

Strawberry Hand Pies

For the Crust

• 2 1/2 cups all-purpose flour
• 2 tsp granulated sugar
• 1 tsp salt
• 1 cup very cold unsalted butter, cut into cubes
• 1/2 cup very cold water (up to 2/3 cup if needed)

For the Strawberries

• 3 3/4 cups strawberries (about 1.5 lb), hulled and sliced
• 1/3 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1 1/2 tsp pure vanilla extract
• 3/4 tsp orange zest
• 1/2 tsp salt

For Assembly

• 1 large egg
• 2 tbsp water

Instructions

1. For the Crust

   • In a medium-sized bowl, whisk together flour, sugar, and salt.
   • Add butter cubes to the flour mixture and cut them in using a pastry cutter until crumbs form.
   • Slowly add cold water and knead the dough until it comes together (start with 1/2 cup water).
   • Divide the dough, shape into balls, wrap in plastic wrap, and refrigerate for 30-45 minutes.

2. For the Strawberries

   • In a small pot, heat strawberries, sugar, and cornstarch over medium heat, stirring until combined.
   • Bring to a boil for about 15 seconds, then remove from heat and add vanilla, orange zest, and salt. Allow to cool.

3. To Assemble

   • Preheat the oven to 375°F (190°C).
   • Whisk egg and water together and set aside.
   • Roll out dough on a floured surface and cut out circles.
   • Place filling on half of each circle, brush edges with egg wash, and seal with another circle.
   • Press edges with a fork and make slits on top. Chill for 20-25 minutes.
   • Brush with egg wash and bake for 30-35 minutes until golden.

Brutti ma buoni "Ugly but Good" Cookies

Ingredients:

• 1 cup confectioners' sugar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• 2/3 cups hazelnuts, coarsely ground (or substitute with pecans or walnuts)
• 1 cup slivered almonds, coarsely chopped
• 2 ounces semisweet chocolate, roughly chopped

Instructions:

1. Adjust the oven rack to the center position and preheat your oven as per your manufacturer's instructions (usually indicated on the packaging) to the appropriate temperature for baking cookies.
2. Prepare your baking sheets by lining them with parchment paper.
3. In a bowl, sift together the confectioners' sugar, cocoa powder, cinnamon, and salt.
4. In a stand mixer or using a handheld mixer, beat the egg whites until they become frothy and form soft peaks.
5. Gently fold in the vanilla extract, sifted dry ingredients, ground hazelnuts, chopped almonds, and chopped chocolate into the frothy egg whites. Mix until all the ingredients are evenly combined and moistened.
6. Using a spoon or cookie scoop, drop portions of the cookie dough onto your prepared baking sheets, making sure to leave some space between each cookie.
7. Place the baking sheets in the preheated oven. Bake the cookies for about 20-22 minutes, or until they are golden brown and have a slightly crisp exterior. To ensure even baking, rotate the baking sheets halfway through the baking time.
8. Once the cookies are done, remove the baking sheets from the oven and allow the cookies to cool completely before carefully removing them from the parchment paper.