Chapter 32

Savannah
Easter 2022

Addy had a passion.

Actually, she had several.

One of them was hats.

Since she could remember, Easter was the time that a new spring hat would come her way. They always made her feel “so grown up.” It started when she was christened. It was actually the Sunday before Easter. She wore a lace cap that was made from her grandmothers wedding veil. The veil had become badly damaged over the years, but parts were salvaged to make the delicate head covering for the occasion.

In her childhood, she wore simple bonnets with ribbons and pastel silk flowers. As an older child and young adult, she wore whimsies and fascinators. They expressed her joie de vivre and the overall happiness of her life.

In her high school and college years, she came to understand the significance of what she wore and more particularly what hats said about her as a person. They were physical magnifications of her personality.

Her taste in clothing and millinery became very sleek and classic. She was inspired by fashion icons such as Audrey Hepburn, Jackie Kennedy, Grace Kelly and Princess Dianna. When she looked at their clothing, she would see designs that were timeless. This realization was strong. She knew that good design would be an investment not an expense. This also added to her sense of frugality.

This year was highly significant to Addy. In a few months so many life altering events would be taking place. She was graduating as valedictorian from Mary Baldwin with dual degrees in Business and Home Economics. In August, she would be marrying her childhood sweetheart, Preston.

She had already put her degrees to work in starting a new business of making jams and jellies using family recipes. Life was hers and she took it on with full vigor.

To say she was confident was an understatement. However, she realized that acting overconfident would be seen as arrogance. None the less, she was a force with which to be reckoned. She knew without any doubt she could do it all. She had the support of Preston and her family. They loved and admired her for it.

After the family’s traditional Easter breakfast of eggs, hot cross buns and lemon curd, she went up to dress.

At exactly 10:30, she descended the staircase of her Baldwin Park Home.

This year for Easter, she made her most dramatic statement.

She was wearing all white. (Afterall, it was her signature color). Her hair was in a classic chignon and she wore a white broad brim Panama Bergère with a pale blue ribbon. When Preston and her father saw her, she took their breath away. Here before them was a young woman they both loved and admired who exemplified timeless elegance, intelligence, confidence and beauty.

Without words (because none were necessary), she gave her father a kiss on his cheek and took Preston’s arm and left for Independent Presbyterian Church’s Easter service.

Hot Cross Buns

INGREDIENTS

1/4 c. rum
1/2 c. dried fruit
1/2 c. raisins or dried currants
1 1/4 c. milk, room temperature
2 large eggs, plus 1 egg yolk (save the white for the topping)
6 Tbsp butter, at room temperature
2 tsp instant yeast
1/4 c. light brown sugar, packed
1 tsp cinnamon
1/4 tsp cloves or allspice
1/4 tsp nutmeg
1 3/4 tsp salt
1 Tbsp baking powder
4 1/2 c. Unbleached All-Purpose Flour

TOPPING

1 large egg white, reserved from above
1 Tbsp milk

ICING

1 c. + 2 tablespoons confectioners' sugar
1/2 tsp vanilla extract
pinch of salt
4 tsp milk, or enough to make a thick, pipeable icing

INSTRUCTIONS

Lightly grease a 10" square pan or 9" x 13" pan.

Mix the rum with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.

Keep the fruit set aside. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the remaining dough ingredients (including the eggs and the egg yolk from the separated egg). Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. It'll be very slack,

sticking to the bottom of the bowl and your hands as you work with it (greasing your hands helps). Mix in the cooled fruit and any liquid not absorbed.

Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You'll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.

Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.

Whisk together the reserved egg white and milk, and brush it over the buns.

Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool.

Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

Slather with The Southern Conserves Lemon Curd