I tried describing you.  But descriptions are,                      difficult.  

I could have mentioned your hair.  Or your eyes.  Or your height.   
But these descriptions would not have been enough.

(I could not fully describe how it can be messy, in the most attractive sort of way.  How it curls and reaches out in every direction but down.  And it frizzes from running your calloused fingers forehead to occipital – once, twice, and again.
I could not perfectly describe how they laugh in a quiet kind of manner.  How when your brow furrows in thought, they unfocus and focus at once.  And also at once how they can pierce and warm the same. 
I could not completely explain how your height is tall but not too, relative to me.  How it is just right walking for your hand to swing into mine.  And when sitting, how your broad shoulders welcome my ear. 
But again these descriptions would not have been enough.)

So I described you as a thing.
Not that that’s what you are.

I described you as a stovetop-coffeepot.

The kind that always whistles.  Perhaps a grey metal, tarnished in a lovely way.  Well-designed, of course.  With a black handle.  Your size fills two cups, plus some extra to warm each up later.  And your smell is delightful in the early morning and irresistible nearing midnight.  Dependable and durable, an advertisement could claim.  
The stovetop-coffeepot is a slow revolution humming right in tune.         

coffee &
cinnamon - walnut buns


for the dough…
2-1/4 teaspoons yeast (+ ½ teaspoon sugar + ¼ cup water)
¼ cup sugar
3/4 teaspoon salt
3/4 teaspoon vanilla
1/3 cup cream
1 egg
2-1/2 cup flour
8 tbs butter

for the filling…
4 tbs butter, melted
1 tablespoon cinnamon
½ teaspoon nutmeg
1/3 cup sugar
¼ cup brown sugar
¾ cup walnuts

for the glaze…
2 cup confectioner’s sugar
¼ cup milk

what TO DO

in a bowl…
whisk the yeast with ½ teaspoon sugar and ¼ cup water
let it sit for about 10 mins, until it is frothy
whisk in the sugar, salt & vanilla, mix well
whisk in the cream, mix well
beat in the egg

in a large bowl…
cream flour and butter together
slowly add the wet mixture to the dry mixture
keep mixing, until a large ball of dough is formed
cover the bowl with a dish towel
set in a warm place
let rise for 60 – 90 mins.

combine cinnamon, nutmeg, sugar, brown sugar & walnuts
set aside
(pecans or chocolate chips are excellent substitutions)

on a floured surface…
roll out the dough about 20” x 30”
(you can roll it out half this size if you would like.
the larger the area, the more rolls in the buns,
which means more cinnamon filling!)
brush 2 tbs of melted butter onto the dough
evenly spread all of the filling onto the buttery surface
(finger licking is a requirement)
then, roll!
roll so you have a 12” log
with a sharp knife the log into buns
(about 10 buns)
arrange the buns on a cookie sheet
let them rest in a warm space for another 60 – 90 mins.
(trust me it’s worth the wait, but if you just can’t wait any longer, 
feel free to skip this part – I won’t tell, promise)  

preheat oven to 350 F
bake for 30 min
remove from oven
stir milk & confectioner’s sugar together
spoon on top of warm buns
eat immediately
preferably with a cup of stovetop-coffee

- Coco

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