Arrupe chefs whip up good eats

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A few campus Jesuits like to hang out in the kitchen. Garrett has fond recollections of Visiting English Professor Hugh Duffy, S.J., when he was here from Ireland between 2006 and 2012.

"I miss him! He came in the kitchen every morning, made oatmeal in the microwave and we'd talk," she recalls. "Those were wonderful conversations we had."

Arturo Araujo, S.J., a native of Barranquilla, Colombia, would pop in the kitchen and make coffee with a sprinkling of nutmeg for Garrett before he said Sunday Mass at Christ the King Parish in North Seattle.  She would have a Sunday brunch baked good ready to share and they'd take time to chat.

Memories of Jesuits who have passed are no less vivid.

The afternoon snack of choice for the late Francis Logan, S.J., was biscotti, according to Garrett. Even at age 100, he would skip this treat with his coffee, however, if he worried he might be gaining weight.

The late William LeRoux, S.J., known for his resounding voice as well as his 40 years on campus, had a habit of making it known when he was especially happy with his dinner.

"He'd open the kitchen door and in that booming voice of his he would announce, 'That was mah-velous!' It always made us feel appreciated," Odegaard says.

Garrett laughs about the warnings she continues to receive from former Fine Arts Adjunct Professor Jack Bentz, S.J., who returns to Arrupe occasionally from his home base at Gonzaga University in Spokane.

"He says to me, 'We've discussed this, Margaret. You don't cook things I like when I have to go out for dinner,'" she says.

Odegaard adds, "The Jesuits have such a good sense of humor, I love working here. We're treated so well and I feel I have found my professional home."  

Kniskern agrees. "You can't get a more compassionate and appreciative audience than a houseful of priests," he says.

That brings us to Garrett's prized breakfast scones. The recipe had its beginnings in a Julia Child cookbook, but Garrett did investigative research and tinkering to make it her own. She discovered a scone with a better texture at the now-defunct café known as Animals on 12th Ave.

"I was told to keep the butter as cold as possible before baking. That made a big difference," she says.

She continues to play around with the recipe by trying different flours, adding nuts and fruits and adjusting the flour-to-sugar ratio.

"One time I forgot to put the sugar in at all," she says. "I just called them 'sugar-free scones.'"

She recently experimented with a way to cut down on the amount of butter needed by adding a little flax meal.

Margaret Garrett's Ad-libbed Scones

1 cup all-purpose flour

1½ cups white whole-wheat flour (see note)

¾ cup flaxseed meal (see note)

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