Ay ay ay! It’s been so long since I posted last, my readers are frustrated with me. I suppose I should be thankful that I have readers at all. I am. Thank you. But I am also at a loss. Yes, I made cookies today, chocolate chunk with coconut and buckwheat groats (“not a cereal or grass… no related to wheat”). And yesterday, I attended a second Thanksgiving dinner at my cousin’s and made chocolate mint cookies, inspired by a delicious vegan chocolate mint cookie I had at Arizmendi, a variation on the chocolate cayenne cookies I made for real Thanksgiving, I replaced 1 tsp cayenne pepper with 2 tsps peppermint extract, very aromatic. Since coming to San Francisco a month ago, I’ve been making cookies almost constantly; when the butter runs out I use corn oil, when the eggs run out banana. With chocolate chips, chocolate chunks, 54%, 60% and 72% chocolates, with walnuts, and with wheat germ. I have been adding liberal amounts of buckwheat groats, raw hulled and toasted, the crunch of which at first seemed to me a revolution in cookie baking, but of late I’ve received enough negative comments (“they’re stupid,” “hurt my teeth,” “fake nuts”) to reconsider. Are my cookies becoming too complicated, removed from the day-to-day, pretentious? Now, people preface their comments with long “hms,” as if a cookie is to be contemplated like the bouquet of fine French wine. I appreciate thoughtfulness but I hope the cookies can still be enjoyed plainly and simply. I think I am going to cut back on the unusual ingredients, buy a few bags of chips, do some Googling, try to perfect regular chewy and crunchy chocolate chip cookie recipes. Send along any good recipes or hints.
Where is Stewart? Where am I? We are as abstracted as our recipes have become.
