View Larger All my cookie supplies are in Providence and I am in Boston, having just returned from two weeks of work in New York City. I hadn’t made cookies for close to three weeks until tonight. I was with Stewart, himself freshly returned from an experiment with living in Minneapolis (the winter, not the best season to do that in). Reunited, we shared a piece of pie at Petsi Pies where the woman working at the counter had on sand dollar earrings that looked to me like a premonition of cookies to come. After pie (dessert first and last), we made a classic gluten-free (there was much talk of this in NYC, but it is easier done than said) dinner of tofu, vegetables and rice. I explained that my cookie supplies (bowls, spoons, etc) and ingredients (chocolates mainly) are in Rhode Island but Stew was not to be discouraged. Using what we had (I dug up a small bottle of the vanilla extract I made awhile back and a sturdy fork), he concocted a delicious oatmeal raisin dough, with coconut, cocoa nibs (OK, I had some stuff lying around) and a dash of cinnamon and kosher salt (Stew’s signature). They were puffy, with all kinds of flavor and texture, a surprise to taste at first and then totally addicting. Next to the green specimen above, I remember why the sea urchin is our symbol — the cookie of the sea. Our friend who works at the Cambridge Public Library thinks we should sell cookies out front to high schoolers in the afternoon. The weather brightening, I would consider it. Stewart is off to New York today, I hope that he will stay within a few hundred miles, and maybe we’ll dust off and update those old business plans.
