- me:you bake cookies in seattle?
- Stewart:three kinds
- me:do tell
- Stewart:regular salty chocolate oat with cocoa nib
- me:you buy them at theo?
- Stewart:oatmeal pecan coconut (after a hi-rise cookie i enjoyed)
- me:hi-rise?
- Stewart:lastly, pecan coconut cocoa nib with no melted chocolate but some cinnamon
- and the molasses white sugar combination
- hi-rise in cambridge
- me:pecan interesting
- im scared of other nuts
- although i looked at a bag of pistachios today
- and dreamed
- i love my walnuts
- AND
- we need to figure out a peanut butter cookie
- Stewart:I am done with pecans I think and back fully to walnuts
- me:during the depression my grandpa got into bike dealing bc you had to do whatever
- you could for money
- this is depression 2.0
- we should cookie our way through
- !
- i might change the URL
- to cookieexchange
- after the bicycle exchange
- Stewart:make cookies at the bard co-op on saturday night, real butter but egg-replacer and walnuts and coconut and molasses and white sugar and spelt flour and they were fine at first but hardened into candy shortly after, carmelized or something
- cookie exchange sounds good
- me:spelt flour
- whats that like
- Stewart:a necessity at the time, couldn't tell if it was to blame for anything, maybe as a
- partial flour it would be good
- me:i bought those cacao beans we were contemplating at the coop
- to impress the mast bros
- not sure it worked
- chopped them up into nibs
- worked well
- Stewart:were they raw or roasted?
- I think I am partial to roasted nibs, the unroasted ones are powerful and good but I don't
- know how to keep them underwraps
- me:raw
- BUT
- Stewart:potent
- me:indeed
- we should roast them ourselves
- in the oven or in a frying pan
- Stewart:I was going to say the same thing
- but I was going to say it like this
- we should roast them ourselves
