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To my great delight this little experiment of mine, the exploration of some recently disparaged countries, has been very warmly received. Thank you. Through our collective horror and disbelief, there’s an awful lot of us who want to fix things, to learn, to better understand. So it might be a small step, but let’s do that through some food. Today, continuing in the African direction, I’m taking a crack at a West African favorite – Jollof Rice.

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Late last week I watched the news in utter disbelief and horror. Yet again. Yet again, our President showed us who he is: ignorant, entitled, unintelligent and above all, yes, a racist. I won’t belabor the point on his utter incompetency too much because it is on full display every day but his comments about immigrants from “shithole countries” really struck a nerve. I am descended from immigrants. Chances are extremely high that you are too or maybe you’ve immigrated to this country. The President himself is descended from immigrants and at one point or another, those countries from which our relatives came, from which we hold vast amounts of pride, were probably considered shitholes too. No doubt about that. All four sets of my great grandparents came from Poland and Czechoslovakia during the Slavic migration and just like now, they faced discrimination from the wave of immigrants that came before them. Getting here first doesn’t make anyone more entitled or a better person. Argh, it makes me so angry.

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I haven’t started this year off on the right food, from a health nor a cooking perspective. I pushed into 2018 with a cold. That horrible, no good, terrible flu that’s making the rounds. I was down for the count for days and have been “in recovery” for two weeks. I feel better – I’m not downing a pack of Dayquil every few days anymore – but I certainly don’t feel great. I haven’t been hungry. I haven’t been cooking anything beyond buttered noodles and frozen pot pies. My kitchen mojo is running on empty.

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Merry Christmas friends! Today is the last day of our little cookie project, the 2017 edition. We’re going to take the last bit of that base dough and make something incredibly festive. And boozy. Definitely boozy. At this point, we probably could use it. Today it’s Bourbon Fruitcake Buttons.

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Who doesn’t love a peanut butter and jelly sandwich on occasion? I mean, really. The salty peanut butter combined with the sweet, fruity jam? It’s a perfect combination and even better as a cookie. Two crisp peanutty cookies sandwiching a fruit filling, preferably grape but strawberry works too. That’s what we’ve got today as our 11th cookie. Continue Reading »

We’re coming to the end of these 12 Days of Cookies and maybe you’re running out of steam. Just a little? Well, here’s a really easy recipe and a homey one at that. Banana Walnut Bars. They’re like banana bread crossed with a cookie and couldn’t be better. Continue Reading »

I have a massive stash of tea in my pantries – tea bags, loose, tins, bulk bags – accumulated both locally and from my travels. I like tea, what can I say? Not long ago, I was looking for a particular type amidst the stash and came across a small jar of tiny, beautifully pink rosebuds I’d purchased in Chinatown. I opened the jar and took a whiff … lovely! It was like sticking my nose in a summer rose bush. What could I do with these? Could I work them into my cookie project? Oh yes I could.

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