a little happy to end the week
My week is over. I am a pseudo-expert on the Lebanese Civil War and Pakistani journalism. I now understand why my Aunt, after marrying a Syrian, tried to instill in me the fact that Israeli’s were awful to the Palestinians. No I’m not about to get political hear, but I always find it interesting to learn the cultural biases and the history behind them. Not interesting enough to spend a whole weekend reading contradictory stories, but thankfully my teachers make sure I perform these enlightening rituals. Anyway I don’t think you came here to listen to me ruminate over the importance of homework.
Did you hear about Cooks Source and their copyright problems? According to the Washington Post’s take on the debacle (here’s the link and the other link), Cooks Source (a food magazine based in MA) stole a recipe from blogger Monica Gaudio and then, when she called them out on it, she got an interesting response from editor Judith Griggs. Griggs told her that everything on the internet is public domain AND basically her piece on her blog wasn’t well edited so Cooks Source made it better. Dude, would someone please deal with this woman’s attitude problem! I mean if I stole a loaf of bread and turned it into an amazing bread pudding, I really doubt the grocery store would accept me telling them that it was just a lame loaf of bread before I stole it and that I made it something amazing.
So all I am going to say about Ms. Griggs is that I have my eye on her and if she steals one of my recipes, I will google map Sunderland, MA and show up, voice recorder and all, ready for some fun clips of Judith sharing her bizarre internet views.
In order to celebrate a week well finished, I made myself cookies today. The situation just seemed to call for it. I had some leftover cashew butter, some unsalted cashews (What was I thinking when I bought those???), and a box of Sno Caps. I pulled out my recipe for cashew butter cookies. I made them into delicious cookie sandwiches this summer. Here’s the recipe.
I did change things up a little this time. I added 1/2 cup of unsalted cashews chopped up a little and about 1 cup of the Sno Caps. I dropped them by teaspoon-fulls onto a sheet pan and pressed the cookie down a little. I baked them at 350 F for about 10 minutes. They were soft and milky sweet and a little crunchy from those white sprinkles on the Sno Caps. My roommate asked me if they were healthy cookies. I laughed and then said,” No but aren’t they delicious?”
I think that pretty much defines my week. It wasn’t fun, it wasn’t easy, but the end was awful sweet and terribly rewarding, if only for the cookies. I am such a sucker for cookies.
Happy Eating!!!
Emily
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