Apologies for the brief silence. Or you’re welcome, if you were rather grateful for the break in my nattering on and on. I’ve been sick for a few days and really only felt like doing anything except sleeping for the first time yesterday afternoon, and then only because the amount of stuff that needed to be done (laundry, cooking, gardening, to say nothing of work) was growing rapidly and keeping me from resting easily.
So, after finally starting tomato, basil and pepper seeds inside (it’s a bit late, I know), I baked cookies yesterday. Ulterior motive? To avoid going to the grocery store for one more day as I knew that chore would be particularly draining even though we were dangerously low on Fig Newtons.
I seem to be on a drop cookie kick, probably brought on by a complete lack of time for pretty forms and pressed cookies. This one, Parkin Drops, from The Joy of Cookies, comes from Nova Scotia, but has roots in the north of England. I’m not sure why they’re called Parkin, which, from a brief round of internet research, I’ve learned is a diminutive of Peter, as is Perkin, and that Parkin is a traditional gingerbread-with-oats cake made in Yorkshire and beyond. So, why is it called Parkin/Perkin/Peter? The only attempt at an explanation I found in my brief searching was here, an interesting read whether accurate or not: Great British Kitchen.
Regardless, they are delicious, crunchy and chewy and really no good at all for a 14yo with braces on her teeth. Which means I’ll have to try another recipe sooner rather than later. Next up? Queen’s Cakes.