With bourbon baked into the cake-like cookie, and more mixed with butter and confectioner’s sugar for the frosting, these cookies are heady stuff. Toasted pecans, chocolate chips and raisins add to the panoply of flavor. Rich and delicious and just a bit naughty. Bruce and I only tried one each and then froze the rest for sharing later.
When baking last night, I was coming off one of the worst migraines I have ever had. Ever. Except maybe the second of two Indocin-induced headaches I had in college. That one left me moaning incoherently on a bathroom floor and required a dose of Phenobarbital to overcome. I suppose a nurse came to visit the dorm to get me that order of medication, but I do not remember the visit.
For this one, I spent most of Tuesday evening through yesterday afternoon in bed, struggling to remain hydrated through wickedly anxious half-dreams in half-sleep as this thing, this sharp-knived thing roiled around in my brain pan in waves, the peak of which was definitely nigh unto 10 on the 1-10 pain scale. The episode caused a shingles flare-up which is just a phantasmagoric icing on a craptastic pile of pain cake. I gave serious thought to the pros and cons of taking my sick self to an emergency room, or urgent care facility, or my general practitioner’s office, or a shooting range. I decided the bed in the quiet dark room was the best option. All that to say, about all I could do with any modicum of skill after the pain had mostly subsided yesterday evening was bake cookies. Even knitting was right out.
Today I must write the five-page paper I had set aside all of yesterday to do, and then finish reading and writing about a book by tomorrow evening, but my brain? It is mush.