Monthly Archives: January 2013

Scottish shortbread

Ok. I don’t often do this but I’m going to quote part of Sharon Tyler Herbst’s preamble to the recipe for these verbatim: Shortbread, traditionally associated with Christmas and Hogmanay (New Year’s Eve), is now a year-round favorite. The classic … Continue reading

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Broas

Fresh lime juice, fresh lime zest, nutmeg and cinnamon are the dominant notes in these delightfully refreshing cookies. Very much like sugar cookies, they are crisp and buttery. To use Ms. Herbst’s descriptor they have a citrusy “sparkle.” In investigating … Continue reading

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Kletskopjes

Ms. Herbst says these are lacy cookies that you can almost see through. Clearly, I did something wrong. What I ended up with are neither lacy nor see-through. They do, however, have a deep rich flavor owing, no doubt, to … Continue reading

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Melomakarona

Rich with butter and brandy, scented with orange and honey, and a little zing of clove and cinnamon, these cookies are delicious. After baking the recipe calls for dipping each in a rich, warm syrup of cinnamon, honey, sugar and … Continue reading

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Another afternoon of music…

…slipped gloriously by.

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A jeremiad, or flipping my hair like a high school girl

I don’t know about you, but that brutal gang-rape in Delhi last month, the one that left a woman so battered and internally injured she died, has been on my mind with a sad, weighty heaviness that has, along with … Continue reading

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Marvelously made

I have never spent a lot of time thinking about what is under the skin of my feet. Except now that I’ve written that sentence I’m going to contradict myself because I distinctly remember drawing my foot as an undergrad … Continue reading

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