Доцци бојаи is my guess at the reverse transliteration of Sharon Tyler Herbst’s docci bojai. These cookies are Yugoslavian (remember that erstwhile republic?) in origin, and with their walnut-studded base, they are rich and crunchy. On top of that cookie base lies a layer of seedless raspberry jam, and on top of that a nut-laced chocolate meringue. Sharon Tyler Herbst claims they are symphonic in flavor and texture, and by George, I think she’s correct. My one quibble? She says to add salt and cream of tartar to soft-peaked egg whites when making the meringue, but never tells how much salt to add. That, my friends, is what Google is for, an invention Ms. Herbst could not have dreamed we would need when she first published The Joy of Cookies, neglecting to add the measurement, in 1987. In case you are burning with curiosity, here. Let me Google that for you.
As for the meaning of docci bojai: The bojai part is color. I have no idea what docci means, unless, like the Italian dolce, it means sweet, and then yes. These are sweet. And very good.
Yesterday I mentioned that things have been kind of dark for me lately. My doctor has upped my meds, and I’m hopeful that they will take care of some of the problem. Other parts, including the very recent death of my brother-in-law and my even more recent and utterly spectacular fall that resulted in a bruised rib or two which in turn exacerbated my insomnia cannot be so easily remedied and must instead be moved through. I leave this morning for a brief stay at one of my favorite places to move through all manner of personal shit: a monastery on the Hudson. The timing of this retreat is perfect. I could not have predicted how perfect when I booked the time this past mid-summer.