Now is the uneasy time when the house is stuffed with expensive cookie ingredients, and it’s all on me to transform all the butter, sugar, flour, nuts, chocolate, dried fruits, almond paste, and candy into cookies. I made the dough for the jam cookies on Friday night. Saturday afternoon, I got it out to soften and went for a walk, but ended up putting it back in the fridge and doing other things. My only contribution to cookies last night was chopping and dousing dried fruits with booze, for the fruitcake gems, and I am going to make a real, Maida Heatter dark fruitcake this year, that I have not made since my mom was alive to eat it with me. Halving the recipe though – as I recall, I will get one big cake and one little one this way.
The plan to day is to get my @!@#$%^&*!! paper for systems analysis class submitted; it is processing in Turnitin now – a plagiarism checker which I have to say I find really unsatisfactory. It gives you a percentage report of how much of your paper is NOT original, and when I look at the report, the non-original parts of my paper are the citations, and proper names of authors and organizations mentioned – WTF?
Baking: jam cookies, fruitcake gems, and Joy of Cooking lebkuchen.
I am leaving starting the @!@#$%^&*!! open book final for systems analysis class until tomorrow – Monday – at work.
I am approaching blogging with a little trepidation today – I’ve had the Nov. 4th New Yorker in the bathroom, and this piece on bread, by Adam Gopnick has to be about the best thing I’ve read in the magazine all year. Food writing that’s not really about food. They won’t let you read it in full yet unless you subscribe, but it might get UN-embargo’ed later on. Oh, well – cookie pics soon, I hope.
Jam cookies await being stuck together with the jam – tops right, bottoms left, more dough on windowsill
