Cats and Cookies

Meet Lapushka, the wee Persian we adopted a few weeks ago from the Greenhill Humane Society. She's an absolute doll, despite her tendency to walk over our faces at night. A kitty-friend, at last...

Les Chats

Les amoureux fervents et les savants austères
Aiment également, dans leur mûre saison,
Les chats puissants et doux, orgueil de la maison,
Qui comme eux sont frileux et comme eux sédentaires.

Amis de la science et de la volupté
Ils cherchent le silence et l'horreur des ténèbres;
L'Erèbe les eût pris pour ses coursiers funèbres,
S'ils pouvaient au servage incliner leur fierté.

Ils prennent en songeant les nobles attitudes
Des grands sphinx allongés au fond des solitudes,
Qui semblent s'endormir dans un rêve sans fin;

Leurs reins féconds sont pleins d'étincelles magiques,
Et des parcelles d'or, ainsi qu'un sable fin,
Etoilent vaguement leurs prunelles mystiques.

— Charles Baudelaire

***

After nearly half a year, I finally felt confident enough to purchase some flour, as the moth scourge has subsided and the weather has turned crummy. My first tentative venture back into the land of baking began last night with a batch of Scotchies, oatmeal cookies with butterscotch morsels. They didn't come out quite like my mom's but were decadent and wonderful nonetheless. Here's the recipe I used:

Scotchies

1 cup whole wheat flour

1 1/2 cups old fashioned oatmeal

1/2 cup brown sugar

1/2 tsp baking powder

1/2 tsp salt

1 tbs cinnamon

Dash of dessicated ginger

1/2 cup oil

2 egg whites

2 tsp vanilla

2 tbs honey


Preheat oven to 350 degrees.

Mix dry ingredients in a large bowl.

Mix wet ingredients in a medium bowl, beating the egg mixture until slightly fluffy.

Add wet ingredients to dry ingredients with a wooden spoon. Gradually stir in 1/2 to 1 package butterscotch morsels.

Drop by rounded tablespoonfuls onto a nonstick or greased cookie sheet. Bake for 10 minutes.