Christmas and Cookies

It started about 3 years ago. My family or even just my mother and I would start baking cookies. I would measure because she hated that aspect of baking, the measuring of ingredients, as well as my eagerness to learn worked well for both of us. We were a good tandem. Working all those late nights to push out close to 50-100 cookies for our family gatherings. Cookies then came to be associated with family. We made it for family gatherings, as well as we did it as a family.

Fast forward 3 years ahead. I now can bake on my own as well as cook pretty tasty dishes. I still attribute everything I know to my mother. Not so much as the technique, nor is it about the secret family recipes, but rather for continuously cooking good food. Both my girth and weight can attribute to that fact. I developed a taste for good food. Take note, GOOD FOOD, not mediocre cooking that can pass of for a generic run-of-the-mill cooking, but actual food that after eating it the past 23 years, I would still gladly eat for another 23 years. It all boils down to palette. I always tell people who refer to me as a foodie that one needs to develop a palette to identify what good food is really. I am proud to say, I can tell good food from ordinary food thanks to my mom.

These cookies are not ordinary food. They are extraordinary. I’ve tasted cookies over the past 3 years and I must say this batch is the best. I’ve tasted burnt cookies, cookies which didn’t rise, and just downright nasty cookies. (Mistakenly, put salt instead of sugar. Hey I had to start somewhere!) I’ve always been asked to sell my cookies, but I always say I’ll think about it. Deep down, I think I would never sell my cookies. I give them to friends because I find that special cookies that one cannot obtain anywhere else no matter how good they are, and that rareness adds to how special the cookies are. I think I’ll continue to give them to friends still.