Tomorrow I will have been married for 21 years. Twenty one years ago we were carrying on with our vows while a literal ice storm raged outside the Inn hosting our ceremony. Last year at this time Schmoo and I were eating and drinking our way through Barcelona and Seville celebrating our 20th anniversary. We had spent our 10th in similar fashion eating and drinking our way around Italy. Food has always been a big part of our relationship, of our family. We did not get the chance to complete our trip to Spain–by the time we got to Madrid the shit was hitting the petri dish and we had to return to the U.S.
A lot has happened since then…a global pandemic, a big career move for Schmoo, a new dog, another cross-country move for our family, a new community, another high school for Sav and a new chapter for me professionally. But there are some things that NEVER change and they are my guideposts when I feel adrfit….my relationship with my husband and food.
Both sustain me, give me something to look forward to, require effort, can be treated with great care or indifference and will give me back what I put into it—when I choose quality foods and prepare them with love the food tastes better and my body handles it better. And when I am kind to my hubs, and look after him in the little but loving ways our relationship is better and the family thrives.
This year there will be no big trip to Europe. We will instead have dinner in our new home in Florida and I will prepare my husband’s favorite meal…..so stay tuned. I asked him to think about what his top favorites are and he is supposed to report back. Its not likely to be something healthy…..but it is highly likely to be quite Southern and appropriate for a Sunday Dinner at the edge of Lowcountry.
In the meantime, my oatmeal cookies were so delicious that they did not last long and I had to replenish the cookie jar. Back to the Better Homes & Gardens New Cook Book for their very basic but tasty peanut butter cookies in honor of my anniversary this week and Schmoo’s birthday–peanut butter is one of his favs. Its a big week at the Casa.
In a mixing bowl beat 1 stick of softened butter with 1/2-1 cup of peanut butter (depending on how intense you like your peanut butter flavor–I use 3/4 cup); add 1/2 cup of flour, 1/2 cup sugar, 1/2 cup brown sugar, 1 egg, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon vanilla–Beat until thoroughly combined. Add 1 cup of flour and mix to combine. If the dough is too dry its ok to add water teaspoons at a time.
Using your hands form the dough into small balls and roll them in a fine coating of sugar–you can use white or brown sugar but if you choose brown the cookies will be more caramelized. I use white sugar. Then I arrange the cookies on a cookie sheet and flatten with a fork. Bake for 10 minutes in a 375 oven and remove from cookie sheet to cooling rack immediately. Allow to cool completely.
I love you Schmoo. Don’t eat too many cookies.
#casakitchen, #peanutbuttercookies, #newcookbook,
March 11, 2020
The Casa Kitchen 