Wait.. what? Rosemary… cookies? Okay, I gotta try this. So with a function coming up that I needed to provide some nibbles for, I decided these cookies were sufficiently fancy enough to make. I was a little skeptical at first, after all rosemary, my most favorite herb of all time was supposed to be put in savory dishes, not cookies!
Current obsession: assorted flavored brownies. I’m not knocking the good ol’ chocolate kind, but I’ve recently discovered that you can get that sweet, moist, chewy, mmm…. in other flavors and I’ve kind of gone an eensy weensy bit brownie nuts. I’m also crackers for gingerbread, and have managed to happily marry the two ideas in this one fantawesome recipe that can only really be described by the happy marriage of two positive descriptors. If you’re looking for something new for your cookie tray or perhaps a sell-out at the holiday bake sale, look no further.
Last weekend we loaded the extended family into the cars and trekked off to the nearest apple orchard for the obligatory annual apple-picking ritual – a New England tradition that we perform faithfully each year without really understanding why we do it, or realizing that we don’t need so many god damned apples in our lives.
When we get home and begin unpacking our bags my dear husband holds up the package and asks, “do you realize you got maple syrup bacon?”
What? NO!!!!!!! Someone must have tossed the maple crap on top of the pile of my beloved hardwood smoked thick cut.
Ginger bread today is nothing like its ancestor. Originally, in Medieval England, the term ginger bread simply referred to preserved ginger, a corruption of the Old French word gingebras which was in turn derived from the Latin name of the spice, Zingebar.