Me: Okay, I'm going to read off some different flavors. For cookies. Tell me which ones sound interesting, 'kay?
G: Alright... (said skeptically, wondering, no doubt, where i'm headed).
Me: Lemon. Pecan. Spice—cinnamon, ginger, and nutmeg. The next one is weird: parmesan.
G: Lemon, no. Pecan, ehh. Spice, yes. Parmesan, interesting.
Me: Alright, I'll make two different kinds—spice and parmesan.
This was Saturday afternoon. Somehow, we couldn't tear ourselves away from our brand new blackberries (yeesh! the yuppiness! the techiness! the thesephonestotallyrockness!) to mix up the dough. We managed to melt some chocolate and whack some candy canes for a delicious peppermint bark before meeting G's parents for dinner, but our culinary aspirations were thwarted by a search for apps and ringtones...
On Sunday afternoon, while G was at the store buying Christmas lights for the tree, for the second time in one day, when tree trimming isn't his favorite activity in the world (have i mentioned how totally awesome he is?!? he is.), I mixed up the dough in two separate batches, since the parm have no sugar and the spice do. Because the logs had to chill three hours, we didn't make it to the tasting portion.
I did, however, prepare a lovely hot spinach and artichoke dip, as well as a Wisconsin favorite—cheese platter!—as a tree trimming snack. When G returned from the store, he strung the new lights on the tree, and we piled crackers with dip and cheese whilst basking in the glow of a balsam tree lit with 200 LED icicle lights.
Yesterday I headed home from work, turned on my sparkly tree, decked with ornaments from both of our collections, and sliced and baked the two sablés.
Parm: weird. Not bad. Not good. Different.
I'll tuck them in the freezer, ready to add to holiday packages and to share with tree-trimming-hero G next weekend.
Thank you, Barbara, of Bungalow Barbara, a fellow Wisconsin TWD baker, for selecting these simple and tasty treats.