Have you always wondered what to bring to a Black and Pink event?
Well, Black and Pink cookies, of course.
On the screen today, I’ll share with you a tasty recipe that makes an abundance of treats…perfect to bring to your next prison abolition meeting or organizing event. Most folks need a bit of sweet sweet vegan support to do all the amazing, fierce things they do. And, if anyone needs a little cajole, it doesn’t hurt to give ‘em a cookie.
This past Sunday I was passing by the community garden on my way to the coffee shop and found out that, lo and behold, the farmer’s market was open! The weather has been so tricksy (colddddd and gray) that I forgot all about the market times! So, my garden friend, the sweetie and I went over there to check out the seedlings and to mouse around a bit. It was near the end of the market and most of the farmers were packing up for the day, but we found one booth that had…
Spring comes along, and then soon enough it’s summer and most of us know what that means…
DON’T TURN ON THE OVEN.
What a precious time! There’s something so quiet about Sundays that I really enjoy, especially at this time of year. The birds are chirping, the winds are blowing, and perhaps there’s some sunshine or puddles to jump in. When I reflect, this continues to be a special occasion for me because I used to work every single Saturday and Sunday for a couple years, and dang was it hard to make Tuesday morning brunch feel like Sunday brunch.
It’s been pretty quiet around here lately. My days have been slow, revealing insides that are messy and some days, a slowness that can only lead to more slowness and a soft, contemplative air.
I think beets are the perfect example of how I am experiencing the world right now. Beets are messy, ugly, and kinda hairy. One of the more impenetrable root vegetables I’ve found, especially because of their petite size, the way they bleed, how difficult they are to chop. And, oh, heavens, how close you’ve come to cutting off a finger trying to get them prepped for cooking.
Oh, Goodness. Here we are again. Cookies. Those delightful balls of goodness that melt down into delicate, sugary discs. Oh, loves, it’s the end of the world. This is it. I cannot continue to bake cookies like this! Is there ever a case of too many cookies? The sugar-addicted farmer would probably not agree with me, but things are going to change around this kitchen. More cabbage, carrots and vegetables coming to a screen near you. But, anyhow, here’s another recipe I created which I am confidant will fill your kitchen with a spicy, end-of-winter/beginning of spring sugar high.
This week started out with a gluten-free-vegan cookie inspired by the farmer. A desire for mango sticky rice, but a need to adapt to the sweet fixations of cookie week, led me to believe that I could make a cookie that resembled both. What I found was that creating cookie recipes involves a lot of tasting dough, sugar highs and subsequent crashing. Wow. I’ve not had a sugar high for a long time. It felt both really great and really terrible.
IT MADE ME RECONSIDER COOKIE WEEK.
It's one of those weeks where you are still craving sweet, warm discs straight outta the oven, with a cup of tea, a book in tow. Maybe a cat cuddle in the sun. Spring sunshine is here, with a winter chill. Sigh. There's no reason to sigh too loud though because…it's COOKIE WEEK!
It has been decided!
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