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From the excellent, comprehensive, and highly recommend Oxford Companion to Food

COOKIE the name used in N. America for a small, flat, sweet confection, which approximates to a sweet BISCUIT as eaten in England, although cookies tend to be richer and have a softer, chewy texture. The name first appeared in print as long ago as 1703.

Generations of immigrants from all over Europe have contributed to the American tradition of cookies. Early Dutch settlers introduced their recipes for various types of koekje, Dutch for “little cake” (see BANKETBAKKERI), the name which needed only slight adaptation to become cookie. English, Scandinavian, German, and E. European settlers introduced numerous types of biscuit, including many which could be classed as cookies, and maintained their connection with feast days. Cookies were originally associated, in the USA, with New Year’s Day; references cited by Craigie and Hulbert (1938) from the early part of the 19th century show that cookies and cherry bounce (a cherry cordial) were the correct fare with which to greet visitors on that occasion, although already threatened “by plum-cake and outlandish liqueurs”, as one author put it. Read the rest of this entry »

From Chapter 17 – Celebration Days in
Animal, Vegetable, Miracle by Barbara Kingsolver

Snow fell on our garden in December, leaving the dried corn stalks and withered tomato vines standing black on white like a pen-and-ink drawing titled Rest. I postponed looking at seed catalogs for awhile. Those of us who give body and soul to projects that never seem to end–child rearing, housecleaning, gardening–know the value of the occasional closed door. We need our moments of declared truce.

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