What's going in the wider world of food: Michael Pollan's column in this week's NYT magazine is a must-read. It's a distillation of his recent book, The Omnivore's Dilemma, and sums up many of the issues facing all of us as a result of the dominance of industrial farming. Yet another arguement for buying local--which I try to do as much as I can, except when Fresh Direct seduces me with a $50-off card. It's split into $25 on two orders, and each order has to total at least $40, with a $5 delivery charge. So really, I'm only getting $40 worth of free groceries, but it sure was nice to make oatmeal cookies still in pajamas this morning, thanks to the 10:30am delivery of butter and eggs.
According to K., the oatmeal cookies served in the dining hall are among the few tasty (or even halfway edible) things served there. These are what you bring your friends stuck on guard duty, or anyone you want to cheer up or owe you a favor. So we'll see how mine stack up, after a week in a tupperware box en route. The recipe came from the Silver Palate's Good Times cookbook, an old favorite, and makes a nice crunchy cookie.
Silver Palate Oatmeal Cookies
1/2 cup (1 stick/4 oz) butter, softened
3/4 cup brown sugar, packed
1 1/2 TB honey
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp cinnamon
3/4 cup flour
2 cups rolled oats
3/4 cup raisins
3/4 cup chopped nuts (optional)
Preheat oven to 375F. Lightly grease a baking sheet.
Cream butter and sugar together. Beat in egg, honey, and vanilla. Sift salt, cinnamon, and flour together in a separate bowl. Using a wooden spoon, stir flour into butter mixture until smooth. Stir in oats, raisins, and nuts, if using. Drop in spoonfuls on baking sheet, flattening each spoonful. Bake until golden brown, 12-15 minutes. Cool on a rack.