Each year I
make traditional Swedish Pepparkakor for Christmas, and each year doing so is
one of my least favorite tasks. Working from a family recipe handwritten by my
sister-in-law, I roll and cut out nearly a hundred thin ginger cookies; a job
which keeps me on my feet for several hours. I wish I could cut the recipe in
half and make fewer cookies, but it calls for only a single egg and I have yet to
figure out how to cut a raw egg in half. Although I enjoy them, Pepparkakor are
hardly my favorite cookie. The dough is dry, crumbly, and hard to work with. The
older I get, and the more excess weight I carry on my hips, the more my joints
object to the hours I spend standing at the counter rolling out crumbly dough.
So why do I do it?
I'm honored to be hanging out with my friend Michelle DeRusha @ Graceful today. Won't you click here to read the rest of the story?
1 comment:
if we're talking cookies, I'm in. but I can't even pronounce that! How am I gonna eat it?
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