Wednesday, November 3, 2010

Smelling, Tasting


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Barb, there's only one one gelatin-free brand of yogurt at the Co-op (one of the two grocery stores in Wadena, and it's the one where we shop because the other one doesn't accept debit or credit cards; cash or cheque only) and Everett says it tastes funny and won't eat it. Fussy brat.

Have I mentioned that he has zero sense of smell, but he can taste food that is inches away from his mouth? So much for the theory that it is our olfactory sense that is responsible for most of what we taste. (I can "taste" mucousy granules or viruses in the air or whatever it is that people with head and chest colds give off, so maybe he comes by this sensitivity honestly enough.)

As for the cookies he won't eat because of the animal product in their ingredients, well ... more for me, then. But next time I'll buy Crisco all-vegetable shortening. Normally I would have anyway. What was I thinking?

I have the filthiest keyboard in the world. It really is disgusting. Good thing I can't smell or taste it.


Here's the recipe, as requested:

1 c brown sugar
2 eggs
1 tsp vanilla
1 c shortening
6 tbsp syrup
1/2 tsp salt
3 or 4 c flour
2 tsp baking soda mixed in with 3 c of the flour

Cream sugar and shortening. Add eggs and syrup, then remaining ingreds. Chill the dough at least an hour before rolling out and cutting with a cookie cutter. Bake in hot oven (375F or so) for about 8 minutes. Cool and fill with jam or date filling.

This is the recipe Mom put into the Lutheran Ladies cookbook back in 1983.