My father’s hopes travel with me
years after he died. Someday
we will learn how to live. All of us
surviving without violence
never stop dreaming how to cure it.
What changes? Crossing a small street
in Doha Souk, nut shops shuttered,
a handkerchief lies crumpled in the street,
maroon and white, like one my father had,
from Jordan. Perfectly placed
in his pocket under his smile, for years.
He would have given it to anyone.
How do we continue all these days?
“What Changes” by Naomi Shihab Nye (found here)
Last night at work I send out dessert to two woman sitting at the bar. They were crying. I told their server they deserved desserts because they looked as sad as I felt. They looked up at me, eyes bright with tears, and we communicated through nods and hand gestures- I see you. I understand your pain. We will get through this. We are stronger together.
Uncertain days lay ahead. I hope that we can move together in the direction of love and justice. I hope for an end to the ugliness. We have a time of protest and uncomfortable conversations and court cases coming. I hope that in four years we have healed this brokenness. I pray that we remember that all women and men are created equal, and that we are all endowed with inalienable rights. And I pray we always act as such.
I take comfort in baking and feeding people. It is the best way I know to love people. I think we’ll be needing a lot more love, in all its guises, in the coming months.
Stay safe, stay strong.
Smoked Salt and Rye Chocolate Chip Cookies
This is an adaptation of my favorite chocolate cookie recipe ever. If you’re skeptical of white chocolate, I understand. But the white chocolate creates a deliciously creamy, almost marshmallow-y pocket in the cookies that’s too good to pass on. Smoked salt is relatively easy to find, but if you can’t find it and still want a smokey flavor I would substitute the rye whiskey with Scotch.
adapted from Date Night In by Ashley Rodriguez
Makes 2 dozen cookies
8 tablespoons (113 grams) unsalted butter, softened
2 tablespoons (30 grams) turbinado sugar
2 tablespoons (30 grams) cane sugar
3/4 cup plus 2 tablespoons (190 grams) dark brown sugar
1 tablespoon rye whiskey
1 1/2 cup (200 grams) All-Purpose flour
1/4 cup (30 grams) rye flour
3/4 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) smoked salt, plus more for sprinkling
8 ounces (225 grams) mixed dark and white chocolate chunks (about half of each)
Preheat your oven to 350. Line 2 cookie trays with parchment paper and set aside.
In a large bowl using a hand mixer beat together the butter and the three sugars on medium-high for 5 minutes, until the butter is fluffy and the color is lighter. Add the egg and the rye whiskey, and mix until just combined.
In another bowl whisk together the all-purpose flour, the rye flour, the baking powder, and the smoked salt. Add to the butter and mix together on low until the flour is just combined. Using a rubber spatula, stir in the chocolate chunks.
Drop the cookies using spoons into tablespoon and a half balls onto the cookie sheet, making sure to space them an inch apart. Sprinkle each ball of dough with a pinch of smoked salt. Bake for 12 minutes, rotating halfway through. Remove from the oven when they’re just starting to set around the edges. Let cool on the tray.
The cookies will keep well, stored in an airtight container, for three days.