Hello,
Miriam called to tell me that I should
rethink taking those cookies to any public gathering. She then informed me that
she had just made some delicious chocolate chip cookies. In my heart I know
those would be more accepted, but I am not ready to go there.
I called her back to tell her that I do
not eat chocolate and seldom have I felt that bothered anyone in their
offerings to the public. So I figured that I could just do it. Then Miriam
informed that she had been making a joke. We talked one more time in which she
told me that she had tried to make peanut butter cookies with real peanut
butter and not from the partial sugar and oil kind that is so popular in US
grocery stores. It sounded much like mine had with just making crumbles. Guess those
recipes depend on sugar and oil from many sources.
In another phone call Miriam learned
that about six or seven other people were bringing cookies and this meeting
might have 70 in attendance. Then she figured it was fine for me to bring
whatever as people would have other choices. Maybe I will provide an additional
choice for someone more like me in baking style.
When did taste become king rather than
health? I remember my mother being proud of the fact that she did not stint on
sugar. When did sugar become the big important ingredient? Is it because no one
really checked nutritional things? From articles I have been reading recently
the same things have happened to our fruits. They have been bred for sweetness
disregarding nutrition; consequently we get less food value from most modern
apple varieties.
Paula
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