If there’s one thing I can’t stand, it’s fakeness. Hate me, ignore me, laugh at me, whatever – as long as you’re being honest and you mean it. Just don’t, please, if you have any heart, don’t put on for me.
Don’t tell me you like A when you hate A. Don’t tell me you do B when you don’t. Just, for heaven’s sake, be real. That’s it, that’s all I ask.
Thing is, being authentic, always acting sincerely, is harder than it sounds.
Do I always, always want to go to work in the morning? No, of course not, sometimes my bed feels positively warm and wonderful and all I want is to stay in it a bit longer. I’ll still go to work, though.
And when I do, go to work, that is, I can’t very well announce to every person I see that, Just so you know, I’m pretty tired and cranky this morning, so I don’t want to be here. No, I can’t very well do that at all.
So here I am, hypocrite and hypocrite-hater, wishing for – in other people – the very thing I am want to lack, wishing for people to be real, in some sense of the word, without being real, as in open and honest about everything.
You may not think it at first, but this is kind of what I’m starting to like about rosemary or, really, food in general. It’s honest and dishonest. It’s exactly what you think and then, not what you think at all.
All my life, for example, rosemary’s been one thing – a woody, fragrant herb that works nicely in focaccia or marinades or with potatoes.
Certainly not with fish, No, thank you. Certainly not with cakes or pie. And, honestly, I’m sure I would have told you: Certainly not in cookies.
Rosemary is a funny herb. With its pointy needles, extending from stems and deepening from green to purple in color, its branches look a little like tiny Christmas trees.
And the smell – it’s so powerful, so knock-you-over strong, that it’s positively arresting.
In many ways, rosemary’s also something of a surprise, because it’s full of uses that are unordinary. I just caught a recipe for buttermilk and rosemary ice cream, for example; appetizing?
Before you say no, ask yourself, Could it be interesting? Could it be different? Could it be delicious?
Without trying it, you just won’t know. And that, essentially, is why you need to try this recipe. Rosemary cookies. Of all the things. Who would’ve thought to put a strong herb into a sable-style cookie? (Well, Martha Stewart, who else?)
These cookies are fantastic. No, better than that, outstanding! No, near perfection!
What they do especially well, beyond the sheer pleasure of their texture and perfect crunch as you bite in, is a subtle combination of both sweet and salty flavor.
The recipe’s coarse salt works with the rosemary to make these sweet, sugary cookies savory. And oh, are they ever! Try them. It’s enough to make a food adventurer out of all of us.
Slightly adapted from Martha Stewart’s Cookies
Martha Stewart’s Cookies available in Paperback and Kindle from Amazon
Note: I do eat other things besides cookies, I assure you, not that you could tell from my blogging this week. Mom, if you’re reading,
It’s just that I really, really love cookies and find it easy to write about them. I didn’t think you’d mind. One bite of these beauties, and you’ll be a cookie convert, too.
And Be sure to check out these other tasty rosemary infused recipes:
- Roasted Rosemary Carrots with Honey Glaze
- Homemade Parmesan and Rosemary Crackers
- Rosemary Lemon Bundt Cake with Goat Cheese Frosting
What about you? Do you have any crazy recipes that use rosemary in an unorthodox manner? Tell us about it in the comments below!
About Shanna Mallon
Shanna has a Masters in Writing through Depaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.