While I’ve been waiting for stone fruit to really come in full force, I’ve been baking cookies. It started with some gluten-free peanut butter oat cookies from this month’s mailer from PCC, our local market. Then, the Spice Cookies from Jerusalem. Now, Cowboy Cookies…oats, pecans, chocolate chips, a little coconut. This time, with olive oil instead of butter. There are worse ways to pass the time.
I'm in the airport security line. Passengers are taking off their shoes and jackets, putting their laptops and liquids into bins for the x-ray machine. TSA employees are calling out reminders to remove belts and money from pockets. It was a morning flight, so in the bin along with my purse and toiletries, was my breakfast.
"Oh, I'm sorry, those muffins can't go through," says the TSA guy.
I take a beat, trying to figure out what he's talking about. Then I smile, "Oh, because they look too good, right?"
I don't really know why I started thinking about spiced nuts this weekend. Must be something about the sun being lower in the sky, and the cooler weather settling in...and the smell of anything roasting, whether its chiles or chicken or nuts, just feels like fall. I didn't think there was anything that could make pecans and almonds taste even better, until now.
