If I remember correctly, I first heard of Speculoos Spread from David Lebovitz’s amazing blog a few years ago. Apparently, Speculoos are a kind of Dutch gingersnap-like biscuit (cookie, to those of us on this side of the pond). Speculoos Spread, in turn, is the spicy, sticky concoction based on the original cookie. When I first read about it, I remember thinking that it sounded interesting and that I should look for it—afterall, David (clearly we’re on a first-name basis) actually mentioned that it might be better than Nutella, and if that was the case, I was IN—but I still couldn’t really imagine what it would be like.
I hear it’s supposed to snow tomorrow. You probably want to bake this, so that it fills your house with warm smells and reminds you that the Holiday season truly is here.
New York is a hard place to live. It’s full of people, but can be lonely. It’s artsy, but often too pretentious. It’s cutting edge, but too expensive for most of us normal folk. I commute on the subway every day and those are the times that I think to myself “I can’t do this anymore.” And then I have a day like I did yesterday, that reminds me of all the reasons I love it here and all the reasons I put up with the crowds and the attitudes and the too-cool-for-school mentality.
What’s you favorite Christmas cookie? According to an unofficial IM-based poll of my office, my coworkers love rainbow cookies, sugar cookies, spritzes, and gingerbread the most. These cookies are my favorite.
Name the foods that remind you of the holidays. Pumpkin, peppermint, gingerbread, squash, split peas, apples and cranberries. Those are mine. Cranberries are undeniably festive with their pungent tartness and their gorgeous jewel tones that, sadly, only appear for a short time each year. But perhaps their fleeting presence is what makes them so special. Would we really love them like we do if they imposed themselves upon us twelve months a year? We would take them for granted. We would forget what a perfect foil they are for everything from warm spices to braised meats. We would resent them for their flashy coats masking their pucker-inducing, almost inedible sourness. Instead, every year when cranberry season comes around we get to look forward to everything they bring to a holiday table. I think that’s for the best.