I sometimes fantasize about having one of those cooking shows, the kind with a set that looks like a fully-equipped kitchen, even though it’s really no more than a stove, sink, and countertop surrounded by big cameras and people holding up cue cards just out of sight. The cooking itself would be largely an illusion, too. I’d have a crew that was responsible for all of the peeling, chopping, and washing. They would prepare my ingredients for me and put them into separate bowls, so I could whip together any unbelievable dish in a matter of minutes and look like a master chef without once slicing open a finger or having my forehead scalded with splattering oil. And of course, I’d have the crew make a completely cooked version of the meal ahead of time, so I could slide it out of the oven and give my guests a taste and listen to them say, “Mmm. Wow. That is incredible.” The audience would break into wild applause as I look into the camera to advise my viewers at home: “For more delicious recipes, be sure to visit our website. See you next time!”
Until then, I have to be content with describing how to make stuff and hoping that you’ll try it, or at least finish reading the directions. Last time, you may recall, we baked Melissa’s Prize-Winning Cheesecake, a pretty complex dessert that required me to become uncharacteristically obnoxious. That seems to be how it is, though, with famous chefs. They’re always mad and they yell at everyone, I think because they’re geniuses and have exacting standards. Still, it seems a bit incongruous for someone to wear an apron and one of those ridiculous hats and be screaming because the egg whites aren’t frothy enough.
The cheesecake project is an especially demanding one, but for me, it’s like scaling Mount Everest — well worth the preparation needed, the cost of ingredients and supplies, and the time and effort involved. And if a few lives are lost along the way, well, we are talking about cheesecake, after all. (Melissa herself recently discovered the post and left a nice comment.)
* * * * *
Today I’d like to tell you about another favorite dessert of mine, Biscotti Regina, or Sicilian Sesame Cookies. If the cheesecake was Mount Everest, this one, at first glance, may appear to be a lowly hillock. (Please don’t get distracted and go running to a dictionary. A hillock is nothing more than a hill; I use the longer term here because it makes me sound intellectual, an alternate image I’ve selected given that I can’t have tantrums and throw frying pans like other great culinary artists.) But be assured: these simple cookies are yet another lofty peak in my mountain range of desserts. Biscotti Regina are slightly sweet, buttery cookies coated with toasted sesame seeds. They’re perfect with a cup of coffee, tea, or cold milk. Don’t eat them in bed, though — an error in judgment I won’t make again. And if you have a few while you’re driving, plan to stop at the car wash so you can vacuum the front seats.
These sesame cookies have only six ingredients. They don’t require a mixer, a springform pan, or gadgets of any kind. In fact, I’d guess you already have everything you need, except maybe the sesame seeds.
* * * * *
2 cups of white flour
½ cup of granulated sugar
Pinch of salt
1 cup of butter, softened but not melted
1 egg
About ½ cup of sesame seeds
By the way, if you’re thinking of using whole wheat flour, brown sugar, margarine, fake eggs, or any other weird item that’s supposed to be healthier, good luck. You’re not going to end up with Sicilian Sesame Cookies, and I don’t want to know about it.
1. Put the flour, salt, and sugar into a bowl and mix them. If you’re feeling playful, you may form a hillock with the flour mixture, but it isn’t necessary.
2. Add the egg and blend that in.
3. Work in the softened butter.
4. Knead the mixture just until you don’t see the flour anymore. If the dough seems too dry and can’t be formed into a ball, splash in a tiny amount of warm water. Once you have the ball of dough, cover the bowl with a clean towel and set it aside in a fairly warm spot for an hour. Don’t keep peeking at it. Nothing is going to happen. The dough won’t get any bigger or look any different when you come back. If you’re wondering what the reason is for setting the dough aside for an hour, I have no idea. It could be that someone added that step just to make it seem as though he possessed some secret information for achieving better results.
5. Heat the oven to 375 degrees.
6. Have two greased cookie sheets ready.
7. Pour the sesame seeds into a small bowl. If you have extra, seal them well and put them in the refrigerator. Sesame seeds tend to turn rancid if left out. I’m not sure what rancid means, but it doesn’t sound good.
8. There are at least two ways to do the next step. (a) One method is to cut the ball of dough into four equal sections. Then roll each section out on a clean surface until you’ve formed a snake, about the thickness of your thumb. Now cut slices off the rolled-out snake, with each slice about the length of your thumb. (See? No gadgets. Just your thumb.) Drop the pieces, one at a time, into the sesame seeds. Turn them over, then place them onto the cookie sheet. Keep the cookies at least an inch apart.
(b) Another method is to leave the dough intact and grab off pieces that seem to be right for a thumb-size cookie. They don’t have to all be exactly the same, and they’ll taste just as good if some are shorter, longer, or crooked.
9. If you have room for the cookie sheets to be side-by-side in the oven, bake them that way, but don’t put one over the other. Wait 20 minutes and take a look. If the cookies are starting to look golden brown, you can stop baking them. Or you can leave them in for a few more minutes, until they turn a darker brown. Obviously, the darker cookies will be a little drier, but the sesame seeds will have more flavor. You could also take some cookies out and leave some in longer, then compare the taste. I broil the tops for the last minute or so — but if you’re going to do that, don’t walk away from the oven. You’ll get distracted and the cookies will turn to charcoal. If you do burn them, I don’t want to know about that either.
10. Allow the cookies to cool for at least fifteen minutes. I usually can’t wait, and I try to have one when they’re still hot, causing extreme inner mouth discomfort. But that won’t happen when I have my own cooking show. My crew will check the cookie temperature for me, then hold up cue cards to let me know they’re safe to eat. And after we go off the air, I’ll put on my master chef hat and scream at everyone.
For more delicious recipes, get yourself a cookbook. See you next time!
Christine
September 8, 2011
I have tasted these Sicilian treats many years ago. My husband is “half Italian” and his Nonna used to bake these, so they were definitely the original old Italian recipe.
He told me that when they were children they called them “dog biscuits”. Being Australian kids in the 60s and 70s the only other time they had seen biscuits like this was when giving the dog a treat.
Now every cafe in Melbourne (Aust) has a variety of these biscuits to accompany coffee. But the original is definitely the best and because Nonna passed away many years ago now, I plan to try your recipe. Let’s see if my husband proclaims – “Where’d you get my Nonna’s dog biscuits from?”
Thank you for sharing the recipe.
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bronxboy55
September 9, 2011
Your comment made me realize that my mother and grandmother never made these cookies. Not that I can recall, anyway. Every time we had them, they were from a bakery. These are just as good, and I hope they measure up to your husband’s memories. I also hope I can let go of that connection with dog biscuits you’ve placed in my mind — at least until this batch of cookies is gone.
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heidit
September 8, 2011
Fantastic recipe. I think I’m going to try it. I have to say that I would buy your cookbook in a heartbeat, especially if you promised to use the phrase “I don’t want to know about it” repeatedly. Because every time you used it here, it made me laugh. Please write a cookbook. It would be my favourite cookbook of all and I would read it over and over.
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bronxboy55
September 9, 2011
Thanks, Heidi. It would be fun to write a cookbook. The problem is that my diet is so limited, I don’t know what I’d include. Maybe I’ll just continue doing a cooking post every three months, and in thirty or forty years, I’ll have a book.
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Jess Witkins
September 8, 2011
Those cookies look amazing! You can come bake for me anytime. I don’t have the patience for it. I don’t mind cooking a full dinner, but desserts…too many things can go wrong. I like more room for experiment in my cooking.
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bronxboy55
September 9, 2011
These cookies are pretty flexible, Jess. As long as you mix the ingredients in the correct amounts and make the cookies all approximately the same size — and don’t wander off while they’re in the oven — they should be all right. Give it a try. You might surprise yourself.
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stitchknit
September 8, 2011
Yum. I’m making these to take to my knitting group next week. Thanks for sharing the recipe!
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bronxboy55
September 9, 2011
Another great thing about them is that they last a long time, maybe because they’re so crunchy on the outside. At least I think they do — they’re usually gone in a few days. I hope your knitting group likes them.
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life is a bowl of kibble
September 8, 2011
Nicely done. You actually made me hungry again and I just ate dinner.
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bronxboy55
September 9, 2011
These cookies are great for breakfast (especially if you think of them as biscuits). Thanks for the comment.
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Margaret Reyes Dempsey
September 8, 2011
“By the way, if you’re thinking of using whole wheat flour, brown sugar, margarine, fake eggs, or any other weird item that’s supposed to be healthier, good luck. You’re not going to end up with Sicilian Sesame Cookies, and I don’t want to know about it.” I howled when I read that. Really, why bother?
We call these giuggiuleni in my family. They are among my favorite biscotti. I never knew how easy they were to make or I would have been cranking them out. Now I will.
I’m wondering if you’ve noticed any difference in your stats with these recipe posts. My most popular post of all time is the recipe for Migliaccio (Italian Farina Custard). That shocked me since I’d never met anyone who had heard of it (never mind spell it).
Thanks for a yummy, funny post. Can’t wait to try the recipe.
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bronxboy55
September 9, 2011
I’ve never heard that word, giuggiuleni. But they really are easy to make. In fact, this recipe is easy to memorize, too, so you can impress people by whipping up a batch without even looking at the cookbook.
Yes, the stats jump with these posts, probably because there are complete strangers out there searching for recipes and they stumble upon our blogs in the process.
Let me know how the giuggiuleni turn out.
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Melinda
September 8, 2011
I would cook more frequently and more enthusiastically if recipes included funny lines in it like this one does. I have problems not being distracted during broiling so I would have to skip that part. They sound yummy!! I’m going to make them this weekend.
“Don’t keep peeking at it. Nothing is going to happen.” <– this whole step had me giggling and "I’m not sure what rancid means, but it doesn’t sound good." LOL!!
If you reverse steps 5 & 6 do you have to start all over again?
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bronxboy55
September 9, 2011
Actually, steps 5, 6, and 7 can be done in any order you want. Talk about flexibility! I broke the recipe down into very short, numbered steps because I think that makes it less intimidating– in the same way that driving through Wyoming would seem faster if they cut it up into five or six smaller states.
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dearrosie
September 9, 2011
You did it again Charles. I don’t know how, but you managed to make a recipe into a funny read.
loved this quote
“For more delicious recipes, get yourself a cookbook.”
I’m not a baker but I’m excited to try this recipe. Cant wait to use my thumb.
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bronxboy55
September 9, 2011
Thanks, Rosie. Your stamp of approval always means a lot. And I know you’ll do a great job with the cookies.
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souldipper
September 9, 2011
Have coffee mug, will travel! Before I start hitch-hiking, maybe I’ll wait to read comments from your testers.
Trust you to turn baking into fun!
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bronxboy55
September 9, 2011
What really makes it fun, Amy, is how ridiculously easy these cookies are to make. I hope you’ll try them.
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She's a Maineiac
September 9, 2011
I like your cooking style, Charles. Slightly clueless, but not enough to burn yourself or chop off a thumb (compared to my completely clueless cooking skills, I like to keep a first aid kit nearby when I cook). If you ever have a TV show, you should come up with a catchy phrase, like Emeril’s “Bam!” You could throw the sesame seeds at the dough and yell out Booya! or Shazam!
If the show doesn’t happen, I wish you would write your own cookbook. I don’t think I’ve ever laughed harder reading a recipe. I look forward to more lofty peaks in your mountain range of desserts!
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bronxboy55
September 9, 2011
If I ever do a cookbook, Darla, I’m pretty sure the concept of “clueless” will find its way in, somehow.
I just looked up “Cooking for the Clueless,” and of course it’s already a book, video series, Facebook page, website, and blog. Don’t you hate when they steal our ideas, even before we’ve thought of them?
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magsx2
September 9, 2011
Hi,
They look fabulous. I am having my usual cup of coffee at the moment, and they would certainly go down well with it. 🙂
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bronxboy55
September 10, 2011
I’d send you some, Mags, but they’re all gone. I should’ve made a double batch.
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Snoring Dog Studio
September 9, 2011
Ooooh. Yum. I have a bottle of sesame seeds sitting in the drawer and I need to use them up before they do that ranciding thing. I’m not familiar with these little treats even though my Dad is Italian – but I think my Greek sister-in-law made these once. Badly. I remember eating a few of them while driving somewhere. It was a disaster. The cookies ended up lying in a gutter along the trip.
But I’ll give them a try in my professional kitchen. I like to pretend I’m a TV chef while I’m cooking. I scream and wave spatulas at my dogs and threaten them with banishment from the culinary arts.
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bronxboy55
September 10, 2011
While I was reading your description of yourself waving spatulas at the dogs, I could picture it clearly — but as one of your paintings.
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An Idealist Thinker
September 9, 2011
Alright MasterChef, but for a thumb-sized cookie.. whose thumb do I use?
You see mine would more resemble miniature pretzel rods than any cookie.
What a coincidence it is that while looking for the old post (..you know which one), I stumbled upon the cheesecake post. And being a devotee, I saved it for reading later. So, I am off to that one now.
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bronxboy55
September 10, 2011
Okay, forget the thumb. Make them an inch by two and a half inches. And are you going to make the cheesecake? Please let me know if you do, and how it turns out.
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Betty Londergan
September 9, 2011
In my twenties, I was madly in love with Eddie Pizzuti, and his parents Rose & Guido gave me all these great Italian (duhhh!) recipes that I still make, including Wine Cookies and Ricotta Pie (which is so amazing, you’d definitely get your own show if you made it). I have never found a recipe for these Sicilian biscotti though — and they look GREAT! Of course, with 1 cup of butter for 2 cups of flour, naturally they’re going to be delicious … and slimming! Ha!
Can’t wait to try ’em out, Charles!
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bronxboy55
September 10, 2011
I pity poor Eddie Pizzuti, losing someone like you and having to spend the rest of his grim, empty existence drowning his sorrows in wine cookies and ricotta pie. (Actually, it doesn’t sound that bad. Did Rose and Guido make sesame cookies, too?)
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Kavya
September 9, 2011
I know very well what rancid means and you are right, it isn’t good. I found out the hard way and it involved coconuts. The memory alone makes me want to go wash my mouth with high concentration acid.
The cookies look lovely.
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bronxboy55
September 10, 2011
Rancid coconuts. I’m going to have a bad dream about that tonight. I’m almost sure of it.
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Carl D'Agostino
September 9, 2011
Prefect for weddings, brunches, buffets, breakfast, lunch and dinner.
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bronxboy55
September 10, 2011
Midnight snacks, too.
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Sarah
September 9, 2011
Not only do these cookies look and sound delicious, Charles, but your timing is perfect. I’ll make them (along with my quinoa salad, which is so, so good) for my classmates when it’s my turn to bring food to my Wednesday night class. I’ll let you know how they go over. Thanks for another yummy post!
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bronxboy55
September 10, 2011
Thanks for your nice words, Sarah. Good luck Wednesday night, and please let me know how it goes.
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Ursula
September 10, 2011
Charles, being a new recruit to your cause a couple or so posts ago I fell in love with you – at first sight. I proposed to you. Forgot to press send. Will now withdraw: Who needs a man who leaves you waiting for his next brain storm for a week only to come up with crumbs? Frankly, if I want to make a mess I can do so all by myself.
Hugs and kisses,
U
PS Beware Anthony Bourdain. He looks more cuddly than he lets on.
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bronxboy55
September 12, 2011
I had a major brainstorm in the works, Ursula, but by the time it arrived it had been downgraded to a tropical depression. I understand completely about the withdrawn proposal, and hope we can still be friends. If you change your mind and decide you do need help messing anything up, I’ll be there.
P.S. I didn’t know who Anthony Bourdain was and had to look him up. I now respectfully ask that you never use his name and the word “cuddly” in the same breath again.
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Earth Ocean Sky Redux
September 10, 2011
So when Wal-Mart stops carrying your pretzels and Good &Plenty, what’s a guy to do – he makes biscotti!?! Fantastic. I hope your wife realizes she has a treasure.
I love anything with sesame seeds on them – Italian bread, bagels, Asian salads, and these cookies. Honestly, they look so good, I’d eat them even if they WERE dog biscuits!!
As for the word giuggiuleni. How would you pronounce it, Margaret? Like Rudy Giuliani, NYC mayor, ju-ju-leni?
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bronxboy55
September 12, 2011
I think that pronunciation is exactly right, EOS.
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slightlyignorant
September 10, 2011
Dear me. Now my mouth is watering and I want a cookie. I’m going to go have one now, even though it’s not going to be anywhere near as good as the one you’ve described here.
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Anonymous
September 12, 2011
If there’s an Italian bakery anywhere nearby, and they have cookies, they should have these. But really, you can make them even better at home.
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Jessica Sieghart
September 11, 2011
It’s 4 something in the morning and my wide awake grandson and I decided to catch up on your blog posts. Now we want cookies. (ok, it’s really me who wants the cookie). You really should work on some type of cookbook, Charles. Perhaps it can be more of an autobiography, or thought-o-biography, and you can put your recipes in as you’re telling the story. I don’t even like sesame, but I want one of these!
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Anonymous
September 12, 2011
If you don’t like sesame, I would think you could make these cookies coated with something else. Slivered almonds would be good. You might have to brush them with egg to make them stickier. I think I’ll try that next time.
I like “thought-o-biography,” too. Did you make that up? And I really liked your most recent newspaper column:
http://mortongrove.patch.com/articles/for-the-first-time
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Jessica Sieghart
September 12, 2011
I did make that up, but I’m thinking thoughtography sounds better. 🙂 I’m not a fan of almond or any nuts. I’m thinking chocolate would be better! I ended up eating about 20 oreos yesterday morning. Not as good as your cookies, I’m sure 😉
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Lenore Diane
September 11, 2011
(Please don’t get distracted and go running to a dictionary. ….) Charles, that made me laugh out loud. Were you speaking to me? Regardless, thank you for explaining the word. Sincerely. I appreciate it.
I am saving this recipe, and I will give it a go. Though I prefer recipes that include ice cream, my husband would greatly appreciate I leave the ice cream out from time to time. These cookies are right up his alley. Thank you for sharing.
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bronxboy55
September 12, 2011
You know, Lenore, when I wrote that they’re good with coffee, tea, or cold milk, I meant to include ice cream in that list. Two of these sesame cookies and a bowl of vanilla ice cream? Don’t even try talking to me.
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Priya
September 12, 2011
Thank you for another brilliant recipe, Charles. I think I am going to bake a batch, or two, or more — and forget the calorie count.
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bronxboy55
September 14, 2011
Priya, as food editor Paula Laurita says, “There’s less sugar in these cookies than some breakfast cereals.”
Here’s her recipe. It’s slightly different:
http://www.bellaonline.com/articles/art36839.asp
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Jac
September 13, 2011
I am going shopping today and I guess I need to add sesame seeds to my list. I sure hope I can figure out where to find them. I think the cookbook is a great idea, despite your limited diet. A few pasta recipes, a few pizza ones, some yummy desserts and some of your oh-so-funny cartoons and comments – a $ 5.00 value for only $ 19.99!
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bronxboy55
September 14, 2011
Try the baking section or the spices. And what do you mean, a $5 value? You’re not nice.
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Damyanti
September 14, 2011
Could you courier a batch to Singapore please? 🙂
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bronxboy55
September 14, 2011
I just checked and there are about nine thousand bakeries in Singapore. If you really can’t find these cookies, I’ll send you some.
But not by courier.
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Damyanti
September 15, 2011
LOL just like you to go check bakeries in Singapore:). I’m sure I can find them (or something quite like them, but not them) if I look. I was kidding…but now am curious how you would send them if not by courier.
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bronxboy55
September 15, 2011
I would mail them from the post office. Courier, at least here, would be something like UPS or Federal Express. It would probably be less expensive for me to fly to Singapore and make them for you.
Is this place nearby? http://www.pasticceriacova.com
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Damyanti
September 19, 2011
Nope, isn’t :). Hmm…cookies instead of letters, can be done…lol.
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Tori Nelson
September 15, 2011
Yum Yum Yum and more yum. Thanks for sharing!
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bronxboy55
September 17, 2011
Thanks for reading, Tori. I hope you’ll give them a try. If you do, please let me know what you think.
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rangewriter
September 24, 2011
Okay…sign me up…where do I buy your cookbook? I love reading your writing, even if I’m too lazy to cook or bake the lovely recipes you provide.
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bronxboy55
September 25, 2011
Thank you, Linda, but I don’t think I have enough lovely recipes for a book. Another five or six, and I’m done. Would you buy it even if it were twelve pages?
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rangewriter
September 25, 2011
Make it a baker’s dozen and it’s sold!
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Fredegonde
October 16, 2011
Heh heh, I fantasize about having my own cooking show all the time. In fact, almost always when I’m cooking I have a running monologue going in my head, explaining to my imaginary audience exactly what I am doing and why. This recipe looks great — thanks for sharing.
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bronxboy55
October 18, 2011
Anything that makes cooking more fun is a good idea. Please let me know if you try the cookies.
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tatiana2000
October 25, 2011
I love cooking right now I want one.
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bronxboy55
December 1, 2011
I do, too!
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zoesays
December 1, 2011
Naturally, a fantastic post. I sent this right off to my Aunt Regina and my mother. If I was going to start making my own Italian cookies, this one sounds like a good one to start with. I laughed at the image of trying to eat these in bed. I have eaten crumbly cookies in bed before with deep regret.
Also, too, as well, I would definitely cook more if my ingredients were all divvied/cut up/put into bowls for me so I could toss them effortlessly into pans and something brilliant came from it.
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bronxboy55
November 5, 2012
Those television chefs also have the advantage of hiding their mistakes. They can keep trying until they get it right.
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shil
January 5, 2012
I was supposed to be looking for a recipe for pinto beans but instead I stopped over here and was drooling over the cookies(I thought of making them instead) and reading all the comments on the post. I might make a batch right away.
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bronxboy55
November 5, 2012
Pinto beans or cookies — tough decision. I wonder which you chose.
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Jennie_Lately
January 5, 2012
I decided the moment that I discovered your blog that you reminded me of Anthony Bourdain. So it only makes sense to me that when I read your entries that the voice inside my head that is responsible for narrating your writing as I read, also sounds like Anthony Bourdain.
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bronxboy55
November 5, 2012
Another blogger said the same thing just a few weeks ago. I don’t know who Anthony Bourdain is, so I’m not sure how to take it. But I know you’re a nice person, so I’ll assume it’s something positive. Thanks, Jennie.
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Jennie Upside Down
November 5, 2012
Whaaat? Well. Tony is a rockstar of a chef who has a show on the Travel Channel titled “Anthony Bourdain, No Reservations” Ironically, I discovered this program when I was flipping through the channels and I actually recognized people that I knew ( in real life ) who were visiting Ted Nugent’s ranch in Texas. That’s my coolest six degrees of separation, I sort of know Ted Nugent via personal friends. Tony was filming a segment of his show there and interviewed Ted Nugent and the camera panned and BOOM there’s my friend walking around holding an assault rifle..
I live vicariously through Anthony Bourdain. He travels the world and discusses not only the local cuisine, but also the country, city, the people, history etc. Almost worth checking your listings. Or you can just Google him. Was I too excited about telling you all this? I might have been. lol-
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bronxboy55
November 5, 2012
So can I now tell people I have a friend who sort of knows Anthony Bourdain? And can I call him Tony, too?
I was going to ask you who Ted Nugent is, but I was afraid your heart would stop. And why was your friend holding an assault rifle? Was it to protect Tony from being attacked by his crazed fans?
It’s a strange coincidence, but I also used to travel the world, discussing the local cuisine. I eventually stopped, though, when I realized no one was listening.
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mcgulotta
March 10, 2012
Charles, you share too much! You gave out the recipe for the sesame cookies! These are the best cookies. It is twice as good because you make them. I just love them. Love you. YO&OLW
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bronxboy55
November 5, 2012
It seems that you have to be a certain age to appreciate these cookies, doesn’t it? I don’t think the kids like them.
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marymtf
September 28, 2012
Funny about that fantasy. Most of us housewives have had it. A sous chef who does all the chopping and clearing away after would be fabulous. I’m putting in for one for my next birthday.ps, would it be a sacrilege if I substituted the butter for margaine?
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marymtf
September 29, 2012
had a baking frenzy yesterday and also made your biscotti (no I didn’t commit that sacrilege). They turned out great.
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bronxboy55
November 5, 2012
I’ve made them with plain shortening (Crisco, I think) and they were still good. I’m glad you gave them a try, Mary. Thanks for letting me know.
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marymtf
November 5, 2012
Everyone enjoyed them, Charles, even some family members I won’t name who are finicky about their food.
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