Get right in it!
Posted by happygourmand
One of the things I love about cooking is the hands-on approach. You have to touch the food, feel how it behaves as you mix it, taste it as you transform it. Cooking is a never-ending discovery of sensations.
As I was making Peanut Butter Criss Cross Cookies this afternoon it occurred to me that Spring Break started this weekend in the Okanagan. With apologies to anyone allergic to nuts, I thought what a great recipe this would be for kids to make.
Cookies are always a good thing to start with for a young cook and who doesn’t want to get their hands right in the bowl?! Squishing the dough between my hands as I made balls to be “criss-crossed” with a fork took me back to my childhood. There was a delicious sense of abandon at being able to get messy on purpose.
Okay, the secret is out – I live a double life. I love to be a girl, dressing up and being feminine and soft and delicate; I also love getting down and dirty in the kitchen and the garden. Is that bad? I don’t think so – the opposite nature of the two sides has helped me find a balance in my life, and feeling food and the earth it grows in keeps me connected to the universe.
So I suppose as much as the big kid in me just thinks kids would love messing around, I also believe it gives them roots in the world and connects them to something bigger than just us.
It’s not quite warm enough to muck in the dirt yet (although jumping in puddles is a highly underrated activity, especially with good gumboots). But at least you can get in a bowl of cookie dough and feel the inner peace that comes from creating something.
Happy Spring Break!
About happygourmandI am a professional gourmande - a lover of life. Not only food and drink, but life in general. I love experiencing life to its fullest, and I love sharing my adventures with others.
Posted on March 18, 2017, in food, garden, kids, recipe, spring and tagged connected, cookie, girl, jumping in puddles, kids, messy, Okanagan, peanut butter, peanut butter criss cross cookies, recipe, spring, spring break. Bookmark the permalink. Leave a comment.