Moonlight and Cookies

Good noon.

I have the best books.  And am always getting more.  It's out of control.

One group of books I have concerns the Night.  I have moved out of ghost stories (in self-defense, I admit) into writings about the real night time here on Earth.  At Day's Close by Roger Ekirch was the first, and it is just fascinating. It's a pick it up, put it down, and pick it up again book and it is full of wonders.  What was nighttime like in a world without instant bright lights with the touch of a switch?  Pretty scary, and very interesting.

Another book about the night is called  Nocturne, and it is about moonlight. How important it was in those times without lighted cities (and countryside)! This book is even more varied in scope than the first one, spanning the centuries and the globe (and the heavens) in its search for the light of the moon. James Attlee is the author.

Another is called Full Moon Feast, Food and the Hunger for Connection, which at base is not far from the theme of the first two.  Jessica Prentice takes   the moons of the Lunar Calendar, and defines the cultures that  celebrated them, and writes of the festivals and gives cooking recipes for the feasts.  Interesting. It's the kind of book you feel you should give away to share with a friend, but I am not ready.  Too selfish.

My cooky recipe is called "Best of Everything Cookies."  It's easy but it has everything.

Make your best chocolate chip recipe, but before putting in the chocolate chips, (do put in the chopped nuts, though; I love them)...anyway, before putting in the chocolate chips cut the dough into two parts.  Set one half onto a piece of plastic ( I use simple plastic bags of the 8x10 size) or aluminum foil).  Add to the half still in the bowl about 1/4 c. cocoa or an ounce melted bitter chocolate.  Now put that half onto the plastic or foil, put the other half into a small bowl, and add to that half a generous measure of chocolate chips.
Make two separate rolls of dough side by side and then press them together and seal them up and freeze or refrigerate. 

When ready to cook,  slice the cookies onto a pan that has been rubbed over with a stick of butter.  Cook for ten minutes at 375, take out while soft and on top of each one place one tiny twisty pretzel, one tiny rolo, and one pecan half.  Return to the oven for a minute or so, take out, and let cool.  If you like chocolate chip cookies, (I don't actually; I mean I am not crazy about them) you'll really enjoy these.  If you don't like them, you will like these better than the plain.

PS Never eat Chips Ahoy; they are a travesty.  Also, in this recipe, the more ordinary chocolate chips (not brand name) are best.  Nestle's and Hershey's chocolate chips both have an acidic taste that I don't like. ALL FOR NOW---YAZZYBEL