Time flies. The last few sunrises arrive, seen through the shadows filtered through leaves and branches of trees that have stood for time past. Sleepiness crawls through bones and settles, alongside the quiet of chilly nights; one is nestled within layers in familiar nooks, drifting between a state neither awake or asleep. The last few days of this year is upon us, with time transgressing itself. It's happening all too quickly, I say, this few days slipping through my fingers like water, leaving a wet kiss upon my palms which vanishes in the cold air.
I nestle in deep thought, questioning ontology, wondering about our metaphysical purpose. Why, what, how, when? I seem to be wandering in a labyrinth, pondering these myriad questions over and over. I want to know more, the learn more, to understand more. About this world, about people, and first and foremost, myself.
It's all going by too swiftly. This year, just like the others, seems to be ahead of me by yards. Oh lord, my feet are still planted firmly in March, my heart in June, and yet, it's already the end of December. I'm making my resolutions, with previous years' worth still chasing me, and I can only hope that they remain intact through the next 365 days to come. One can only hope.
Around the globe, people celebrate, some with trees, others not. Some laughing the night away with merriment in the form of clinking glasses, others a quiet sit-down dinner spent in each other's presence. This year, there are those living in constant fear, their lives so, so different from what we have right here, right now. My hope is that they aren't forgotten and that we, while we worry about the little things like depleting batteries and unsuitable outfits, be thankful that we have electronics to run out of power and clothing to wear.
And now, the bake.
I've been craving homemade cookies for some time, and this, I'm glad to say, is one of my proudest productions. It's crinkly, craggy and 'rustic'. It's aesthetic appearance is one that is mocked, but it's taste? No. Definitely not. A crisp crust parted to reveal softer insides akin to a scone, yet slightly less crumbly and bearing a hint of maple sweetness. Light spices to complement the pumpkin include cinnamon, nutmeg and cloves. They soften slightly post-baking, so a light toasting (130 c for 10 minutes) will suffice, and while they're good to go plain, some jam, dulce de leche or nut butter make them spectacular.
Postscript: they're one bowl = little things to clean
prep time: 10 minutes / cook time: 15 minutes / total time: 25 minutes
2 c all-purpose flour
1 tbsp baking powder
1 tsp sea salt
1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp of ground cloves and nutmeg each)
5 tbsp butter
2 tbsp pumpkin puree
1/3 c milk (I used almond)
3 tbsp maple syrup
1. Preheat oven to 180c. Sift flour, baking powder, sea salt and spices.
2. Add in the remaining ingredients and mix with your hands (in a really unsophisticated manner) until it's a clumpy mess.
3. Use tablespoons to scoop your dough into 10 large dollops and flatten into 1.5 cm high rounds.
4. Bake for 15 minutes. Remove, cool and store. Heat to serve (with jam / nut butters if wished). Enjoy.
- to be continued -