It was an odd weekend around here – a lot to do and two slightly-unwell-feeling people doing it. Lloyd had a bit of a stomach bug and I was convinced I had pink eye, minus the actual pink. Anyway, we ran our errands on Saturday and after a giant nap I had the urge to try a cookie recipe from Smitten Kitchen. It’s for chocolate wafers, which sounded deliciously crunchy, and requires one of my favorite skills – thinly slicing things.
So, I dug out the food processor (this makes the fourth time it’s ever been used) and went through the steps. I like to halve recipes since it’s just two of us around and we wind up throwing food away if I make the whole batch. (The recipe is here if you’d like to see it.) I had even purchased ultra-fancy cocoa powder for this project! Samith, if you’re wondering why I was distracted on the phone when we talked, it was because I was measuring ingredients into the processor. (In literature, they call this ‘foreshadowing’.)
I was so proud of me – I rolled it, waited the whole hour for it to chill in the fridge, sliced it ever-so-thin, turned the pan around halfway through baking and everything! When they came out, I was impressed that they were already kind of crumbly-textured like Oreos! I broke off a little piece, blew on it so it would be cool enough to eat and popped in in my mouth.
In my head: “Mmm…. still warm. Crumbly. Too crumbly? Not very sweet. Is that the fancy chocolate? Not sweet. Not sweet at all. What’s wrong? Good night – what is this grossness??” Spit.
Sugar. I forgot the sugar. I blame Samith.
So, I wound up throwing it away anyway and starting over. Drat. The real thing was totally worth the sacrifice of 7 tablespoons of butter and 3/8 cup of cocoa.