Eat Like a Rabbit

The concierge at our hotel needed to direct us to a reasonably fast dinner location. Paul said Italian pizza sounded good, and she made a reservation for us at Salute! on Madison Ave. and then directed us on the best way to get a cab to Carnegie Hall for a beautiful, but long performance of Handel's Messiah. (In case you never knew, the Hallelujah Chorus is not the end of the program, only of Part 2.)

Salute was an amazing restaurant with a bar in the front and lots of tables in the back. The monochromatic color scheme made the room very inviting, and we loved our seats looking out the window.

A kind lady met us at the door and waited patiently while I removed both coats and packaged my gloves and hat so as not to lose them. Then, she led us to a table, that I'm sorry to say was very tipped. However, we were happy to have a seat and the leaning table was never a problem.

Our waitress arrived with menus and took our order for drinks. New York water tastes very good. However, I have learned to order lemon with my water, especially when I'm dehydrated. The lemon never came.

I love to take photographing opportunities to highlight special gifts we have received. I found this olive wood tray that Paul's folks brought us from Greece to be a perfect way to display the cookies. . .although as good as the cookies are, the tray would constantly need to be replenished.

My mom has been making these cookies for years. She's practically famous for them. I remember my folks coming home from a party once saying a gentleman said he reached down and took one cookie, but two more jumped on his plate. My experience with this recipe is equally successful. They truly are habit forming. When I took them to work, one of my EMTs frowned and said "How could you? I'm on a diet." I pointed out that the cookies had no flour in them, which makes them gluten-free and makes them less fattening. Stunned and curious how the cookies manage to stick together without floor, they became more exciting. Also being naturally dairy-free, one of our house guests ate three straight out of the oven because he didn't have to worry about the butter in them. In my opinion, these cookies fall under the "not-quite-20-percent-bad" category.

There are two recipes--one is the original version and the second is the lower cholesterol version. This is also the same recipe my mom uses for her homemade granola.

OATMEAL COCONUT CRISPIES #1

• 2 C quick oats
• ¾ C brown sugar
• ½ t. salt
• ¾ C coconut
• ½ C chocolate chips
• ½ C chopped nuts (generally almonds)
• ½ C oil
• ½ t. vanilla
• 1 or 2 eggs, beaten

Place dry ingredients in a large bowl and mix well. Make a well in the middle of the mixture. Stir oil and flavorings together and pour into the well. Add egg whites and mix until dry ingredients are moist. Using two soup spoons, form ball of cookie dough in bowl and place onto oiled cookie sheet and pack tightly to shape cookie. Bake in a 350 degree oven 12-15 minutes. The number of eggs depends upon amount of added ingredients, such as raisins, nuts, chips, etc. I usually make a triple batch as these cookies are habit forming.

OATMEAL COCONUT CRISPIES #2

• 6 C quick oats
• 1 ½ C brown sugar
• 1 ½ t. salt
• 2 ¼ C coconut
• 1 ½ C chopped nuts (generally almonds)
• 1 ½ C chocolate chips (opt)
• 1 ½ C Smart Balance oil
• 1 T vanilla
• 2 t. almond flavor
• 5 egg whites

Place dry ingredients in a large bowl and mix well. Make a well in the middle of the mixture. Stir oil and flavorings together and pour into the well. Add egg whites and mix until dry ingredients are moist. Using two soup spoons, form ball of cookie dough in bowl, place onto un-oiled cookie sheet, flatten and pack around edges to shape cookie. Bake in a 350 degree oven 12-15 minutes. Cool cookies in pan for 5 minutes before moving to a wire rack. Push cookies back together if they break apart when taking them from the cookie sheet. They usually set okay. Variations: Try using other foods you might find in granola. Raisins tend to burn. Yield: about 50 medium cookies.

My mother-in-law sent me this very cool idea. I hope she wasn't thinking she wanted some of these for Christmas because I failed to catch the hint. I hope she was just thinking this would make a nice post on ELAR. The cards are 16 for $34.95. There are two copies of each design, which are well-photographed types of cookies yielding intriguing and beautiful card covers. On some of them, it took me a while to recognize what might be a cookie. This is important for people married to designers, which means food has to look good not just taste good. Attached to the card is a tear-away card to add to a recipe collection to make cookies that look as good as the pictures. I hope they taste as good, too.

Check them out.