"Where was I" Cookies
I know this is Tokyo;
Ingredients on labels are listed in Japanese.
The world is raging with a virus;
People no longer venture out.
Except for my heart—
I stand here alone in a recipe-laden kitchen,
Homesickness with a dull ache,
A pull to reconnect childhood memories of home.
But where is home for me?
It cannot be just a single place.
I close my eyes—
Smell and taste the fruit of my labor.
These aren’t the cashew polvorons of Manila,
But they’re close.
With an almond displayed in the center
They could have come from Hong Kong or Chukagai.
The texture reminds me of the Dutch cookies,
A bag of something like these I bought in Bevervijk.
In York, the British’d call them biscuits,
served with tea at three.
My exhaling breath strikes a familiar note—
Peanut butter cookies of my youth on Guam.
Recipe: Three Ingredient Peanut Butter Cookies
Preheated oven:
170C for light color 180C for darker (350F, if you need)
Ingredients:
1 cup peanut butter
1 cup of sugar
1 egg
Method:
Mix all items together. It may be crumbly. Shape into 1 inch balls (3cm, if you prefer).
On baking parchment/wax paper, place the 1 inch balls
Make a crisscross/hatch mark with a fork to help flatten.
Bake for 12 minutes.
Larger cookies will require more time.
These will harden and crisp up once cool, but if you want them a bit crispier, take them out of the pan and cool them upside down.
—
*Chukagai = Chinatown, part of Yokohama City.
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