When I was younger (read: single and young), and lived back in Baku with my family, I used to have designated garlic days, mostly on weekends. I loved garlic. When I knew I would not go some place, or that no one would visit us, I would eat garlic, and lots of it. Fresh with some dishes, and pickled with others, particularly hearty pasta dishes. I would stink. I shared a room with my not-much-of-a-garlic-lover-and-therefore-not-stinking sister and we would have sisterly fights when she accused me of being selfish and I just selfishly gigled. Yes, I was selfish. But I loved garlic. Badly. Awful lot. I still love garlic.
While I will not miss a chance to munch on fresh garlic with certain dishes, I also love pickled garlic. Pickled garlic (sarimsag turshusu) is easy to make. It is so good. Crunchy, sort of sweet. The garlic literally transforms in taste while cures. Would you like to try to make your own? Here’s the recipe. Tried and tested by yours truly. Eat garlic. Eat pickled garlic. Be happy. And a bit selfish.
I was planning on a completely different recipe for today’s post but changed my mind. The culprit is the photo of the freshly baked cookies I boasted about on my instagram account. I was immediately asked for the recipe. And I couldn’t say no. So here it is. The recipe for the chocolate chip cookies I made today for my ever-cookie-hungry kids.
So chocolate chip cookies you may say. Heard and seen a hundred times. How is this recipe different from any other chocolate chip cookie recipe out there?
Well, these cookies are lighter, much lighter than their butter-sugar-chocolate laden cousins (I confess - I don’t mind enjoying them from time to time). Only 4 ounces of butter is used to make 4 dozen cookies. Yet they are so so good - a bit crisp on the outside, and soft on the inside. Just like they should be, chocolate chip cookies. Enjoy!