by David Burman, a resident of St. Columba House
Here are some of my favorite words:
“3 cups quick rolled oats
3 cups flour
1 cup brown sugar (packed)
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cup shortening
2/3 – 3/4 cup cold water
In a large bowl, mix dry ingredients together. Cut in shortening. Add enough water to form a rather stiff, pastry-like dough. Roll 3/8 ” thick and cut into circles. Bake at 350 degrees for 15 minutes on a greased baking sheet.”
These words make up the recipe for Nova Scotia Oatcakes, my favorite kind of cookie and in fact the only thing I have managed to bake (so far). I have made them a couple times for my housemates here in Denver.
It is a straightforward recipe – no eggs for example, and no raisins or chocolate chips to put into the cookies – and it makes for a simple cookie.
But for a simple cookie it has many different uses. I like to eat them on their own (I tend to like plain food, and the basic taste of the sweet, oat-filled cookies is delectable to me), but I know of others who like to put stuff on top of them – jam for instance, or chocolate.
It is a reminder that the same thing – the same experience – can be enjoyed in different ways by different people – but they can still be enjoyed at the same time. I dislike the taste of jam (controversial I know), but I can have a blast eating plain Nova Scotia Oatcakes while enjoying the company of those who eat oatcakes with jam.