Grandma’s job has been taken over by artisan bakers, who create everything from scratch in small batches. These cookies are more expensive than supermarket cookies, but they’re well worth it.

People in the Philadelphia area already know about MyHouse Cookies, sold at farmers’ markets, produce markets and specialty food stores. The bakery does not want large accounts (distributors and large scale resellers). These typically require preservatives to achieve a certain shelf life in warehouses and on store shelves. And baking in large batches diminishes quality.

If their cookies can not be sold and enjoyed their way, MyHouse Cookies doesn’t want to be part of it.

If you want large (3-1/2″ diameter, two ounces), chewy cookies (some flavors are a bit crisper) check out these flavors: Blackout, Chocolate Chip, Chocolate Chip Walnut, Ginger Spice, Oatmeal Cherry, Orange Coconut and Purely Peanut Butter.

We also demolished the Blackout chocolate cookie, using it as the base for open-face ice cream sandwiches. Ginger Spice is also nice.

To treat yourself—or someone else deserving of cookies—visit MyHouseCookies.com. One dozen cookies are $18.00.

The company does not have warehouses filled with product, just waiting to be shipped. Every cookie is baked to order. Just like Grandma’s.

Celebrate more daylight with an Avión
Sunshine cocktail. Photo courtesy Avión.

Ours is Daylight Savings Time. We are not a night person: We love the light, from dawn to sunset. We are not happy waking up to a black sky and getting dressed in suboptimal incandescent lighting, unable to tell if tights are navy or black.

Avión Tequila has sent us a Daylight Savings Day cocktail, and by Jorge, we are going to celebrate! Maybe not at 2 a.m. on Sunday morning, when Daylight Savings Time kicks in. And probably not at midnight tonight, as we turn all the clocks forward one hour, prior to hitting the sheets.

But at happy hour tomorrow, March 13th, we’ve having at least one. After two, we probably won’t notice that we gave up an hour of sleep.

THE AVIÓN SUNSHINE COCKTAIL
This tequila cocktail uses the smoother, aged añejo tequila rather than the silver (plata or blanco) tequila used in so many tequila drinks (see the different types of tequila). Añejo is aged for one or more years, taking on more complex flavors and a yellow color from the oak barrels.

Ingredients

 
Preparation
1. Add all ingredients to a cocktail shaker with ice. Shake and strain.
2. Avión Sunshine can be served either straight up or on the rocks and garnished with a thinly sliced pear.

Enjoy the light!

Grits are the hard part of the corn kernel (the endosperm), cut into uniform small pieces. They are related to polenta, which is made from a different type of corn and is usually a finer grind. Another related product, farina, known in the U.S. as cream of wheat, is made from semolina flour.

For the record, corn is classified by the type of starch in its kernels. Dent corn, the premier corn in the South, has a relatively soft, starchy center that makes the best grits. Flint corn, used for polenta, has a hard, starchy endosperm and produces a more granular cornmeal with a better texture (mouthfeel).

Learn all about grits and get the recipe for creamy cheese grits.

If someone asks what to serve on St. Patrick’s Day, the answer will most likely be “corned beef and cabbage.”

Corning means curing or pickling the meat in a seasoned brine. The word refers to the “corns” or grains of kosher (or other coarse) salt that are mixed with water to make the brine. Typically, corned beef is made from brisket. The dish has many regional variations and seasonings.

Historical note: Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon. This led to the development of corned beef and cabbage, the now-traditional Irish-American dish. Smoking a corned beef, and adding extra spices, produces pastrami.

Also try this Potato, Cabbage & Cheddar Casserole.

Grate bittersweet chocolate over red sauces: barbecue and pasta dishes, for example (hold the grated cheese). Beyond grating, chocolate provides richness in savory recipes: chocolate with meat and chocolate with chicken, for example.

Savory chocolate dishes go back a long way. Mole (pronounced MOE-leh) poblano, perhaps the most famous dish in Mexico, was created in the 16th century in Puebla, by nuns in the Convent of Santa Rosa in Puebla de los Angeles. The sauce has some 20 ingredients, including chocolate.

You can include chocolate in every meal. We’ve attended a few such dinners, and have salivated upon reading reports of others. Ideas include:

 
Find a wealth of cooking-with-chocolate recipes at AllChocolate.com.

Try these recipes for:

 
And check out the book, The Essence Of Chocolate: Cooking And Baking With Fine Chocolate, by John Scharffenberger and Robert Steinberg, founders of Scharffenberger Chocolate. Read our review of the book.