Seasonal Shift & A SNAP Cookie

Five spice Cookies

Five spice Christmas Cookies

SNAP! Summer vacay from grief is over. Turn the clock back and the fall of darkness begins to overwhelm me. The anxiety of the holidays hovers and all I can think about is that empty seat at the table. The seasonal shift is upon us.432226138110

It occurs to me now that I am angry. It must be a phase that us grievers go through. It makes sense to be angry having had such a bright light in my life snuffed out; out of my control. Like a ticking time bomb there are days I explode.

Recently, I have noticed I curse more (not very polite). I get a little road rage and I get pissed off over idiotic things. I’ve developed an edge; a very sharp edge. And another #*$&’ing thing, my darling husband agrees! It’s not pretty and there are days I look in the mirror and don’t like what I see.

Anger is not pretty, but maybe it is necessary. It is a thing us grievers have to go through and resolve. It is normal. It is manageable. Ask for help if you are struggling with anger. Try your best to SNAP out of it by celebrating the one you love and lost. That’s what I did.Team Will-Bur

Off to Vegas to cook my heart out. Joined by my best friend and Will’s godmother, Lynn, we were TEAM WILL-BUR and cooked some darn good bacon recipes. We celebrated William in the way I know how. A bit more of the world got to know him and I shed my angry tears every evening when veterans were celebrated on Fremont Street with Lee Greenwood’s song, “Proud To Be An American”.T-shirt

Now for my snappy recipe. It’s a twist on an old fashioned molasses cookie. Don’t let the soy sauce scare you as it just gives a bit of a salty element. Slightly crispy on the outside this cookie gets its snappy flavor from Asian 5-spice powder. I make it a habit to add at least one new recipe to my holiday cookie tray. I hope this one fills an empty place on yours.

Fragrant Five Spice Molasses Cookies

2 ¼ cups all-purpose flour

2 teaspoons Asian 5-spice

1-teaspoon baking soda

1 cup packed dark brown sugar

¼ cup canola oil

1/3-cup molasses

1-tablespoon low sodium soy sauce

1 egg

1 cup sliced almonds

½ cup chopped crystallized ginger

¼ cup granulated sugar

Heat oven 350F. Line two baking sheets with parchment paper. In mixing bowl, whisk flour, spice and baking soda; set aside. In another large mixing bowl, beat brown sugar, oil and molasses with an electric mixer for 3 to 5 minutes or until well mixed. Add the soy sauce and egg; blend well. With the mixer running, slowly add dry ingredients, beating until well mixed. Add ginger and almonds; mix until combined. Using a small cookie scoop, scoop out dough balls into granulated sugar, rolling in sugar to coat. Place on prepared baking sheets 1 to 2-inches apart. Bake 12 to 13 minutes or until cookies look crackled on top. Transfer cookies on parchment to cooling racks. Cool completely.

8 thoughts on “Seasonal Shift & A SNAP Cookie

  1. Your beautiful boy reminds me so much of my Kyle , who I lost on May 3, 2013, at the age of 23. I do understand your anger and I think we have every right to feel it. Still so impossible to believe. My heart aches with you.

  2. Lisa, if you were any more gracious and sweet, I just don’t know what I’d do. You have every right for every emotion that you feel when dealing with your grief. Will must be very proud of you. You are a bad ass too. Really loved seeing you and Lynn in Vegas.

  3. I think you have every right to be angry. I hope the edge softens over the holidays and that you are wrapped in wonderful memories of your handsome boy, who has shown you time and again that his spirit is with you.

    • Thanks, Nancy. Already returning to my old self. Once I recognized what was happening and how I was feeling I did everything I could to resolve it….like sharing the feelings and getting such affirming feedback

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