I don’t like meringues. They’re chalky and they hurt my teeth.
And even the flavoured ones tend to taste like paper. Paper dipped in sugar syrup and left on a hot windowsill to harden.
But it’s not really a fair judgement as I’ve had a lot of supermarket meringues.
These… these are not supermarket meringues.
Even after over 5 years in Seattle, I still suck at drinking unsweetened coffee.
It’s not just black coffee I have trouble downing, but cappuccinos and lattes as well if they don’t have any kind of sugar or syrup. I mean, it’s not as bad as with black coffee, if someone hands me a good latte, I will absolutely drink it. I just still prefer some sort of sweetener.
The thing that has changed over time, is my pickiness with flavoured coffees. Flavour used to be the only way I would down coffee, hazelnut coffee being my original gateway drug.
I now think hazelnut coffee is kind of gross.
And I love hazelnuts.
I don’t understand it, I just know I hate it.
Do you know what springerles are?
I had never heard about them, even just in passing, until I started to date Trevor. He grew up with Springerles and has always loved them dearly.
They are an extremely simple, anise flavoured cookie. They only have 4 ingredients, but have a few tricks to them that make them something special.
I’m about to share with you, Trevor’s grandmother’s recipe.