Last weekend I worked at Oyster Bliss, a yearly event put on in the parking lot of Kermit Lynch Merchant. Oyster Bliss involves many thousands of oysters, wine, grilled sausages, music and baked goods. I love to work it because I get to eat oysters for breakfast and see lots of people I know. It is a lot of work but it is fun and the atmosphere is extremely convivial. Everyone talks as they work. The shuckers seemed to be talking about good restaurants, charcuterie and grilled meats. At some point we got on the subject of all of the good works and charitable deeds that the food community is doing to raise money for Japan. In particular, Samin Nosrat has organized Bakesale for Japan and raised over $124,000.00! What an amazing feat. I must admit in all honesty that hearing this made me feel a bit, well, lame. My son was somehow born with the soul of a Japanese person and therefore we have a lot of connections to Japan. His Japanese teacher lost an aunt and an uncle and many family members of his best friends have suffered post tsunami. Even knowing this, the situation there has felt so overwhelming to me, I’ve mentally checked out of the daily news and I’ve done absolutely nothing. When I heard about fellow cooks rallying and actually doing something, I was amazed and inspired (and chagrined).
So we put on a bakesale this morning with all the proceeds going to Red Cross Japan. We made cookies, muffins, origami and sold fresh eggs. Luke gave origami lessons and Julia was a hard-core fundraiser (her motto: “no freebies, no change”). We stayed open for 2 hours, sold to friends, neighbors and random walker-bys. We sold everything and raised $225.00. It is a drop in the bucket, of course, but actually acting on our feelings of helplessness and brotherhood felt infinitely more satisfying than being stuck in a fog of hopeless desuetude. So thank you to all that have been working so hard on behalf of others–your energy and optimism are powerful forces for good.
Here is a cookie recipe from the bakesale. Kids love Snickerdoodles, universally. I think we sold about 10 dozen this morning–and I suspect many were eaten for breakfast.
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cinnamon sugar (1 tsp cinnamon added to 1/2 cup sugar)
- Preheat oven to 350 degrees.
- Cream the butter and sugar.
- Add eggs and vanilla. Mix until light and fluffy.
- Add the dry ingredients and mix until combined.
- Scoop by the tablespoonful and roll in the cinnamon sugar.
- Bake for 10 minutes, until the edges are light brown.