Daily Archives: September 4, 2014

When Things are Even Better Than We Remember

How many times have you recommended a book or a movie or a song from your distant memories, then when you actually read or watch or listen to them again yourself you’re appalled by what your younger self thought was high quality. The book turns out to have a pathetic plot and flat characters; the movie is poorly acted, and not in a funny way; the song, oh dear the song is just not very good.

But every now and then your memories don’t prove you false and they are every bit as good as you remembered. Sometimes even better.

I’ve contemplated this post for a while, right down to the music clip. I remember when I first heard When I’m 64, and how I could not conceive reaching that age myself. My parents were nowhere near 64, in fact I’m not sure I knew anyone that old. Times do change, don’t they.

So here I am on the eve of that momentous age and I decided to see if that light, happy tune I what I remembered.

It’s not. It’s better. Judge for yourself

Tom liked to point out we were the same age for twelve days, his birthday being on the 16th. He’d have enjoyed this rendition, we were both saps for the ‘old’ music.

Getting back into the habit of sharing recipes, I needed to find an egg less sugar free cookie for a kennel club meeting, and I found with this one. Unfortunately I’m not yet finding the website, I’ll keep looking:


1 cup unsalted butter
1 cup artificial powdered sweetener, such as Equal
2 cups almond meal
1 tsp. vanilla extract
1/2 tsp salt
2 tablespoons heavy whipping cream
1/2 cup pecan pieces


In a large bowl, cream the butter and slowly add the sweetener. While mixer is still running add remaining ingredients, one at a time. If the mixture seems too dry, add another tablespoon of whipping cream.

Roll mixture out onto wax paper and form a log that is about 2-1/2 inches in diameter. Wrap wax paper around log and refrigerate at least one hour. When ready to bake, preheat oven to 350 degrees. Remove shortbread log and cut into slices, about 1/2 inch wide, place a few inches apart on baking sheet. Bake in oven 8 to 12 minutes. Allow to cool before storing.

Yields 2 dozen

They were super yummy but a bit delicate probably because I added extra cream, figuring it would be too dry. More crumbs than cookies which meant they were finished with a spoon. Which got me to thinking about a cheesecake mousse layered with cookie crumbs. Hmmmm, yeah…


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