When I began this blog I was waiting for a batch of cookies to come out of the oven and looking out the window of my beautiful kitchen overlooking Central Park.

That lovely place was sold and the odyssey of my homelessness began.

Let me be clear. I am far from out on the street. I want for just about nothing. But I've been bouncing from apartment to apartment - all quite temporary places - looking for a home to share with my cookie monster. And while he's been trying to find the perfect house, I've been trying to find my place to live within it.

Home is where my kitchen is. It is where years of accumulated knives and bowls and boards and cookbooks, recipe scraps, wooden spoons and spices, all sorted and stored, whisper to me when I walk in the door.

My kitchen has always been a place of creative expression. It satisfies my longing to nurture others and to be nutured. With busy hands and a free mind, it is my place of meditation. I solve all kinds of problems in my kitchen - from getting shortbread cookies just crumbly enough to nailing a brand positioning problem, to quieting a troubled heart (usually my own).

Not having my kitchen leaves me frustrated and sad and confused and far too ready to reach to ordinary restaurants and prepared foods that leave me unsatisfied and unfulfilled. Food sinks to the lowest common denominator space in my life - a utility.

My precious bits and bobs have been in storage for the better part of the three years since selling the Central Park place. And my cooking and baking have been sporadic at best. My hand and my palette are yearning and shaky like an unused muscle. I miss my kitchen like I'd miss a dear friend whom I hadn't seen for a while.

Time to find my kitchen again - long overdue really.

(Image: flickr~cottonblue)

Martha buying Emerill is old news (in more ways than one). But here's some new news - and a darn fine brand extension if I do say so. Gather round all ye foodies who also love a good bag. Mario's got us all figured out!

With the temps pushing past the 80s, I've resorted to my usual summer recipe reading mode. And this new widget is a fantastic way to pass the time! Thanks Epicurious!

Savory, sweet, and salty all at the same time, this is the perfect cookie to have with a crisp white wine sitting outdoors in the late afternoon. It takes no time at all to whip up a batch and if you keep a log or two in the freezer, you'll be able to pop cookies in the oven at a moment's notice!

Ingredients:
2 cups all purpose flour
1/2 cup powdered sugar
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons dried sage
1 teaspoon course kosher salt
1 cup (2 sticks) unsalted butter at room temp cut into 1/2" pieces

Preheat oven to 350

Line cookie sheets with parchment

Blend first 4 ingredients in processor. Add butter pulsing until dough comes together. Divide in half, shape into 1" logs, wrap and chill (freeze 20 minutes).

Cut logs into 1/3" pieces and place on cookie sheet about 1/2" apart. Position oven racks in top 1/3 and bottom 1/3 of oven. Bake 10 minutes and rotate sheets so bottom sheet is on top rack and top sheet is on bottom rack, then bake for an additional 10-15 minutes or until cookies are golden brown. Remove and cool on racks.

Thanks to Greg Atkinson and Epicurious for the recipe.