I was trying to decide where to go to graduate school, visiting schools and meeting with potential advisors. One of those advisors had me over for dinner at his house with his family. His wife said she’d recently made molasses taffy, and I blurted out, “It doesn’t taste like molasses, right? That would be disgusting!” Yes, she said, clearly taken aback, it tastes like molasses.
Oh, god, it still makes me cringe. Shut up, Bridget.
It’s not my fault! I didn’t know much about molasses back then, and in fact had only recently bought my first jar – of blackstrap molasses, because I didn’t know there were different types. No wonder I thought all molasses tasted bad.
Now I know better. Molasses = gingerbread = good.
These cookies are even more molassey than gingerbread, which I don’t mind at all these days. And you know what? I ate a piece of that molasses taffy, way back when, and it wasn’t all bad either. I must have come up with something appropriately polite to say, because four years later, that advisor gave me a degree.
One year ago: Rice Pudding