Gingersnaps with Barley Flour

Barley flour adds a delicate touch to cookies (and other baked goods.) This flour and recipe came from the Eugene, OR, farmers’ market when we last passed through there. These snappy cookies are sturdy enough to live in your cookie jar without crumbling but wouldn’t be good for mailing or travel. I made a batch…

Savory Fried Apples

Now that it’s fall, apples are in abundance. This savory side pairs well with pork. (Consider stuffed pork chops.) 2 large apples (honeycrisp) 1 small cippolini onion 1 tsp. brown sugar 1 tbls. brandy 1 tbls. butter 3 blades of mace* 5 sage leaves, torn 1 bay leaf Heat a 12-inch pan over medium heat….