Posted by Cara
on Thursday Feb 21st, 2013
Alex loves when people ask him how well he eats, being married to me. He smiles and tells them dinner is always awesome, forgetting to mention that we’ve eaten lentils for the last three nights running.
Because of his enthusiasm for dinners both special and mundane, I love cooking for Alex. While he helps me with ideas when I have what’s-for-dinner fatigue and dishes when I’ve filled the sink with dirty plates, he’s usually pretty happy to cede the kitchen to me.
But occasionally, he has important suggestions. After Christmas, when we had gorged ourselves on cookies for days and even brought back a few of our favorites in a baggie, he asked if I’d make his mom’s lemon cookies. She sent me the recipe for the sweets, which are plain-ish little cakes until you spread a sugary, lemony glaze thickly on top of each that adds satisfying crunch and a delightful tang. I took the recipe and tweaked it for Valentine’s Day, cutting the cookies into hearts. And then I took the recipe and subbed grapefruits in for the lemons, making them less tangy, almost candy-like, citrusy, dreamy, and surprising.
Grapefruits are so photogenic, and the light was nice when I made these yesterday, so I took about a million shots of making these cookies. I’ll leave you to them, and also have you know that once you’ve made these with grapefruit, you should sub back in lemon zest and juice and make the original version, too.