Einstein said it

Why do we love fantasy?


There’s a story told about Albert Einstein where a young mother wanted to know what would be best to read to her son so he could grow up smart. “Fairy tales,” the genius answered.
The mother didn’t think she heard correctly. “What?”
“Fairy tales,” he repeated.

Because he believed that imagination was more important than knowledge. Imagination. One of the greatest minds ever believing fairy tales the most important inspiration for a child. Einstein said, “When I examine myself and my methods of thought, I come to the conclusion that the gift of fantasy has meant more to me than any talent for abstract, positive thinking.”

JRR Tolkien, the man who gave us Lord of the Rings, also an Oxford professor had a view of fairy tales. “Fairy stories are not stories about fairies…but rather about Faerie, the realm in which fairies have their being.” So, what is this world? It is a place that “is wide and deep and high and filled with many things: all manner of beasts and birds are found there; shoreless seas and stars uncounted; beauty that is an enchantment and an ever-present peril; both joy and sorrow as sharp as swords.” You will find that many writers were inspired by the Lord of the Rings trilogy, finding much to agree with that “fantasy is, I think, not a lower but a higher form of Art, indeed the most nearly pure form, and..the most potent.”

Given that it’s estimated 150,000,000 copies of Lord of the Rings have been sold, we are talking about a very potent story.

What does it mean to you when you hear the opening, Once upon a time? What it means is there is the possibility of perhaps. Perhaps I am a wizard! Perhaps there is a secret in that forest. It is what gives us hope.

What are some of my favorite fantasy stories?

For the young reader I’ve discovered a new animal fantasy, “Tumtum and Nutmeg” about two charming mice who find a way to help the young humans in their house. If you haven’t revisited any of the L. Frank Baum Oz books, do so. But put on your flight suit. I’m fascinated by the world that Jeanette Winterson creates in “Tanglewreck.” Another realm that calls to me is identified as "Steampunk," a mix of Victorian times and clever inventions, sort of if the kids in “The Secret Garden” had access to James Bond’s master of tricks, Q. Two fast fun reads are by Phillip Reeves, “Larklight” and “The Mortal Engine.”

Both of these are exciting tales with strong engaging characters who face devious villians.

So for those who fear fantasy and what doors it might open, please, remember Einstein’s words, “Fairy tales.”

A Dash of Pepper: Cookies with an Edge

Or, the Pittsburgh Cookie Table--Christmas Style, part 5

These pictures give a taste of the Minnesota Dance Theater's Nutcracker Fantasy, celebrating its 46^th birthday this weekend. I judge this version, choreographed by Loyce Houlton, to be the most dramatic and witty Nutcracker ever.

(Hint: the Mouse King loses the battle, but wins the war.)

The original E. T. A. Hoffmann Nutcracker is perhaps not quite a children's tale. It's a little less sweet, a little more complicated, and has some unexpected twists.

So do today's cookie recipes. These cookies can be lifted from the dessert buffet to form a sub-set Grown-up Cookie Table next to the cheese board at Happy Hour. The unexpected ingredients include thyme, bourbon, and black pepper.

CHOCOLATE SPICE COOKIES

I got this recipe from a friend, so the origin is unknown—but the dry, cakey bite and the prep method make me suspect that the recipe might originate in Italy. If you use commercially-ground black pepper, most people won't be able to guess the mystery ingredient. If you grind fresh peppercorns, the flavor will be more assertive.

I prefer the un-glazed version for those I serve with wine and cheese.

• 1 cup butter, melted and cooled
• 1 cup milk
• 6 heaping tablespoons of cocoa
• 1 cup sugar
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon or more of ground cloves
• 1 teaspoon or more of ground cinnamon
• 1 teaspoon or more of ground allspice
• 1 teaspoon or more of [finely] ground black pepper

Mix all dry ingredients together. Make a well in the middle. Add cooled butter and milk. Work together until smooth. Roll into ¾" balls. Bake at 375 for 8-10 minutes, or until firm.

If desired, frost with a simple glaze of confectioner's sugar and milk. Makes 3-4 dozen.

BLACKBERRY-SAGE THUMBPRINTS

I found this recipe in the 2007 Better Homes and Gardens Christmas Cookies magazine.

Besides being beautiful and presenting unique flavors, this cookie has an earthy texture that comes from adding cornmeal.

• 2 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 1 ½ teaspoon dried sage, crushed
• ¼ teaspoon baking powder
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 egg yolks
• 2 teaspoons finely shredded lemon peel
• 1 ½ teaspoons vanilla
• 1/3 cup [seedless] blackberry preserves
• Small fresh sage leaves (optional)

Preheat oven to 350. Combine flour, cornmeal, dried sage, and baking powder in a medium bowl. Set aside.

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into ¾-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Lightly press the tip of your thumb into the center of each ball. Fill each center with about ¼ teaspoon blackberry preserves.

Bake for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute. Transfer cookies to wire racks and cool completely. If desired, garnish with small fresh sage leaves. Makes 60.

BOURBON CURRANT COOKIES

Simple, elegant, and not too sugary—kinda like Martha Stewart herself. She's published this recipe on the Web and in print.

You can't tell from the photo, but I always cut mine with miniature cutters—that way they make the perfect cracker-sized nibble for cocktail parties.

• ½ pound (2 sticks) unsalted butter
• 1 cup sugar
• 1 large egg
• 3 cups sifted all-purpose flour
• 1/3 cup bourbon
• ½ cup dried currants
• 1 large egg, lightly beaten
• 4 tablespoons heavy cream

Heat oven to 350. Cream together butter and sugar. Add egg, flour, bourbon, and currants; mix well.

Roll dough ¼ inch thick and cut into desired shapes. [Make glaze, using the lightly-beaten egg and the heavy cream.] Brush cookies with egg-glaze mixture.

Bake for 12 to 15 minutes; remove to wire racks to cool.

LIFE'S LESSONS LEARNED. Mom always insisted we make our Christmas cookies small enough to eat in one or two bites. As a greedy young person, I hated that. But she was right. Smaller cookies mean that everybody can sample lots of different kinds. I also end up with fewer half-eaten discards abandoned (and often hidden—especially under furniture in carpeted rooms) by persons whose eyes were bigger than their tummies.