REMORSE is the result of all the stuff you can’t undo or take back. Everything was fine, but in a flash of anger or poor judgement, you broke it. You didn’t mean to, but the damage is done now. You can attempt to put it back together. Maybe, you hope, it can be fixed. Recipe for these Earl Grey Shorties below, after the story!
“I think we should just be friends.”
She heard the words as they fell out of her mouth. So confident. Not even a waver. At the same time, she imagined a future with him. A house. Two kids. Trips to the beach. It would all be hers, no – it would be theirs, if only he would fight a little for it, meet her halfway. By pulling back, she was hoping he would push forward.
The tension was supposed to be thick. Thick enough to cut with a knife. Isn’t that how they described it in books? Instead, everything felt loose and slippery around her. Upon hearing her declaration, he got up off the couch and walked to kitchen.
“I think that is a great idea,” he said. The crack and pfffft of a beer can releasing its pressure shot through the air. “Hey, this is the last of the Stellas. You don’t mind, do you?”
She looked at him. His sharp clear eyes made her look down at the carpet.
“No. I never liked it, anyway.” This time, her voice cracked and fell flat, as if in protest of telling so many lies a minute.
Through glances, she watched her favorite man enjoying her favorite beer.
A year later, she would associate the taste of Stella Artois with resentment, but for now, she rolled remorse around on her tongue, trapping the words that desperately wanted to get out.
Eat Your Emotions: Remorse - Earl Grey ShortiesPrint This
- 1/2 cup sugar
- 1/2 tsp salt
- 1 Tbsp orange zest
- 2 sticks butter, rm temperature
- 2 Tbsp earl gray tea
- 2 cups all-purpose flour
- Mix together the sugar, salt and orange zest.
- Cream the sugar mix with the soft butter. Mix it until it is light and fluffy.
- Add in the flour and the tea. Mix until combined and dough is formed. It should look like a super thick frosting.
- Shape into logs by placing dough on a sheet of parchment paper. Wrap the parchment paper around it like you would roll up wrapping paper. Use a long edge, like a ruler or a pastry scraper, to press against the inner edge of the dough and parchment paper. This keeps it tight and helps form an even cylinder shape.
- Chill the dough in the fridge or place in freezer for 1 hour.
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper or nonstick silicon mat.
- Slice the dough logs into 1/4” slices.
- Bake for 12 minutes, or until edges are browned.