Cooking off the Cuff; Baking in the Buff

About 5 a.m. I threw off my nightgown. Must have been a post-menopausal hot flash, or a power surge, as my youngest daughter would say. It lasted only a couple seconds, but sleep would not return. Light was already streaming through my windows, and the morning was cool and inviting. Early mornings are my favorite time of day, anyway.

As I threw off the sheets, I decided to bake cookies—in the buff. O.K. O.K. I confess. I did don an apron. Not sure why, since my skin is totally wash and wear. Habit, I guess. Oh, yes, I do have on my lucky cap, a little rose-colored crocheted number I picked up at The Gap about five years ago for $2.00 on sale.

Back to the cookies….Or maybe back to the buff. By the time one reaches 60, all the rules are subject to scrutiny. Who made these rules anyway? When my kid sister turned 50, she said, “I don’t play by the rules any more. I’ve done it all my life and life isn’t fair, so I’m going to make my own rules.” She’s smarter than I am; I didn’t wake up until after my divorce and I was already 55. I think I was on stupid pills instead of vitamin pills!

One piece of advice: Next time you have the urge to do something creative, like bake cookies, try doing it sans clothes. You might find that freeing your body of any constrictions also frees your mind. After all, I never made cookies before with that particular combination of items on hand, and they came out delicious! (Actually, when I was first married, I served my husband topless one night, and that came out fine, too!)

Even if I had burned the cookies beyond recognition, when my fire sign-Sagittarian tendencies are in full force, baking in the buff is an experience I plan to repeat. After all, if I survived menopause and divorce at the same time, and have finally reached The Crone Age with its sidekick PMZ (Post-Menopausal Zest), I’m entitled!

APPLICIOUS COOKIES (From my cookbook, The Whole Foods Experience, available on

You can mix and match the grains, sweeteners, nuts and spices to your taste.


one cup oat flour or oats for oatmeal
one cup whole wheat flour
2 tsp. allspice or cinnamon or nutmeg
one cup chopped walnuts or pecans


one cup organic raisins or cranberries, soaked into
1/3-1/2 cup organic juice (apple, pomegranate, grape)
1/4 cup organic applesauce or 1/2 cup organic apple or pear butter
one tsp. pure almond or vanilla extract
1/2 cup vegetable oil (canola, sunflower, safflower, macadamia)
1/2 cup sweetener (honey, barley malt, or maple syrup)


1. Preheat oven to 350 degrees.
2. Combine wet ingredients in a large bowl and dry ingredients
in a smaller bowl.
3. Add dry mix to wet mix and combine well. (Based on the combination of
choices you make, you may have to add a little more flour or a little more juice to get a wet cookie dough that drops.)
4. Drop by spoonfuls onto lightly greased cookie sheets. Bake for 12-15 minutes, until cookies are slightly brown on the bottom.
5. Remove and cool before eating in the buff.

Yield: approximately three dozen small cookies, depending on the size of your spoon!

4 Responses to “Cooking off the Cuff; Baking in the Buff”

  1. Candygirl Says:

    Baking in the buff is one thing, but don’t try deep-frying in the nude! Splatter burns are no one’s friend!

  2. ellen sue spicer Says:

    Thanx, I intend to! es

  3. ellen sue spicer Says:

    Thanx 4 kind remarks, Ellen sue

  4. ellen sue spicer Says:

    sorry about that, es

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