Yesterday, The Shallow Reader (Vassiliki) had a post on the lack of heroes with moustaches in modern romance fiction. She and I are in favour of the mo’ on men, but if you look at the covers of romance novels you sort of have to go back to the 70s and early 80s to find men with mos. And you know those 70s ‘staches are heavy and pretty, well, droopy or pointed south. Kind of like that one you see over there on the left. The 70s man moustache was something like the 70’s shag hairstyle for women. Men’s mos thinned out in the 80s, while women’s hair got bigger–or asymmetrical and spiky.
Author Elizabeth Lowell, in my opinion, always did the Mo’ed Romance hero so well. She did heroes with beards too. Try as I might, I failed to find a hero with a beard on the cover of a romance, but I did find these lovely Lowell cover images from the mid 80s.
In my endeavour to find a cookie to go with this post, I visited The Stachist, home to mo merchandise. They are an awesome site dedicated to well, goods that are moustache
related, such stach greeting cards and
stache-shaped earrings, as well as the Mustache Poet magnetic poetry kit, where anyone can be a MoPo. They have all sorts of mo-related stuff, only they don’t have…COOKIES!
I have a cookie. I know it’s from the 70s because it has 1972 written in the upper right corner, just beside the little flower pot, on the still-pristine recipe card. For that reason alone that makes these THE Ode to ‘Stache cookies. These are groovy cookies.
Foxy Brown Sugar Cardamom Cookies (I have no idea where this recipe came from, it’s handwritten on a card stuck inside my Better Homes and Garden Cookies and Candies from 1966.
Oven to 350F/180C
¾ cup unsalted butter, softened 1 ¼ cup brown sugar
1 teaspoon vanilla 1 egg
2 cups all-purpose flour 1 tsp baking soda
½ tsp salt 1 ½ tsp cardamom
Mix all dry ingredients together
In a large bowl, beat butter and sugar with an electric mixture on medium for about 3-5 minutes until well incorporated. Stop and scrape down the sides of the bowl with a rubber spatula as necessary. Add egg, vanilla and ginger to butter mixture and beat again until it’s light and fluffy.
Add dry ingredients to butter mixture in thirds, beat with electric mixture until dough incorporates. Finish mixing the dough with a rubber spatula.
Cover the dough with plastic wrap and refrigerate for 30 minutes
Roll tablespoons of dough into balls, place on cookie sheet lined with baking paper, keep about 2 inches apart.
Bake 8 to 10 minutes
Cool on sheet before transferring to wire rack.
Serve with medium roasted coffee brewed in glass a stovetop percolator that has the filter inside…