Cookies for breakfast on Christmas morning is as standard a meal, for many, as a breakfast of miniature candy bars and lollipops on November 1.
But the treats of the holidays season have a way of getting caught up in the search for the perfect present and the caroling concert and the school pageant and the decorating of the tree. Cookies are another item on a long, long list, and the making of them, and the enjoyment of them, can too often become another must-do.
A flavorful one, to be sure, but if you felt as if your fudge-directed focus and bizcochito-themed attentions were compromised this yuletide month, take heart that a full weekend of full cookie all-encompassing action is only weeks away.
It's LA Cookie Con and Sweets Show, and its early February date -- the convention unfurls over the first weekend, on Saturday, Feb. 6 and Sunday, Feb. 7 -- gives those lovers of luscious sugary desserts a bit of time to stir up those cravings again, after the holidays wrap.
Billed as "The West Coast's BIGGEST Baking, Decorating and Pastry Convention," LA Cookie Con has sold out in the past. That's because a whole brigade of bakers show with their best ovals and discs and pop-'em-in-your-mouth meltables.
And as for the toque-rocking pastry celebs? Ron Ben-Israel of Food Network's "Sweet Genius" and "Nerdy Nummies" host Rosanna Pasino will be demoing, chatting, and talking all things cookie.
If you've remembered past cons in Pasadena, note this one lands at Los Angeles Convention Center. Note also that VIP Weekend Passes are already gone, gone, gone as of Christmas, but other tickets do remain.
Clearly all bakers out there want to brush up on their skills, or at least learn some brassy new tactics before next year's big cookie push rolls around. If your snickerdoodles didn't pop this December, or your rum balls lacked oomph, you've got months to remedy the sitch before Christmas 2016.
And only a few weeks to wait for early February, when LA Cookie Con arrives downtown, its floury apron tied firmly on and its pantry of top-notch ingredients, tips, and bakers in tow.