I really like my job as a hostess because I get to see so many people in one day. Every shift, I probably see over a thousand people, and talk to all of them.
Yes, my job is technically just to say “good morning/afternoon,” and simply jot down their name and number so I can call them when a table’s ready. I am supposed to show them to their tables, tell them about the brunch specials, and move on to the next party.
However, I approach it a bit differently. I like to think that I give a little piece of myself away to every person I meet.
I’m the girl who talked to you about how weird bratwurst is. You helped me pick up my fallen menus when it got windy, I thanked you. Your kid kicked me in the shins, and I laughed it off. A lady spilled her heart out to me as she waited for her table about her recent divorce.
Over winter break, I visited Providence with my mom. We were exhausted, and decided to have dinner around five in a big empty restaurant. I will never forget our waitress. After we placed our orders, she just started talking to us. She told us how she wanted to go into nursing or criminal justice, she told us about how she and her ex-boyfriend had joint custody of her dog, she talked about her big Portuguese family and showed us her Instagram. I think many people would have been really annoyed by this, but I will never forget her.
Of course, I’m not going to give my customers my whole life story (I’m not trying to get fired…), but I want to leave an impression on them, figure them out a little bit, scratch the surface. I like to think that one day, when that recent divorcee is old and sitting on a park bench watching her grandchildren play on a tire swing, she’ll remember me, the hostess she talked to for half an hour about her new lifestyle choices.
I don’t know what this has to do with Pocky sticks, I just wanted to talk about it. Enjoy this recipe for jazzed up Pocky sticks!
Biscoff Pocky Sticks
- 1/4 cup sweetened condensed milk
- 1 cup flour
- 1/2 teaspoon baking powder
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 dash salt
- 1/4 cup softened butter
- 1 egg white
- 1 cup candy melts
- 1/4 cup Nutella
To make the cookies, beat all of the cookie
ingredients except for the egg white together in the bowl of an electric
Beat until a dough forms around the paddle. If the dough is
too stiff, add a tablespoon or two of water.
Transfer dough to a piece of plastic wrap, pat into a
disk, and wrap tightly in plastic. Refrigerate for 30 minutes.
Preheat the oven to 300 F. Line a baking sheet with parchment paper
Divide the dough into 32 balls (divide into quarters three times).
Roll each ball into a thin stick, about 5-6 inches long. Transfer each stick to the parchment-lined baking sheet and brush with egg white.
Bake for 15-20 minutes, until the sticks are golden brown. Cool completely.
To make the coating: Melt the candy melts either in the microwave or a double boiler. Once the candy melts are melted, stir in the Nutella (you can substitute Biscoff for a different flavor!). Pour this mixture into a tall glass.
Once the cookies are cool, dip each cookie stick into the candy melt/Nutella mixture and decorate with sprinkles. If the candy melt mixture is no longer smooth, add a drop of vegetable oil to the mixture until it is a good dipping consistency.
Repeat with the remaining cookie sticks. Refrigerate coated cookie sticks until just before serving.
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