Just a moment ago, my husband emerged from his home office and murmured to me: time is eternal these days. Indeed, there is something elastic and surreal about day after day spent inside, no? Perhaps, you have also found enjoyment in the quiet, dependable order and symmetry of baking in these uncertain times. As far as I’m concerned, solace can be found in shortbread. Gonzalo put the idea of shortbread in my head days ago, and I’ve found myself magnetically drawn to reading about the origin of, baking, thinking and talking about shortbread. If you get the bug too, there are some terrific recipes on the NYTimes CookingG and I have been volleying back and forth our findings as we bake - to cream the butter and sugar first or to add the butter last, as if making biscuits. What about reducing the sugar for a more savory buttery snack? Subbing in a bit of rice flour for the wheat to change the consistency? Throwing in poppy seeds? Riffing on the rosemary idea with minced lavender, perhaps with a sprinkle of Maldon sea salt dusting the top of the cookie for a punch of saltiness and a bit of textural interest? My mind is constantly running through the endless possibilities for experimentation against this delicious blank canvas. What are you baking these days? Show us! #VinosEnteros