Posted onJune 8, 2011|Comments Off on Nine Years Ago Today …
… I went and got hitched to a man who not only took my last name but also does all the laundry and gets up in the middle of the night with the kids. I totally win. Here’s a wee retrospective of the day (note: I’ve been married so long these are scans of actual film photos. If you can imagine.)
It was a beautiful afternoon in June
Look at how cute my attendants were!
That's the smile of a woman who knows she's caught a keeper.
Soooo … it’s Memorial Day Weekend, and nothing says appreciation for the military like a damn good chocolate chip cookie recipe, amirite? That and plus also, I don’t have any other burning issue to blog about. Anyhoodle, I know everyone and their granny has a chocolate chip cookie recipe, but please trust me when I tell you, you need to try this one. I have had numerous people bite into one of these cookies, pause, look me in the eyes and go, “Wow. That is a GOOD cookie.” The keys to making these are the dash of cinnamon – you want just enough to bring out the flavor of the cookie, not enough to really taste – and the baking time. To achieve the perfect blend of crispy edges and soft chewy center, you have to watch them like a hawk and take them out of the oven as soon as you see brown around the edges. This started out as a Betty Crocker recipe, from a 1970s era cookbook, but has been tweaked over the years by my mom and by me until it has reached cookie perfection. It also makes more cookies than most chocolate chip cookie recipes, which is good, because these go pretty damn fast.
Dammit These Are Good Chocolate Chip Cookies
2//3 cup shortening
2/3 cup butter, softened (salted butter makes it better)
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla
3 cups all-purpose flour
1 tsp. soda
1 tsp. salt
12 oz. semisweet chocolate pieces.
Heat oven to 375 degrees. Cream shortening, butter, and sugars together until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Slowly stir in chocolate chips.
Use a medium cookie scoop, or drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until the edges of the cookie are light brown. DO NOT OVERBAKE. The tops should still be very pale – only the bottoms should be brown. You’ll think they’re not done yet, but trust me. They’re perfect. Cool slightly before removing from baking sheet. Makes about 4 dozen cookies.
One of the cool things about teaching at a contemporary music school is that your students introduce you to a lot of awesome new (to you) artists. Last semester one of my students gave a percussive guitar performance for his final project and I was really blown away by both the sound and the style. He recommended a couple of artists as masters of the style, and boy, are they ever. I would love to be able to play like this. But instead I have kids. Anyway, check them out if you haven’t heard them before, and enjoy the gooditude.
Picked up the Hatchling from her second day of preschool this morning (verdict: still loving it), and as soon as the Sprout saw her big sister, her face totally lit up with a HUGE grin. Then they spend virtually the entire ride home just looking at each other and laughing, while the Hatchling kept saying, “I so glad to know you’re here!”
Hoo. That’s the good stuff. Now here are some cute pictures:
The First Day of School
She just at a lot of cookie dough. Sugar high?
I find that having two small girls on the counter is a real aid to cookie-baking
Here’s a little video of the Sprout in her bouncing contraption. MAN, I wish they made these for adults.
Awesome: Having your mother, who is basically Martha Stewart, come for a visit and cook and clean like a true maniac. She cleaned my room, y’all. She is the ONLY person other than myself whom I would allow to even witness my room in its usual state of chaotic decrepitude, and not only did she witness it, in three hours she cleaned that sucker from top to bottom. I can only assume that she’ll dine out on the horror of it for weeks to come, but so far she’s been very pleasant about it to my face. We have also been eating like royalty, including fried chicken with hawaiian rice, pork chops with garlic mashed potatoes, roasted sweet potatoes, and fresh green beans, and tonight’s meal of sauerbraten with poppyseed noodles and red cabbage. That’s not even including the chocolate chip cookies, pound cake with chocolate cream cheese frosting, and banana bread. Mr. Squab thinks he died and went to heaven. She also does all the dishes, and has been helping me sort through all the Hatchling’s baby clothes and clean out the Hatchling’s room – oh, and then today she went out and bought the Hatchling a new twin bed because she has already outgrown the toddler bed we just set up for her about a month ago. (No, really: as in breaking the slats that hold up the mattress. She’s the size of a four year old.) We also went out today and got supplies for her to knit the Hatchling a purple and green cardigan with dragonfly buttons. A clean house, good food, new clothes and furniture: these are the building blocks of a peaceful Squabby mind. We will be very sad to see her go, and she’ll probably collapse from exhaustion the minute she steps onto the plane.
Not Awesome: Having a reaction to the flu shot I got on Thursday that makes me feel … well … kind of like I’m getting the flu. So I’m spacey and really tired and not much good for anything. I woke up this morning at five o’clock with what I thought was an allergy attack, but it didn’t go away and I’ve felt increasingly blech as the day progressed. (And if you ever need evidence that I am not a morning person, just try talking to me when I’ve been forced out of bed at 5 AM by nasal difficulties. It’s not pretty, y’all. Not pretty at all.) It had BETTER be a reaction to the shot and not some actual disease coming on, because I’m supposed to fly out to see my sister and her new baby this coming weekend, and I refuse to be waylaid. Take that, contagion.
Even more confirmation that I, as a squab, should be an iPhone owner: this NYT article reviewing some of the many new apps available for iPhones as of this Friday, includes the following one:
Urbanspoon, [which] is “a cross between a magic eight ball and a slot machine:” you shake the phone, and it randomly displays the name of a good restaurant nearby, using the iPhone’s G.P.S. and motion sensor.
OMGponiesnrainbowz!!!1!! That, my friends, is a squabby app. Which I will be using frequently, even if I can’t go out to dinner very often.
In case you’re interested, I’d nominate the Razr for squinny mobile phone, and the Blackberry for squotund. But I’m open to correction/suggestion.
This last Thursday, we had dinner with the Hatchling’s BFF Fiona and her lovely mama. We gorged ourselves on pasta from Fat Lorenzo’s, and by the end of the meal the girls’ shirts were so completely besmirched with alfredo sauce, there was nothing for it but to remove them entirely. And all I have to say about that is this:
If there’s anything cuter than two pot-bellied little girls running topless around my living room and tickling one another, someone should alert Homeland Security, BECAUSE IT WOULD BE LETHAL.