health issues (I am trying to eat better, exercise more and bake less, though with a dearth of sweets, I've found the chips)
on demand tv viewing (so easy to while away the time in front of that box,)
and (brace yourself)
The Parent's House
Ever see the show "Hoarders"? People are simultaneously fascinated, mortified, and disgusted by what goes on in a hoarder's home. I know I am/was, and my sweet, crazy father was living that life. He could have been on the show. Thankfully, my siblings and I convinced him to move out so we could start tackling the junk.
If it weren't for my supportive husband, siblings, and God, I would have gone a bit bonkers. It would have all become waaaay too much for me to handle. Five dumpsters later, we are not even halfway through. The situation is still overwhelming, but there is a light at the end of the crowded tunnel.
I keep calm and indulge...
Chocolate Chip Cookie. In 2008, Jacques Torres/David Leite's cookie totally toppled it and became The Gold Standard. It still is, but at a cookie exchange, I met Tate's Bake Shop Chocolate Chip Cookie. It was totally flat, totally crunchy and totally addictive. A different experience from the JT CC Cookie, I loved it almost equally.
What's your favorite texture?
Tate's Chocolate Chip Cookie
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanila
2 large eggs
2 cups semisweet chocolate chips
Preheat oven to 350ºF.
Whisk the flour, soda and salt together in a bowl. Set aside.
In a bowl of an electric mixer fitted with the beater attachment, combine the butter and sugars until light and fluffy. Add the water, vanilla and eggs to the butter mixture. Slowly mix in the flour mixture until just combined and then fold in the chocolate chips.
Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for 12 minutes, rotating the sheets after 6 minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter. If you like thin and slightly chewy, bake for 8-9 minutes, until golden brown around the edges.