Without sounding completely self-loathing, I’ve been thinking about some of my vices lately:
1. Impatience. I want instant gratification. I don’t like waiting. Waiting is boring and hard and absolutely no fun.
2. Sloth. I haven’t been to the gym in weeks and getting shredded with Jillian Michaels is a thing of the past. Working out is, well, working out. guuh. I want to be able to lose weight simply by imagining myself running (see vice #1).
3. Gluttony. I want homemade chocolate chip cookies and I want them now! Unfortunately, I don’t have the patience (see vice #1) to make cookies. You know the part where you drop them by teaspoons onto the cookie sheet? Ya, I hate that part because it’s a lot of work (see vice #2).
I’m sure I have plenty of other flaws, but those are the main ones that I’m concerned with this evening.
I keep looking at my amaryllis.
It’s getting taller and I’m really enjoying watching it, I really am…it’s just that…well, it’s taking too long.
I also have a confession to make: I finished knitting Haruni this weekend. And even though I really wanted to share it with you, I’ve been too lazy to take pictures, block it, take more pictures, and blog about it. The whole blocking process is kind of a pain, don’t you think? I mean, all the washing, the laying out, the pinning, the pinning, the pinning….
I’m still waiting for it to dry, and I swear it’s just taking it precious time. There I go, being impatient again. I’m sorry I’m being annoying. I can’t help it. Here’s a yummy picture to help you forget how difficult I’m being right now:
I didn’t bake any chocolate chip cookies, but I did damn near the next best thing: Blondies. Because they’re easy, taste like a chocolate chip cookie and they have bourbon in it. The recipe is from How to Cook Everything by Mark Bittman. I know this isn’t a food blog, but I thought I’d share the recipe since it isn’t on his website. Does this qualify as plagiarism? If I wrote “adapted from” would that make it better? I obviously don’t know the rules of food blogging.1 stick butter, unsalted 1 c. brown sugar 1 egg 1 tsp vanilla extract or 1/2 tsp almond extract pinch salt 1 c. all purpose flour
Heat oven to 350, grease a square 8 or 9 inch pan. Melt butter over low heat. Transfer to bowl and beat in sugar until smooth. Beat in egg and vanilla. Add salt and gently stir in the flour. Pour into pan and bake until barely set in the middle (20-25 min).
Simple, right? I added 1/4 c. bourbon, increased my flour by 1 Tbs., added toffee bits, and chopped pecans. You can add whatever
is in your pantry your heart desires. Now go forth and be a glutton. Tell them Freshy said it was ok.