{All Better Now...}

Uh, yeah...sorry about that previous post. I frequently confuse exhaustion with boredom: too tired to actually DO anything somehow translates into boredom in my fatigue affected brain.

So, today - much better. Still working like a dog, but that's a good thing. No school today, and I'm hoping that David makes it back from Georgia at a decent hour. He's already been delayed quite a bit. I guess that's February for you.

I've got something interesting to tell you about today: WHOLE WHEAT CHOCOLATE CHIP COOKIES

Seriously. And the recipe includes cider vinegar - which thoroughly terrified me. But I tried them anyway, and guess what? They are wonderful. The recipe (and the Organic White Whole Wheat Flour) is from King Arthur ( kingarthurflour.com ) I figure, if you're going to eat cookies they may as well be whole wheat. This recipe seems to have less saturated fat as well.


Classic Crunchy Chocolate Chip Cookies

Light and crisp, absolutely packed with chocolate chips, this is the quintessential crunchy chocolate chip cookie. To ensure crunchiness, be sure to bake these cookies thoroughly; they should be golden brown all over, without any hint of softness in the center.

1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup vegetable
oil3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups King Arthur whole wheat flour, Traditional or White Whole Wheat
2 2/3 cups (16 ounces) semisweet chocolate chips

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, beat together the butter, oil, sugars, vanilla, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the whole wheat flour, then the chocolate chips. The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK.Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake for 15 to 17 minutes, until the cookies are an even golden brown. Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely. Yield: 33 cookies.

Boring, boring, boring Sidney.

I'm bored. Bored with work, bored with housework, bored with scrapbooking, cooking, eating, sleeping, reading, shopping.

Bored. I'm even bored with Guitar Hero.

Really, really bored.