I feel like I haven't done enough, and yet so much has changed.
For example, I haven't been to any museums this semester, gone to billy's in chelsea, or seen Mario Batali. Don't get me wrong, i've done a lot here. I just feel like i'm running out of time.
A lot has happened these past couple of weeks.
For those of you that are close to me, you know that a friend of mine died just recently. I do not want to go into detail because I feel that this is not the time nor the place to do it. I just would like to say how grateful I am to have this amazing life and have such wonderful friends and family. I always had problems finding moments when I felt truly happy when I was in Houston, but now I have these moments everyday. I think part of it is just growing up and getting comfortable with who you are. I loved my life in Houston, but i've grown to be a little more mature and self-confident since then. I guess another part of it is that I have a very beautiful person in my life who has makes me realize how lucky I am everyday...
Though, there are times I miss my family horribly. My little sister is older now and is getting into all the things that older kids get in. Not bad things, just little things that I wish I was there to help her through.
Luckily, I am flying back to Texas on the 14th to visit everyone. Oh, and Logan's coming with and its the first time he's ever been to the south. I super-duper exciteddd!!! That was the lamest thing i've ever written, but seriously...this is a big moment in my life. I can't explain why, it just is.
Anyway, I spend most of my Saturdays cooking this semester. Here are some things that have been on the menu these past couple of weeks:
These are a Argentine/Uruguayan dulce de leche cookie called Alfajores. I had to do a Spanish project on Uruguay and I figured making ethnic goodies would boost up the points...it did. My Spanish teacher really liked them and even talked about them the next week we had class. The cookie part is just an everyday shortbread recipe and the dulce de leche part was actually made in the microwave. Heres the recipe if anyone wants to try it.
Dulce de Leche
Take one can of sweetened condensed milk and put all of it in a microwave safe container with no lid. Then put the container in the microwave for about 20-30 minutes (depends on the microwave) and put it on 50%. Stir every 4 minutes for the first half and then every two minutes for the last half. When its light brown and very sticky, its done.
Right now Logan and I are on a diet that mainly consists of food from the dining hall, coffee, and peanut butter. I grew up with Jif, but Logan loves Skippy. And I mean LOVES Skippy peanut butter. I personally think its a too sugary, but don't tell him i said that. he thinks i converted.
Anyway, here are some peanut butter cookies and the recipe I got online from Allrecipes.
The Whole Jar of Peanut Butter Cookies by Kevin Ryan
1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 egg 1 egg yolk 2 teaspoons vanilla extract 1 (18 ounce) jar peanut butter (I used skippy) 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped peanuts (I omitted these and put chocolate chips in instead for a healthy alternative.) |
Directions:
1.) In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours. my dough before its been refrigerated. | |
| 2.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. | |
3.) Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked. Cookies before they are cooked (i put a little sugar on my cookies) |
The finished product that i kept in a air-tight container so i could preserve their moisty goodness and they wouldn't get stale.
I wish I could say that I made this but I didn't. Logan bought it for me on Valentine's Day at Chelsea Market and we ate together with butter and raspeberry jam. hearts are delicious.
