Tuesday, February 8, 2011
If you like peanut butter
This morning when I woke the sun was rising although I couldn’t directly see dawn arriving beyond the rooftops. But even before it popped over the neighbor’s roof there was evidence. The sky was so clear that the steam stack on top of St. Mary’s billowed white as it climbed far up the stratosphere until the north wind bent it off to the southeast. As I watched the plumes caught the sun’s rays and turned it from soft pink to bright salmon. From my second story window I can usually tell how cold it is outside.
At 11 am it was still minus seven degrees, but the sun was pouring into the dining room, glinting off the orchid that is gloriously in bloom again. I don’t know how it does this since all I give it is the equivalent of two ice cubes every week.
I’ve been away from here lately (the blog). Partly being a slacker. Partly writing other things. Author Walker Percy, says about the act of writing: “It’s a question of being so pitiful that God takes pity on us, looks down and says, He’s done for. Lets’ give him a few good words.” I personally know that, I mean, how to feel pitiful. I’m done with the next issue of Notes and I think everyone around here is glad for it.
This afternoon the sun is still blasting away, though it “gat no heat” outside, and I wandered into the kitchen to make our own. I’ve been wanting to try this recipe for gluten-free peanut butter chocolate chip cookies. Couldn’t believe they had no flour whatsoever. They come out crispy and melty in the centers. I ate four. But they were small. Seriously, they’re so easy it’s almost a crime.
Chocolate Chip Peanut Butter Cookies (Gluten-Free)
1 cup crunchy peanut butter
1 cup brown sugar
1 t. vanilla
1 t. baking soda
1 cup chocolate chips
(Make sure vanilla and chips are g-f if baking for someone with celiac.)
Cream all ingredients (except chips) together in a bowl. Fold in chocolate chips. Form into small balls and press lightly with a fork. Bake at 350 for 12 minutes. Longer if you like them crispy.