That would be me.
After spending eight hours pulling weeds and cultivating and re-planting over the last couple of days, the Garden of Weedin’ has been at the forefront of my mind lately. I promise to invent other things to blog about in the coming days.
There are still a few weeds and a lot of grass scattered, but I just couldn’t spend another five hours crawling in the dirt today. The fact that I walked away from the television during a NASCAR race – WHILE JIMMIE WAS LEADING – in order to go garden is mind-boggling enough as it is.
There has been baking. I finally got around to fixing another loaf of Strawberry-Cream Cheese bread and whipped up a batch of chocolate chip & pecan cookies.
As much as I DESPERATELY want a Kitchen Aid stand mixer, something about mixing up chocolate chip cookie dough makes me nostalgic. Creaming butter and sugar to me means a big metal bowl, a sturdy wooden spoon and elbow grease. My father and I always voted thumbs down on adding walnuts to our chocolate chip cookies, calling ourselves purists. Of course, once we wolfed down our 75% of the plain cookies, we would delve into her stash of nutty ones. This batch of cookies ended up being a combination of milk and semisweet chocolate chips, as well as adding chopped pecans. Hooray for using what’s on hand! This cookie base – taken from Julie’s Caramel-Stuffed Chocolate Chip Cookie recipe – may become my go-to. I love the texture with the cake flour and cornstarch, plus they stay soft forever!