365 Project – Week 18

I am sitting here right now in my office, dressed as a children’s book character (no giant head this time, though), experiencing severe hair anxiety. I have never learned how to put my hair in pigtails and have anything resembling a straight part back there. I’m sure no one else ever notices or cares, but this will probably plague me all day.

Onto the week!

365 2012-04-28

I felt as though I couldn’t truly embark on my new embroidery project without finishing up the old one. The orchids are getting their stems and leaves, which is some super exciting stuff.

365 2012-04-29

French toast with syrup, whipped cream, and cinnamon is an amazing thing. UH-mazing.

365 2012-04-30

Zucchini everywhere! We’ve had to do an awful lot of intervening with this one, doing the pollinating ourselves extremely early in the morning. Hopefully, these little guys will come through and find themselves in our pasta.

365 2012-05-01

This is how Bowie helps me read.

365 2012-05-02

The birds decided to hang out on the porch while the rain poured down, which struck me as quite amusing. Our recent bird feeder experiments have resulted in more birds and squirrels than we ever imagined. It’s like Snow White out there.

365 2012-05-03

Bubble tea! Greatest stuff ever. Especially coconut.

365 2012-05-04

I call this Bowie’s “quicksand” pose. He’s quite comfortable, really, but chooses to look like he’s in distress.

Let’s see how easily I can pass the day in knee socks, a belt, and complete hair anxiety – three things which I usually try to avoid. Just keep reminding yourself that it’s all for the kiddos.

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Five years training. Hard, hard work. Night school. Pilot. Chocolate Biscuits.

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Is there anything more lovely than cookie-makings in the strainer, waiting to be sifted?

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Here are the beautiful beginnings of everybody likes sandwiches‘s Chocolate Thumbprint Cookies, all sifted and ready to go. As you’ll soon be able to see, here’s also where the realistically-colored pictures come to an end.

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All that dark cocoa makes my camera’s contrast go crazy, resulting in delicious cookies that are particularly hard to photograph.

Here again I used my new cookie scoop to get more uniformly-sized cookies. The dough for these cookies is fairly loose and hard to shape, due to the oil involved, so the less touching, the better.

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The original recipe also calls for flattening the dough into discs, but I’ve found that makes for very thin cookies that don’t hold much jam. And we want these babies to be full of jam. Packed. So again, I try to touch them as little as possible.

You first bake the cookies about halfway, and then take them out, use your 1/2 teaspoon measure to make indentations in them (because you used your thumb the first time you made them years ago, and the lingering memories of scalding hot cookie dough make you eager not the make that mistake again), and fill them up with jammy goodness.

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You also have to hold very still and stay on that shutter button to get a picture of this in time-lapse style, just because. We usually use raspberry jam, but since strawberry was what was on hand, it was going right in.

I also can’t keep typing the word jammy without thinking of this bit of brilliance from Eddie Izzard:

I wish that there was the original version of this somewhere, but the Fisher Price one will have to do. Just imagine everything coming out of the mouth of a British man in fantastic makeup, having a hankering for chocolate biscuits. It’s about 2:04ish when he starts raving about jammy dodgers, but do give a listen to the whole thing (otherwise my title for this post makes absolutely no sense).  He does love his jam.

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With a multi-step process like this, having two ovens helps. I thought it was a bit odd at first that my parents chose to go with both a gas and an electric oven, but while cookie-making (and I’m sure during Thanksgiving and Christmas preparations), I have a deeper understanding and appreciation. I can have some cookies on their first go through the oven while prepping the next for the second step, all at once.  It’s quite exciting.  However, multiple timers going off all at once does nothing to help the sanity.

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After that second trip in the oven, the jam molds itself into the cookie, turning the entire thing into a wonderful sweet treat that tastes like brownies and summertime.  These are Dan’s favorite cookies (and probably favorite baked good, next to pumpkin pie, that I make at all), and usually when I’m making them, I just tell him that I’m making his cookies.

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The obligatory bite-out-of-the-cookie shot. Look at that.

And the fact that I obviously need to redo my nail polish.

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For the whole of the week, I’ve been looking forward to coming home from work/school and cozying up to a little plate of this jammy happiness with some milk…

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…some craftiness…

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…and the dreamy, sad eyes of Josh Charles kicking serious ass on Sports Night.

I’m on the last disc, and that makes me a bit misty.

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There’s always some casualties when making thumbprint cookies, usually from pushing too far through the dough when making the little jam wells. However, the whole texture this time was a bit off for some reason. My cookies didn’t really set quite as well as usual, resulting in really soft brownie bites rather than denser cookies. I’m not sure if I made a mistake in doubling the recipe (because how could you not double this up?), or if it’s just the altitude shift (since I’ve only ever made this recipe in Colorado). They still taste delicious, though, so I’m in no hurry to find the ‘problem,’ if you could even call it that.

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Nope. No problems here.