Hey guys I got a tattoo.
Exactly a month ago, on Nov. 21 at exactly 1:23 p.m. I have a photo of the needle literally going into my arm for the first time thanks to Rielly who was by my side after accepting her 6th and 7th tat just minutes before.
Can you believe it? The girl who made a list in her 6th grade diary of things she would never do: drink alcohol, get a tattoo because I knew mom hated them, among others.
Sidenote: I just typed out this whole in depth life analysis of myself and how tunnel-visioned we are in our youth, unknowing to all that will change in our lives and how our perception only brushes the surface, then started crying and deleted it because it would’ve only made sense to me so I’m going to keep it simple this time around.
Anyways, Rielly and I each got half of the yin and yang symbol. To me, it’s a symbol that represents many things. First and foremost, it is representative of our friendship; two pieces of the puzzle; contrary forces that are complimentary when joined; one cannot be without the other; shadow cannot exist without light and vice versa. There is no moving forward without your best friend there by your side, someone who has laughed with you, at you, understood you needed to cry, or freak out; who popped your zits and wrote you notes in high school, who knew you needed to hear something when you wouldn’t have guessed it yourself, who tells you like it is and knows exactly what buttons to push and who holds your hand.
And, this goes for all of my friends.
This ink is also an inspiration of my grandparent’s. If not for them, this curving line and filled in dot would be just that; another cliche symbol on the body.
Now, here is a recipe for some Christmas cookies that I highly suggest you make.
I don’t know what’s happening to me. Lately, I’ve been baking – successfully. My baked goods are actually coming out delicious. This weekend I made brie en croute with raspberry jam and almonds, then a french toast breakfast bake and now cookies for Christmas! Despite the first batch of cookies burning, running out of eggs, my baby-bath sized sink overflowing with battered dishes and sending my Ninja blender into a seizure, I think I have entered some kind of right of passage into adulthood; domestication; being a woman!
I don’t think you understand. I bought pastry dough. Who am I? I tend to stay away from that stuff; baking is far too dangerous and easy to mess up with all the precise measurements; the gluttony of bowls and dirty dishes it results in; the waste of food after you mess it all up. But I completely owned my brie en croute (after watching 3 Youtube tutorials, one on how to flatten the dough without a rolling pin, I used a chilled wine bottle; another on how to wrap the pastry around the cheese; and another on how to make dough decorations). After wrapping the round of brie in a thick layer of pastry, I used the extra dough to make little leaf cutouts to top the masterpiece by making little lines with my knife. And the leaves came out cute as pie – the gorgeous, golden brown ones you see in cooking magazines during this time of year!
After this astounding victory, my eyes grew a whole wheel of cheese-size bigger. I grabbed the brown sugar, flour, baking soda, chocolate chips and citrus zester and dived in for more.
Today, I’m sharing my Cranberry & White Chocolate Oatmeal Cookies recipe. I don’t necessarily love white chocolate or oatmeal cookies usually, two of the main ingredients in this recipe, but together they truly make a magical cookie packed with holiday sweetness. If you’d like, substitute the white chips for chocolate. The orange acts like a runner-up contestant against the cranberry; leaving a fresh and ripe taste behind.
(I’ll be sharing a step by step brie en croute soon enough, !)
- 1 stick butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated orange zest
- 2 teaspoons freshly squeezed orange juice
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups old fashioned oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
Preheat oven to 350. Place parchment paper onto cookie sheets.
Mix the butter, brown sugar and white sugar in a mixer on low (I used my Ninja in the processor bowl with the dough paddle. You can also use a wooden spoon). Once creamy, beat the eggs in one at a time, then stir in the vanilla, orange zest and orange juice.
In a separate bowl, combine flour, salt, baking soda and oats. Then, stir in the white chocolate chips and dried cranberries.
Pour the wet mixture into the dry bowl and fold together to evenly distribute mixtures. Make sure all the flour is absorbed.
Use a small spoon or cookie scoop and transfer batter onto the prepared cookie sheets (make them as round as possible with your hand) about ½ an inch from each other.
Bake 10 minutes or until lightly toasted.
Upon removing from the oven and transferring to a cooling rack (or kitchen windowsill, in my case) try not to shove the burning hot scoundrels of delight into your mouth.
Recipe inspired by Alaska From Scratch.