I'm here, I'm here! I hope you didn't forget about me while I was away... I know I didn't forget about you :) A lot has happened since the last time I posted something (on the first day of this year -- over six months ago). A lot has also not happened since then, as well.
Like cooking or baking. That pretty much did not happen at all.
Writing things for fun. Nope.
Doing anything blog related. Nada.
But I do have some good excuses, and I also have some good reasons for coming back.
The last time I posted I looked something like this:
But this time I look something like THIS:
That's right... we're having a baby!!!
So, you can see why I haven't been around for awhile. Between morning sickness for the first trimester and just overall tiredness at the end of teaching all day long while being pregnant for the rest of the time, I had no energy to spend doing something creative in the kitchen. There were many times when I just had no energy to go into the kitchen, let alone be creative. The second trimester was much easier and I started cooking again, but nothing newsworthy. I actually just visited my own blog each week and thought, "What are the easiest things I can make?" Which led us to a diet of fish tacos, leek-baked eggs, and lots and lots of pasta.
But now I am back, and I am back for real!
Last Friday I said goodbye to another group of students and locked my classroom door -- but this time I will not be getting another bunch in the Fall. This time I will be taking care of my own baby boy, my now full-time student as several friends have called him. My chosen career as a teacher was spectacular, and now my new chosen "career" as a homemaker/at-home-mommy will be a new adventure, equally spectacular yet very, very different.
Thank you so much for stopping by today and reading this. I am very happy to be back on this cooking journey with you, and hope that this finds you well, healthy, and happy. Cheers!
LIME-GLAZED COOKIES
Recipe from Everyday
Food, July/August 2004
(Glaze recipe slightly
adapted)
24-32
COOKIES • PREP TIME: 30 MINUTES • TOTAL
TIME: 1 HOUR 30 MINUTES
Ingredients for the cookies:
- 1 ½ sticks unsalted butter at
room temperature
- ¼ cup granulated sugar
- ¼ cup confectioner’s sugar
- 2 tablespoons grated lime zest
(from about 2 limes)
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
Ingredients for the glaze:
- ¾ cup confectioner’s sugar
- 1 tablespoon lime juice
- 2 teaspoons water
- 1 teaspoon grated lime zest
directions
- With an electric mixer, cream
butter and sugars until light, scraping down sides of bowl as needed. Add
lime zest, lime juice, and salt; beat until combined. Add flour; beat
until dough is just combined.
- Place dough on a 16-by-12-inch
piece of parchment or wax paper. Using your hands, shape into an 8-inch
log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide).
Fold paper over log; flatten sides against work surface. Refrigerate dough
until firm, at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Line
two baking sheets with parchment. Slice dough crosswise 1/4 inch thick;
place on sheets. Bake, rotating sheets halfway through, until cookies are
puffed and barely golden, about 15 minutes. Transfer to a wire rack to
cool; glaze.
- To make Lime Glaze: In a small
bowl, whisk together all ingredients until spreadable. Using back of a
small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.
Store unglazed cookies in airtight container, up to four days.
Glazed cookies are best eaten the day they are glazed.
Nutritional
Information per Cookie
calories 107 • total fat 6g • sodium 1g • sugars 6.8g • protein 1g
calories 107 • total fat 6g • sodium 1g • sugars 6.8g • protein 1g
