Wednesday, May 23, 2012
Today, I learned about perspective.
Bear with me, and I'll tell you the story.
But first, let's look at the cookies we'll make later.
This morning, we took the bus.
Well, actually, Nelle and I waited for HALF AN HOUR for a bus that - when it came - was so full that it didn't even stop.
As it cruised past, I rolled my eyes. And growled. And said - to no one in particular - "are you serious?"
Nelle replied chirpily, "I'm not serious."
The sign at the bus stop suggested the next bus was 20 minutes away, so we started walking to kindy. Which is a long way for little legs.
And involves many, many hills. Serious hills.
I was grumpy. I wanted coffee, NOW. I wanted a bus, HALF AN HOUR ago.
And Nelle looks up at me and smiles. "Mummy, I love walking with you!"
And as we walk past the next busstop, the bus comes and we hop on and are saved from the mega-hills to come.
So, what do I mean about perspective? Well, for me - with all my infinite scheduled plans for the day, the bus not coming was a potential day-ruiner. But for Nelle? It meant a walk with Mummy, holding hands, noting the flowers and seeds on the trees and the cars passing by. She didn't care we were late for kindy, or that I hadn't had coffee yet, or that we waited for ages for a bus that
never eventually came.
Because she waited with Mummy.
I totally need to channel that kind of thinking.
And make cookies.
Related topics? Probably not. But here you go anyway.
Have a great week, and maybe ... just once or twice to start ... try looking at something from a different perspective. Tell us about it!
Chunky Choc & Nut Cookies
I love these cookies because they're so tasty, nourishing and versatile. You can throw into them whatever nuts and seeds you have on hand ... you can use butter instead of the oil and sour cream ... you can chop up whatever your favourite chocolate is, noting that the recipe only calls for 80grams (and most chocolate bars are 100g, heh heh). Happy, happy.
10 min prep + 10 - 15 min baking
1/4 cup rice bran oil (or softened butter)
1/4 cup sour cream (or softened butter)
1 organic egg
1/2 cup rapadura (or brown) sugar
1 cup wholemeal flour
2 pinches sea salt
3/4 tsp baking soda
1 cup mixed crushed nuts + seeds (my latest batch included walnuts, almonds, chia seeds and sesame seeds)
80 g chopped dark chocolate
*Try to use organic ingredients when you can
1. Preheat your oven to 180C (360F). Line a cookie sheet with baking paper.
2. In a large bowl, mix everything together in the order above - first the fats (the oil/sour cream/butter), then the egg, then the sugar ... mixing with a spoon at each stage. Then add the rest of the ingredients and stir to combine. Use your hands to form the mix into little balls, place them on the cookie sheet and use a fork to press them down slightly. You should get ~16 smallish cookies.
3. Bake for ~10-15 minutes until the tops are golden and don't sink in when you press on them with your finger. Cool on a wire rack and store in an airtight container. These'll last a week, ha ha.
One of the reasons this recipe features sour cream is because I found some Barambah Organic on mark-down for $0.99 a container (usually it runs around $3, still totally worth it). My experience with sour cream is that it typically lasts longer than its use-by date, particularly if unopened. Use your best judgement. My batch of organic cookies cost me about $5.