My loves, I am exhausted. The last three weekends have been insanely busy, and this week has been filled with non-stop rain, including a 24-hour period of torrential downpours. Our downtown is once again flooded and it breaks my heart as I see homeowners and businesses put out even more ruined furniture and belongings on the curb for the garbage men. Mother Nature, I don’t know who did what to you, but we could seriously use a break. My cell phone kept going off with text messages from the police department today about road closings, and school busses get delayed. On the plus side, it’s perfect napping weather. Not for me, of course. But if one was so inclined, this would be the week to pull down the shades, snuggle under your blanket and catch some extra zzzs. In fact, right after I hit publish, I’m hitting the sack early. I’m just a wee bit spent.
It’s been downright chilly here this week. Like sweater and soup weather. New Jersey never has been one to sashay lightly into the next season. It slams you in full force ’till you’re spinning around in the closet, not knowing which season you’re dressing for. But that did mean some delicious New England Clam Chowder for lunch today, in support of one of our local Mom & Pop delis that lost everything in their flooded basement after the wrath of Hurricane Irene.
And my darn web site. Some of you are seeing updated posts, which is awesome. Some see last week’s 9/1 post, “Summer’s Last Hurrah” as the last published post. I have had a number of people look at it to figure out what the heck is going on and it is making my head hurt. It’s been a problem since the last week and so far, we haven’t stumbled on the solution.
My whining notwithstanding, I somehow found the energy to bake two batches of cookies tonight. Mostly because it was a leftover night. Which means extra time for other things. These are still, nearly five years later, one of my favorite cookie recipes. The first time I made them was way back in January of ’07. If you haven’t made them yet, for shame. You can make up for it now though. I won’t be mad.
Not sure if I’m going to pop in over the weekend. I have an unexpected free day Saturday after a class cancellation, and our Back-to-School Rainbow Cake Party is on Sunday night. If I don’t, have an awesome laughter-filled weekend. I plan on doing much of the same. xoxo
September 8, 2011 – Bonus Photo
This afternoon, Madeline dragged all her chairs into the living room and set up a little snack area for her and her stuffed animals. This was the rest period after an impromptu concert to David Guetta’s “Where Dem Girls At.” Love her spirit.
Cinnamon-Nut Spice Cookies
Recipe courtesy of Better Homes and Gardens Christmas Cookies 2006
1/2 cup butter, softened
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1-1/4 cups all-purpose flour
3/4 cup coarsely chopped walnuts, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 350ºF. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, the baking powder, 1 teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well mixed. Stir in walnuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet (I greased mine). In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. (Why dirty a bowl? Use a Ziploc bag to mix the two; I did). Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 48.
To Store: Layer cookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.