I’ve been off work since last Friday.
You’d think this might have resulted in a plethora of blog posts, but this is the most unstructured time I’ve had in over a year, and I have been glorying in it–staying up late, reading a lot, watching movies, shopping (Just WAIT until you see the new dress I bought!), and not getting dressed until after noon. Today, I moved on to baking cookies for absolutely no reason, which I’m surprised didn’t happen sooner. I’ve never been much of a cookie baker–vastly preferring to bake cakes, breads, and brownies–but I am lately obsessed with Simply Sensational Cookies by Nancy Baggett, which I learned about from that enemy of my meaningless vow to not buy more cookbooks, the NPR best cookbooks of the year list. So a bit ago, I baked a batch of Baggett’s Buttery White Chocolate Macadamia Drop Cookies. This is my second time making this recipe, and it already has the feel of a staple.
Speaking of staples, when I was done baking, I decided it was time to organize the chocolate section of the cupboard. Because, like all sensible people, I have a chocolate section of the cupboard. Here is my current inventory of baking chocolate:
Bars: white, unsweetened, bittersweet
Chips: white, bittersweet, semi-sweet, milk chocolate
Powder: unsweetened dark (two varieties), unsweetened regular, Dutch process
I also have some butterscotch chips, which I keep with the chocolate, even though they aren’t chocolate. I don’t have a butterscotch section of the cupboard. I should probably work on that.