(that title is for Emily)
Sundays are really long when you don't take a serious afternoon nap. I didn't feel sleepy today, so I actually went for a walk in the neighborhood instead of my usual nap. Today for lunch we had beef fajitas and Spanish rice. It was okay. I have lots of rice left! It feels pretty different cooking for four people instead of six. You're talking about some serious leftovers for me to polish off.
Yesterday, I bribed Scott to fertilize my lawn by making him some more Big and Chewy Chocolate Chip Cookies. I made two batches of those cookies this week. I sent most of one batch to Katie at boot camp. She should be able to trade those things for whatever a missionary needs. Chocolate chip cookies are to Mormon missionaries what cigarettes are to prisoners. Especially my cookies - they are the best!
I'm glad it's wonderful stone fruit season. Mom is a doll and brought me some apricots and peaches from a local orchard and some grapes from her garden. After I got back from my walk I got some farmers' market peaches out of the freezer and made a peach smoothie. I used my crazy- powerful- so loud it sounds like something is wrong- chrome Beehive- Osterizer 4094 blender. I still have some Rainier Cherries to eat, too.
Yesterday, Daddy, Mom, Uncle Randy, Scott, & I went to see Pirates of the Caribbean: Dead Man's Chest. I already saw it once, and it is better the second time, but still not recommendable. I'm not sure what people will think of my opinion that Nacho Libre is the best movie I've seen this summer. I love Batman Begins and Christian Bale. Although, I'm annoyed I rented that movie from Netflix when my folks have it. Hopefully the next Bat-movie will be good. I think that Spider-Man 3 will be good. I liked the internal conflict plot from the last one.
Well, there's obviously not much going on around my house today. Somebody tell me what to talk about!
Big and Chewy Chocolate Chip Cookies
3 ⅓ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, melted and cooled
1 ¼ packed light brown sugar
½ cup granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips (2 cups)
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter and sugars in in a large bowl using an electric mikxer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
4. Working with ¼ cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 ½ inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking.
5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.