“What sunshine is to flowers, smiles are to humanity. They are but trifles, to be sure but, scattered along life’s pathway, the good they do is inconceivable.”
~ Joseph Addison
{ Smiles }
Polar Ice Cap
One year ago–our little “Bald Kid” was still here…with a very cold Popsicle stuck to his tongue. It took about 10 minutes to melt this thing off and he was left with a little numb spot for a few days. Pretty funny though.
Now, of course, he’s approaching the “cold season” in Siberia–where he’s anticipating some rather freezing weather ahead. He may end up with a few more numb spots–maybe toes– before he’s finished.
Happy Autumn, my boy.
Stay…um…warm.
517
Tomato Love
Ooohh–I’ve found a new love. No, no…I didn’t pick these pretty things before they were ripe. These are called Sun Gold Cherry Tomatoes and they are sooo amazing. They’re smaller than regular cherry tomatoes and so sweet that it’s easy to pick a handful and eat them all before you get in the house.
They were slow in coming this year so to get a whole bowlful in one picking is quite a feat.
I suppose I should do something noble with them…
like…
share.
Ain’t gonna happen.
In This Kitchen
today–if you just happened by, you would have been greeted by the lovely scent of peaches.
As you may know, we’ve had one heck of a time getting any of these pretty things in jars or bags or–well, anywhere, for that matter, besides our tummies.
But after buying our third box–a big one this time–we finally had the self discipline (or the box was big enough- ha!) to squirrel some away for the winter. With applesauce and pears and tomato sauce ahead of me, I just didn’t have the “umph” to bottle the peaches–kitchen is still too warm.
So Miss Chompy and I blanched and peeled and sliced and counted pitts…ahem…
and packed away 9 lovely bags into the freezer. There’s just something soothing to a woman’s heart about piling up food for the family for another day. Don’t you agree?
Oooh, I see Autumn smoothies and peach shakes and fruit crepes and peachy applesauce in my crystal ball.
Guess heading back to the Farmer’s Market for more peaches is also in my future.
Are you canning something this year?
Perfect Peanut Butter Cookies
When I was a teenager, trying to impress a handsome young man, I made these lovely cookies. While the butter and peanut butter were blending on medium speed I was…umm…distracted, by aforementioned handsome young man.
Ahhh, youth.
ANYway, when I turned my attention back to the cookies at hand, the mixture looked all whipped and pretty–like it had had the living daylights beat out of it. I went on with the recipe like I’d meant to do it and it worked without a hitch. The cookies were incredible. Not heavy and crumbly–like SOME peanut butter cookies I know– but soft and fluffy and positively perfect.
So perfect, in fact, that I hesitate to call them just…cookies. It seems more appropriate to call them something exotic, like…Peanut Butter Meltaways or something. Alas–that name has already been taken by a famous truffle company.
At any rate–we make them this way on purpose now…
with or without the distraction.
Perfect Peanut Butter Cookies
Ingredients:
1 cup butter
1 cup peanut butter
2 eggs
1 cup white sugar
1 cup brown sugar
2-1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
Directions:
Heat oven to 360 degrees–not 350, and not 375, but 360. It works.
Beat butter and peanut butter together until they are light and fluffy–about 3 or 4 minutes, then add the eggs, mix well. Add the sugars, half of the flour, the soda, b. powder and vanilla. Now add the remaining flour and blend slowly until well mixed.
Roll into tablespoon sized balls and then roll in sugar. Place on ungreased cookie sheet about 2 inches apart. Gently flatten–just a bit with the bottom of a glass and bake for 7 minutes. Leave on pan for a minute or two before removing to a cooling rack.
Perfect Peanut Butter Cookies
Ingredients
- 1 cup butter
- 1 cup peanut butter
- 2 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 2-1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla extract
Instructions
- Heat oven to 360 degrees.
- Beat butter and peanut butter together until they are light and fluffy--about 3 or 4 minutes, then add the eggs, mix well.
- Add the sugars, half of the flour, the soda, b. powder and vanilla.
- Now add the remaining flour and blend slowly until well mixed.
- Roll into tablespoon sized balls and then roll in sugar.
- Place on ungreased cookie sheet about 2 inches apart.
- Gently flatten--just a bit with the bottom of a glass and bake for 7 minutes.
- Leave on pan for a minute or two before removing to a cooling rack.