I don’t know about you, but my Monday morning kicked off with one very panicked, completely freaked out, almost hysterical 15 year girl.
And yes, I am referring to Sabrina.
The cause of her extreme emotional distress? Not a broken nail, or a bad hair day, or a burnt bagel……… this was much, much (in her mind) worse: her phone was frozen. It was a crisis, I tell you. And it was compounded when she realized that she would have to go to school without it.
“How am I going to be able to talk to you during the day?!? How will I know when you’re at school to pick me up?? How are you going to fix it? What if you can’t? What if the Apple store resets it and I lose EVERYTHING ON MY PHONE??!!”
deep breath Sabrina, deep breath…….
Fortunately for me, staying calm when someone is about to lose their cool is a valuable skill I learned a long time ago. Alexander, of course, was relishing her hysterics and came about thisclose to being thrown into the pool by her.
Actually, that would have been funny to watch.
Anyway, I took her (sulking, naturally) to school, and headed straight to work – where I then reset it using the little pinhole next to the earphone outlet. The phone opened up right away – problem solved, crisis averted, and life as we know it will carry on as normal.
“Normal” being a highly debatable term right now…..
Our Favorite Chocolate Chip Biscotti – adapted from Williams Sonoma
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tbs. espresso powder
- 2 eggs
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside.
Whisk together flour, baking powder and cinnamon. In a large bowl, using an electric mixer, beat together butter and both sugars. Add the espresso powder, then beat in the eggs one at a time until blended. Stir in the flour mixture and chocolate chips. Divide the dough in half, and shape each half into a long slender loaf on the prepared sheets. Smooth the tops and bake for 20-25 minutes, or until the top springs back lightly when touched and the loaves are golden brown. Remove from the oven and allow to cool for 10 minutes. Using a serrated knife, cut the loaves into 1/2″ slices and return to the baking sheet. Bake for another 10 minutes. Remove from the oven and allow to cool. Store in an airtight container, or freeze for longer storage.