As wonderful as it is to go away, it’s wonderful to be home. Especially after 3 planes, 15 hours of travel time, and a 9 hour time change.
What? Did I forget to tell you? Mi dispiace…… I was in Italy for 12 days.
** big grin **
Ahhhh…Venice, Taormina, Sorrento, Rome………. It was an epic, life changing adventure. How so? Let me count the ways:
Disconnecting myself and the posse from the internet/cell phones/twitter updates/Instagram/Snapchat (life change #1), pinpointing the exact cause of the majority of stress in my life – and how to change it (life change #2), the epiphany that sometimes, no matter how hard you try, there are people you will never understand/come to common ground with and/or get along with (life change #3).
I feel better than I have in months 🙂
In the meantime, though, I’ve conquered 7 loads of laundry, completely unpacked, and now, I have to pack up the posse for school. I feel for those two – they missed 9 days of school and will have a TON of makeup work. But….. they received a historical education (The Colosseum! The Vatican!) and culinary experiences (pizza overlooking the Sicilian coast!) that they could never ever experience in a classroom.
And that, coupled with the time they spent with their grandparents (who were celebrating their 50th wedding anniversary!), is priceless.
Ranger Cookies – adapted from serious eats
1/3 cups all purpose flour
1 cup rolled oats
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup corn flakes
1/2 cup milk chocolate chips
Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, mix together flour, oats, baking soda, and baking powder.
In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla. Beat in eggs. Add flour mixture to bowl and beat until just combined.
Stir in cornflakes and chocolate chips. Drop dough by the rounded teaspoons onto prepared baking sheets, leaving a few inches between each cookie. You should fit about 16 cookies on each sheet. Bake until golden, turning halfway through baking, about 12 minutes. Let cool 3 minutes then transfer to a wire rack.