Or maybe crazies attract crazies?
Either way, thank you for making me have hope again.
In spite of the hormone festival, here is what we have been doing lately.
A little of this:
You can see our tiny jeeps circled in the photo:
Beautiful scenery (although the leaves have not changed yet. Soon though!)
A picnic with grandpa's famous pasta salad:
A little bit of soccer for Shayne and Brendan.
With a super-hot and studly coach.
Their Dad:
A winning goal kick!
GO TEAM!
And Jayden is in football this year.
The only reason that I tuned into football games when I was younger was to see the cute man-bums in those tight football pants.
Now that it is my own SON and his geeky friends, it is a little eeew for me.
Since Sam is only working two jobs, over seeing building a new bowling center, being the executive secretary for the ward, coaching the soccer team and generally being a dad, we figured he could squeeze assistant football coach in there.
Besides, living with me lately, has made it pretty tempting to be gone.
Anywhere but home.
I can't blame him.
I wish I could leave me too.
Today, we are venturing out to the State Fair.
I am hoping to find freaky things to make me feel a little better about myself.
I just made these cookies to take along. I clipped the recipe from a magazine, and they are actually good! They are cookies with some serious substance.
Just one of them filled me up.
Cookies for breakfast?
I like it...
And an internet stolen image:
Breakfast Cookies
Ingredients
1/2 cup butter, softened
1/2 cup smooth peanut butter
1-1/4 cups sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla
1-1/2 cups all-purpose flour
1 cup rolled oats
1 cup milk chocolate pieces
3 cups Cherrios
Directions
1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in choc. chips and Cheerios.
2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
I will report back later on the fair.
Photos will follow.
And I'll be sure to eat lots of fried things on a stick.
1 comment:
cheerios in cookies? Wowsers!! I may have to try that... and... what's wrong with cookies for breakfast? They have flour, eggs, butter... it's almost like a pancake and those are for breakfast. HA!
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