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Showing posts with label Valentine's Day. Show all posts
Showing posts with label Valentine's Day. Show all posts

Monday, February 14, 2011

Dream: My Valentine

"Most like an arch—two weaknesses that lean   
into a strength. Two fallings become firm.   
Two joined abeyances become a term   
naming the fact that teaches fact to mean."

When I met my husband, just about sixteen years ago this day, my interest was piqued by three things: he buttoned his barn jacket all the way to the top (because at the time this seemed rather daring), he had a nearly endless collection of J. Crew flannels (because I was pretty shallow --even for a college freshman), and he was purported to be a bit of a jerk (because who doesn't like a challenge?).

These days, the barn jacket and flannels are long gone and the jerkiness only occasional (though far less alluring than it once was), and yet I still keep him on.  Some of my reasons for this are shallow: watching him score a goal in a Sunday morning soccer game makes me want to wear his letter jacket.  Others are practical:  I am not an ironer and he refuses to let me leave the house wrinkled. 

Most important, though, is that he is the solid other half of my arch, though I probably do more than my fair share of leaning.  Just last week when I thought that I'd lost my keys at the grocery store, he not only left work immediately to drive 30 minutes and bring me a spare, but when he found the missing keys in my pocket book (the one I'd been carrying with me the entire time I was frantically searching the parking lot snowbanks), he refrained from eye-rolling and even held me there in the parking lot and asked if I was okay.

I love you, Valentine.  There's no one I'd rather lean on than you.
(photo of University of Richmond arch borrowed from bookwyrmm on Flickr)

Thursday, February 10, 2011

Eat: Oatmeal Chocolate Chip Cookies, with love



Valentine's Day is coming, so I wanted to share an appropriate recipe, some edible version of sparkly hearts and long stemmed red roses.  Something romantic. Something sexy.  And I came up with...absolutely nothing.

Then I thought about these cookies.  I have made them countless times over the years, and they are neither romantic nor sexy.  They are better than that.

These are the cookies that I make when one of the girls needs some extra mothering or when my husband has been shouldering more than his fair share of my ire.  I've also been known to come home after a rough day and weepingly make a batch of these for myself.  When a good friend was dealing with a difficult pregnancy in a far away new town, I mailed her a box.  When my aunt died of a cancer that was never supposed to take her, I woke up early the next morning and baked a double-batch for my uncle and cousins.

Soft and comforting, layered with sweetness, these cookies are better than hearts and roses.  They are a hug in a box, love on a baking sheet.

Oatmeal Chocolate Chip Cookies

1 1/2 cups of  unbleached all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of unsalted butter (at room temperature)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp. vanilla extract
2 eggs (at room temperature)
2 1/2 cups of old fashioned oats
1 cup of sweetened shredded coconut
12 oz. semi-sweet chocolate chunks
3/4 cup of Heath Bar bits

  • Preheat the oven to 350 and cover cookie sheets with parchment or foil.

  • Whisk together flour, baking soda, and salt in a medium size bowl and set aside.

  • Cream butter and sugars until light and fluffy.  A stand mixer is your best bet, as the better gets pretty thick, but a hand mixer will work if you use a large bowl.

  • Mix in the vanilla and eggs.

  • Add the flour mixture and beat until just combined.

  • Add the oats and coconut and mix until just combined.  (If you are using a hand mixer, you may want to do this part gradually.)

  • Add the chocolate chunks and and Heath Bar bits and mix until just combined.

  • Use a standard ice cream scoop or measuring cup to drop batter by the quarter cup onto the prepared cookie sheets.

  • Bake until just golden brown, about 16 minutes.

  • Allow the cookies to sit for five minutes on the cookie sheet before removing them to a cooling rack.