I believe my class is important but not important enough to die for, so this morning I looked at the weather forecast, considered the number of students who had already informed me that they were leaving campus early to travel home before the big storm hits, thought about how annoying it would be to get stranded in town, and cancelled class.
A free day! Pork loin with apples and root vegetables bubbling in the crockpot, chocolate-orange cookies cooling on the racks, cranberry chutney in the fridge, and just a few student papers to read--and wonderful papers at that. Who could ask for more?
How about birds? Juncos have arrived along with the snow, and a chunk of seed-studded suet is attracting woodpeckers and nuthatches. The red-breasted nuthatches so abundant last year seem to have stayed in the north woods this year, but we have plenty of the white-breasted variety.And plenty of time also. I've read all the drafts I needed to read and prepped my classes for next Monday so the next five days are wide open for baking, traveling, visiting family, and maybe getting a little ahead on next semester's syllabi. The storm may yet bring good reason for complaints, but at the moment the weather makes me nothing but thankful.
3 comments:
Chocolate orange cookies? Sounds so good! Care to share your recipe, please?
Have a safe and Happy Thanksgiving!
Actually they were kind of disappointing. They're from a recipe my husband cut out of the newspaper, saying "I thought you might want to make these," hint hint. It's a flour-free cookie that comes out with an unusual texture. It's delicious, but it falls apart in your fingers, so maybe it would make a good topping for yogurt or ice cream. Anyway here it is:
Chocolate Orange Lace Cookies
Heat oven to 350. Cream together 4 tablespoons softened butter and 1 cup sugar. Add two eggs, two teaspoons vanilla, and two tablespoons freshly grated orange zest and beat until smooth. Stir in two and a half cups rolled oats, two teaspoons baking powder, a quarter-teaspoon salt, and one cup chocolate chips (dark or bittersweet is best). Cover baking sheets with parchment paper. Drop batter by tablespoon on parchment paper. Bake 8 to 10 minutes until the edges are browned. Move the parchment paper to a cooling rack and let cookies cool thoroughly before removing them from the paper.
There ya go. Hope you have better luck with them!
Thanks! I will try them.
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