In Search of A New Job

Anyone? Picture this. Tuesday and Wednesday the big snowstorm passed through the area where Andy is working. Snowstorms mean icy slippery roads, hazardous driving conditions, etc. The National Weather Service tells people to stay off the roads as much as possible. Yet where is my husband? Working. On the side of the road. Does that sound like a safety minded company to you? I think not. So seriously. If anyone reading this has any connections… Andy works construction, and all that entails. And if you’re not connected, could you maybe send a prayer or two in his direction while he’s working on the side of the slippery road and looking for a new job? Sheesh. Like I really needed something else to worry about! And he’s not even being compensated for being in harm’s way!!!

Okay. Enough venting. Today Abigail’s class at school is wrapping up a social studies unit on world geography, and they are celebrating with a “trip around the world”. Abigail asked if I could make something from another country to bring in. She chose the country of Mexico and asked to bring chips and salsa. Chips and salsa? I didn’t make homemade salsa this year, and I wasn’t about to make homemade chips. I thought I could do better and sought out a Mexican cookie. Would you believe there aren’t many? I didn’t think the kids in class would appreciate Mexican Wedding Cakes- plus I think I wouldn’t be appreciated for the powdered sugar mess from that. So I thought about Mexican ingredients, like cinnamon and decided to play with the Mexican theme. I used my Snickerdoodle recipe, only I put the cinnamon in the cookie instead of on the cookie. And then I carefully dipped each end in colored sugar, one red and one green. The end result? Mexican Flag Cookies. Abigail is very excited to share them today.And then you have to check out these chips. Last night we stopped at Cost Plus: World Market while Abigail was in ballet class. I wanted to see if they had any bulk chocolate for dipping truffles in, which of course, they didn’t. But they had a ton of other neat things for holiday baking. These mint chips from Guittard ended up in my basket. I have no idea what I’ll be doing with them, but they’re a vibrant minty green and very tasty. Texture wise they’re on the melty side, pretty decadent little chips actually.

Finally, I have to share, Andy was home last night because of the weather, so he had a chance to try yesterday’s Pumpkin and Black Bean Soup. He loved it too, so it’s definitely going to be a regular here.

Snickerdoodles
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
1/2 teaspoon cinnamon

In a mixing bowl, beat butter and sugar together with a mixer. Add the egg and vanilla and beat well. Add the flour, baking soda and cream of tartar. Mix well to combine. Wrap the dough up in plastic wrap and chill for at least 1 hour.

Combine the sugar and cinnamon.

Preheat oven to 375ºF. Roll the cookie dough into small 3/4 inch balls. Roll each ball of dough well in the cinnamon sugar mixture. Place on an ungreased baking sheet 2 inches apart.

Bake for 10-11 minutes, or until the edges just begin to brown. Remove the cookies from the baking sheet to a cooling rack to cool completely.

Makes about 45 cookies.