Saturday, November 24, 2012

Right now.

The sun sets.
Folding chairs and tables propped up in the living room, from an evening of drinks and pizza and family and friends.
A husband stirring downstairs in the family room, freshly woken from a nap.
Turkey stock simmers on the stove.
In the fridge: leftover turkey and ham. Plus: Popeye's chicken, deep dish pizza, a slice each of pumpkin and blueberry pie, wine, beer, polish sausages and sauerkraut. In my belly: the last of the stuffing, mashed potatoes, cheesy broccoli casserole.
Clean dishes in the dishwasher.
Loads of laundry.
A lit up  Santa's rosy face, hanging from the house next door.
A glass of milk. A snickerdoodle.

Martha Stewart’s Snickerdoodles (from Martha Stewart's Cookies)
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 tablespoons ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies until edges are golden, 10 to 12 minutes. Let cool on wire racks. 


  1. Love moments like these. Beautifully said.

    1. Me too. The quiet moments between all the chaos and check lists and to-dos and plans and house work. Those are the best.

  2. Hey, nicely done here, you. xo.