she says i'm much too thin, she asks me if i'm sick

IMG_7778, originally uploaded by pirateygoodness.

Remember that healthy eating kick? I’m still totally on it, but I am not made of stone.

These cookies are – according to Smells Like Dessert – the absolute Holy Grail of chocolate chip cookies. I’m not entirely sure I agree – they’re good, but they’re not so good that I’m going to quit on my trusty family recipe. (They are also HUGE. Like, ENORMOUS. I can see why the recipe calls for making them so large, because they are a lot softer having been baked like that, but. This definitely makes giant, Starbucks-sized cookies, and one is more than enough.)

I also did something a bit weird with this recipe, which may be why I didn’t love them quite as passionately as the original blogger. When I went to start baking, I discovered that my brown sugar was hopelessly hard and unusable, so I tried a substitution gleaned from the internet: one cup of white sugar and a quarter cup of molasses to replace one cup of brown sugar. It worked out – the texture of the cookies is perfect, and they’re not too sweet – but there is a bit of a molasses-y aftertaste. I don’t mind it, really? But it definitely changed the character of the cookies.

Song of the Entry: Jack’s Mannequin – Holiday From Real

she likes the godsmack and i like agent orange

IMG_7753, originally uploaded by pirateygoodness.

I’ve been in a bit of a baking mood lately, because I have so many exams this week, and I started these. You’ll have to wait until tomorrow to find out what they are, but I’ll give you a hint – they made my apartment smell amazing.

Song of the Entry: Bowling For Soup – Girl All The Bad Guys Want

. . .all the way home, i'll be warm

IMG_7553, originally uploaded by pirateygoodness.

Every so often, I go to the store and buy pears – which are rock hard and unripe, as food in the store tends to be. And I put them in a bag and leave them on top of the fridge or in the cupboard to ripen, and they get perfectly ripe riight about the time I forget that I bought pears a few days ago, and then I’m left with more pears than I could reasonably eat in a single sitting, all just on the cusp of going bad

The solution, obviously, is “bake them into something.” Because everyone knows, cooking food that’s almost over-the-hill is like hitting the reset button on its expiry date. (I. . .am kidding. Mostly.)

Anyway, I made mine into a half-recipe of this pear cobbler. It is delicious – a lot like apple crisp, but a little bit sweeter because of the different fruit. But then again, the recipe also calls for maple syrup. What doesn’t become delicious when you add that?

Song of the Entry: Dean Martin – Let It Snow!