What do you do when all of your dreams come true? You sit back, appreciate it and think of what comes next. I think you do the same when your dreams don’t come true, when you are at a loss for words. You give thanks for what good things you still have and you reassess. And then, if you’re me, you bake cookies. I made muffins this morning in anticipation of the impending decision, and managed to screw up my own recipe. The muffins are hideous and a little moist but they are still a muffin thank goodness. Though I do have 24 ‘not quite’ muffins and more batter in the fridge to deal with now. The cookies however, I started yesterday before my nerves got unruly. I knew I would need something in the oven when I learned of my fate – good or bad. And something idiot proof… think scoop & bake. Easy.
My future husband is a cynic while I am superstitious, he’s not so sure about religion and all while I’m pretty spiritual. Our difference here comes into play during situations like this. He says try again, just keep pushing whilst I try to figure out the bigger picture and the message within it all. Who’s right? Not a clue. I can’t tell if it’s some higher power telling me that maybe I should reassess my goals or if it’s my hurt pride that doesn’t want to be rejected again. Maybe a bit of both? Only time will tell.
Here’s what I know I am: a wife (close enough), a daughter, a sister, a friend, a two-time internship/grad school reject…. ouch.
What do you make for your first meal after such a heartbreak? Scallops. With brown rice, a touch of bacon, and some green beans. You stay on plan because now isn’t the time to completely jump ship. Now is the time to zero in on priorities. Now is the time to really take care of yourself and what says taking care of yourself better than a healthy dinner with a dose of bacon with a chocolate chip cookie chaser? Not much.
- 10 ounces scallops
- 1 cup green beans, chopped
- 1/2 cup cherry tomatoes, quartered
- 4 slices center-cut bacon, quartered
- Chicken stock
- Salt, Pepper
- 1 cup cooked brown rice
- In a large skillet, cook bacon according to package instructions. Once browned remove to plate with paper towel to drain.
- Season scallops with salt and pepper and add to skillet. Cook until tender and opaque, about 3 minutes on each side.
- Meanwhile, steam green beans until crisp-tender, about 4 minutes in the microwave.
- Remove scallops from pan and let rest with bacon.
- Deglaze pan with a splash (about 3 tablespoons) of chicken stock and bring to a boil. Be sure to scrape the browned bits up and let the sauce thicken.
- Add scallops, green beans, bacon and tomatoes to the pan and cook 1-2 minutes ensuring all ingredients are coated by the sauce.
- Serve over brown rice.
Lumpy Path Cookies
- 1 stick unsalted butter, room temperature
- 4 ounces unsweetened applesauce
- 1 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup whole-wheat flour
- 3/4 cup bread flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened coconut
- In a large bowl combine dry ingredients – salt, baking powder, flours, chocolate, oats and coconut; set aside.
- Cream butter, applesauce and sugars together on medium speed of electric mixer. Beat in eggs and vanilla extract until light, fluffy and well-combined.
- Add dry ingredients to the wet in thirds until just combined.
- Let the ingredients marry – allow the mix to chill in the refrigerator for at least one hour.
- Heat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper and spraying with non-stick spray.
- Bake 16-18 minutes, rotating sheet halfway through cook-time.