I’ve said here before that I believe life is about balance. More than balance, life is a sum of choices. Our choices on each decision that faces us brings us to our personal balance- it brings us to our every day experiences.
I finished this book and have just started this one. Looking at my reading choices over the past few posts it may seem I’m on a self-help binge. That is probably true. I really enjoy reading books that involve research and analysis. Don’t get me wrong, I like novels, but time and time again I find myself drawn to the realm of non-fiction.
In All the Money in the World, Laura Vanderkam asks, if you had all the money in the world, not literally but enough, what would you do. Since I read that I have asked myself the same thing, and I have peppered Carver with those questions as well. As an observer, I have noticed that people do not ask themselves that question enough, or ever. No wonder they get to major life milestones and feel lost! I believe having a general idea of my goals and a finer view of my passions and desires make me better able to make those choices which lead to my desired balance. What do you think? If you had enough money to do what you wanted, what would you do? Would you stay at the same job? In the same neighborhood? How would you allot your time? (This is also something Laura Vanderkam dabbles in, here.)
Carver and I have decided we would get a house similar to ours, with an even more open floor plan (so I can see the family room from the kitchen) and with a garage (for all kinds of boy projects, and misc house storage). He would build things like boats, cars, and bikes. I would write and read and cook all day. We would take afternoon naps, and have afternoon tea/coffee with fresh-from-the-oven treats. We would exercise outdoors with the pup. We haven’t asked Cody, but we are fairly certain he would appreciate this revamped lifestyle. He loves being with his people, and being involved in all activities. True story- last night while we were cooking dinner, he laid down in the center of the kitchen positioned in between Carver and I. Just in case one of us moved, or dropped a scrap of food, he would not be far.
Autumn seems a good time to reevaluate balance. The leaves are turning colors in some places, the weather has turned slightly cooler, and a whole new set of flavors and menus are out and available. As we head into the holiday season, how do you want to spend your time? Carver and I are looking forward to having family in town, the cooler weather that is heading our way, celebrating Carver’s birthday, and the end of a fabulous year.
As I watched the weather forecast the other night I happened to be flipping through this magazine which my mother had just sent. I was immediately inspired to make the ginger & spice cookies. In the magazine photo they look chewy and gooey, but in real life (possibly because of my recipe adjustments…) they are crisp at the edges with a slight bite of sugar and then chewy in the middle. Absolutely the perfect cookie to lead us in to the fall weather with warm spices and slightly sweet treats.
Whole-Wheat Ginger & Spice Cookies, yields about 3 dozen cookies
- 2 1/4 cups whole-wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 4 ounces unsweetened applesauce
- 1 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a large bowl sift together the dry ingredients – flour, baking soda, spices and salt.
- In the bowl of a stand mixer, cream together the butter, applesauce and 1 cup of sugar. Once the mix is light and airy add the egg and molasses and beat until fully incorporated. Be sure to scrape down the bowl multiple times to ensure you don’t miss any bits of butter.
- Add the dry ingredients in two batches, mixing very well after each addition. You simply want to beat until the flour is well combined, but don’t over mix! Scrape down the bowl a few times to make sure there is no rogue flour trying to escape the dough.
- Shape the dough into 1″ balls. Roll the balls in the remaining 1/3 cup of granulated sugar. Place the formed dough on the baking sheet with approximately 2″ between them as these guys will spread a bit.
- Bake for 13 minutes, rotating the baking sheets half-way through cooking time. The cookies should be lightly brown and crisp at the edges.
- Let these guys cool on the sheet for a couple minutes* before you remove them to a rack to cool completely.
*Note: in the Bliss house, if a cookie makes it on the sheet for 2 full minutes it is a RECORD and Mr. Bliss must not be in the house… They will still be delicious hot from the oven, though is there a cookie that isn’t??