Friday Things and a side of Cookies!
1) This week marks 6 going on 7 weeks that I haven’t seen Ben. Busy season of agriculture (planting, fertilizing, harvesting) effectively renders the significant other of any agri-man virtually a widow. And it really blows. In case that wasn’t apparent. Hopefully this weekend he’ll *finally* get a weekend off work so I can go out and visit him in Eastern Washington without having to play the waiting game of seeing him just when he wakes up and before his head hits the pillow. It’s tough to justify 5 hours of driving each way just to do that. We have just gotten used to it.
2) Less than one week until the Copper River Salmon runs open. And exactly one week until that Seattle bound Alaskan Airlines plane lands at Sea-Tac delivering all the salmony goodness to the Lower 48 masses. It’s a big deal in this town, if you didn’t know. News coverage happens when the salmon comes in. Seattlites take their salmon seriously.
3) 8 Days until I appear on my local PBS Station. Baked Chicken Piccata is the order of the day. Pray for me and send me happy thoughts. I’ve surmised that it might be inappropriate to have a shot of something before going on the air to take the edge off, so in lieu of that – please just pray for me not to pit stain my cardigan, swear on live tv, or talk with my hands like Rachel Ray… Deal? Thanks.
4) To finance this thing called blogging, I have a day job in tunneling and wastewater treatment. Sexy, huh? Okay well the tunneling part totally is. Big machines, underground, like big steel moles digging their way through the dirt hundreds of feet underground and miles long. Anywho, a couple days ago I got to take the official team photos for another local project that my former boss and some of my coworkers are on. They are doing tunneling for transit instead of wastewater. It was fantastic to see another big job really kicking ass and taking names.
The whole team.
The most competitive guy I know – former coworker and pseudo mean big brother – pulling an Usain Bolt. We’re having a blackberry pie throwdown this year. He doesn’t know who he’s messing with. Sucker.
ME! This tunnel boring machine is 24 feet in diameter and will be one of four on a light rail system we’re building throughout downtown Seattle. Kinda BA, don’t ya think?
This is what the tunnel will look like when it’s finished, with track and all but you get the idea. I love this job. On days like this. So, if you like local infrastructure – go hug a tunneler.
5) I need more coffee. My triple shot doesn’t seem to be kicking in.
6) Huck has a thing about guys in hardhats, as in goes bat crap crazy when someone walks in with a hardhat on and gets uber protective. Does your dog have a protective-trigger? Apparently his is guys in construction gear…
6a – totally unrelated to 6.) Sometime last week was my 2nd Blogiversary, and I spaced it. With Julie from Table for Two celebrating her one year, the lightbulb went off and made me realize I missed my very own! Happy 1year to Julie, she’s kinda incredible – if you hadn’t already heard. Here’s to many more recipes and tighter jeans!
7) As promised – I have a cookie recipe for you! Finally, right? Well, you all know of my adoration and all out obsession with Biscoff. It’s making it’s presence known again today with a recipe that has been languishing in my backlog for a couple weeks. Inspired by Cassie’s Biscoff White Chocolate Cookies, they’re an 11/10. They’re sweet, salty, white chocolatey and just Biscoffy enough to be utterly addicting. You’re welcome.
And don’t forget to say Hello to your Mama for me. Wishing all the Mom’s out there a blissful, and macaroni necklace filled Mother’s Day!!Print
These cookies are sweet, salty, white chocolatey and just Biscoffy enough to be utterly addicting.
- 2 cups Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 1 cup Butter
- 2 whole Eggs
- 1 tsp Vanilla
- 1/2 cup Biscoff Spread
- 1 cup White Chocolate Chips
- 1/2 cup Chopped Cashews
- Preheat oven to 300 degrees. In a large bowl, whisk together the flour, baking soda and salt. Setting aside.
- With your handy dandy mixer, blend together the two sugars and then 1 tablespoon of butter at a time until mixed. Mix on medium until it becomes light and creamy.
- Now, add in one egg at a time mixing for 30 seconds in between each egg. Scrape down the bowl a couple of times if necessary.
- Add in the vanilla. Mix. Pour in white chocolate chips, Biscoff spread and cashews. Mix until evenly combined.
- Dollop 2 tablespoons worth of dough onto your baking sheet and bake at 300 for 17-20 minutes, or until golden brown. These are baked low and slow. The end result is a scrumptious cookie perfectly crisped on the outside and soft on the inside.
Adapted from Bake Your Day Biscoff White Chocolate Cookies and America’s Test Kitchen Peanut Butter Cookies