she's 60 - and she's fabulous.

Happy birthday to my darling Mom!

We spent this weekend celebrating my mom's 60th birthday,
and it gave me the perfect opportunity to reflect on what a truly amazing person she is.

* * * * *

She was once an existentialist, a revolutionary and kind of a drama queen. Now, she is a therapist and an author. She does yoga and meditates. At her party, she wore sparkly black TOMS.

She was the first person to ever love me, and the first person I ever loved.

She taught me to stand on my own two feet. To depend on myself. To be strong, fearless and successful. She taught me to love with my whole heart. To laugh, and to celebrate life.  To accept help from others. To be gracious, and kind to strangers. She taught me that compassion, and forgiveness were keys to life.

She taught me that it was okay to be angry, to cry, and to experience pain. She taught me that these feelings would always eventually go away.. And then.. she taught me to be brave.

I have her brown eyes, her crazy laugh, and I hope that I have her amazing heart.

Happy birthday, mama. xx

for the kitchen impaired, part one of many.

Welcome to the first installment of something I am maybe a little too familiar with.

photo via moi / spice jars via anthro

I know for a fact that I actually can cook, I just don't.

Do you have a food processor, a working finger to hit a button a few times, and an oven that will stay at 350 degrees for 10-12 minutes of time? Please say yes, because if you don't then you're far worse off than I am, and that's saying a lot. While you'll hear all about fancy slow-cooking and sautéing stuff and boiling water from Kaya, I am at the other end of that spectrum. I am excellent at having food delivered. However, there are times when what I want isn't something that can be ordered in, and when having it actually homemade instead of store-bought is also preferred. Typically this means baked goods of some kind, and today it means cookies. My mom is a master chef, but even she has her shortcuts. The following recipe is courtesy of her, and while our family has loads of secrets, this recipe isn't one of them. It's ideal for a quick solution to gift-giving, potluck parties, or, you know, a casual Sunday evening. The best part is that it's not at all evident what a cinch it is.


THE EASY PEASIEST
CHOCOLATE CHIP COOKIES

       INGREDIENTS

• 1 EGG
• 1/2 CUP SUGAR
• 1/2 CUP BROWN SUGAR
• 1 STICK (SALTED) BUTTER, SOFTENED AND CUT INTO 8 PIECES
• 1 TBSP VANILLA
• 1 1/3 CUPS FLOUR
• 1/2 TSP SALT
• 1/2 TSP BAKING SODA
• 1/2 TSP ESPRESSO POWDER
• 1/2 CUP WALNUTS/PECANS/WHATEVER
• 1/2 CUP OATMEAL (REGULAR, NOT INSTANT)
• 1 CUP SEMISWEET CHOCOLATE CHIPS

Preheat oven to 350°F. Buzz the first 5 ingredients in food processor for 30 seconds. Scrape down and buzz for 5-7 seconds more.

Distribute flour, salt, baking soda, and espresso powder over mixture in processor. Scatter nuts, oats, and chocolate chips on top of that. Buzz on/off 10 times. Do NOT over mix. Just use a spatula to swipe any flour that looks unmixed.

Drop by teaspoonful 2 inches apart on cookie sheet lined with parchment paper. Bake 10-12 minutes. Let stand for 1 minute on sheet, then transfer to wire racks to cool.

And scene.