Full disclosure: I am writing this from my bed while drinking a beer.
I realize I have not been the most consistent blogger. I’m not sure if it’s laziness or writer’s block or a combination of both. Or, maybe it was that I had no recipes to share as I’ve been baking the same chocolate chip cookies over and over again.
Well, I’m back. The laziness problem has been solved by doing this from my bed, the writers block cured with some alcohol, and now that summer is finally here I’ve been inspired to make something other than chocolate chip cookies.
Speaking of summer… it’s finally here! After 8 months of Cleveland winter, it’s finally warm (ish) out! This means it’s time for flip flops, margaritas, evenings on my balcony, long walks to the beach, and the hope that comes with the beginning of summer that my life will turn into a romantic comedy and I will find love. Hope springs eternal (well, let’s be honest – hope curls up and dies in the winter, but right now I remain optimistic.)
So, this past weekend, I joined two other vaguely optimistic single girl friends, sundressed up, and we hit the town.
We hit our first roadblock pretty quickly when we realized we had no idea where to go. We knew where all the 21 year-old sequined tube top wearing girls would be, but there’s no way we could begin to compete with that at 31. So we set off to find where the chubby, funny, slightly desperate older guys hang out.
Although we had a lot of fun, ladies nights aren’t exactly what they once were back in our 20s. Youthful exuberance has been replaced with a lethal mixture of cynicism, sarcasm, and desperation.
The night started out hopeful with this gem from one of my friends:
“Sorry I’m late, I had to clean up the empty wine bottles and underwear lying around my apartment just in case I fall in love tonight and he ends up at my place.”
Then, it turned a little bitter with this quote from the same friend, “I swear, if another one of my friends in their 20s gets engaged, I’m blowing up a Jared’s.”
There was a middle period where things looked hopeful. We had a fun guy and his friends join us for dinner, there was witty banter, flirting, and the exchanging of numbers. At the second bar, I beat a guy in darts and got his number (win, win!). But by the end of the night, we somehow found ourselves at our neighborhood bar, with our married friends, playing pinball. It actually was a nice ending to a fun night, and I called it quits at about midnight.
Then, around 3am, I got a text from my friend that said: “I took him home, but told him we weren’t hooking up. He fell asleep on my couch, and is now puking in my bathroom. Do I know how to pick them or what?!”
Well. At least she didn’t have any empty wine bottles or underwear lying around.
Also perfect for summer?
These Blueberry Lemon cookies with Almonds and White Chocolate
(Loosely adapted from The Spiced Life)
1 1/4 cups All-Purpose flour
1 1/4 cups cake flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
zest of 1 lemon
1/2 c. granulated sugar
1/2 c. brown sugar
1 c. unsalted butter
1 t. vanilla
the juice of 1/2 a lemon
1/2 c. fresh blueberries
1/2 c. dried blueberries
1/4 c. white chocolate
1/4 c. chopped almonds
Preheat the oven to 350 degrees.
In a medium bowl, whisk together both flours, baking soda and powder, and salt. Set aside.
Place your butter in a large mixing bowl and add half of the zest. Mix on medium speed for about 3 minutes until light and creamy. Take the remaining zest and rub it into the granulated sugar. Add the sugar/zest mixture to your butter mixture and mix for another minute. Scrape down the sides of the bowl and add the brown sugar. Beat another minute and scrape down the sides again. Add the egg, vanilla and lemon juice and beat another minute.
Add the flour mixture all at once, and stir at the lowest speed possible until just barely combined. Stir in both kinds of blueberries, the white chocolate and almonds until combined.
Line two cookie sheets with parchment paper and scoop the dough in tablespoon sized balls. Bake for 10-14 minutes. The cookies should barely be browned on the outside (golden really) and still soft in the center. Remove from the oven and let cool on the baking sheet 3-5 minutes. Remove to a wire rack and let cool completely.