I just learned a good tip from another bowler which she got from her manicurist. It came about because I had once split my nail right up the middle when bowling, thought I had done so again. She told me she had done it a couple of times and the manicurist had told her to mend it with Krazy Glue and then paint over it with clear polish (or coloured I guess). It occurred to me that this would be a good idea for any split nail no matter how it came about. I know mine have a tendency to split at the side when I let them get a tad long. I could cut them before that happens I guess!!
Don’t really have a lot to do except for worrying about Christmas Dinner – no kids or family in Canada – however, I seem to be driving myself crazy about the meal I am cooking. No idea why.
Mind you, I haven’t cooked a whole turkey in a long while so I am flapping about that. I ended up deciding to buy a fresh turkey, the frozen ones are either pre-stuffed or pre-basted and NOT with butter as they lead you to believe. Trouble is, they are rather expensive but not as much more pricey than the frozen ones. I do miss living in NC where turkeys were bred and therefore not so likely to break the bank. I always loved Brussels Sprouts but in the last few years I had gone right off them. I finally realized it was because of the softened water in the building. I cook them in distilled water now and they taste like they should once more.
Christmas is almost here, but you still have time to make these easy cookies.
Easy Slice and Bake Cookies
It's quick and easy to mix together these slice-and-bake cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.
1 1/2 cups white whole-wheat flour (see Tip #2)
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt1 cup sugar
5 Tbs canola oil
4 Tbs unsalted butter, at room temperature
2 large eggs
2 tsp vanilla extract
Coarse sugar for decoration
- Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
- Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes.
- Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet.
- Sprinkle each cookie with a little coarse sugar and gently press it into the cookie to help it adhere. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
- Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
- White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
I do hope you all have a wonderful Christmas and I will see you here again on Dec. 28 when I have been invited to burble at you once again. I wish everyone a very Merry Christmas.