A Domesticated Goddess

In my attempt to keep this blog updated regularly, and find a focus - I've come up dry in the last few weeks.  Having lost my job - for whatever reason - which I loved and believed in more than I can say - my brain has been muddled.

I got lucky - that's all there is to it.  I - in the last 2 years - climbed to the top, found the next summit, and kept climbing.  I got a chance to come back to the place that felt most like home (cheers, Lincoln, Nebraska) - I got a little play in the NY Times - did a little stint as the Queen of Cake in-training - and landed (by the grace of whatever it is) on my feet, every. stinkin'. time.  I should give props to the kings of my heart, lest they think I've forgotten them.  I have the month of October - longer if I'd like - to think long and hard about who I want to be - personally, professionally, whateverally.  I get to take care of my beast-pre-teen-son, my boyfriend, and the most ridiculous pets.  I'm holding out for another summit - rather than finding out that I hit the ground and it took some time to shake myself into reality.  Thank you.

Lets not kid ourselves - I'm not kicked back eating bon bons in my bath robe.  All this thinking, re-evaluating, number crunching possibilities, parenting, housework, pet care, keeping 'em fed and entertained stuff is hard work.  I surprise myself sometimes - I love the domesticated goddess life.  Making pita bread from scratch, sewing curtains, long dog walks - I am by nature, a nurturer.

I spent the other afternoon baking cookies for my beastie's 6th grade social - I also learned this act is a significantly more socially acceptable gesture before age 11.  Although, we do relish any opportunity to "ruin" lives and be the "laughing stock" of 900 11-14 year olds - we gotta have something to look forward to.  Distractions aside - and with all this time to think - cookies never get enough play.  This became blatantly apparent to me during the Gourmet Cookie Project - the reason I started this blog in the first place.  So - I'll stick with it.  Cookies, cookies, and cookies.  There are cake people - I still defend that people who don't like cake have just had bad cake experience; dare to challenge me - pie people, tall people, funny people.  I've never met a single person who doesn't like cookies.  I will also defend that cookies are the most versatile, convenient, and under-played treats of the dessert world.

So, the cake thing didn't work out.  Is there a future in cookies?  Lets start - or restart - with chocolate chip walnut cookies, per request of the boyfriend.  Sorry, Eric - they don't have walnut extract in them - I've never even seen that anywhere - but the complex, yet homey, classic combination of tons of chocolate and walnuts will be sure to satisfy.  We'll eat them warm, with tall glasses of milk - just like when we were kids.  Please Jacques, King of Chocolate, don't lead me astray.  I still bake for him like a desperate plea for falling in love.

Chocolate Chip Cookies with Toasted Walnuts

Recipe adapted from Jacques Torres, via Martha Stewart

Makes approximately 6 dozen, 2 inch cookies

• 1 cup, 2 sticks, unsalted butter (at room temperature)
• 3/4 cups + 2 tbsp granulated sugar
• 1 cup + 2 tbsp packed light-brown sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cups + 1 tablespoon pastry flour
• 1 1/2 cups bread flour
• 1 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 cups best quality bittersweet chocolate chips
• 1 cup walnuts, toasted and roughly chopped
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• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, and vanilla extract mixing well after each addition. Reduce speed to low and add both flours, salt, baking powder, and baking soda; mix until well combined.  Mix in chocolate and walnuts.
• Scoop heaping tablespoons of dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 15 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
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