It’s been way too long since I’ve posted a recipe, so here are some cookies.
Thanks for your great comments on the food budget post. We ended up going a little crazy at the farmers market this weekend…
but I have lots of great plans for everything, including this salad and possibly this soup. Plus my new obsession: breakfast tacos. I saute some chopped chard in coconut oil, throw it in a corn tortilla, and top with a fried egg and a whole bunch of hot sauce.
Also, we have baby greens coming up!
Mike planted kale, chard, carrots, and mesclun mix a few weeks ago. Then we had 16 straight nights well below freezing (which is kind of unusual) and we though the plants might not make it. But it’s warmed up a little, and now here they are!
Since she is OBSESSED with being outside right now, I think Ellie’s pretty stoked about it too.
Mike’s co-worker just had a birthday, and I volunteered to bake some chocolate cookies for it. These are insanely good, even when you make them normal sized instead of giant (as the recipe originally calls for). I like using chocolate I chop myself because then you get all different sized pieces mixed throughout the cookie – ensuring plenty of chocolate in every bite!
(barely adapted from Annie’s Eats)