Thanksgiving and being sick

Thanksgiving was bittersweet for me.  On one hand, I very much wanted to spend it with the SO because it’s our first Thanksgiving together.  On the other hand, I know I missed out on some good food back at home.  All’s well that ends well.  The food that the SO and I made was very delicious.  My pie crust was a bit hard though; that frustrates me very much.  When my apple pie debacle happened my crust was perfect.  When I made the pumpkin pie, the pie filling was yummy, but crust was a bit lacking.  I’m a little aggravated.  I bread baby’s pie crust recipe every time.  But, the second time it was bit crumblier than the first batch.  I should mix it better before I freeze them.  AH HA!  I think I have it.  I didn’t freeze the first batch immediately.  I let it chill and then froze it.  Maybe that was it.

Anyway, after a few baking disasters, I decided to go back to cookies.  Cookies were safe and I never messed up on those.  So, I made these:


They look yummy and they were.  Sorry for the bad picture quality.  I was in a rush and this was the best looking cookie.  The other cookies, however, spread out WAAAYYY too much.  I watched the Alton Brown’s chocolate chip cookie episode and I though it was because of the brown sugar to white sugar ratio.  Then, I saw a Food Network challenge and one of the chef’s cookie spread a lot and he said he over mixed the batter.  And, another AH HA hit me.  Maybe I over mix the batter and it comes out way too thin.  Oh well.  I’ll just try again later.

Here’s the recipe from Everybody Like’s Sandwiches:

crispy salted oatmeal white chocolate cookies
(recipe adapted from Smitten Kitchen)
1 c all-purpose flour
3/4 t baking powder
1/2 t baking soda
1/4 t kosher salt
14 T unsalted butter, slightly softened
1 c sugar
1/4 c packed light brown sugar
1 large egg
1 t vanilla extract
2 1/2 c old-fashioned rolled oats
6 oz good-quality white chocolate
1/2 t fleur du sel (or Maldon or kosher)

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, and the 1st salt measurement in a medium bowl.

2. In another bowl, beat together butter and sugar until fluffy. Add in eggs and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add in oats and chocolate until incorporated.

3. Spoon up a large tablespoon of dough and roll it into a ball, repeat for remaining dough. Press down on each ball to slightly flatten and sprinkle a flake or two of fancy salt on each cookie. Bake for 12 – 15 minutes, or until cookies are golden brown. Transfer to wire rack to cool. Makes 24 – 30 cookies.

The next day after Thanksgiving, the cold that I thought was coming came.  So, I had a craving for some congee.  It was so good!  Congee is one of those things I think of to eat when I’m sick.  I grew up eating this when I had a stomach thing or the cold.  My mom would make it and my sisters and I would eat all of it.  There are many ways to eat it; I like to eat mine plain with soy sauce and a bit of pepper.  My mom likes hers with all kind of stuff: blood chunks, ginger, salmon, you name it.  I called her before I made it to get the recipe.  I feel so much better already.


4 cups of chicken (give or take depending on how you like the consistency of yours; I like mine mushy)

1 cup of rice

Anything else you like!

Take the chicken stock to a boil

add the the rice and stir

stir of the next hour or so

It’s pretty easy and I’m sure you can make any other different way.  That’s my best way.  I added a few slivers of green onions.  The SO wants to try it with the left over turkey.  Hmm…He may be on to something.



Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s