For the record, no, I didn't. No, I don't especially like it and I was just really bored and uninspired this morning. However, almost everybody seems to disagree with me -- boo. I don't get told I look 'good' very often. I've heard 'cool' and 'funky' (and 'cute', in a different lifetime) but, yeah, 'good' is rare. So excuse me for giving into peer pressure from time to time. ;) Maybe it'll grow on me...
[Sorry, girly moment is over, you can move on now. ;)]
Other than that, yeah, slow day. The most interesting part of my day was "watching" my tired/sad/confused/meh mental but physically excellent state turn into stomach cramps but an otherwise happy-camper mood over the course of the day. I spent a good part of today working outside, thanks to an excellent wireless network and great laptop batteries. Spring has finally arrived here and I hope it'll stay for good!
And lest I leave you with a completely selfish post, here are some very awesome cookies:
Chocolate Chip - Almond - Toffee - Cookies
They're from Kim, as usual, just slightly adapted. And people reaaaally liked them! :) Mind you, nobody ever says "Ya know, this week's cookies were lousy." but, well, you can usually tell. These guys are actually quite similar to my (and most people's) other favorite, the infamous Twix cookies. There's something about chocolate and caramel that makes for pure yumminess.
2 sticks softened butter
1 1/2 cups packed brown sugar
2 large eggs
2 tsp. vanilla (my favorite supermarket didn't have any, so I subbed with one bag (about 5 g?) of vanilla sugar)
3 1/2 cups wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sliced almonds
1 1/2 cup chocolate chips
1 cup toffee pieces (I actually used 1/2 cup toffee pieces and 1/2 cup fudge that was leftover from the university's Christmas package ;))
Preheat oven to 350 degrees F.
Beat butter and dark brown sugar until light and fluffy. Add the egg and beat for another minute. Add the vanilla, beat well.
Whisk dry ingredients together. In two or three additions, mix the dry ingredients into the butter/sugar mixture.
Fold in the chocolate chips, toffee and almonds. (As usual at this point I refrigerated the dough for about 12 hours.) Use a mini ice cream scoop or tablespoon to drop balls of the dough onto baking sheets. Gently flatten the tops of the dough.
Bake for about 8-10 minutes. Let the cookies cool on the cookie sheet.
So, my babies look a bit different than Kim's. Do I care? Not too much. They were still crazy yummy. :)
(And don't tell anyone but I got quite a bit of dough left... teehee!)