the really good things.

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the really good things.

On May 15, 2016, Posted by , in Uncategorized, With No Comments

 

I have been feeling mentally fatigued lately. On Friday night, I couldn’t even pick a flavour for frozen yogurt and so we left.. (Is this a sick joke?) Decision fatigue may be a more accurate diagnosis..

And I’ve been beating myself up about it because G and I went to Tofino last weekend. Tofino – like, the most relaxing beach town ever. I feel like I should be cheery and grateful that we got to do that. Which, I am.. But..as soon as we hit the mainland, I got hit by a tidal wave of to-do lists. This is no surprise considering that it is May and in the teacher world, that means a lot of things. Exciting things but all things that have little to do with rest.

But now that I come to think about it, I’ve been behaving horribly with myself for the past few weeks. It’s all the things we all do…all day long – inhaling my lunch, forgetting to pee/drink water,..and the real kicker: binge-watcing Netflix before bed to wash the day away.

Speaking of Netflix, have you seen Ali Wong: Baby Cobra? It’s all sorts of cutting edge. Netflix is an amazing creation but it is no medicine for a tired mind.

I made an effort this weekend to not grab my laptop and climb into bed (a routine I love more than life itself.) Instead, I  went on a hike with G, finished a book (that I’ve been reading sporadically for weeks now) and finally listened to the Canada Reads debates debates.

My friend Lesley, introduced me to Canada Reads when I was in grad school. It sounded like the most amazing reading bootcamp but I just didn’t have the luxury to read 5 books in 2 months along with all our required course reading. I promised myself that I would join the Canadian literature party as soon as I was done with school. And, this winter, I did. I read along with the rest of Canada but was out of town during the debates. Since returning home, I’ve been saving the debates for the perfect weekend. But there’s always something new to watch on Netflix. Lately, it’s been The Good Wife for me.

It’s funny how when you intentionally slow down, you instantly see how fast you’ve been moving the rest of the time.

In the spirit of Sabbath, I decided that we needed cookies. Because cookies heal. Making them and then eating them. The whole thing is therapy.

I’ve been saving Molly Yeh’s Salted Tahini Chocolate Chip Cookies for the long weekend. But as it turns out, I’m away next weekend so it was the perfect excuse to make them. I ran out and bought a fresh jar of tahini. If you haven’t cooked with it yet, you need to. It’s great in dressings, burgers, dips and now cookies. Being a vegetarian, there’s something about tahini that is meaty and hearty.

 

salted tahini chocolate chip cookies

prep time: 20 minutes 

cook time: 16 minutes + 12 hours

total time: 12 hours + 35 minutes

ingredients:

1/2 c unsalted butter, room temperature
1/2 c tahini
1 c sugar
1 large egg
1 egg yolk
1 tsp vanilla
1 c + 2 tb flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1 3/4 c {large} chocolate chips
maldon salt

how-to:

  1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, tahini, and sugar together on medium speed until light and fluffy, about 5 minutes. Add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes. Sift the flour, baking soda, baking powder, and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix on low until just combined. Add the chocolate discs and mix them in by hand with a rubber spatula.

  2. Line a baking sheet with parchment paper. using a 2-ounce ice cream scoop, scoop out 12 dough balls and place them on the baking sheet. Wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. This will allow the gluten in the flour to relax and will give you a tender soft cookie. Do not skip this step.

  3. At this point you can bake 1 or bake 12. Keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.

  4. Preheat the oven to 325ºf and line a baking sheet with parchment or a silicone mat. Space the cookie dough balls at least 3” apart to allow for them to spread. Bake for 13-16 minutes until just golden brown around the edges. They will still look fairly unbaked in the middle, which is perfect. Sprinkle each with maldon salt when they come out o the oven. Allow to cool for 20 minutes on the baking sheet or cooling rack.

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After your 20 minutes are up – climb into bed with that pan. NOT your laptop!

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I mean. I can’t. 

I leave you with Rob Bell’s words:

“Sabbath forces you to listen to your life.

Sabbath is a day when you are fully present to your pain, your stress, your worry, your fear.

Sabbath is when you let whatever you’ve pushed down rise to the surface.

Sabbath is a day when things that are broken get fixed, when things within you that have torn are mended.”

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