It’s August 5th, and in a mere ten days, Michael and I will be moving into our very first house together. It’s located in the foothills of Studio City. Actually, if you go by the realtor, it’s nestled in the foothills of Studio City But being longtime Hollywood boys, Michael and I have yet to adopt that high-falutin’ kinda talk they brazenly show off in the San Fernando Valley.
Michael has not moved in ten years. I have not moved in five. We are looking forward to being in the new house, but we are not looking forward to all that comes before: the box-hunting, the packing, the taping, the measuring, the hauling and lifting, the transporting of the cat, and last but not least… all that awkward conversation with movers. My ankles begin to sweat just thinking about it. And how much do you tip those guys anyway? Anyone with thoughts, please leave them in the comments section. And if there’s anyone with a couple of anti-anxiety meds they’re not using, send me directions to your medicine cabinet.
Oh, and there’s also this… my 50 POUND BAG OF FLOUR. It had to ride shotgun on the way home from Costco! Do I really want to haul this puppy all the way over Laurel Canyon? I don’t think so.
Thus… new goal. USE UP FIFTY POUNDS OF FLOUR IN TEN DAYS.
Please, I beg you… don’t point out that this breaks down to my having to use FIVE POUNDS OF FLOUR PER DAY. I need more reality checks in my life the way I need more questionable moles between on my back. Just get your ass over to my house. It’s raining baked goods for the rest of the summer!
Martha Stewart’s Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.