Back at it

How bad can any day be when both the New York Times and the Philadelphia Inquirer (yes, I read actual newspapers, you should try it) have nearly identical pictures of Chris Christie and Donald Trump front and center. Isn't that enough to banish your blues?

The first week back at work was surprisingly difficult for me. I can think of at least two reasons, both of which may have contributed to this. Because life has been pretty low energy recently, it's taking me a bit of time to ramp up. For the most part, I was able to think quickly enough to conduct a math class, but it was harder to do that than when I'm in the flow. Also, I think I underestimated the strain this whole experience put on me. I feel like I haven't been doing much of anything and therefore should be rested. But I'm not feeling rested. More on the other side of the spectrum.

Meanwhile, everything's going well at home. Steady progress on all fronts.

I'm just waiting for some nicer weather so I can take longer walks and eventually some bike rides, but that'll come. I have a lot to do and no energy to do it with, so we'll have to see how it goes.

I should at least give you the intro to the recipe I submitted for the school Drama Department Cookbook. I can't divulge the actual recipe, of course.

This is my dear departed mother’s recipe for Chocolate Diamonds, handed down to her by her mother. These were my absolute favorite cookie as a kid and were very popular with my college friends as well, especially at around 1:00 AM Sunday morning, after watching the debut season of a show called Saturday Night Live, whose first show was on my 20^th birthday.

Chocolate Diamonds are like very thin brownies. They are best if ever so slightly undercooked so they’re still a tiny bit chewy, but they’re great when done crispy as well. They do burn if overcooked. This recipe is copied directly from the index card handwritten in my mom’s perfect schoolteacher handwriting, which I seem to have not inherited.

I should also note that even in the generally happy world of licking batter off spoons, this is the absolute best batter.