Grand Rapids Thanksgiving

The main difference between where we live and where to go to visit family in Michigan is water. To be fair, the more important thing is that we have family members to see and friends to visit. But water...there is more water in the state up north, and for that, we are thankful.



We were also thankful about so much more, on this Thanksgiving occasion.



Besides family, friends, and water, good health and a good life, we reminisced and celebrated our children's birthday – their 8th this year.



Each year, I marvel at how much life has happened in the last 8 years.  There is no doubt that the entrance of these two wonderous beings have enriched our lives (and so many others) in the short time frame. Life would not be the same without them, nor would we ever want to imagine it otherwise.



They make life complete.

The Natural Scientist

There are, according to the little scientist, precisely 26 science experiments happening at the moment, inside this little house of ours. If you were interested, he would give you a tour of each one, with elaborate descriptions. You might even get the Latin name of certain species. Or maybe not.



So what if we have less glasses and plates to use...



Or a lot of salt crystals to step on...



There is definitely more dirt (well, soil) in the house...



And many pleas for vegetable parts (seeds, roots, tops, you name it)...



I am just thankful that he loves the wonders and miracles of nature. He is teaching himself about life, and how it works (at least for now it's the Plant Kingdom. Phew).



Those of us who know him well have no doubt in our minds that he is a budding scientist. Only time will tell, yes, but so do these 26 experiments and many more to come!

The Colors of Now

November 10, 2011. I made a fresh green salad from the garden.

Despite the several frosty mornings we have had, our greens are still thriving out in the open air. I was told that these greens are cold-loving, but I didn't realize that they would this sturdy. Not a single frost bite on these delicate leaves!



We have Tat soi, Tatsuma, spinach, arugula, and some baby lettuces in the garden. I had a grandiose idea of creating a low tunnel so that we could grow them deep into the winter this year... but there they are, still exposed to the real world of unpredictable temperatures of central Ohio.



We are really heading into the cold season now (I think), and soon these hardy plants will give up the fight, too.



It's been lovely to have the vibrant greens with the warm autumn hues, to rely on our own garden for the salads and toppings on soups and chilis.



But perhaps more importantly, they have been good for the soul, inside and out.

The Best Chocolate Chip Cookies

Last I checked, nobody can really say that they 'don't like chocolate chip cookies'. Maybe some people can say...well, they are not my favorite cookies, but really now, who can resist these buttery, all American, heaven-on-earth morsels?



But not every recipe results in the best chocolate chip cookies. I think you would agree. Some recipes result in cake-like cookies, and some are too crispy, or plain unpalatable. We have made some of those ourselves, and have eaten far too many to know why we even bothered.



Besides the fact that these are the best chocolate chip cookies that I have ever made, I really like it that the recipe asks for melted butter, and not room temperature butter. I lack patience, and sometimes planning... So to have the butter to ready for the room-temp baking process can be tough. To be able to melt the butter and add to the recipe, and have the best cookies in less than 30 minutes? Brilliant.


Chocolate Chip Cookies
Recipe from Gooey Chewy Crispy Crunchy

Ingredients:

2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 lb unsalted butter, melted and still warm
3/4 cup granulated sugar
3/4 cup packed brown sugar, lump free
1 teaspoon pure vanilla extract
1 teaspoon salt
2 large eggs
2 cups chocolate chips


Equipment: 

2 cookie sheets, ungreased or lined with foil, dull side up

Combine the flour, baking soda and salt in a bowl and mix together thoroughly.

In a large bowl, combine the melted butter with the sugars, vanilla, and the eggs. Stir in the flour mixture just until all the dry ingredients are moistened. Stir in the chocolate chips. If possible, let the dough stand for 1-2 hours.

Preheat oven to 375ºF. Position racks in the upper and lower thirds of the oven.

Scoop rounded tablespoons of dough and place them 3 inches apart on the ungreased or lined cookie sheets. Bake for 9-11 minutes or until the cookies are just lightly brown on the edges. Remove from the oven and let the cookies firm up on the pan for 1-2 minutes. Cool completely before storing or stacking. Can be kept in airtight containers for several days, but best eaten right away!