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Yesterday there was bright, warm sun.  With it came plenty of activity (and distractions) in the garden.


Seedlings to plant.








Birds to watch.








Kitties to follow and cactus to watch grow.








Honeysuckle and heifers.

And today it rains, with no let-up in sight for a few days.
I took advantage of the wet weather to run into town and pick up a few necessities. (Really what I wanted to do was bake cookies.) I’m not a fan of grocery shopping under normal circumstances, and when it’s sunny, we’re apt to run precariously low in the pantry. The house falls into neglect too, but since we’re outside, no one really notices.

Hmmm— house-clean…shopping…house-clean…shopping…

When I came home, it was raining even harder. I still wanted to make cookies, but I made soup instead—our favorite Beef and Barley soup that my grandmother always made from her friend Sylvia’s cookbook.
It’s still raining.
I’m making cookies now.
These cookies.
Trust me. You want them.

Deep, buttery flavor. Crisp on the outside, chewy in the middle. And I don’t know exactly what’s going on when all that melty butter hits the brown sugar and blends with the white and dark chocolate, but whatever it is, it makes me forget about all the rain.
I think it’s the cinnamon.
Trust me.

This recipe was tucked away on one of my Pinterest boards. I guess I was saving it for a rainy day. It’s from a delightful blog called “The Café Sucre Farine” (The Sugar and Flour Café) and the author calls these “I Want to Marry You” cookies.

Now that I’ve made them, I can see why. Or, if you’re not the marrying type, I think they could be the start of a very serious relationship.
I guess you’ll just have to trust me.


Have a lovely day, even if it’s raining where you are.  Remember, you can always bake cookies!
With love,

If you’re going to make these “I Want to Marry You Cookies” (Chris Scheuer; Café Sucre Farine) you’ll need:
• 1 cup butter, melted
• 1 ¼ cups brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup uncooked rolled oats
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 cup white chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 cup coarsley chopped pecans

1. Put both sugars in the bowl of a stand mixer (or large bowl if mixing by hand).
2. Melt the butter completely (microwave or stovetop)
3. Pour the melted butter into the sugars and stir until mixture is blended and smooth. Chill the mixture for 10 minutes. I know you’ll be tempted to skip this step, but don’t. Trust me.
4. In a separate medium bowl, mix together the flour, oats, soda, salt, and cinnamon, and set to the side.
5. After 10 minutes, remove sugar mixture from the fridge, and stir in the egg, egg yolk, and vanilla.
6. Mix in the dry ingredients.
7. With a wooden spoon, stir in the white chocolate chips, chocolate chips, and pecans.
8. Roll by hand into medium-size balls or use a scoop, and place on sheet pans lined with parchment paper. Chill on baking sheets for 30 minutes.
9. Don’t skip the chilling step this time, either.
10. Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
11. If you can, let them cool completely before you tear into them. This will give the flavors time to deepen and develop.
Trust me

36-ish cookies, depending on size