We Went Camping

What I liked:

Our friends came for the day. They're the best. (no pictures though b/c I haven't asked yet).

Tyrone can start a fire and set up camp really fast.

Food tastes better cooked over a fire and eaten outdoors.

I made cookies for the third or fourth time in less than a week.

The toilets weren't buzzing with flies.

Marshmallows are gross but kids like them.

The stars.

Great photo opportunities.

What I didn't like:

Not being able to sleep most of the night b/c I was uncomfortable and/or cold and/or worried about the animal scratching around our tent and pacing by my head three or four times and/or being kicked by Ansley. Plus the inevitable next day headache.

Mosquitoes. I'm pretty sure Tyrone is immune to them; they bite him and you can hardly tell a few hours later. On the other hand, my bites get bigger, redder, and itchier over the next few days and a few might leave permanent scars.

I can't stand smelling like smoke.

It's a lot of work to get ready, get there, and clean up. I still have a few more loads of laundry and would love to be able to park a car in the garage again.









Foil breakfast with chicken eggs.











Wildlife.



Right there -->











Sad (to get back in the car).

More Chocolate Chip Cookies

I tried another new recipe last night and they turned out really good! I love how sturdy these cookies are. I was skeptical that they would be flat and pancake like with melted butter but they were pleasantly puffy in the oven. I'd like to try adding a little bit of ground oatmeal (instead of some of the flour) next time. I will also hand stir in the cold butter, instead of letting it fly out of the kitchenaid. . . .

Recipe from America's Test Kitchen, via food.com

Ingredients

1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter ( 1 3/4 sticks)
1/2 cup granulated sugar ( 3 1/2 ounces)
3/4 cup packed dark brown sugar ( 5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large eggs
1 large egg yolks
1 1/2 cups bittersweet chocolate chips (Ghirardelli recommended) or 1 1/2 cups semi-sweet chocolate chips ( Ghirardelli recommended)
3/4 cup chopped pecans (optional) or 3/4 cup walnuts, toasted (optional)

Directions

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches).

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Watering the Garden

Ansley likes to "help" Tyrone water our garden by sticking her hands in the water while he's watering. Last night I peeked out the window to see this:

Lunch

Tortilla de patata with strawberries and fresh cream. The eggs in the tortilla came from our chickens.

What's a Pergola?

Designed and built by my husband! I helped by keeping Ansley out of trouble. :) The lattice can be removed if we decide we don't want it permanently. It will stay up this year so the peas have somewhere to climb.

A Princess Can Never Have Too Many Dresses

I had to make another one! You can too, just follow these great directions. :)

It was super windy and she tried so hard not to blow away.























Thanks to Katie for the cutest fabric and Michelle for helping me with the buttonholes!