The nights are growing colder here in BV. Weeks ago we slept with the windows wide open, now we wake up from a cold breeze and close them, snuggling underneath all the covers instead of just the sheet. Woken up by loud birds or pine cones rattling down the roof. Coffee, beans ground by hand (Devin), omelet with cheese (Hayley), toast with homemade jam (Thanks Edie!). A run to town for groceries, some much needed internet based catch-up. A five-mile hike up into the mountains through aspen groves which give way to a pine forest, a river running in the valley below. A gentle rain storm caught us at our turn-around point, and grew more steady and heavy all the way home until we were soaked, head to toe. Dinner of homemade veggie & bean soup with quesadilla, followed by chocolate chip cookies (a new recipe, see below). Phone calls with friends from the Bay Area, and catching up on the long since completed Olympic games. These are the days we will remember, the days we live slowly, with intention, paying attention to our breath as we climb the trail, tasting the sweet sugar as you mix the cookie dough.*
*Judging by Devin's smile and guttural noises of gustatory joy, the recipe was a hit!
Gourmet Mom’s High Altitude Chocolate Chip Cookies
2 sticks Butter (1 cup)
¾ C. Granulated Sugar
¾ C. Brown Sugar
3/4 tsp. Salt
1 Tablespoon Vanilla
3/4 tsp. Baking Soda
2 ¾ C. Flour
1 ½ C. Chocolate Chips
Preheat oven to 350 degrees. Whip butter until creamy, then add sugar and beat. Add salt, vanilla & egg. Sift flour and soda then add to mixture. Add chocolate chips and stir well. Bake 8-11 minutes (10 min 30 seconds in my oven) until edges are barely brown.