FWM ~
If Cate likes peanut butter, you might
want to try these:
GLUTEN-FREE PEANUT BUTTER COOKIES
1 cup sugar (brown or white) 1 egg 1t
vanilla 1C peanut butter
Cream together. Shape into balls, then
flatten slightly - they don’t spread - on
ungreased baking sheet. 350 for 12-14
minutes.
Holy snowmegedon! What a mess! Right now we have approximately 16" to 18" and it's still coming down at a good clip. 24" is expected before it's all done tomorrow morning! Sheesh! What a fun time I had getting to and from work. Thankfully, they closed the store at 3 p.m. but the roads were a sloppy, total mess. I'm so glad to be home. I'm supposed to work 9 to 1 tomorrow morning but I worked a longer schedule today because so many didn't show up for work so if I miss tomorrow, my paycheck won't be affected. I'm thinking I'm staying home. I sure don't want to get up an hour earlier to go out and shovel. If I stay home, I can take my time and get it done.
Tonight, it's hot roast beef sammies. Mmmm
Hope y'all are staying safe if you're in this monster storm.
Tried out a new recipe for DH.
Egg Drop Soup. It called for 1T
soy sauce, and boy did it make
the broth dark! Not at all like you
get at a Chinese restaurant.
Here's a hint: when you add
the beaten egg, use chopsticks
to stir the broth, in one direction,
not a whisk. A whisk breaks up
the egg threads into tiny, tiny
morsels. I'm going to try this again,
without the soy sauce.
I usually just use chicken broth and eggs. I don't stir it much. Just enough to break up the yolk. I don't beat the eggs ahead of time, I just drop them in and stir with a fork. Chopsticks are a good idea, too. I might add some chopped green onions, too.
