Matt's doing okay. The surgery was Thursday - Dr. Bonner removed a cyst from Matt's sublingual gland, and hopefully most of the gland so that it won't happen again. It was agonizing, nerve-wracking, and painful Thursday and Friday, but today's been better. Matt's doing a lot better than he was at first. He was so pale when we first got to see him after the surgery that I just wanted to curl up in the bed with him and hold him. And yell and smack around the nurse staff and doctors who had kept me and his parents away from him. But, aside from wanting some real food and not liquid stuff, he's doing pretty good now. He's helped me with Natalee some today and helped me make out all the Christmas cards. As long as he doesn't try to wolf down anything harder than a smashed ravioli, takes his painkillers, and takes it easy, he'll be fine. I keep repeating this in the hopes that I'll remember.
Matt's parents and Jennifer were a big help. Natalee hardly missed us having her best pal Aunt Jenna here. (She was pretty unhappy when Jennifer left this morning.) Matt and I didn't worry about Natalee since we knew she was happy and with someone responsible looking out for her. And it was a relief having Matt's parents here, having somebody else to agonize with during the wait, run errands for Matt's needs, and laugh and talk about less stressful things with. My mother came by to check on Matt (but mostly to see Natalee and Jennifer). And Brent came by and visited with us for a few hours. (He was in town interviewing for residency programs.) We've been very blessed to have friends and family around us when we needed them.
My early baking-and-freezing cookies regimen has been going slow, needless to say. I made a double batch of Chocolate Peppermint Pinwheels (recipe courtesy of Alton Brown's "Good Eats") this week. The first half of the batch only came out so-so, but the other half came out really well. I'll have to make another batch to make up for the less-than-stellar ones and for the ones that everybody who visited scarfed. I'll post the recipe at the end. Here's my take on them - they take a long time to make, so be certain you have plenty of time or plan on spreading them out over a while. Make certain you put the chocolate dough on bottom, or it really won't look right. And you have to have parchment paper. HAVE TO. And plastic wrap is good too. The dough, possibly because of the chocolate, is hard to roll out. It falls apart and sticks to everything that's supposed to be nonstick. Putting a layer of plastic wrap on top helped a lot. You have to have parchment paper to put on the cookie sheets when you bake them. I tried spraying the pans really well, and I tried silicone mats. Parchment works best because the candy cane bits in the cookies melt and adhere to the pan/mat and won't come off without breaking. So be certain you have parchment paper for these, or you'll waste a lot of time making pretty cookie....crumbles. Oh, and if you have the food-safe gloves/whatever for hand mixing the dough, wear 'em. The little chunks of candy cane are sharp. But hey, they're really pretty and taste pretty good when you do them the right way.
Chocolate Peppermint Pinwheels
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted (I used Ghiradelli chips)
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes (they lie!!)
Cook Time: 7 to 9 minutes (they lie!!)
Inactive Prep Time: 2 hours (they lie!!)
1 comment:
Hey glad to hear things went well. Take it easy and hope you get feeling better soon!!!
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