HELP--And, On a Cookier Note
Okay, first: I decided I'd better buy a new job interview outfit before I go to Portland (so, like, this afternoon or tomorrow). Just to recap, I've lost quite a bit of weight since I bought my previous interview clothes, and they were really too big when I wore them to a job fair in December, and they'll be even more too-big now. I was going to put off buying more because they, too, will be obsolete pretty soon--but I think I'll be happier with clothes that fit, even if I'm still slopping around in big jeans and shirts most of the time. (I was going to poll you all to see if I should do this, but decided you'd probably all say Yes, If You Can Afford It.)
I have zero fashion sense. I was thinking of just going to Macy's and asking for help. If I do that, I can set a price limit, right? I'm afraid it'll be so ridiculously low that they'd laugh, but I really don't like to spend a lot of money on clothes. Oh, my goodness, I don't even know what section of the store I'm supposed to shop in anymore. Do Macy's saleswomen have fashion sense, or are they just ordinary people who know how to work the register? Is Macy's the right place to go, or should I go to some smaller store? I don't think there's anything really local-local that will have the range of styles and sizes I feel like I'm going to need if I want to find something... Can you tell this is stressing me out? (And not many things do, seriously.) Please tell me what to buy, and where and how to buy it. (I don't need a suit, by the way, just something on the more-formal side of business casual.)
Yesterday I made some great cookies. Nicole takes a lunch to school every day, and one of the ways I "contribute to the household" is by baking bread and cookies for additional nutrition and deliciousness, and decreased cost. I've never enjoyed baking cookies, because I want to stop after I bake one pan-full; but with most cookies, you just have to KEEP ON BAKING, when you'd rather be sitting down with a warm cookie and a cup of tea and your book. So most of the time I like to make bar cookies, which really are done with one pan-full.
I felt like being creative yesterday, though, so I perused my beloved vintage-reproduction Betty Crocker Cooky Book. I LOVE this book, which is full of delicious pictures and almost-as-delicious glimpses at a long-vanished way of life. (An example: Lemon Crinkles From Mrs. Alfred T Neilsen of Council Bluffs, Iowa, who prefers simple and easy recipes that leave her time for her hobby of making hats.)
I got these from a chapter called FAMILY FAVORITES and a section called Lunchbox Cookies:
Millions of lunches go off to school and work each day in boxes, pails, and paper bags. And many of these lunches contain cookies--to sweeten the day and provide quick energy for the afternoon ahead.
The ideal lunchbox cooky is appetizing in appearance, flavorful, and satisfying. Always pack cookies in pairs--one for lunch and one to share. Sometimes tuck in a third for an afternoon snack. And, of course, a cooky that's good in a lunchbox is just as delicious eaten for lunch or snacks at home.
I don't usually like raisins at all, especially in cookies, but for some reason my eyes lighted on Raisin Crisscross Cookies. ("Nourishing and cheap!" is probably what I thought.) Nicole likes raisins, although I found out later she doesn't usually like them in cookies. But actually, we both really, really liked these cookies. The raisins aren't cloying and go well with the citrus flavor. So even if you think you don't like raisins in cookies, maybe you will like these.
RAISIN CRISSCROSS COOKIES
Delicious lemon-flavored raisin cookies... children love them!
1/2 c shortening (part butter or margarine)--I used all butter
3/4 c sugar--I used brown, because we're out of white, apparently
1 egg
1/2 tsp lemon extract--I used most of the zest of one orange, instead, and I'm pretty sure it's better than lemon extract would have been
1 3/4 c Gold Medal flour--I used one cup white, 3/4 c whole wheat, and it was great.
3/4 tsp cream of tartar
3/4 tsp soda--I'm sure you could use baking powder instead of those two
1/4 tsp salt
1 c raisins--I used golden raisins, which I find less sticky and sweet
Heat oven to 400. Mix thoroughly shortening, sugar, egg, and extract. Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda, and salt. Stir into shortening mixture. (Dough is quite stiff--I sort of kneaded it.) Mix in raisins (or knead them in). Roll in 1" balls. Place about 3" apart on ungreased baking sheet. Flatten with fork dipped in flour (I used sugar), making a crisscross pattern. Bake 8 to 10 min. Makes about 3 doz. cookies
Seriously, these are some of the more satisfying cookies I've made. And they ARE nourishing--sort of--and cheap. I liked them so much I had to SHARE THEM WITH ALL OF YOU.
I have zero fashion sense. I was thinking of just going to Macy's and asking for help. If I do that, I can set a price limit, right? I'm afraid it'll be so ridiculously low that they'd laugh, but I really don't like to spend a lot of money on clothes. Oh, my goodness, I don't even know what section of the store I'm supposed to shop in anymore. Do Macy's saleswomen have fashion sense, or are they just ordinary people who know how to work the register? Is Macy's the right place to go, or should I go to some smaller store? I don't think there's anything really local-local that will have the range of styles and sizes I feel like I'm going to need if I want to find something... Can you tell this is stressing me out? (And not many things do, seriously.) Please tell me what to buy, and where and how to buy it. (I don't need a suit, by the way, just something on the more-formal side of business casual.)
Yesterday I made some great cookies. Nicole takes a lunch to school every day, and one of the ways I "contribute to the household" is by baking bread and cookies for additional nutrition and deliciousness, and decreased cost. I've never enjoyed baking cookies, because I want to stop after I bake one pan-full; but with most cookies, you just have to KEEP ON BAKING, when you'd rather be sitting down with a warm cookie and a cup of tea and your book. So most of the time I like to make bar cookies, which really are done with one pan-full.
I felt like being creative yesterday, though, so I perused my beloved vintage-reproduction Betty Crocker Cooky Book. I LOVE this book, which is full of delicious pictures and almost-as-delicious glimpses at a long-vanished way of life. (An example: Lemon Crinkles From Mrs. Alfred T Neilsen of Council Bluffs, Iowa, who prefers simple and easy recipes that leave her time for her hobby of making hats.)
I got these from a chapter called FAMILY FAVORITES and a section called Lunchbox Cookies:
Millions of lunches go off to school and work each day in boxes, pails, and paper bags. And many of these lunches contain cookies--to sweeten the day and provide quick energy for the afternoon ahead.
The ideal lunchbox cooky is appetizing in appearance, flavorful, and satisfying. Always pack cookies in pairs--one for lunch and one to share. Sometimes tuck in a third for an afternoon snack. And, of course, a cooky that's good in a lunchbox is just as delicious eaten for lunch or snacks at home.
I don't usually like raisins at all, especially in cookies, but for some reason my eyes lighted on Raisin Crisscross Cookies. ("Nourishing and cheap!" is probably what I thought.) Nicole likes raisins, although I found out later she doesn't usually like them in cookies. But actually, we both really, really liked these cookies. The raisins aren't cloying and go well with the citrus flavor. So even if you think you don't like raisins in cookies, maybe you will like these.
RAISIN CRISSCROSS COOKIES
Delicious lemon-flavored raisin cookies... children love them!
1/2 c shortening (part butter or margarine)--I used all butter
3/4 c sugar--I used brown, because we're out of white, apparently
1 egg
1/2 tsp lemon extract--I used most of the zest of one orange, instead, and I'm pretty sure it's better than lemon extract would have been
1 3/4 c Gold Medal flour--I used one cup white, 3/4 c whole wheat, and it was great.
3/4 tsp cream of tartar
3/4 tsp soda--I'm sure you could use baking powder instead of those two
1/4 tsp salt
1 c raisins--I used golden raisins, which I find less sticky and sweet
Heat oven to 400. Mix thoroughly shortening, sugar, egg, and extract. Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda, and salt. Stir into shortening mixture. (Dough is quite stiff--I sort of kneaded it.) Mix in raisins (or knead them in). Roll in 1" balls. Place about 3" apart on ungreased baking sheet. Flatten with fork dipped in flour (I used sugar), making a crisscross pattern. Bake 8 to 10 min. Makes about 3 doz. cookies
Seriously, these are some of the more satisfying cookies I've made. And they ARE nourishing--sort of--and cheap. I liked them so much I had to SHARE THEM WITH ALL OF YOU.