He insists I do not have to know what “voice” or “angle” I should strive for on here. That I should just start it. This all gets a bit too “Field of Dreams” for me, and I hesitate to move beyond the facebook photo album where the pictures speak for themselves, where you can ask if I cook the potatoes first and I can just tell you. Here, things feel so one-sided and self-important. So, let’s talk, shall we?
These are THE chocolate chip cookies from the New York Times.
They can be found here: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=3&ref=dining
(Wow. I think I just did technology. That JUST happened! )
Sooo, on THE cookies (and I hope you’re pronouncing that with a long “e”): Yes you should use cake and bread flours; Yes you must leave them in the fridge for 24-36 hours; Yes you can eat the dough in the meantime because you’re impatient; Yes you might as well substitute Ghirardelli 60% chocolate chips for “feves”; No I did not know how to spell “Ghirardelli” before I looked it up on Google.
I leave you with peonies and In ‘N’ Out and the hope that you bear with me while I awkwardly piece together this grand experiment.
PS. And you know I love cupcakes.