ashleyd /

Greetings from the Doctor’s Office

 

After my run this afternoon, I realized I had 20 minutes to get ready for my trip. Oops! I was crazy rushed but luckily ended up putting together a half way decent travel outfit. I had no idea what our plans would be upon our arrival in Savannah so I needed something comfortable by presentable in case we were going to the church or dinner. 

IMG_0372 This outfit includes:

  • JCrew trouser khakis (I’m obsessed with these!)
  • JCrew long sleeve favorite tshirt
  • gold Tory Burch Reva flats
  • long pearl neckalce from JCrew outlet this weekend
  • white Marc Jacobs watch

One quick cab ride later, Bo and I showed up to this craziness at LaGuardia!

IMG_0359 IMG_0360 HOLY LINES! The families were out in full force today on their way to long weekend vacations in honor of the President’s Day weekend. Everyone was saying that they had never seen a

Luckily, we made it through the lines five minutes before our flight’s gate closed. I grabbed a quick salad to enjoy on the plan and then ran towards our gate.

IMG_0610We enjoyed lovely views leaving the city. The sky was crystal clear.

IMG_0363 IMG_0364 We each had aspirations of taking our mind off everything through a good book, but I spent most of my time sleeping instead. I only woke up once when this little guy barked.

IMG_0370Two hours later, I snapped this awesome pictures as we were landing. The sun was coming through the clouds as we broke cloud level.

IMG_0367My parents and papa picked us up at the airport. There were lots of hugs and small talk but overall people tried to keep their minds off the reason we were home. In fact, my dad decided that dropping Bo and I off at the orthopedic after hours was a good way to take our mind off of things. He needs a local doctor to see him tonight so he can hopefully get an MRI tomorrow or Friay.

IMG_0371 Lucky for me they have free internet! 🙂

I’ve lined up some great guest posts for the next few days as I’m not sure what my schedule is going to be like. I hope you enjoy them!

Thank you for all of your warm wishes, prayers, and support!

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ashleyd /

Neon Lights and Shrimp Done Right

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After a long day of travel and mourning, all we wanted was a no pressure evening of good food, multiple beers, and laughs.

Dad even had a piece of birthday corn. Oh well, guess it wasn’t the birthday he wanted. 😉

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ashleyd /

Salted Chocolate Chunk Cookie Recipe

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As I left my office last night, this sight provided me just the inspiration I needed. Instead of waiting in line at Buttercup Bake Shop, I wanted to bake my valentine a homemade treat.

I rushed home to make my Valentine his favorite dessert, homemade chocolate chip cookies. While we decided this year was going to be casual, I still wanted to surprise him. Instead of making traditional Toll House chocolate chip cookies, I spent a few minutes looking up recipes online before stumbling upon Epicurious’ recipe.

IMG_0333Luckily, I knew that I had delicious, high end dark chocolate in my pantry which Foodbuzz sent me last week. This chocolate, mixed with some added salt, would make the perfect cookies for Bo’s taste.

He prefers dark chocolate and craves savory treats. My goal was to combine these two tastes into one delicious cookie, inspired by Epicurious’ recipe.

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Salted Chocolate Chunk Cookies  (Adapted from Epicurious’  2003 Chocolate Chip Cookie recipe)

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoons baking soda
  • 1 teaspoons salt plus extra teaspoon salt for final sprinkle
  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  • 3/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1  teaspoon vanilla
  • 2 Pure Dark chocolate bars chopped in chunks, ~ 6 ounces

     

    Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with Silpat or wax paper.

    Whisk together flour, baking soda, and salt in a small bowl.

    Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chocolate chips.

    Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand.  Form remaining cookies on additional sheets of parchment. Sprinkle each cookie with a dash of additional salt.

    Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

    Makes 9 large cookies.

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    I highly recommend this recipe for even the most discerning tastes. They were both sweet and savory while still having the wonderful “goo factor” required for the best chocolate chip cookies, in my humble opinion.

     

    Question: What is your favorite type of chocolate chip cookie? Crunchy? Chewy? Dark chocolate? Light?

    *Note: I received this chocolate sample free of charge through the Foodbuzz Tastemaker program.

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