15 July 2009

Hawaii Standard Time... in Korea.

We got back from Hawaii a week ago... so why are the children still waking up at 4:45am? I don't know. But it's ruining my early workout schedule. I'm up early... but so are they!!

It's now 5:48pm, and their both passed out- They both skipped their afternoon nap to go to the pool on base. E. is on the couch with McQueen clutched in his paws and Lulu, is in the crib, with a pacifier in each hand. So, yes, it's nice to cook dinner with some peace and quiet, but I have a sneaking suspicion that they will be up past their 8:30pm bedtime....

A few of the highlights of our Hawaii trip-

Seeing Anna and John in Honolulu while we enjoyed the Hale Koa in Waikiki.
E. and Matt got to ride on a submarine.
Dinosaur exhibit at the Honolulu Community College
Visiting (well, crashing the quiet vacation of) Dad and Kissy.
Picking up new fabric at the Kapaia Stitchery- inspiration for a bed-sized quilt and patterns for stylized Japanese stitching.
E. learned how to swim!! still has floaties on, but he can paddle around by himself!!
Tasty dinner at the Hanapepe Cafe- third time's a charm.
Lovely sunsets from the south shore of Kauai.
Seeing sea turtles in the surf at Tunnels Beach.
Relaxing by the pool with the sweet scent of plumeria on the breeze... ahhh.
Going for a run in the mornings- listening to the birds and the waves.

Enjoy the new slideshow of pictures in the upper right corner of the blog- you can click on a pic to enlarge.

14 July 2009


Andes Peppermint Chip Oatmeal Cookies... the best EVER!

I finally found this recipe- it makes the most delicious holiday cookies I've ever had. This is the generic recipe-
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups flour
  • 1 cup old fashioned oats
  • 1 1/2 cups Andes Mint Baking chips
(I substitute applesauce for 1/2 the butter, and use just 2/3 c. brown sugar. I also like to use 1 1/2 c. flour and 1 1/2 c. oats with sprinkle of allspice.)

  1. Preheat oven to 300 degrees F.
  2. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
  3. Beat in egg and vanilla extract.
  4. On low speed, add baking soda and salt, and then flour. Mix completely.
  5. Stir in oats and Andes baking chips.
  6. Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.
  7. Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
  8. Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.