I went to what I thought was an appointment at the hospital yesterday (just a check up) but evidently, I was 2 weeks early, haha. What can I say, it’s been another hectic week and the pages on my planner got stuck together (which will teach me a lesson about carrying around a large quantity of candy in my purse).
There’s nothing quite like visiting a hospital to make your realize how lucky you are. Of course, me being me, I got lost and wound up circling the entire premise and scaling the stairs as if it were a new aerobics exercise. So many lost faces, stifled children, and paper cuts.
During my senior year in high school, I was convinced that becoming a registered nurse was my intended path. To explore this avenue, I interned at the local hospital. Enriching, inspiring, incredible were all words that floated in my head as I headed in for my first day. What I didn’t consider was the fact that I was placed in the Ob/Gyn, Neonatal and Labor and Delivery units. Needless to say, my very first day consisted of a vaginal irrigation, witnessing a still born birth, and inspecting a fetus. I went home and cried that day, not even chocolate cake could provide any solace. So many people are sick, suffering, alone…lonely.
So I’m on a loop here, but I feel so blessed. Lucky. Thankful …for all my limbs, food in the fridge, and the ability to sleep in my own bed (and so much more) but I just wanted to share that with y’all.
I hope that some of you are continuing with Random Acts of Christmas. How about sharing these festive cookies?
- 3 c unbleached flour*
- 2 ts baking powder
- ¼ ts fine salt
- 1 ts cinnamon
- ½ ts freshly ground nutmeg
- 2 sticks softened unsalted butter
- ½ c sugar
- ½ c brown sugar
- 2 ts vanilla
- 2 room temperature eggs
- 1 c powdered sugar
- 1-2 tb milk
- Splash of vanilla
- Food color
- In your first bowl, sift together all your dry ingredients: flour, baking powder, salt, spices.
- In your second bowl, cream together your butter and sugars for at least 5 minutes (please use soft, room temperature butter).
- Tip in your vanilla and one egg at a time. Mix well.
- In three separate additions, combine your wet and dry together, being mindful not to over beat.
- Roughly form your dough into a flat circular shape, wrap with plastic and refrigerate for at least 1 hour.
- Roll out your dough to about ¼” thickness (lightly flour your hands, roller, and cookie cutters). I like to roll and cut directly on my plastic wrap.
- Dip your cutters in a bit of flour between each cut and lay them on an ungreased cookie sheet.
- Bake at 350 for about 8-10 minutes. Cool immediately on cookie racks.
- To make the icing, whisk together your powdered sugar, milk and color. (Tailor to how thick or loose you like your icing).
Love and Cookies,
Your Squishy Monster ^.~