Paralyzed From the Brain Down - April 3, 2020

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To say the past weeks have been weird is an understatement. I have been trying to work from home, but it's difficult. What's worse is that I'm home more, but am completely unable to paint! I'm paralyzed and I can't figure out what's wrong. My husband says all psychological problems are inherently fixable if you can articulate what the problem is. So when I can't articulate it, I feel worse, like it's only ME standing in the way of feeling better. If only I were smarter.
One fun thing is that my siblings and I are all talking more online. Yesterday we had the best conversation because one never-available-when-we-group-call sibling actually took part! Unfortunately, they also got mad when I took a (lot) screenshots. I touched up one of the screenshots to show how they should really feel about me. 

I'm thinking of downloading some filters for my next meeting at work and looking like the potato lady I can't stop laughing at this picture. 

And laugh…

Hobnobs


When I was studying abroad in England (1991), I had a favorite cookie: hobnobs. Unfortunately, the only place I can find this cookie now is Cost Plus World Market where it is too expensive for my pocketbook.

So you've gotta love the Internet and the opportunity to get recipes for so many things. I found this recipe on Yahoo Answers, of all places.

I tried them tonight and They. Are. Wonderful.

*Homemade Hob Nobs
1 1/4 cups oats
1/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 Tablespoons granulated sugar
9 tablespoons salted butter
1/2 tablespoon corn syrup
1/4 teaspoon vanilla
4 oz milk chocolate, Cadbury

Preheat oven to 350 F (180 C).

Process oats in a food processor until fine. Add both flours, baking powder and baking soda and pulse to mix. Add both sugars and pulse to mix again. Add cut up butter and pulse processor until mixture is coarse and sand-like. Add the corn syrup and vanilla and pulse some more. Mixture will look very dry.

Empty into a wide mixing bowl and shape into two big balls. Press each ball into a disk and place between sheets of waxed paper. Roll one of the disks to about a ¼ inch thickness. Using a 2 inch round (or slightly smaller) cookie cutter, cut out circles. Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned.

Cool cookies on a cooling rack.

Melt the milk chocolate in a bowl set over a saucepan of barely simmering water. Spoon melted chocolate over cookies. When milk chocolate is partially set, drag a toothpick through it and make a Hob Nob like pattern.

**You can use regular whole wheat flour, but weigh out 50 grams. I think it’s a little heavier than whole wheat pastry flour and the volume might be less than ¼ cup plus 2 tablespoon


I copied and pasted this recipe whole from the link I gave you above. I used Dove chocolate and it tastes wonderful. Dove is the only True Chocolate.

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