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…

Two Weeks? Here, Have Some Cookies


Um... two weeks since I last posted? I knew I'd been gone a bit, but two weeks? I've been busy with school preparations, but did make time to try new recipes from Pinterest. Here's the latest of my success stories!


Oatmeal-Fudge Cookies (yes, I said fudge!)

These are bar cookies, so get out your 9x13 pan and heat up the oven to 350°F.

Cookie:
1 cup butter
2 cups brown sugar
2 eggs
1/3 cup milk
2 t. vanilla
2 1/2 cups flour
1 t. baking soda
1 t. salt
3 cups old-fashioned oatmeal

Cream butter and sugar. Add eggs, milk and vanilla. In separate bowl, mix flour, soda and salt. Add flour mixture to batter and mix until just incorporated. Fold in oats. Batter will be thick. Put 1/3 dough into fridge/freezer to cool until very firm.

Fudge:
1 can condensed milk
1/3 cup butter
1 t. vanilla
2 cups chocolate chips

Heat in saucepan until melted.

Assembly:
Spread 2/3 of your cookie dough into the 9x13 pan. Spread your chocolate fudge mixture over dough. Take the other 1/3 dough and roll it out between two pieces of parchment until it's approximately 9x13-sized. Remove from parchment and lay over the fudge.

Bake at 350° for 25-35 minutes. You want the top to be browned and slightly crispy around the edges. If it starts getting too crispy before the center is done, put a piece of foil over it.

You MUST allow it to cool completely before cutting or else the fudge will just spill out and what a waste that would be!

Eat. Enjoy.


I keep these in my refrigerator and eat them cold because they taste better that way.

Recipe from here!

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