-
I’m a non-binary, Black Juliet. I really appreciate being involved in programs that highlight Blackness and people of color.
INDYA MOORE for the 2020 Pirelli Calendar
-
The two year-old is now a solid two and a half. Just now, he was sitting on the couch playing with his pretend flip phone and he frowned and said “for gods sake. My battery is empty.”
The other day at breakfast I asked him if he was going to eat any more of his oatmeal and he said “no, I think I’m just gonna move on with my life.”
Today we were walking along and he asked me “How many Octobers is it today?” I told him it was the 21st.
He tried a bite of his hot soup at dinner and made a face and said “Mama, my soup is a little too temperature for me.”
Upon being served 1% milk for the first time, instead of his regular 2%: “is this water?”
Me: “no, it’s milk”
Kid: “but are you sure?”
Came up to me the other day, the middle of his pants totally soaked, and said “mama, I’m having a situation called ‘I peed in my pants.’”
I don’t think I even told you guys about the six months he spent saying “fuck” instead of “truck.”
-
A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.
Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg
1 cup sugar
2 cups flour
1 tsp vanilla
½ tsp salt
Turbinado/ Raw Sugar for dustingPreheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.
So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.
-
Me going into a new skam season knowing my heart is going to be broken somehow
-
Homage to the Losers!
