I remember the first time I heard about life lists years ago. I love making lists so, naturally, I started one of my own right away.
A while after writing the first draft of my life list in a journal though, it eventually got hidden away and forgotten about for a time. Over the years I continued to think of it every once in a while; usually when I had thought of something I wanted to add to it, but I would forget to choose things to work on from my list so that I could check them off. Consequently, I’ve only crossed off a few things from my list, but I’m working on changing that.
I thought it would be fun to add a page for my life list here on my blog. I titled it “A Ladder to the Stars.” While I was going over my list and typing it all out, there were things I decided not to keep on the list. For example, I laughed when I saw that I had originally had down four different instruments that I wanted to learn; now I’ve chosen to take a few off and keep the one instrument that I’ve wanted to learn for as long as I can remember: the piano.
I just accomplished #4 – get my driver’s license – on April 3. It’s exciting to finally have my license. I was more than ready for that bit of independence that comes with being able to drive myself wherever I need or want to go.
Some other things from my list that I’ve been focusing on lately are:
#22. Find several cake recipes that I love.
#23. Find several cupcake recipes I love.
#53. Become a tea drinker. Learn to love drinking tea.
#71. Read all of the Sherlock Holmes stories.
Do you have a Life List? If so, what kinds of things are on your list?
When I was around 13 I was really into baking. I loved Martha Stewart, I still do, but back then I thought I wanted to be just like Martha. She is a pretty impressive woman, after all. Am I right? I thought it would be so fun to be the next “Martha Stewart.” However, even though I was always prone to romanticizing, I was never completely unrealistic, so I set my sights on one day becoming a baker. What could be a better job for me?! I loved baking, I loved bakeries, I loved eatingbaked goods! It was obviously the perfect career for me. Then I became aware of the cold, hard truth of the matter. Bakers have to wake up early. Really early. That was the deal breaker.
Though I no longer have the desire to be just like Martha or to be a baker, my love of baking, bakeries, eating baked goods, and Martha Stewart has stayed with me to this day. Now, I sometimes wonder if I might like to have a bakery of my own someday. Of course, I know I would still have to get up early, but I might be more willing to do that for something I really love, which may, or may not be being the owner and manager of a bakery. For now, I will continue to enjoy imagining owning my own bakery, choosing wonderful bakers and staff, and decorating a building to turn it into the lovely bakery I have pictured in my head, and of course, envisioning all of the delicious recipes that would be made in that bakery!
What is a dream that you’ve had that has changed?
I baked these cookies back in January for my New Year’s Resolution to make one new dessert recipe each month, instead of baking the same old favorites over and over again. I have wanted to try a recipe for double chocolate cookies for quite a while now. I wanted them to be soft, and chewy. Naturally I looked to Martha (MarthaStewart.com, to be exact) to be my cookie guide. This recipe fit the bill.
Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
Everyday Food, Volume 5 September 2003 Prep Time 20 minutesTotal Time 45 minutesYield Makes 2 dozen
8 ounces semisweet chocolate roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
My Outrageous Chocolate Cookies
These cookies were, indeed, soft and chewy, just as I hoped they would be! They are what any chocolate lover could want, rich and delicious. Perfect with a glass of milk. The only thing that I did slightly differently for these cookies was use regular semi-sweet chocolate chips, instead of the chocolate chunks the recipe called for. They definitely need to be stored well, because by the third day they started to get dry and crumbly. I was storing them in a container by themselves, next time I would add a slice of bread to help them stay more moist. I also thought I might make them when I would be sharing them with a group, so that they wouldn’t make it to the 3-day mark. All in all, I thought they were great, and I would absolutely bake them again.