quick advice from a produce company…

“Accept it and move on, otherwise you’ll die of a heart attack.”  K. Venable

I saw this quote last week when I went to pick up an order at my produce company.  It had been one of those days, you know the kind I’m talking about, and it was just the reminder I needed.  There I am writing my check at the counter, picking up herbs, potatoes and other goodies, and I left with a renewed attitude and a smile on my face.  Amazing the little things we can find in daily life that can turn a day around.  And, although I hope it causes no heart attacks and that might be a little extreme, the accept it and move on portion is my mantra right now.

Every day we have choices…where to shop, what to make for dinner, where to send your kids to school, what to buy the grandkids as a gift, how to spend and save money, etc.  The list is limitless, and it is sometimes as trivial as it is important at the same time.  Recently I heard someone say one of the greatest disabilities in life is a bad attitude.  I think about it often, when I feel like crying over spilt milk, (literally), and it is amazing the difference it can make.  Not always easy to change, but worth the effort.

Enjoy the best of food and life, and the freedom that comes in changing our attitude.  And if that doesn’t help, eat some chocolate!  To help you out here is a recipe for delicious, and easy, chocolate-chocolate chip cookies I made this week for my dinner pick up “slice and bake”, enjoy!

Chocolate-Chocolate Chip Cookies

  • 1 cup butter, softened (2 sticks)
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-1/4 cups flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Pre-heat oven to 375.

Cream together the butter, both sugars, and vanilla on medium speed.  Add eggs, beat well.

In separate bowl combine flour, cocoa powder, salt and baking soda.  Gradually add in flour mixture to butter mix, incorporating well.  Stir in chocolate chips.

Drop by rounded spoonfuls onto a cookie sheet lined with parchment paper, or ungreased pan, and bake 8-10 minutes until set.  Cool on wire rack and enjoy!

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