I’m sitting in a comfy chair, eating a wedge of homemade chocolate chip shortbread.* I look out the window to watch SillyBilly flying a toy airplane out on the lawn in the wind. I can hear a cat munching on kibble across the room, and in a minute he’ll probably come over and try to lie on top of my laptop. Once I finish this post, I’ll keep working on my latest editing project, a monograph about water rights, agency, and identity in Australia. Later, SillyBilly and I will do some laundry, make some bread,** and probably make some more Christmas cards. In quiet moments, I might muse on the long phone conversation I had last night with our old friend who is now a successful novelist, whom we haven’t spoken to in about fifteen years.
Here comes the cat. Have a peaceful day!
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*The perfect recipe for little kids to make all by themselves:
Cream 2 sticks of butter with 1/2 cup sugar.
Mix in some chocolate chips, and 2 cups of flour. (I had to help with this part as it’s very dry, stiff dough.)
Press the dough into a pan and bake for 40 minutes at 300F. When a toothpick comes out clean, let cool in the pan. Cut a piece and snarf it down. Loll about reveling in the contentment your tummy now feels, and then run about like a madman with the sugar rush.
**Update: I just took two loaves out of the oven. You know that rule that says you shouldn’t cut open freshly baked bread until it’s cool? THE SMELL OF THIS BREAD IS KILLING ME!