Chocolate Chip Cookies

Times three.

Batch 1:

I used the recipe on the back of the bag. They sucked. I threw them all away. 'Nuf said. (My mom experiences a modicum of satisfaction when I have "flops." It keeps her from thinking I have superhuman baking skillz.)

Batch 2:

I used the recipe that Bob posted a couple of days ago. (I had to adjust it a little bit because I live at a high altitude.) I ran out of all-purpose flour (I know, I call myself a cook...) and had to throw in some wheat flour. They turned out pretty well and they all got eaten at the Young Womens activity.

Don't they look good?Want a closer look?How about even closer? Just look at that craggy goodness. Good enough to eat, don't you think?

Batch 3:

I was pretty sick of making stinkin' cookies by this time. I signed up to make some for a church meeting at the old folks home. I was told that the ladies loved chocolate but I was not to add nuts. ('m guessing allergies.) So I decided to add broken pretzel bits instead. They turned out great. I think I will do this every time I make chocolate chip cookies - if I ever make them again.

Seeding a Tomato

Do you have recipes that call for tomato, diced and seeded? The method I've always heard is to cut the tomato in half and squeeze out the seeds, but I feel like that compromises the integrity of the leftover flesh.

My solution? I cut the tomato in half crosswise and scoop out the seeds with a grapefruit spoon (a spoon with a serrated tip.) The flesh that is left is still firm and easy to dice. No more squishy tomatoes!

Separation Anxiety

I don't know about you, but I hate separating bacon slices. They always end up stretching as I peel them one off the other. Somewhere I read a great tip for separating bacon. Before opening the package, roll it up lengthwise. The bacon slides over itself, separating in the process. When you open the package the bacon easily comes apart with little to no stretching, making it easier to fit in your pan.