A brief interlude
How is it POSSIBLE to ruin slice and bake cookies? And yet, the evidence, the chocolate chip cookies that look wonderful on the top and are black as coal on the bottom, are sitting in my kitchen on a cooling rack.
And on a different note (though only people in Indiana are likely to get this)...if I have to watch Ball State University president Jo Ann Gorawave her manicured nails around my TV screen, explaining that Ball State is ranked #3 in the state because "we refuse to settle for number 2", I am going to toss the TV out the window.
And on a different note (though only people in Indiana are likely to get this)...if I have to watch Ball State University president Jo Ann Gorawave her manicured nails around my TV screen, explaining that Ball State is ranked #3 in the state because "we refuse to settle for number 2", I am going to toss the TV out the window.
posted by Andrea | 9:53 PM
3 Comments:
I just can't get into that manicure myself. I mean, they're obviously tips, if not entire fills, but they draw too much attention to themselves. Seems to be just plain old nails or a solid, non-distracting color would be more professional.
I just can't stand the manicure myself. I mean, they're obviously fake. But I think just plain nails or at least a solid non-distracting color would be much more professional. Sure, she looks well-put-together. I'd happily buy makeup or a nice business suit from her.
Nuts, I know this! I remember seeing something on TV about baking cookies and what causes the top to be perfect and the bottom to be burned. What the hell was it?
I think it had something to do with non-stick baking sheets.
Well, I can't remember. I'm sure I could Google the answer in a matter of seconds, but I'm lazy.
You could always just pull the cookies out a little bit early and let the residual heat finish them. And if they come out a little underdone, I don't know too many people who would complain.
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