Before I begin, I’d like to thank EVERYONE who left such kind and supportive comments and messages. This is indeed a difficult time but I feel the love sent my way. Truly, as mushy as that sounds.
And in all honesty I dont have much to write today. I was busy juggling my dad’s situation and returning to work. And boy teaching kids was hard today. I always lack patience, but I couldn’t take their naivety today. And seeing their parents pick them up made me want to cry.
I’d like to be picked up, taken care of, etc. But I not only have to take care of myself, (which I admit I do a shitty job at) I need to start to take care of own parent.
How well do you take care of you? Do you find you take better care of others? Do you miss being taken care of?
Maybe this was why my ED started, maybe I was silently screaming people to take notice that I needed care and that i did a poor job of being my own caretaker. Eh, thats one theory. But as most people know, there are many roots in this ED plant, that whole “take care” is just one of them.
I have always dreamed of opening a bakery that sells homemade versions of girl scout cookies just to piss off the girl scouts. Well, my money is tight right now, so making these with my desserts class would have to do. I have never met someone who didn’t care for Samoas – even people who say that they usually don’t like coconut (like moi!). I think that the cookie is just a good and rather unique combination of flavors.
1 package of shortbread cookies
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels boil them with milk and salt. Let them simmer on high for 3-4 minutes, and keep stirring to help the caramel caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Or simply melt over a “double boiler” (pot with boiling water underneath a bowl with the chocolate). Transfer chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.