?

Log in

No account? Create an account

Previous Entry | Next Entry

July 19, 2008

Feels strange to visit T&C and find just a random scattering of posts, no Reaction Post, no immediate-reaction fic. It's over. For now.

I've been away from home more often than I've been home and conscious for the last few months, so I haven't been grocery shopping for a long time. My cupboards and fridge turned up a can of vegetarian chili, some dried beans, baking essentials, two sticks of butter left over from Christmas, and an assortment of dressings and condiments. So I made Scottish Shortbread.

(It's just out of the oven, and I'm realizing there's a reason shortbread biscuits always have the corners knocked off, if people have been the least bit negligent with them -- they are crumbly! But they came out very well.)

I went out to see "Wall-E" with S. yesterday, and had a wonderful time. I think this is the first movie I've seen in 2008 -- no, I saw "Sweeney Todd" on a date back in March or whenever. So the first movie in a long time. The theater -- a large, suburban theater, in acres of parking lot -- had been so full that we'd had to park in an unrelated lot nearby and climb over manicured verges to get to the theater. It was the first extended period of time I'd spent outside at night, not hurrying to get from one place to another, in a very great while. My old companion, the moon, was right there in front of me, not separated from me by trees and window glass. It was strange, unfamiliar, exciting.

Tags:

Comments

bouncy_castle79
Jul. 20th, 2008 03:45 am (UTC)
Oh, please share the recipe if you like it! I bought a shortbread mold as a gift to myself when I went to Scotland last week, and I'm dying to use it.

And Wall-E was one of my favorite movies of the year. I loved that little guy so freaking much!
np_complete
Jul. 20th, 2008 08:11 pm (UTC)
Here's the recipe I used, as adapted from a 1988 Betty Crocker cookbook:


  • Heat oven to 350 degrees.

  • Beat 3/4 cup butter (softened) with 1/2 cup sugar until fluffy. If you like, beat in 1/2 tsp vanilla.

  • Stir in 2 cups flour. (Some recipes call for adding it a little bit at a time, but it's important not to over-mix the dough or it'll be tough. So use your best judgment.)

  • If the dough is crumbly, mix in 1 to 2 tablespoons additional very soft butter

  • Roll dough about 1/2 inch thick on lightly floured cloth-covered board. Cut into small shapes. (This would probably be the point at which you'd use your shortbread mold. Do you bake in it or just use it to mold the dough?)

  • Place shapes about 1/2 inch apart on ungreased cookie sheet. Bake until set, about 20 minutes. Immediately remove from cookie sheet.


Makes approximately 24 cookies. According to Master Cook, the stats are:

Per cookie:
112 calories
6.4 g fat
3.6 g sat fat
12.8 g carbohydrate
1.1 g protein
bouncy_castle79
Jul. 21st, 2008 12:39 am (UTC)
Thanks very much! Sounds nice and simple.

The mold is made of that ceramic bakeware material, so it's definitely the kind you bake it in. It shapes the cookie into wedges and imprints the shape of a thistle on each triangle. I can't wait to use it!