Every Tuesday evening after work, I come home and I work on my blog.
I upload photos off my camera.
I select a reasonable number of those photos (usually around 7-9) to edit.
I bring the selected photos into Photoshop for some mild tweaks in terms of levels and colour tones.
I upload the edited photos to WordPress and finally, write a blog post to go along with them and the recipe.
It is currently Tuesday evening at 10:56pm.
I don’t usually start this late…
Today, my day went as such.
I woke up with a tickle in my chest and throat.
I stayed home out of concern for my co-workers, but I worked anyway because I wasn’t actually feeling all that bad.
At 4pm, my kindly manager wondered what exactly I was doing on the work network, and demanded I stop working and get some rest already. A suggestion I happily took him up on.
Around 5pm my lovely husband arrived home, bearing a treat in his hands that I had been waiting for, for a long time.
(This part may make a little less sense to you if you don’t share my non-food related interests.)
He brought home a copy of Bioshock Infinite. I do love that man dearly.
Excuse me while I video game nerd out for a second.
The original Bioshock game was one of my favourite games I’ve ever played. It had its flaws, but it was such a fantasmic world to explore and the combination of the plasmids with the guns was such an interesting approach to combat, and the thing with Atlas just…
Sorry, going a little far on the nerd out.
Anyway, a sequel was made, but by the folks who owned the rights to the game as opposed to the creators of the original game. It wasn’t terrible, but it didn’t have the same… oomph.
Bioshock Infinite is an indirect sequel by the original creators of the first Bioshock game. Needless to say, I’ve been rather excited by this prospect.
So when Trevor came home from work with Bioshock Infinite in hand, my blog post was suddenly very much in danger of never coming to light.
I told myself, I would at LEAST edit all my photos before picking up an Xbox controller today.
And I did. I edited all of my photos.
And then I played several hours of Bioshock Infinite before finally stopping to sit down with my laptop and churn out a blog post.
I blame the lateness of the hour that instead of writing a thought provoking or sentimental post, I am doing the lazy blogger thing of writing a rather meta post lamenting how hard it can be sometimes to write a post.
Although this time is isn’t writer’s block or crazy life event taking over, it’s my own silly, distracted fault.
Although I would also like to blame my sickness.
I should probably go to bed, instead of going back to play more, right?
Trevor’s taking his turn playing it anyway.
Rocky Road Cookies
Adapted from Fifteen Spatulas
I changed the almonds to pecans in my cookies, even though that’s not very traditional “rocky road”. Almonds are delicious, that wasn’t the issue, the issue was the huge bag of pecans I had in my refrigerator. So feel free to use either!
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 3 extra large egg whites
- 1 tbsp vanilla extract
- 2 cups semisweet chocolate chips
- 2.5 oz sliced almonds (pecans work too!), toasted
- 1 cup mini marshmallows
- Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.
- In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.
- Use a small ice cream scoop to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
- Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.
Makes approx. 2-3 dozen cookies