Here is an oversimplification: baking cookies is a lot like life. Especially when you get half way through, figure out you don’t have a crucial ingredient, do a little cost beneft analysis of going to the market to pick it up, and then end up slightly altering the recipe and hoping for the best. Cookies don’t work without butter, and only specific ingredients can adequately sub in for the missing sucre… But you can get away with a lot more than you think. I once made cookies, GOOD cookies, with a stick of butter, a pack of oatmeal, vanilla yogurt, and flour. Thats like buying a new house, losing your job, taking up a paper route, and somehow making it work. Kind of.
My question is this… Why do we try so hard to define the recipe for a good life, when inevitably, we are given completely different ingredients? And why do we think we can just eat all of the dough before we stick it in the oven? Too much instant gratification is bad for you… Too much instant gratification can give you anything from a stomach ache to e. coli.
If baking cookies can teach us anything it’s that some cookies are in fact better as dough, some right out of the oven, and some after having sat for days hardening in the pantry. To quote my mother, it takes all kinds.
I’m hoping I’m the pantry type. Otherwise I may or may not have forgotten to add the butter… Really hoping it was just the vanilla extract.
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