Things That Get in the Way of Holidays

“You have pinched the tendons in your wrist. Go easy until it heals and come see me every other day for two weeks”

The mucous sheaths of the tendons on the back ...

The mucous sheaths of the tendons on the back of the wrist. (Extensor indicis proprius visible going into second digit.) (Photo credit: Wikipedia)

. . . easy for you to say at $52.00 a visit. I’m sure lifting the weight of that mula in my wallet will make my wrist better in no time.

Only I can’t type with my left hand. It hurts to stretch to reach the keys and to push down the letters.

I thought I had broken my wrist. It was swollen and painful and wouldn’t move in any direction. I didn’t fall or whack it on anything, just picked up a carton of milk and sharp excruciating pain shot up my arm and then I had “dead-mans hand.”

Is this what I get for wanting one more cookie?

Not broken but just tendons being pinched. Why now?

There is so much to get done for the holidays. Guess it will just take more time and I’ll have to ask for more help to get things done which I am not very good at asking. My stubborn brain keeps me thinking that I can do anything even when I really cannot.

I have to immobilize it at night, which is where we believe the injury first occurred. We think it was hyper-extended while sleeping but why it didn’t show until I picked up that carton of milk I’ll never know.

Mommy and her wrist splint

Movement and activity during the day can help but it seems like it will be a while before it returns to “normal.”

So, in the meantime, Happy Holidays.

Everything will end up in a gift bag this year instead of being wrapped.

The intention of writing many posts over the holidays is a thwarted intention since it is painful to type.

Perhaps it is the Universe telling me to slow down.

Perhaps it is the Universe telling me to learn how to ask and accept help from others.

Perhaps it is just another ill-timed injury that will take time to heal and it has no other significance.

And then again, perhaps it is time to make more cookies and have a cup of cocoa. I like this idea best.

hot cocoa

hot cocoa (Photo credit: elana’s pantry)


Oatmeal Cranberry Cookies

Interview Cookies

I was asked to bring cookies to a job interview one day so I made a batch of Oatmeal Cranberry Cookies. Walking across the street for the interview, I realized the cookies were still on my kitchen counter. Going in empty-handed was not an option so running home as fast as possible, I grabbed the cookies and waltzed into the interview only a few minutes before it was time to start. Typically being there 5-10 minutes early is preferred rather entering right on time. Luckily I lived close by.

I was right about going home to get the cookies. There was a “refreshment” table set with a big empty space for the platter. Milk, tea, coffee, plates and napkins –  a successful interview hinged on good cookies. The interview panel was outfitted by the colleges cookie monsters.

Being cookie monsters, they were satisfied munching while they took turns grilling me with questions. After the cookie interview, it was required to film a ten-minute lesson of their random choosing.

I wondered what they wanted to eat next.

After several more interviews over several weeks, they awarded me the position.  I always wondered if they were curious why I talked so fast or was out of breath at the initial interview. Probably not.

My son called from college the other day and asked for some cookies. These will work nicely.

Oatmeal Cranberry Cookies

Recipe adapted from Quaker Oats Company “Vanishing Oatmeal Cookies”
  • 1/2 cup ( 1 stick) + 6 tablespoons soft room temperature butter
  • 3/4 cup  dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
Dry Ingredients
  • 1- 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon non-iodized salt
Measure to fold in last
  • 3 cups uncooked old-fashioned oats
  • 1 cup dried cranberries

Pre-heat oven to 350°F

Using an electric mixer, beat the butter and sugars on medium speed until creamy.

Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon, cloves and salt in a large bowl.

Mix  the dry ingredients together well with a dry whisk, spoon or fork.

On low-speed, slowly add the dry flour mixture to the creamed eggs and sugar.

Add the oats, then the cranberries, mix well to combine all ingredients.

Use a scoop and scrape it along the edge of the bowl to level the portion size for consistent sized cookies

Drop by rounded spoonfuls, or use a cookie scoop, onto a parchment lined sheet pan. Space 2″ apart.

Space evenly 2" apart to allow spreading. Use silpat or parchment on the baking sheet.

Bake at 350°F for 8-10 minutes or until light golden brown. Remove from oven and allow the cookies to cool on the sheet pan for 5 minutes before transferring to a wire cooling rack. Use a spatula to lift the cookies from the parchment.

Cool completely.

Drizzle the cookies with icing. Make note of the parchment and tray under the cookies to catch icing drips.

Watch out, cookies disappear before they are finished!

Drizzle with fondant icing if desired.

Fondant Icing

1 cup 10x confectioners sugar

pinch of salt

1/2 tablespoon milk and more as needed.

Place the 10x sugar in a bowl. Add the milk and stir. Drip more milk, drop by drop, into the sugar until drizzling consistency is reached.

It is easy to make this too liquid so start with a small amount of milk first and add while stirring. It changes quickly.

Using a fork, drizzle the frosting over the cookies while still on the cooling rack.

Allow the frosting to dry before storing in an air tight container.

These cookies are best inside of tummies, guarded by a glass of milk or cup of tea.

Take a bite!