So…. As always, we are super busy here and have plans to provide updates on the myriad projects we have going on. Before we do that, however, there is one update which should take precedence.
Vicki BROKE HER ANKLE! In true Vicki fashion, because she cares and takes the time to do everything to the best of her ability, she didn’t just break it – she managed to basically break it off inside the skin so the bones were barely attached. She had surgery yesterday and is beginning the long (a good 6 months!) road to recovery. For more details, please visit our Go Fund Me page at: https://gofundme.com/f/a-horrible-broken-ankle-emergency-took-us-down
We try to not eat excessive sugar or carbs on our homestead. The kids are aware of how much is too much, not totally banned, but yet limited in how much bread/sweets, etc. in respect for their healthy minds and bodies. But sometimes, we need to give ’em a little grandparent-style spoiling in addition to the contrasting responsible parenting!
Here’s us, taking a totally unnecessary, yet memory-making Cookie Break. My late Nanny made the BEST. I do now, too! I asked my Mom what recipe she used. It’s the Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie on their Very Best Baking site. I had NO idea! < I have it linked there, and will repost the recipe here, with full credit to the original on the NESTLÉ site. Please visit the site for their additional tips, if desired:
1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.)
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.