A-Tisket, A-Tasket, An Egg in a Basket

I do not like the whites of eggs. Yolks, sure. Scrambled, you bet. But the whites, fried or boiled, get my gag reflex going in seconds. Despite my Melinda Blair tendencies with egg whites, I continue to try to eat them because . . . I am not quite sure. (Most likely I do not want to be labeled a picky eater.) I’m glad I do because I would otherwise have missed out on the breakfast delight that is an egg in a basket. One piece of bread, one egg, and, if you are me, a slice of cheese (If the food is savory, then cheese will make it taste even better. That’s simple science as my friend Nick would say.).

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Every Time I Think I’m Finished Being Young, I Catch Myself Having Fun

Going through old school notebooks at my parent’s home a year or so ago, I found a 10-year prediction I wrote in 11th grade English (3rd period). Here’s the gist (and by gist I mean every word of it, spelling and grammar errors included).

In ten years from now I’ll be twenty-six. I’ll most likely live in an apartment with a brand new Eclipse. My apartment won’t have many valuables since I’ll be still paying off student loans, and my car payments on a car I really can’t afford, but splurged for it anyway. There won’t be any children running around.

At that point in my life I’ll be too selfish for anyone else to take care of, and that statement being true, I won’t have a partner. I’ll be more concetrated on finding a teaching job in the New York area since I”ll be living there after attending NYU.I will also be singing at a local club for extra money at night. I”ll be popular but will end up quitting if it goes no where and find a teaching job.

Finally I will be happy with my life, confident and taking as many classes as I can to increase my knowledge and skills.

My 16-year-old self was a visionary, no? Okay, so she did not get the exact car model or city correct, and it turns out I do not moonlight as a lounge singer, but I’d say the rest of it is more or less where I am at 27: no kids, no husband, riddled with student loan debt and racking up more (not to mention a bit selfish). What can I say? For as much as I’d like to own a charming fixer-upper house and secretly—or not so secretly—hope to have loads of babies, I am taking my good damn time.

My high school boyfriend and I used to spend hours on the phone sharing how much we hoped we would not become “just like everyone else” with 2.5 children and a house in the suburbs, working for the weekends. “I’d rather be living in a cardboard box on the side of the road,” Kevin once told me. “Me too,” I said. We promised each other to give utterly disapproving looks and sigh in disappointment if we found each other years later living the “conventional” lifestyle.

For as much as those feelings were teenage angst, I must admit they have stayed with me. My friend Allison and I talk about it often, which is why we got together to create what I am now calling “The Lost Girls Mix: Songs to Stay Young.”

Here’s the track list.

“Kids” by MGMT

“Baseball” by Ozma

“Photosynthesis” by Frank Turner

“Lukewarm” by New End Original

“True Believers” by The Bouncing Souls

“A Better Son/Daughter” by Rilo Kiley

“Cavanaugh Park” by Something Corporate

“I’m a Loner, Dottie, a Rebel” by The Get Up Kids

“Coming Clean” by Green Day

“Whatever” by Oasis

“The Good Life” by Weezer

“Gigantic” by The Pixies

“Sprawl II (Mountains Beyond Mountains) by Arcade Fire

“Time to Pretend” by MGMT

“Lose Your Soul” by Dead Man’s Bones

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Who Says You Shouldn’ Have Instant Puddin’ … In a Cookie?

Yep. I said it. Instant pudding … in a cookie. A chocolate chip cookie. The way God and Jello and cookie-loving people everywhere intended it. What’s more, it’s easy to do.

The recipe was shared with me by my friend Allison, who also had the wonderful idea to use semi-sweet and white chocolate chips.

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup white chocolate chips

Preheat your oven to 375°.

Now, cream the butter and sugars (making one of the most desirable mixtures on the planet).

You will want to add the pudding mix, eggs, and vanilla next. “Mix” is a key word here. For some people (and by some people I mean my sometimes utterly brain-dead self), making the pudding before combining it with the other ingredients may seem like a good idea. And it is. If you want pudding. For cookies though, the actual mix is all you need.

Get your dry ingredients together and gradually add the mixture to what you already have going. You might want to go ahead and do it slowly. Things get messy otherwise.

The floor, after I accidentally turned the mixer on high when adding the flour.

Fold in the chocolate chips!

Your baking sheets should be ungreased. Drop cookie batter onto the sheets by the spoonful (we spooned out the batter and rolled the dough in our hands to place on the sheet).

The cookies should be in the oven for 10-12 minutes, or until they are golden brown. I enjoy my cookies chewy, so I tend to get them out of the oven early. Place on a cooling rack, repeat!

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