Simple pleasures are the best pleasures.
Today I watched Logan chase (and catch) butterflies with a big butterfly net. In the hour or so he spent running, jumping and swinging around our little farm, he only caught one: a small, plain-looking yellow butterfly. We prompty put it in a mason jar with a matching yellow zinnia and a scrap of a wet paper towel so it had something to drink. We turned the jar upside down so we could watch the critter from all angles for the rest of the afternoon before opening the jar to set it free.
This is why we moved to the country. Simple, humble, joys. Being in the moment at its best.
While Logan was out releasing the butterfly, and wondering why the thing continued to cling to its flower instead of flying out of the open jar, I got to work making peanut butter cookies.
Actually, there isn’t any work in peanut butter cookies…they, too, are a simple, humble joy. The fewer ingredients, the better.
2 cups natural peanut butter (the kind with the oil on top that you have to stir in. No hydrogenated BS)
1 cup white sugar
1 cup brown sugar (or a second cup white sugar if that is all you have)
1-2 eggs (if you’ve got two, use ’em…if you only have one, that wont ruin the recipe)
2tsp baking powder (optional)
a pinch salt
1 tsp+ pure vanilla
Preheat oven to 350. Mix the peanut butter with the sugars. Add eggs. Mix dry ingredients, then add slowly making sure they are blended well. Add vanilla. Mix. Spoon in to balls, place on cookie sheet. Smash balls down and cross top with fork marks. Bake for 10-14 minutes, depending on size of balls and oven. Cool on a piece of butcher paper on top of a cooling rack–while the cookies are hot they are too fragile to place directly on a rack. Another option is to line a cookie sheet with foil before baking and move the entire piece of foil on to the rack to cool.
This recipe is modified from one at allrecipes.com