fickle |ˈfikəl|
adjective
changing frequently, esp. as regards one's loyalties, interests, or affection : Web patrons are a notoriously fickle lot, bouncing from one site to another on a whim | the weather is forever fickle.
DERIVATIVES
fickleness noun
fickly |ˈfik(ə)lē| adverb
ORIGIN Old English ficol [deceitful] .
I’ve always known I’m fickle.
persnickety |pərˈsnikətē|
adjective informal
placing too much emphasis on trivial or minor details; fussy : persnickety gardeners | she's very persnickety about her food.
• requiring a particularly precise or careful approach : it's hard to find a film more persnickety and difficult to use than black-and-white infrared.
ORIGIN early 19th cent. (originally Scots): of unknown origin.
I’m also aware that I can be tremendously persnickety.
At times either of these attributes could be considered cute, quirky or even endearing. But as I get older I would say that, more often than not, these qualities are irritating, unnerving and not so attractive. Especially if you’re a food, restaurant or boy I can’t decide if I want or not, or might want, or maybe I won’t want - at any given moment.
Doug knows all too well that prior to dining out – or even last Friday when deciding on a happy hour spot – there is a whole process involved. This process usually begins anywhere from a few hours to a few days before said event.
I just want the choice to be the perfect choice. I want everything to be just right. I don’t want to wish I were anywhere else. Or with anyone else.
I guess I have control issues. And I’m kind of OCD.
Hey, I’ve never claimed to be a walk in the park, you know?
Anyway, there’s all sorts of good stuff, too. But it’s not what I’m thinking about right now.
I’m thinking more about how I can relax. Without pharmaceuticals, mind you. I need to learn how to go with the flow, float with the tide. I need to fucking chill out. I can’t control everything and it doesn’t make any sense to try anyway. It’s exhausting for me and, I imagine, for the people around me. Maybe this is why I’ve been so tired lately.
During these moments I usually I turn to soup. But today I thought I’d give myself more of a challenge. I needed to get a lot more involved in something. I decided to bake. So, earlier, as I was listening to one of my favorite songs, and one that has been in constant rotation of late, Your Hand in Mine by Explosions in the Sky, and reading through some of my favorite blogs, I stumbled upon a particularly tempting recipe from One Perfect Bite. A recipe for Bouchon Bakery’s Nutter Butter Cookies.
I made a scant few modifications here and there, but I’m pretty excited. I baked!
I guess I can grow and change.
Nutter Butter Cookies
Makes 8 ginormous cookies
Ingredients:
Ingredients:
Cookie Dough:
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 pound (2 sticks) butter, at room temperature
1/3 cup creamy peanut butter, preferably Skippy
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
4 tablespoons coarsely chopped peanuts
1-1/4 cups quick-cooking oats
1 teaspoon baking powder
2 teaspoons baking soda
1/2 pound (2 sticks) butter, at room temperature
1/3 cup creamy peanut butter, preferably Skippy
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
4 tablespoons coarsely chopped peanuts
1-1/4 cups quick-cooking oats
Cookie Filling:
8 tablespoons butter, at room temperature
1/2 cup creamy peanut butter
1 ½ cups confectioners’ sugar
8 tablespoons butter, at room temperature
1/2 cup creamy peanut butter
1 ½ cups confectioners’ sugar
Directions:
1) Preheat oven to 350 degrees F.
2) To make cookie dough: In a bowl, sift together flour, baking powder and baking soda; set aside. Using an electric mixer, cream together butter and peanut butter. Add sugars and beat at medium speed for 3-4 minutes, scraping down bowl twice. At low speed, add egg and vanilla. Add flour mixture and stir until well mixed, frequently scraping down bowl. Add peanuts (if using) and oats, and mix well. Using an ice cream scoop 2 inches in diameter or an extremely heaping tablespoon, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10-14 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
3) To make filling: Using an electric mixer, cream together butter, peanut butter and confectioners’ sugar until very smooth.
4) To assemble cookies: Spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.