One More Thing ... Nike Pants

I discovered a wonderful pair of Nike pants. Totally soft and flattering. I have black but am going back for all the colors. Perfect for Fall walks and the grocery store.

Day to Day

I am feeling quite Martha today. I rearranged my living room, scrubbed the hardwood floors, and made Cowboy Cookies.

Caeden has been "helping" me clean, and has been happy as a clam. It also might have something to do with the bribe/brilliant comment ... "How about Chuck E Cheese after quiet time?" Super casual. Didn't sound anything like a desperate plea for good behavior. I am getting the hang of this mothering thing.

Claire turns 4 months tomorrow. I am going to do a major photoshoot - I still have yet to get professional portraits done, but am waiting for her to sit up. However, I have some great ideas and hope the photos turn out. Stay tuned.

Thanks Sara, for the Home Depot shout-out. You were right. We found sheet metal and Wayne is going to work on the "Ta Da" project this weekend.

We are fortunate to live near Estes Park, CO. This time of year, the Elk come down into the town and hang out. They walk all over the place - crossing the street, wandering through public places without a care in the world...so we're headed up there this weekend (or next week if Wayne plays hooky) to check it all out.

I slipped into a pre-pregnancy pair of jeans yesterday. It's about time! I was feeling quite cocky, and proceeded to try on some of my other favorite pairs. Uh, no go. Apparently the ones that fit are my new favorites until my oatmeal/cheese/apple/crackers diet kicks in. Should be any moment. Really. Any time now.

Happy Weekend to All!

Ingredients for Cowboy Cookies

Makes about 5 dozen

• Vegetable oil cooking spray
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
• 3 ounces (3/4 cup) pecan halves
• 1/2 cup shredded unsweetened coconut

Directions

1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)