oh new york

http://www.newyorker.com/talk/2009/01/05/090105ta_talk_julian

saving the world, one flight at a time

http://www.environmentalleader.com/2008/12/26/san-francisco-international-airport-to-offer-carbon-offset-for-fliers/

This is cool. too bad it won't be ready by the time I fly out of SFO next week...

vacation

My sister and me today.

worst blogger ever

apparently I am , according to my sister. oh well.

Finals are hard

So great.

http://www.youtube.com/watch?v=K1kjkUAA9VM

Oatmeal Raisin Cookies

We have to take a seminar class for my joint degree program. It's somewhat touchy-feely and we read a lot of thought provoking stuff which has been really fascinating. It's a good way for our class to get to know each other and so I've been baking for my "Erb family." This week I made oatmeal raisin cookies which were delicious, although entirely unhealthy (note use of butter and buttermilk). (Also note that the recipe makes 7.5 dozen so you may want to half this one, or you will be up til 2 am, like I was!)

Courtesy of King Arthur Flour website:

1 cup (2 sticks, 8 ounces) unsalted butter, softened
1/4 cup (1 3/4 ounces) vegetable oil
2 cups (15 ounces) brown sugar, firmly packed
2 large eggs, beaten
3/4 cup (6 ounces) buttermilk or sour milk
2 teaspoons vanilla
2 cups (12 ounces) currants or ground raisins
1 cup (4 ounces) chopped walnuts or pecans
4 cups (14 ounces) old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour

Preheat your oven to 350°F.

In a large bowl, cream together the butter, oil and sugar. Add the eggs, beating until fluffy, then beat in the buttermilk and vanilla. Stir in the currants, nuts and oatmeal.

In a separate bowl, mix together the baking soda, cinnamon, salt, and flour. Add this, a cup at a time, to the mixture in the bowl, beating well after each addition. let the dough rest for 15 to 30 minutes.

Using a teaspoon, drop the batter onto lightly greased cookie sheets. Bake the cookies in your preheated oven for 12 to 14 minutes, or until they're light brown. Yield 7 1/2 dozen cookies.