Well, with dementia, he is going to act more like a little kid. You can't expect a lot out of him as far as consideration.
Granny's gone and done it again
- Thread starter Granny Hatchet
- Start date
Cap said it best...
The worst part about it is it takes them away bit by bit. Some days are good, others are...not so good. It sucks. It absolutely sucks.
At least he's not violent or wandering off.
- Thread starter
- #366,704
He did wander off once. got lost in a parking lot.
I guess I expect too much.
- Thread starter
- #366,705
I bought a pack of radish and carrot seeds today to try in my pots on the back deck. Im going to pull up the turnips. They all went to seed.
- Thread starter
- #366,706
No Cynthia, Pert or Twist. Hope you all are ok. I know pert was on different threads so he is ok I would assume.
Oatmeal Cookies with Peanuts
In mixer bowl, beat 2 sticks room temp butter, 3/4 c granulated sugar and 3/4 c dark brown sugar till smooth and fluffy. Add 1 tsp vanilla extract and 2 eggs, one at a time and mix well.
In a separate bowl, thoroughly mix 2 c all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt☆, 1 tsp ground cinnamon.
Gradually stir flour mixture into creamed mixture. Do not over-mix. Stir in 3 c raw oats, either 1-minute quick oats or old-fashioned oats. When fully incorporated, add 1 c unsalted roasted peanuts and 1 c raisins. Refrigerate about 1 hour.
Form into balls about 2 Tbsp each, smoosh flat. These do not spread during baking. Place on ungreased baking sheet with parchment paper.
Bake at 375°F for 6 minutes; rotate pans* and bake an additional 5 minutes. Remove pans from oven and let stand 5 minutes. Move cookies to cooling racks and allow to cool 15 minutes before eating.**
☆ Iodized table salt has a bitter flavor; kosher salt is milder. It also is a larger flake and is tastier.
*Spin pans 180° and move the top pan to bottom rack, bottom pan to top rack. This ensures all cookies will bake evenly.
**These baking and cooling techniques were taught to me when I worked at a cookie store in a mall. They really make a difference.
In mixer bowl, beat 2 sticks room temp butter, 3/4 c granulated sugar and 3/4 c dark brown sugar till smooth and fluffy. Add 1 tsp vanilla extract and 2 eggs, one at a time and mix well.
In a separate bowl, thoroughly mix 2 c all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt☆, 1 tsp ground cinnamon.
Gradually stir flour mixture into creamed mixture. Do not over-mix. Stir in 3 c raw oats, either 1-minute quick oats or old-fashioned oats. When fully incorporated, add 1 c unsalted roasted peanuts and 1 c raisins. Refrigerate about 1 hour.
Form into balls about 2 Tbsp each, smoosh flat. These do not spread during baking. Place on ungreased baking sheet with parchment paper.
Bake at 375°F for 6 minutes; rotate pans* and bake an additional 5 minutes. Remove pans from oven and let stand 5 minutes. Move cookies to cooling racks and allow to cool 15 minutes before eating.**
☆ Iodized table salt has a bitter flavor; kosher salt is milder. It also is a larger flake and is tastier.
*Spin pans 180° and move the top pan to bottom rack, bottom pan to top rack. This ensures all cookies will bake evenly.
**These baking and cooling techniques were taught to me when I worked at a cookie store in a mall. They really make a difference.
Last edited:
- Thread starter
- #366,708
Did you type all that Blue?
Yes I did.
- Thread starter
- #366,710
great job!
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