In case you didn’t catch the news on your social media channel of choice, whether it’s old school television, or a more contemporary place like Instagram, it’s National Chocolate Chip Cookie Day. If that’s not cause for celebration, I don’t know what is. I’m not often a fan of National Whatever Day but, c’mon, would there ever be a better excuse to drop hints asking someone to bake for me? Now I’m sitting here with a perfect, warm, chocolate chip cookie by my side, thanks to Louisa who was willing to indulge my hints. Annie would have done it too, but Louisa got busy first and I think they decided one baker in the kitchen was enough. I’m so happy right now. Warm cookie, baked to order, by my keyboard with the smell of another baking sheet coming out of the oven with the promise of even more. My cookie jar hasn’t been full of home baked cookies in months. Thanks Louisa.
I’m so glad Louisa went vegetarian instead of gluten free. I can let go of meat in my kitchen but warm cookies would be a pretty tough sacrifice.
Speaking of vegetarian, here was last night’s skillet dinner, which kind of looks like a hot mess. Luckily it was a tasty hot mess. This dish was labeled a vegetarian brunch dish, but we all know that breakfast for dinner is always the best. Even though it’s vegetarian, Potato, Eggs and Avocado Hash is a pretty hearty meal. My dinner looks slightly different from the recipe because I used the green frying peppers I had on hand instead of red fresno chiles, but I don’t think it suffered from the change. I could have cooked the eggs a little bit less but, shush, no one needs to know that they should have been runny instead of firm. Would bacon have made this dish even better? Yes. I won’t lie to you. Thank goodness I have warm chocolate chip cookies to distract me from that thought.