You decide to make cookies, because you want something to eat while you work on your paper, and why buy them when they're only going to sell you six in a package? That's ridiculous. So you will make 60 cookies with your almost-exactly-the-right-amount of flour. And you will do it right, which means buying new brown sugar even though you can't possibly use that much sugar in the next 3 weeks. But the store is out of brown sugar, not that brown sugar in Germany is actually proper brown sugar. So you buy the fair trade brown sugar cubes with "typical caramel note" and figure, typische karamelle Note, maybe these are actually brown sugar!
You leave the butter out when you get home, because, again, you're doing this right for once. You let it get soft. You make dinner. You enjoy your bacon, even if the mashed potatoes seem a little too milky and you are sick of eggs. You think about how you will miss the Danish bacon but not the stupid, ridiculously thin other bacon. Then you start the cookies.
And you learn that brown sugar cubes are very difficult to crush. Very, very difficult. And the sugar is still harder than brown sugar at home. Packed. Ha. Impossible.
The cookies take so much longer than anticipated. The day is gone. And you're out of foil, and baking paper, and the overdone cookies stick to the baking pan you used as a cookie sheet.
So much for good planning. This is what life is like right now.
2 comments:
You know, you can use white sugar instead of brown sugar, and add molasses in some amount to make brown sugar, because that's what it is. Something like a tablespoon or two per cup of sugar? Though whether you can get molasses in Germany, I do not know.
Well now that I have brown sugar, I'm not about to buy more molasses. Plus we already have molasses--for delicious cookies.
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