This morning I was up at 5:30 with a sick dog. Poor Speck! The neighbor had requested we bring the turkey to them by 8 or 8:30 to get him on the smoker so I got dressed, worked in the sourdough starter/bread and stirred up a batch of Salty Caramel Chocolate Chip Cookies.
The Gingersnaps were already chilling in the fridge. I had made the dough Saturday and never got around to baking them.
Once the turkey was delivered, I got the cookies baked.
Gingersnaps on the right, Salty Caramel Chocolate Chip Cookies on the left. What do you do with a girl who doesn’t like chocolate? Of course, you make chocolate chip cookies and leave out the chocolate chips! The 8 cookies in front are for me — no chocolate! And, I like my Gingersnaps more “gooey” than “snappy” so those behind my “no chocolate” chip cookies are the gooey ones. The good thing about being the cook is that you get to make some things just the way you like them!
Sourdough bread is rising on the back where it’s warm from having the oven on for the cookies. The sourdough starter in the jars has been fed and is proofing, waiting to return to the fridge.
One loaf of the sourdough will be used to bake this Blueberry French Toast.
I have no idea where this recipe originated. I would love to give credit where credit is due. This picture has been everywhere I’ve looked the past few days. I’ve seen it on Facebook. I’ve seen it on blogs. It’s even appeared in my inbox so I figured it must just be meant to be that I make this for Christmas morning. I’ll prepare it in two dishes, take one, along with the recipe, to the neighbor this afternoon when I go to pick up my turkey and they can have it for their Christmas breakfast.
This blog post has been interrupted, resumed, interrupted and resumed at least three times this afternoon.
The neighbors brought the turkey over and visited a few minutes. They left, I finished baking the bread and got the French Toast dish made, took it to the neighbor’s and now . . even though it’s way too late in the day, I am taking a nap!