These chocolate chip cookies came out interesting:
I used bread flour instead of AP, so they rose much more (higher protein and gluten content). They were cake and bread like, but really light in texture. I have a little more dough left, so I will likely make them smaller and flatter next time.
Super good, though I wonder if a light oat blend could give them a better bite and texture!
I had this for dinner before the cookies, which was pretty much a fancy versioned hamburger helper thing.
I raided my parents' garden and made myself a Caprese salad. Roma and heirloom tomatoes, scallions, onions, jalapeños, cayenne peppers, fresh basil, and some mozzarella I picked up at the farmer's market, mixed with some kind of garlic oil and vinegar dressing that I picked up at the market too. I really want to eat a regular salad, but lettuce is still a bit suspect in Michigan.
