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PROGRAMMING NOTE from the Author and Archivist


So obviously I just stopped blogging on this platform. I'll get back to it eventually. Or not. I'm taking a break from all social media. It seemed necessary for my mental health.

The last few years have been busy and … challenging:

- 2015 Happened.
- 2016 Let's call it The Lost Year. (Obviously words failed me.)
- 2017 about broke me. Literally. Mentally.
- 2018 was ridiculous, proving 2017 was just a warm up. (Good thing I was already broken so it couldn't hurt as much.#2018TrashCanFire I thought things were going okay, but maybe not?)

- 2019 was such a blur. I know there were highlights, but then stuff happened and carried into the next year...

- And then in March#2020 really took a turn. Who can even categorize 2020? Do we dare?


I kinda want a do-over of some of the last few years. But life doesn’t work that way.


So for now, I'm hunkering down. Regrouping. Trying to stay safe and sort some stuff out.


Stay safe everyone. Stay well.

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Sunday, January 16, 2011

Recipes from Ollie J -- Carrot Cookies

And now, for something a little more healthy to continue with our 2011 New Year's resolutions.

Carrot Cookies

1 cup flour
(white)
1 teaspoon baking powder
1 teaspoon baking soda
¼ pound margarine (1 stick)
1 egg
½ cup honey
¾ cup raw grated carrots
(plus a little more – probably 1 cup in total)
½ cup oatmeal
(plus 2 tablespoons)
½ cup raisins
(added 1 teaspoon cinnamon for flavor)

oven 350 degrees

Assuming the following, since no directions:
Mix together flour, baking powder and soda. Then add in margarine, egg, and honey. When well blended, add in carrots, then oatmeal, and raisins.
Drop as spoonfuls on well-greased baking sheet.
Bake until firm. (approx. 8-12 minutes)
Let set on cookie sheet before transferring to cooling racks. (My first batch* off the sheet fell apart.)

Light flavor. Delicate. If I hadn't added the cinnamon, they'd be bland. Carrot cake is still probably better than these carrot cookies. They'd be great slathered in cream cheese frosting, but that defeats the purpose of healthy cookies.

* The problem with my first batch is that the oven wasn’t set at 350, but lower, at 300. No wonder they didn’t cook correctly and fell apart. Adjusting the oven temperature made all the difference. They cooked up like regular oatmeal cookies.

Pictures are of the second batch after I adjusted the oven temp.

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