“Jump or stay,” she whispered to herself. Her hands clung to the tree branch and her toes curled around the one under her feet. She had already taken too long to inch her way out over the water and the kids below had noticed. One of them, bigger than all the others, was taunting her to jump, as he treaded water and it kicked back to splash over his mouth. “Do it, just jump!” he crowed and coughed.
“This is dumb,” Healey whispered. “This is dumb, this is dumb, this is dumb.” She could see the jut of rocks all too clearly. They tread water so it was deep but how deep? Not deep enough. She could be on a tree branch over the open ocean and it wouldn’t be deep enough.
“JUMP,” that big boy screamed and she hoped the water would force his mouth shut already. She inched out closer and as soon as she did, she realized her body was ready to jump. Oh heart, okay, she thought. Okay, okay, okay.
Oh, hello. 🙂
It’s been a while, hasn’t it? Let’s see. How can I catch you up… it’s nighttime here in Maine and already dark, not even 9pm (a sure sign that summer is on its waning side) and though the temperature reads 75 with the humidity it feels like 90.
This morning, I ran three miles and it felt like running through a thick bowl of soup. Yesterday I did four. (I’m training for a marathon in November in Greece (!) and I’m in my third week of training.) Tomorrow I get a pass and on Saturday, I try for seven. Before this, I’d never run farther than 4.5 miles. 26.2 still seems roundly impossible.
Nicole and her family are moving (thus our slight drop in posts- that and, you know, it’s summer).
In two weeks, my niece will be visiting with me for a week. She’s 13 and loves to bake so that’s what we’re doing. A week of no work and baking every. Day. I can’t wait. (So much flour.)
The Olympics are on. It feels, what’s the word, right to be posting about flour and cookies that taste like breakfast when the strongest women I’ve ever seen defy physics before my eyes. I should really grab a snack…
Nicole is departing her home state of Pennsylvania so these are a special treat from the Pennsylvania Dutch (for whom we owe so, so many delicious baked good recipes). They remind me strongly of Italian cookies, pizzelles which are a little bit thinner but the addition of the maple glaze here is extra welcome (put it on everything, I say.)
Waffle Cookies with Maple Glaze
For the Cookies
2 Sticks butter, room temperature
1 Cup (8 oz) sugar
1/4 Tsp salt
2 Tsp cinnamon
2 Cups (10 oz) all-purpose flour
For the Maple Glaze
3 oz powdered sugar
5 Tbsp (2.5 fl oz) maple syrup
1/8 Tsp salt
- In a stand mixer, cream butter and sugar together at medium speed for 3-4 minutes, scraping the bowl halfway through.
- Add salt and cinnamon to bowl, stir for a minute, and then add eggs one at a time and fully mix before adding the next. Scrape the bowl and beat on medium for 2 minutes.
- Set the mixer to stir and spoon in the flour until the batter has the consistency of sticky cookie dough.
- Heat waffle iron to medium high and drop waffle batter in by tablespoon into each quarter of the waffle iron. Bake for 2 minutes or until golden brown.
- Whisk together the powdered sugar, maple syrup and salt in a bowl until smooth. Drizzle over cooled waffle cookies.