I can’t believe how fast this year is going. I’ll be back in LA in exactly one month! Who’s with me? There is still so much to do up here, including using up all my Groupons/LivingSocial deals that I bought. Oakland Zoo, anyone?
I’ve already transferred bases to work out of LAX instead of SFO and it is… different. I miss my SFO crews so dang much and I haven’t even left the city yet! I can honestly say that I work with the best people in the business and I’ve made so many great friends up in the bay. Not just friends, but forever friends. *tear*
Before I get all choked up without even moving anywhere, let’s change the subject. My DF and I have been quite busy celebrating his grandmas’ 90th birthdays (both of his abuelas turned ninety this year!), commuting into LAX for me and studying for finals for him, and crossing things off of our to do list before we move. Let me tell you, it’s a long list.
Cancel cable. Cancel PG&E. Write letter of intent to move out. Schedule moving date. Hire movers. Look for a place to live in LA. To buy or not to buy? Get rid of junk in the apartment. Wonder how the heck we’re going to pack everything into boxes. Clean, clean, clean. Buy wedding suit. Order wedding invitations. Update addresses on a million websites.
I’m getting tired just thinking about it. Let’s talk cookies. I admit that I don’t use almond extract as often as I’d like to. Vanilla extract seems to always be around the house, but let’s not leave our almond buddy out. The aroma that comes out of the bottle after unscrewing the top is unlike any other. It’s not as strong as vanilla and definitely smells less “alcoholic.” It reminds me of almond jello, the white jiggly stuff that Asians use to much in their desserts. I used to (and still do) devour plates of that after it sets.
The cookies are light, but thick. They’re sweet with just the right amount of almond flavoring. The extra sugar on the outside gives the soft texture a little toughness. This recipe comes from Sing for your Supper.