I have had a more than frustrating few days with the technology in my home...
Yesterday morning I went to turn on my phone and couldn't. After much thumping and pushing of the reset button, I found that only the touch screen of my phone worked, that I had lost all use of the keys. I borrowed Brian's phone to call AT&T and spent an hour troubleshooting the problem with them. I was finally transferred to warranty, just to do it all again. They decided something was wrong with my phone (Duh!) and they needed to send me a new one. However, since they had replaced this model 3 times, did I want to try another model.. I decided it was for the best.
I had sent my laptop off to be repaired, but since CC decided to close their doors, it was sent back un-repaired. After 3 days of trying the 1-800 number they gave us, Brian got smart and found an online operator for us to talk to. So after getting off the phone with AT&T, I sat at the desktop computer with the dysfunctional laptop at my left for over an hour while someone on the other end performed the tests that CC had already done to find the problem I told them about in the beginning. :) Really, I loved it.
After a morning of dealing with this, Brian thought it best if I didn't touch anything electronical for a while... I thought it was best too. I was able to spend the rest of the day reading, something I hadn't done in a LONG time and was much overdue for. I also made cookie dough that I have yet to bake, but it is sooo yummy. For Christmas this year, since Brian had spent so much time in the hospital, we decided to "finish" our shopping with peoples favorite kinds of cookies. For John, I made Ginger Snaps... it was fun and soooooo worth the time, they were YUM!!
1 C. Sugar (have another 1/4 c. set aside)
3/4 c. butter- softened
1/4 c. molasses
2 1/4 c. flour
2t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 t. ginger
1/2 t. ground cloves
1/4 t. nutmeg
Combine 1 c. sugar, butter, molasses and egg and beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg - mixing well. Cover with plastic wrap and refrig. 1 hour. Heat oven to 350. Shape dough into 1" balls. Roll in the 1/4 c. sugar and place 2" apart on an ungreased cookie sheet. (I love my stoneware for this!) Bake at 350 for 8-12 minutes or until set. (Cookies will puff up, then flatten and the tops will crackle. Let cool 1 minute before removing from the cookie sheet.
You can't go wrong with these little bites of joy! I am trying the next time with Splenda for the diabetics in the family, I will let you know how it goes!