Thursday

1876: Zappos delivery

Ashley: only one not completely horrible thing has happened today: I received shoes from zappos.
it's a reason to go on
Chris: here, here!
Ashley: but I have stopped having any sort of positive feeling about their faux-spontaneous upgrading of my order to overnight shipping.
DON'T LIE TO ME ZAPPOS
Chris: now you've done it. they will ship your next order by box turtle
Ashley: oh noes
I can just imagine it, slowly crossing in front of my office window
taking hours to make it to my door
Chris: and scraping at it pathetically.
whining like only a turtle can
Ashley: I think it would disappear for a while in the space between the window and the door, which would make it impossible for me to do any work
I'd be sitting there, just willing it to inch forward
so I could see its bitter little face peeking around the doorframe
Chris: he's gonna bite you!
or eat your sandwich! that's what they do!
Ashley: no, I know what to do: you jump on them and they go ricocheting around into large, green pipes
Chris:ha ha ha
Ashley: I GOT SMALLER!
Chris:bloop bloop bloop!
Ashley: a flute!! racooooooon!
Chris: thank you ashley, but your order is in another castle.

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Sunday

1875: Peanut butter oatmeal cookies

After a brief test run, using Pete as my guinea pig (he survived!), I made these cookies for Dad on Father's Day. Since they were such a hit both times around, and I've had a number of questions about them, I thought I'd post the recipe.

INGREDIENTS

• 1/2 cup shortening
  
• 1/2 cup softened margarine
  
• 1 cup packed brown sugar
  
• 3/4 cup white sugar
  
• 1 cup peanut butter
  
• 2 eggs
  
• 1 1/2 cups all-purpose flour
  
• 2 teaspoons baking soda
  
• 1 teaspoon salt
  
• 1 cup quick-cooking oats
  

DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C).
  
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended.
  
• In a separate bowl, combine the flour, baking soda, and salt.
  
• Stir the dry contents of the second bowl into the creamed mixture in the large bowl.
  
• Mix in the oats until just combined.
  
• Pinch and roll pieces of the dough into tight, gumball-sized balls and place onto an ungreased cookie sheet.
  
• Bake for 10-15 minutes.
  

Special thanks: To Britrock for fact-checking!

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