Friends, life has been pretty quiet these days.
It seems so strange to say that in the midst of a global pandemic, but it’s the truth. We’ve been self-quarantining, working as normal (very blessed to have jobs uninterrupted), and cuddling with the pug. I’ve been working on revisions for my book while Bryce has been figuring out virtual pastoring. And we’ve been trying (and succeeding-ish, depending on which room you’re talking about) to keep the house clean.
The only real thing of note during this time is that I believe Tater has developed a new power, which is that whenever he senses through the ether that someone is thinking of leaving their house without really needing to, he barks. I believe this because he has taken to barking at the doors and windows when there is absolutely no one out there or anywhere near it or in fact driving by, so I have to think he knows that people are considering getting up to no good.
Oh, and there’s the small matter of this.
That’s another something strange, having this sort of long-awaited news–which we’re thrilled about–to share during this time. But it’s also been nice to have a positive to look forward to and something to break the warranted stress cycle happening in our world right now.
So, baby! Yay! Pregnancy has been incredibly kind to me so far with only limited quantities of the horrible symptoms, except for the intense fatigue that makes me feel as though I’ve just survived The Battle of the Black Gate. The other thing about this pregnancy is that when I get hungry it goes from a “huh, I could eat,” to “IF I DO NOT CONSUME EVERY EDIBLE THING WITHIN THE NEXT TWELVE SECONDS I WILL LITERALLY DIE” in a remarkably short amount of time.
Yesterday, while the lasagna took a literal eternity to finish baking and then a second literal eternity to rest so it wouldn’t sploosh out when we tried to cut it, I may have overreacted slightly.
ME: *inaudible whining hunger sounds*
BRYCE: *calls his mother, who overhears my dying-of-hunger sounds and immediately freaks out*
ME: *lolls about on my exercise ball, curses lasagna for taking forever to bake, whines more*
BRYCE: No, she’s fine, just hungry. She’s being a little… *looks at me, keeps going anyway* dramatic.
Look, I am GROWING A HUMAN. I’d like to see him try. Bryce gets hangry without the whole body-being-drained-of-resources-from-hosting-a-brand-new-developing-human thing. So.
We’ve been doing a lot of quarantine baking, which is my new term for the baking that I’d normally do anyway but am now doing in quarantine. It is slightly different because the bakes are limited to whatever I have in the house, but not that different because my pantry is typically filled with lots of baking ingredients anyway.
These lemon sugar cookies are so soft and have a nice hint of lemon. I actually used the zest of two lemons because I had two and wanted the extra flavor in there, but you only need the juice from one. Also, the dough is super fast to whip up and bake, so that’s a perk too, especially if your need for cookies is as “dramatic” as mine these days. No need to chill the dough.
Small Batch Lemon Sugar Cookies
yields about 16 cookies
1/2 cup butter (1 stick), softened
1 cup sugar
2 tsp lemon juice (measured from juice of one lemon)
1 1/4 cup flour
zest of one lemon
1/4 tsp salt
1 tsp baking soda
remaining lemon juice
powdered sugar (about 2 – 3 cups, depending on how much lemon juice)
Preheat oven to 350 degrees and grease cookie sheets (or use silicon baking sheet liners).
Cream butter and sugar until fluffy. Mix in egg until well-incorporated, then whisk in lemon juice.
Whisk together dry ingredients (including lemon zest). Add dry to the wet and mix until it forms a dough. Don’t overmix.
Drop by spoonfuls or a cookie scoop onto the sheets. Bake 8 – 11 minutes until lightly golden brown. You can check beneath the cookie for the color.
While the cookies cool, prepare the glaze, if using, by whisking together the lemon juice and powdered sugar until preferred consistency is reached. When the cookies are cooled, glaze them.