Sometimes I feel a bit overwhelmed; like I have too much going on and can’t catch my breath. I have two competing desires inside of me right now. The first is the desire to run out and do everything I always wanted to do, but for whatever reason I couldn’t in the past. I need to stay busy, to be occupied, to always have something planned. On the other hand, I sometimes want to run away, disappear, do nothing and hibernate for a long long time.
There are things I have to do–show up for work, mow the lawn, pay the bills, sleep–and things I want to do. On my want-to list: travel, meet new people, try new activities, make my house my own. The most limiting factor in all of this is time. I find myself staying up later and later to get everything I need to and/or want to done. I’m learning to let go, I’m learning to spend time by myself, I’m learning to not let myself get too tired or too hungry.
What does all this have to do with this week’s Tuesdays with Dorie recipe, Cottage Cheese Pufflets? The dough to these light fluffy jam-filled cookies was fussy. It did not help that I made these on a day when the outside temperature was close to 100º F (welcome to Fall in Southern California) and that that the dough is easiest to roll when it stays well-chilled. I rolled out half the dough, cut it into two-inch squares, and scooped a bit of Trader Joes mango-ginger chutney onto each. I shaped a couple into triangles as directed and ended up shaping the rest into round purses because it was easier. As for the the other half of the dough? I threw it away. Although these cookies were tasty, they weren’t worth my time and effort. I’ve got other things to do. 😛