Old-Fashioned Oatmeal Cookies (thin and buttery)

Oatmeal CookiesIt took me a surprisingly long time to find an oatmeal cookie recipe that I wanted to try (about 10 minutes, which is practically forever if we’re talking about “Google time”). I just wanted plain, thin, and buttery oatmeal cookies. I finally adapted a Chewy Chocolate Chip Oatmeal Cookies recipe from All Recipes, and in the end it worked pretty well.

I ended up baking them one tray at a time. The first tray is what you see pictured. The cookies spread out a bunch (’til they touched each other) and were very flat. While the first tray was in the oven I put the remaining dough in the fridge to cool. When I dropped the chilled cookie dough onto the next tray I also used smaller portions, and the result was a batch of slightly thicker cookies. So if you want thicker cookies, chill the dough first. And don’t flatten the cookies with your fork; they’ll do that themselves while they’re baking. I prefer the thin versions, but you do have to be careful to let them cool before you lift them off the tray, or else they’ll fall apart. Anyways, these are great if you like your oatmeal cookies thin and buttery.

In other news, my Ph.D. applications are finally all done, and I just sent the last three (of six) application packages off this morning using Xpresspost. It’s odd that of the schools I applied to, the advantages that each one has varies quite a bit. One has a professor with research interests more similar to my own than any other. Another is the home of one of my favourite journals. Another is one of the few schools doing research into digital media and new literary mediums. Then there’s the one with the crazy library resources. We’ll see what happens, I suppose.

Old-Fashioned Oatmeal Cookies Plain Oatmeal Cookie Pile
Plain Oatmeal Cookies Recipe

  • 2 sticks (1 cup) butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 cups quick-cooking oats

1. Cream butter and sugars until smooth.
2. Add eggs and vanilla. Beat until smooth.
3. Mix flour, baking soda, and salt in a separate bowl, then add this to the wet mixture. Fold in the oatmeal.
4. Bake at 325 degrees Fahrenheit for 11-13 minutes. Let cool on the pan for awhile, unless you want them to fall apart on you (especially if they are very thin).

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Simple Blondies

BlondiesI mentioned in my Simple Brownies post that I was more of a blondie man than a brownie man. Thus, a blondie recipe.

This blondie recipe is simple and pretty much impossible to screw up. I don’t really try other blondie recipes (much), because this is all you need. It’s from Smitten Kitchen‘s blondies. If you check out the URL there, you can see “blondies-for-a-blondie,” which is what I used to type into Google whenever I wanted the recipe.

I’ve tried many things, but my standby with this recipe is to just throw in a bunch of chocolate chips or chopped up semi-sweet milk chocolate. In the pictures for this post, you can see I used chopped up chocolate – those smaller specks are the tinier bits I didn’t bother to throw out.

The blondie recipe is very fast and very easy. It tastes like a chocolate chip cookie and a brownie in one. You can also use these blondies, with some ice cream, whipped cream, and chocolate sauce to imitate Moxie’s White Chocolate Brownie dessert. I usually just dip my blondies in milk, like a chocolate chip cookie, because that’s how dreams are made. They’re basically gooier chocolate chip cookies.

Blondie Pile Blondie Blondie
Blondies Recipe

  • 1 stick butter (melted)
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 pinch salt
  • 1 cup¬† flour
  • 1/2 cup chocolate chips or chopped chocolate

Directions

  1. Mix melted butter and brown sugar. You don’t need an electronic mixer; use a fork and stir until smooth.
  2. Add the egg and vanilla and mix.
  3. Sift salt and flour together, then add this to the wet mixture. Throw in the chocolate chips or whatever ingredient you’d like.
  4. Pour the batter into an 8×8 square bake pan. Bake at 350 degrees for 20-25 minutes. Err on the the side of underbaked. I pretty much take them out right at 20-21 minutes. (Though you have to add more time if you’re using a glass bake pan.)

Substitutions / Additions:

  • Add 1/2 cup of walnuts, pecans, white chocolate chips, or anything, really, either in addition to or in place of the chocolate chips.
  • Add in a mashed banana (and some walnuts).
  • Add in a few tablespoons of peanut butter and some peanuts.
  • Add a streusal topping.
  • Throw on some mini chocolate chips and demerara sugar on top.

These blondies are pretty much a blank slate for anything you want to try. But I like ‘em simple.

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Sir Walter Scott’s Ivanhoe and Real-Life Trial by Combat

The Black Knight and Friar Tuck enjoy some delicious pie

The Black Knight and Friar Tuck enjoy some delicious pie

I’m studying Ivanhoe right now, and I came across some interesting articles about the book and its connection to a real-life trial by combat… in 1817. So I thought I would blog about the details, because though I think it is really interesting it will probably never make it into my paper.

Anyways:

The Ashford v. Thornton case of 1817 was the last case of a trial by combat challenge in Britain. It came at a time of rising interest in medieval England, chivalry, and romance. But of course the early nineteenth century wasn’t a time when trial by combat was considered anything other than absurd and (frankly) barbaric. Most people thought the case allowed a guilty man to get away with rape and murder. How? Through his very willingness and ability to commit murder.

Ivanhoe by Sir Walter Scott was published two years later, in December of 1819. It includes a trial by combat, and several scholars have argued that the case of Ashford v. Thornton was popular enough that both Scott and his readers would have been very aware of the case during the climactic final scene of the novel. Scott indeed mentions the Thornton case in his private letters (Letters; click “Vol. IV“).

Details of the Ashford v. Thornton case (1817)

In 1817 Abraham Thornton was accused of raping and murdering 20-year-old Mary Ashford. Her body had been pulled from a pit of water outside a very small village, several miles northeast of Birmingham. At a party the previous night, Thornton had boasted that he’d already had Mary’s sister, and he would also have Mary, who was also at the party. Thornton later told police that he did have sex with Mary that night, but that it was consensual. Although we’ll never know for sure what happened, Thornton does not come across as a very sexually appealing fellow, considering his rude boasting and his appearance. The London Times noted that Thornton’s “natural thickness is greater than common, but his excessive corpulency has swollen his whole figure into a size that rather approaches to deformity.” [1]

At the initial trial, Thornton was found “not guilty” after only five minutes of jury deliberation. Again, based on the details available to us today, it is impossible to say whether he actually was guilty or innocent.

Mary’s brother, William Ashford, was allowed by English law to make an “appeal,” such that Thornton was called upon again to plead his innocence. Except this time, on the advice of his attorneys, he pleaded “Not guilty, and ready to defend the same upon my body” (qtd. in Dyer 386), at which point Thornton threw down the proverbial gauntlet (in this case a yellow leather glove). William, being a skinny teenager, did not accept the challenge. And so Thornton was free. (For what it’s worth, the weapons of the fight were to be “oak clubs.”)

The public at the time was shocked, given that it was the first demand for a trial by battle since 1638. It was an old law that had basically been forgotten about by the courts, and so it had never been repealed. For the public, Thornton had basically turned the chivalric code upside down. Chivalry asks men to use their power to defend women; Thornton used the chivalric code to get off the hook after supposedly raping and killing a woman. William Ashford, who actually was trying to defend a woman, was out of luck (being a skinny teenager, and all).

Ashford v. Thornton and Ivanhoe

"Combat de chevaliers dans la campagne" by Eugène Delacroix

"Combat de chevaliers dans la campagne" by Eugene Delacroix

Ivanhoe‘s trial by combat surrounds  the saintly Jewess, Rebecca, who has been threatened with rape by the Templar knight Sir Brian Bois-Guilbert. Her staunch resistance to his advances causes him to fall even further in love with her. Eventually, she is accused by the Knights Templar of being a witch who has seduced Bois-Guilbert.

There are a few obvious differences between the case of Ashford v. Thornton and Ivanhoe‘s trial by combat. In Ivanhoe, the trial by combat is demanded by the threatened woman, Rebecca, not the villain (though it is Bois-Guilbert who secretly suggests it to her, because he wants to save her life). The combat also does not let someone get away with murder; technically, it saves Rebecca’s life. Indeed, the real villain, Bois-Guilbert, even though he is never on trial, ends up killed in the middle of the combat due to “the violence of his own contending passions” (490), and justice ends up actually being served. (The “contending passions” refer to Bos-Guilbert’s will to win the duel and thus further his ambitions towards eventually becoming the Templar Grand Master, and his conflicting will to save Rebecca, with whom he’s fallen in love.)

The two main scholars to take on the similarities of the Ashford vs. Thornton case and Ivanhoe are Gary Dyer and Mark Schoenfield. Both argue that Scott is attempting to rescue chivalry in some way, even if he realizes it’s not at all feasible in the modern world.

I think the idea of rescuing chivalry in a world in which it’s not feasible is a pretty important aspect of Scott’s Ivanhoe. Part of romance involves a kind of lost golden age we can never get back to, and despite the subtle critiques of chivalry and romance in Ivanhoe, I think that the world we are introduced to is indeed a romantic golden age. Although we can’t get back to that golden age, it is an important part of our history. In Schoenfield’s words, for Walter Scott, chivalric institutions (such as the trial by combat) “rendered modernity intelligible” (81).

[1] I saw part of this quotation originally in Mark Schoenfield’s article, and he cites it as 9 August 1817. But I could only find it in the 11 August paper. It is in regards to a Friday trial, which is why it appears three days after, on the Monday instead of Saturday.

Cited Stuff:

Dyer, Gary. “Ivanhoe, Chivalry, and the Murder of Mary Ashford.” Criticism 39.3 (Summer, 1997): 383-408. Print.

Schoenfield, Mark. “Waging Battle: Ashford v. Thornton, Ivanhoe, and Legal Violence.” Prose Studies 23.2 (2000): 61-86. Print.

Scott, Walter. Ivanhoe. Ed. Ian Duncan. Oxford and New York: Oxford UP, 1996. Print. Oxford World’s Classics.

- – - . “The Letters of Sir Walter Scott E-Text.” The Walter Scott Digital Archive. Edinburgh University Library. Web. 19 Jan. 2010.

“Warwick Assizes, Friday, Aug. 8. Trial of Abraham Thornton For The Murder Of Mary Ashford.” The Times [London] 11 Aug. 1817, Law sec.: 3. The Times Digital Archive 1785-1985. Web. 3 Jan. 2010.

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Simple Brownies

brownie-no-walnuts-plainI am more of a blondie man than a brownie man, myself, but my girlfriend likes brownies. So here are some brownies.

I got this brownie recipe from Cookie Madness. My criteria when searching for this recipe was that it had to use an 8×8 or 9×9 pan, it had to be relatively simple or quick, and it couldn’t advertise itself as particularly “cakey.”

The recipe I used said to use pecans, but I used walnuts. I just sprinkled as many as seemed reasonable on top of one half of the brownie batter once the batter was in the bake pan, and just pressed down on ‘em a bit. The brownies also came out of the oven after 33 minutes, which is the minimum time in the recipe, because the gooier the better. Also, I used a microwave instead of a saucepan on low heat to do my butter and chocolate melting. I think I’ll save the saucepan for the fancy brownie recipe, when I want to spend more than 10 minutes in preparation. I changed the ratios, too, of the sweet vs. semi sweet chocolate, based on what was in my cupboard. There were certainly no complaints about too much sweetness, though. In fact the official verdict was, “Perfect,” so huzzah.

If you are hungry I recommend you consume brownies. brownie-plain2 Brownies

Simple Brownies Recipe

  • 1 stick butter
  • 3 oz semi sweet chocolate
  • 1 oz unsweetened chocolate
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/2 cup well packed brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • Some walnuts or pecans (optional)

1. Preheat oven to 350 degrees. Line an 8 or 9 inch square bake pan with non-stick foil.

2. Melt most of the butter in a microwave. Add in the chocolate, and continue melting, but take it out and stir it occasionally. Don’t melt it all the way in the microwave – there should still be a few small chunks of chocolate that will finish melting from the residual heat of the butter and the other melted chocolate. Let cool.

3. Whisk the eggs in a mixing bowl. Add in and mix salt, both sugars, and vanilla. Add and mix in chocolate. Fold in/mix in flour until just combined.

4. Pour batter into bake pan. Sprinkle walnuts or pecans on top if you want. I like to press down on them a bit so they don’t fall off the finished brownies.

5. Bake for 33-35 minutes, until the top just seems to start cracking. Cool in pan on a wire rack for 10 minutes.

Cut into individual sized brownies, as small or as big as you want. But bigger brownies taste better.

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Banana Bread with Walnuts and Chocolate Chips

Chocolate Chip Walnut Banana Bread

I still haven’t discovered anything worth putting on a good banana bread. Butter, peanut butter, Nutella–all of these fail to improve upon that which is perfect. Although I have found that Banana Bread is a good bread for French Toast, even if it is a quick bread without all that fancy yeast. I’ve seen others do this online, but when I mentioned it to people in real life they thought I was just weird. So be it.

I like my banana bread with tons of walnuts and chocolate chips. Some people prefer it with none of these extra ingredients. These people are crazy, but that’s okay, because these people don’t get any walnuts and chocolate chips.

In the ingredients here I’ll go with 1/2 cup each of walnuts and chocolate chips for the bread. I like to use more (and in the pictures here, certainly, there are more), but I’ll stick to what most people I think would enjoy. It’s also what was on the original recipe I had, at some point. But I forget where it is from, and I forget what I modified. However, this banana bread recipe is moist, delicious, and awesome. And it can pretty easily be doubled or tripled.

I’ll also note that every banana bread recipe I read always says, “the riper the bananas, the better.” I guess it releases sugars or some such thing. Anyways, I don’t ever plan ahead enough to have three ripe bananas, so I buy bananas as ripe as I can find them, and then leave them in a bag for a few hours, which helps a bit. People also freeze them, but then they’re hard to mash up, so I generally don’t do that.

banana2

Banana Bread with Walnuts and Chocolate Chips

Ingredients

  • 3 medium bananas (the riper the better)
  • 1/4 cup melted butter
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts

1. Butter/grease/spray with Pam a 9″ loaf pan. I also like to add a long strip of parchment paper across the center and long sides of the pan so that you can lift the entire loaf using the paper when it’s done.

2. Mash up the bananas. Beat in with butter, sugars, egg, and vanilla.

3. Mix flour, baking soda, cinnamon, and salt; add this to the wet mixture. Throw in the chocolate chips and walnuts.

4. Pour mixture into loaf pan. Bake at 350 degrees for 50-60 minutes, until a toothpick inserted into the centre of the banana bread comes out clean.

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Two Victorian gentlemen enjoy the effects of opium

GENTLEMAN 1: What! What! Eh… eh, oh, by God! By God!

GENTLEMAN 2: Great Scott! My face is positively melting! (He begins clawing at his face.)

GENTLEMAN 1: By… God!

GENTLEMAN 2: (pointing) And so is yours!

GENTLEMAN 1: By… God!

(Outside, an over-dressed fop with a brightly coloured overcoat walks past the window.)

GENTLEMAN 2: A peacock! Whoooaaaa!

(He topples over on his expensive leather chair.)

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Oatmeal Chocolate Chip Cookies

SIZED-stackHere’s the original recipe from Recipe Zaar, which is apparently taken from the Toronto Star, and they apparently got it from… Barbara Bush. Say what you will about the 43rd president of the United States–his mom makes a pretty darn good oatmeal chocolate chip cookie.

To the recipe I added ground up white chocolate (using a magic bullet), took out some dark chocolate to compensate, and threw in a bit of cinnamon. I love cinnamon on everything, so I am biased, but my girlfriend assures me it was a wise choice. The taste is subtle, bit it’s clearly there.

The white chocolate spread throughout, combined with the oatmeal and cinnamon, makes for a pretty good cookie. If you don’t want to try the white chocolate just add a corresponding amount of regular chocolate chips.

SIZED-zoom-low SIZED-stack2 SIZED-single-cookie

Oatmeal Chocolate Chip Cookies Recipe

Ingredients

  • 1¬†cup butter
  • 1¬†cup sugar
  • 1¬†cup brown sugar
  • 2 eggs
  • 2¬†cups flour
  • 1¬†tsp baking soda
  • 1¬†tsp salt
  • 1/2 tsp cinnamon
  • 2¬†cups quick-cooking rolled oats
  • 2¬†tsp vanilla
  • 8 oz dark or milk chocolate, chips or chopped
  • 4 oz white chocolate

Directions

1. Chop up dark chocolate if not in chip form. Grind up white chocolate chips into a powder.
2. Blend butter and sugars until fluffy. Add and beat in eggs.
3. Sift flour, baking soda and salt; add to wet mixture. Stir in oats, vanilla and chips. Add cinnamon.
4. Drop by batter by rounded tablespoon onto a greased cookie sheet.
5. Bake at 350 degrees for 8-10 minutes or until the edges seem cooked. Remove and let cool on wire rack.

I got about 50 oatmeal cookies.

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Chocolate Chip Cookies (using cream of tartar)

Chocolate Chip Cookie TrailI got this Chocolate Chip Cookie recipe from a blog called A Pookie Pantry. It appears to be this AllRecipes version, but with the addition of cream of tartar to the cookies. I bought the cream of tartar for like three bucks then realized that I only needed about 1/4 teaspoon AND the original recipe did not call for any at all. Bummer.

Here is the result of two minutes of Googling: cream of tartar is most often used, it seems, to help stabilize and give more volume to beaten egg whites. Wikipedia has more uses. In baking and making cookies, however, cream of tartar (the acid) is added to baking soda (the leavening agent) so that when combined with the wet ingredients, it causes the reaction that gives cookies their rise. Think back to the volcanoes you made in school: you added vinegar (the acid) to baking soda and water, and that caused the awesomeness you subsequently witnessed. Now, baking powder, on the other hand, contains the acid, the leavener, and other stuff. The more you know.

Back to the cookies. I didn’t add walnuts because, well, I didn’t want to. So I added more chocolate chips to compensate. This little bit of baking genius I thought up all on my own. One thing I’ve also started doing with chocolate chip cookies so to cover up the bottom of the cookies so no chocolate chips are visible. That way they don’t melt to the baking pan.

andmilk batter Cookies on Pan

Chocolate Chip Cookies Recipe

Ingredients

  • 1 stick (1/2 cup )butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1.5 cups all-purpose flour
  • 1/4 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tsp. hot water
  • 1/4 tsp salt
  • 1.5 c. chocolate chips

Directions

1. Cream butter and sugars. Beat in egg, then vanilla extract.

2. Dissolve baking soda in hot water (I used a measuring cup to hold the water). Add to batter along with salt and mix. Mix flour and cream of tartar, then add them to the batter and mix it all up. Stir in the chocolate chips. Refrigerate for an hour, even longer if possible.

3. Preheat oven to 350 degrees F. Add cookies to baking sheets in average sized portions (use an ice cream scoop, maybe?). Bake for about 8 to 10 minutes, or until edges are lightly browned. Remove from oven and cool completely on wire racks.

I made 19 chocolate chip cookies; not huge ones, but they’re bigger than, say, Chips Ahoy. I like my chocolate chip cookies soft, so I leaned quite close to eight minutes.

Chocolate Chip Cookie Close Up Chocolate Chip Cookie Stack

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Writing habits pt. 1: Anthony Trollope

I started a post comparing the writing habits of Anthony Trollope, Charles Dickens, and Ernest Hemingway, but I found that for each writer the most interesting theme about their writing was unique to them. Trollope is a machine. Dickens is concerned primarily with his medium. Hemingway is–well, he’s Hemingway. So I split it into three posts. This one is on Trollope.

When my Victorian Realism seminar got to the topic of Trollope’s crazy writing habits, I was reminded of comments I have often read from writers about what it’s like to write. It seems to me that if you ask an amateur writer, they’ll say something along the lines of how a writer can’t help but write; they are compelled to sit down at a computer (or a typewriter, a pad of paper, a pile of napkins, or whatever) and write for hours each day, because they just can’t help themselves. It’s like a drug fix. This has always seemed to me to be a silly myth. From what I’ve read about working, successful writers, they admit that it is, in fact, pretty difficult to soldier on through the drudgery of putting thousands of words to a page, again and again, until finally those thousands of words add up to a completed draft of a novel.

So, with that said, what I have here are a few writing habits that I’ve found to be pretty interesting. However, I suppose what I have here is not what would normally be considered the wildest or most unique set of writing habits (e.g., Michael Ondaatje’s literally cutting and pasting his stuff with scissors and tape) so much as habits about the grind of producing a completed, coherent text.

Anthony Trollope

Just a note that I’m getting a good deal of my info from a book called The Novel Machine: The Theory and Fiction of Anthony Trollope by Walter Kendrick and from Trollope’s Autobiography.

Over the course of his life Anthony “the machine” Trollope wrote 47 novels and 16 other books. For about the first 20 years after the publication of his first novel in 1847, while he continued working as a novelist, he also maintained a full-time job with the Civil Service in the Post Office, a job he actually took a great deal of pride in. Here’s how he did it: Trollope paid a servant an extra ¬£5 a year to wake him up at 5:30 am every morning and get him a cup of coffee. Trollope would then work on a novel for three hours. The first half hour was spent reading over what he had already written, and after that he wrote at a pace of 250 words per 15 minutes. So, over three hours, he would write approximately 2,500 words. According to him, it “allowed me to produce over ten pages of an ordinary novel volume a day, and if kept up through ten months, would have given as its results three novels of three volumes each in the year” (An Autobiography 272). He admits that he never did write more than three novels in any one year, but, like, c’mon man, give him some slack. He was pretty darn prolific.

Like other novelists of his time, Trollope’s works have been associated with attempts to convey “the real.” (A lot of this part now is sort of an off-shoot from class discussion.) To do this, he tried to reduce the significance of the physical text (the signifier) as much as possible. He “lived” with his characters (the signified) in his imagination all day, every day. Then he would put his characters to paper as fast as he could, over the span of a few hours every morning, as if doing so reduced the obtrusiveness of the text. To Trollope, a text should just be a clear window to its characters. He was very pleased by a comment of Nathaniel Hawthorne’s, who said Trollope’s novels were just as real “as if some giant had hewn a great lump out of the earth and put it under a glass case, with all its inhabitants going about their daily business, and not suspecting that they were being made a show of” (qtd. in An Autobiography 145). Trollope seemed to enjoy living with his characters in his imagination, but considered the physical act of writing to be a job to be done as quickly and efficiently as possible.

This is kind of funny when you actually read his books and notice the way his narrators often directly address the reader and reveal the very artificial and constructed aspects of the novel. My favourite are his narratorial intrusions that completely break a novel’s flow: “How easily would she have forgiven and forgotten the archdeacon’s suspicions had she but heard the whole truth from Mr. Arabin. But then where would have been my novel?” (Barchester Towers II.32). Or, in the conclusion of the same novel, he says “The end of a novel, like the end of a children’s dinner-party, must be filled with sweet meats and sugar plums” (II.266). Addresses like these blatantly show the reader that the plot is unfolding the way it is purely for the sake of art and fulfilling the rules of the genre, and not for the sake of being “real.”[1] (I was also amused to learn just how much this drove Henry James bonkers.) I should add, though, that Trollope wasn’t big on plot; it is a common criticism against him, and he openly admits to using plot purely as a vehicle for his characters.

This is my own interpretation, now, but it seems to me that “plot” was too caught up in literary conventions for Trollope’s taste. We all know the novel is going to end in a marriage, and that the ambitious, scheming chaplain won’t get the girl, so why bother pretending otherwise? Let’s just admit that the heroine isn’t going to fall for the bad guy and move on (Trollope does exactly this in Barchester Towers). Let’s focus on the characters, because that’s where there is actually some freedom to represent something “real.” The plot is too pre-determined by the traditions of the novel. Most of the interruptions from the narrator that highlight the story’s fabricated aspect focus on its plot. The characters, however, are completely “real,” and it’s not a coincidence that it his characters whom Trollope purports to have lived with everyday in his imagination.

Footnotes:

[1] Compare that to the Chapter 17 digression in Adam Bede, where George Eliot breaks the flow of the narrative to do the exact opposite; defending the actions of her characters because, though their actions may not create a thrilling, romantic narrative, they supposedly create a more “real” one.

Some Stuff I Cited:

Kendrick, Walter M. The Novel Machine: The Theory and Fiction of Anthony Trollope. Baltimore: John Hopkins UP, 1980. Print.

Trollope, Anthony. An Autobiography. Ed. Michael Sadleir and Frederick Page. Oxford: Oxford UP, 2008. Print.

- – - . Barchester Towers. Ed. Michael Sadleir and Frederick Page. 2 vols. Oxford: Oxford UP, 2008. Print.

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Oatmeal Chocolate Chip Coconut Cookie Mix Cookies

oatmeal-coconut-choc-chip1The title of this post is the hardest thing about making these cookies. The recipe is easy because there is very little measuring. I basically played with the measurements of the ingredients, and added coconut and more chocolate chips. I increased the butter a bit too, to help with the added volume.

The original recipe on the bag says you need 1 egg and 2 tbsp butter, and the bag makes two servings. I find it’s easier to just throw the whole bag in a bowl and alter the ingredients accordingly.

I don’t like small cookies, and I usually get around 36-40, though I’m not creating giant cookies. If you get 60 cookies out of this (as the bag says you can) then you’ll probably have awfully small cookies.

On Cookie Tray bowl bag

Ingredients

  • 1 bag Quaker Cookie Oatmeal Chocolate Chunk
  • 1 bag sweetened coconut (about 200g)
  • 1 handful of Chocolate Chips
  • 2 eggs
  • 5 tbsp butter (melted)

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2.Throw cookie mix into bowl. Throw coconut in with it. Add as many chocolate chips as you like. Add eggs, then 5 tbsp melted butter. Mix it up with a fork. Don’t use an electronic mixer.

3. Bake for 10-12 minutes. Remove and let cool on pan.*

*I always only bake for exactly 10 minutes, and then put the pan in the freezer after they’ve cooled at room temperature for a minute or two. I like soft cookies, and the freezer seems to keep them from falling apart, even after they warm up later on.

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