“Every day is a war. The key is to keep company only with people who uplift you, whose presence calls forth your best.”

- Epictetus, via ‘The Art of Fielding’ by Chad Harbach











Page 243-244
"Schwartz shrugged . He had to drag up words from somewhere deep within: "Could be worse."
"Could always be worse." Arsch disappeared into his bedroom and came back with a stack of his mother's chocolate-walnut-ginger-cookies. "Nuke 'em for a few seconds", he said. "There is milk in the fridge."
"Thanks."

For the ones that asked for the recipe. {I did not use the walnuts but my next batch will have them!}

Chocolate Ginger Cookies

• 3/4 cup unsalted butter, plus more for baking sheet
• 2 cups flour
• 1/3 cup unsweetened cocoa powder
• 2 1/2 tablespoons ground ginger
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons freshly ground nutmeg
• 1/2 teaspoon salt $
• 1 cup packed light brown sugar
• 1/4 cup molasses
• 1 egg $
• 1 teaspoon vanilla extract
• 8 ounces bittersweet chocolate, finely chopped
• 1/3 cup granulated sugar
• Add walnuts to taste

Preparation

1. 1. Preheat oven to 350°. Butter a large baking sheet and set aside. In a medium bowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
2. 2. In a large bowl, beat 3/4 cup butter and the brown sugar until light and fluffy, about 3 minutes. Add molasses, egg, and vanilla; beat to combine.
3. 3. Mix in dry ingredients gently but thoroughly, scraping down sides of the bowl as necessary. (Batter will be thick.) Stir in chopped chocolate until well combined.
4. 4. Form batter into 1-tbsp. balls, roll each ball in granulated sugar, and place 12 balls on buttered baking sheet. (If batter is too sticky, dampen your hands with water when forming balls.) Dip the bottom of a cup or glass in water and use it to flatten balls to a thickness of about 1/4 in., rewetting glass as necessary to prevent sticking.
5. 5. Bake cookies 5 minutes, turn pan 180°, and bake until just set, about 5 minutes more. Cool on pan for 5 minutes, then transfer to cooling racks. Repeat forming and baking with remaining balls of dough.

Note: Keeps up to 2 days in an airtight container at room temperature.

{ Fielding ::: catch a hit or thrown object }

So be cheery, my lads
Let your hearts never fall
While the bold Harpooner
Is striking the ball.

- Westish College fight song