Heat Wave Cooking

I don’t mean that I have some fancy schmancy “Heat Wave” or confectioner’s oven or anything.  I am referring to the unbearable heat that Southern California has been experiencing this Summer and into now October!  We’ve had record highs and unusual humid days like the South.  I can’t begin to know for sure how prayers work, but my affinity for the South might have been heard a bit too loudly?!

So in the middle of this heat, I was asked to co-host a baby shower for a dear friend. Three others and myself split up duties of décor, food, games, etc. We managed to plan the entire party via text, which was a first for all of us. Some days, you came back to your phone with 20 messages, but you got the gist of the conversation and knew it was all coming together.  I can’t take credit for anything but the crust-less quiches and having talented friends!  Thanks to my co-hosts Amy, Nancy and Sharon!

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After some discussion, we decided on brunch menu items and I offered to make crust-less quiches. I asked my pal, Debi to help me. She often is the Ethel to my Lucy antics. (Although she has red hair, so we should really think of her as the Lucy!)

On a 100 degree night in Pasadena, we sweat and cooked up the party food in my small bungalow with a window air conditioning unit in the living room. I should add that Debi doesn’t even like eggs. I am really lucky to have friends like Debi in my life. She’s proven it on more than one occasion!


I decided to make four different quiche-ish dishes. 1. Carmelized onions, prosciutto, gruyere cheese 2. Veggies 3. Spinach, tomatoes, and 4. Meat lovers

Each crust-less quiche is made essentially the same, we used about 8 to 12 eggs depending on the size of the dish that we were baking it in. We whipped eggs with some milk to lighten the eggs and to make sure they were fluffy and well mixed.

IMG_2210We prepped the ingredients for each dish first by roasting the veggies, cooking the sausages and bacon. Nothing like frying up some bacon when your kitchen feels like 400 degrees.


Oven was set at about 375 degrees. To be honest, we probably didn’t even need to put the food in the oven. It probably would have cooked just fine in the kitchen air.


You can layer any ingredient of your liking in these quiches. I prefer to roast or cook the ingredients first. The flavor tends to come out more and not just get lost in the eggs plus it’s a good idea to make sure any meat is fully cooked before you bake the quiche.  We also prepped and chopped bite size ingredient pieces so that lady party goers wouldn’t have a long piece of spinach to chew or chomp on a giant piece of eggplant.


They bake about 15 to 20 mins depending on the size and the amount of layered ingredients. I always stick a fork or a skewer in the middle to make sure they come out clean.  Notice my special cooling racks…we had chairs and stools all over the place to hold dishes cause I don’t have adequate counter space in my 1920’s bungalow kitchen.


We baked these the night before the party and they definitely would have been better fresh right out of the oven and not re-heated. Nobody seemed to complain though, so let’s just call this a win especially for having not lost a friend in the process or spontaneously combusting from our own body heat.


Now!  Somebody else have a baby, get married or celebrate something special!  I’ve cooled off and I’m ready to get planning and cooking!


It’s a Wrap! Lettuce Wrap, that is.

Once again, I take you back with me to a Palm Springs trip.  This particular recipe was used for our Palm Springs Memorial Day 2015.  There were about 8 of us on this trip.  It was a great house with a round pool and a round living room, very Palm Springs.  It seemed like miles to get from one end of the house to the other.  I’d say it was a successful house for the group but we never stay in the same house twice.

For lunch one day, I made a lettuce wrap.  I found the recipe on pinterest which was a post from damndelicious.net and it seemed easy, so I attempted it.

My only problem was that I should have made double the amount and fed them with lots of other items like egg rolls, potstickers, and rice to make it complete meal for them.  I was thinking this was a light lunch item.  It was a bit too light.  The group loved the flavor of this but it wasn’t enough food and I made it too late in the day so I think they were starving and starting to get restless!  I think each person only got about one lettuce wrap, so you can see why they all weren’t that happy that afternoon.  Nobody complained, but you can tell I needed to serve more when they were grazing for whatever snacks they could find. (That might have also been the reason why some don’t remember ordering their food for dinner cause there was not a lot soaking up any of the Margarita-drink of the day.)

Here’s the menu board that I usually set up each morning in Palm Springs.


  • 1 tablespoon olive oil
  • 1 pound ground chicken (I used turkey – would be ok to use chicken, turkey or beef)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce (I bought mine from Trader Joe’s)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Instructions from DamnDelicious.net

  • Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.


Notes – I think I left the Sriracha out of the recipe and let everyone spice up their individual servings.  AND Make sure you know your audience before you plan the meal.  Don’t want them to get hungry on you!

We’re on our way back next week for a Palm Springs vacation, so I’m planning on much more food!  Stay tuned for more recipes.


Roger’s Gardens – A Delish Shopping Trip!

We celebrated my mom’s birthday recently.   We usually like to drive my parents places that they don’t get to go to on a regular basis, so this birthday weekend was no exception.  I think we tired the parents out but hopefully they had some fun in the process.

There’s a nursery and gift shop in Corona Del Mar called Roger’s Gardens.  It has a great selection of plants, patio furniture, pots,  knowledgeable staff and a great gift boutique.  They also decorate for seasonal gifts and decor, so the Halloween Boutique had just opened this same weekend.  If you like Halloween, this is sure to spark your creativity!  Mom loves this place, so it was a good idea to take her there.

The theme this year for the Halloween boutique is “Something Wicked This Way Comes” and it’s truly like entering a magician’s tent with a maniacal display of whimsy, gross, scary, absurd and glittery objects.  Heaven.

Beware – tons of pics to follow!   If you can’t visit this year, then I’ll bring the store to you here.

IMG_2181Being a marketing person, I look at signage way too much even when I’m personally shopping. They had my attention with old timey fonts and ribbon motif. Well done, Roger’s Gardens!

AND…those pumpkins!  Love!  They had a variety of pumpkins, different shapes and colors scattered around the nursery.

It was 100 degrees outside, but the pumpkins made me long for cooler weather so I can comfortably cook in my kitchen again.

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Delish-able Mention #2

This week I found a special Delish-able Mention from my friend Debi.  As you probably know, California is having a drought right now.  We’re supposed to have a very rainy winter, but that doesn’t help our brown grass now.  Lots of California residents have taken to zero-scapes or rock gardens.  Debi’s answer to an empty water fountain in her back yard is a perfect way to showcase her creative talent and not have a huge water bill and waste water.

As you can see, this fountain was a cat haven but she’s working on a better place for her cats to hang out.  She also had overgrown grass around it and a vision to change it!


IMG_1918Sorry, this pic is a blurry, but you can see how the fountain fit into the backyard and once a upon a time with water…it would have been peaceful and a nice feature.

Debi started to clear the area and give eviction notices to her cats to get her project started.  She was determined to make it a planter!  Succulents would eliminate having to water it excessively and give her enough variety of plants to create movement in her design.  Her husband wasn’t quite sure he understood the project but alas went shopping to collect plants with her for the project.

IMG_1916From this point, she had a few ideas for the ground.  We brainstormed the possibility of creating mosaic stepping stones in water patterns.  That sounded great to both of us but then Debi started the project and quickly learned that it was too ambitious.  Sometimes you gotta know when to pull the reigns in and do something achievable so you don’t get frustrated.  She made the right choice to scrap that idea and go to plants and rocks to cover.

IMG_1914Here’s more of her work in progress, as the statue gets placed with plants surrounding.


IMG_1912The finished project is finally filled in with plants, rocks and statues.   It makes me reminisce for days of carefree water usage as the plants mimic water but I couldn’t be more proud of her staunch effort to pull this project off!  It took her about 2 weeks to devote to working on this.  (It was a few hours here and there in the two weeks , not 24 hours/day!)  She’s onto the next project and I’m sure plenty of Delish-able Mentions in the future as well.

Here’s a glimpse of another fabulous fun project on her patio.  I have no idea how she is hanging these parasols, but it must have something to do with Mary Poppins?

IMG_1919Congrats to Debi and if you have something to recommend to me as a Delish-able Mention, please leave me a comment below.  Thanks for reading!


Please Sir, May I Have S’more?

I went camping this year.  I even have witnesses.  It’s not a regular occurrence for me, but occasionally I like it.  To be clear, I like the outdoors – the scenery, most of the smells, trees and stuff.  I’m not an avid camper though, so I have no equipment to make camping easy.  I have a sleeping bag that my brother gave me that he wasn’t using.  If you asked him to go camping, he’ll respond, “Why would you do that when there is a perfectly good hotel not far away?”  He didn’t need his sleeping bag, so I took it.  I own nothing else to help myself to live outdoors even for a night.

Growing up, I haven’t had a lot of opportunity to go camping.  I can count on one hand all of my camping experiences including the one this past year.  My first camping experience was to Camp Happily Appley with my brownie troupe.  There, I was forced to drink water that tasted like dirty armpits, pretty much got bucked off of a horse and was traumatized changing clothes in the outdoors without any doors anywhere, but people everywhere.  (I was a modest 9 year old).  Let’s not talk about the dreaded out houses where there could be a rattle snake waiting for you?  This trip took me out of my comfort zone.

I’m in the back row, third from the right.

My next camping trip came in high school when my youth group was going to McGrath State Beach.  This beach camping trip sounded great in theory as it was 5 minutes from my house and I really loved the beach.  I used to go really frequently to the beach back then.  For this trip, I had nothing with me except a blanket.  Everything was fine and taken care of by our leader such as food and campfires etc, until it came time to sleep.  Without a tent or a sleeping bag, I slept with my blanket in the youth group van by myself.  You might think this would be alright but I was a frozen popsicle by morning.  I have no recollection of the trip after that but I think I got picked up and defrosted at home?

So after that, I went camping one or two more times and if there was a rock, inevitably my head would find an uncomfortable pillow.  I also managed to position myself sleeping downhill?  I’m not the most coordinated person, so I associated well with Lucy in the movie Forever Darling.

Needless to say, I eagerly signed myself up for camping with friends this past Spring!  I warned them all of my lack of camping knowledge and basically told them to take care of me.  Thankfully, they did.  We also rented an RV, so there was no chance of a rock pillow or downhill sleeping arrangement.  My reference for RV camping was also Lucy in a movie called, The Long Long Trailer.  I’ve obviously watched more movies than camp.

IMG_0706My lack of experience lends itself to romanticizing and associating camping with classic things like…singing around a campfire, lots of flannel, star gazing, and of course S’mores.  My friend Lucas found a recipe on pinterest for home made marshmallows which I was certain would make us the most popular campsite for miles around.  He said he’d make them, so I didn’t argue!  We thought they’d be perfect around the campfire.  He made dozens of fluffy white yummy marshmallows.

Lucas and Vito, Eagle Scouts, were on the trip.  They were more than capable of building a campfire but this Brownie criticized the fire for not being big enough because I compared it to others around us and “movie” campfires where they seem a bit more dramatic than ours?  They assured me our campfire was exactly right and appeased me a little with a few more flames to get that film quality that I envisioned.

IMG_0720Campfire was set, stars were in place and now those homemade marshmallows were going to be roasted.  There were four of us in on this campfire experiment.  We skewered our marshmallows while our salivary glands anticipated the sweet mouthwatering delicacy.  Each person had a different roasting method which pretty much garnered the same outcome.  Marshmallows were melting quickly and falling off the skewer into the fire.  New plans were quickly derived to catch marshmallows in graham crackers before falling.

IMG_0721It was a messy endeavor but when you finally got a marshmallow in your mouth, it was a confectionary delight.  We tried to eat more than one but it wasn’t easy, even for a sweet tooth connoisseur.  They had to have been the best marshmallows that I’ve ever had but a bit more richer than the average store bought brand.

Mere marshmallow handsIngredients for marshmallows:

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

To follow the full recipe for Springy, Fluffy Marshmallows from smittenkitchen.com, click here.

The next encounter with THE marshmallows were at a Palm Springs trip.  As you know we frequently make a visit to Palm Springs as it’s close and relatively inexpensive for a group of us to go.  This time I found a recipe for Skillet S’mores which I thought would be better because it eliminated the game of twirling the skewer to keep your marshmallow on it.  The idea is that the chocolate and the marshmallows are in a skillet where you can dip your graham cracker or spoon the concoction on your graham cracker.

Ingredients for the skillet s’mores:

  • 1 cup chocolate chips
  • 8 large marshmallows or fill the skillet
  • graham crackers for dipping

To follow the full recipe for Indoor S’mores from dessertfortwo.com, click here.

In the future, I would make an adjustment to this recipe though.   I suggest melting your chocolate and adding some cream and maybe some butter in a double boiler first to make loose viscous texture then pour into a skillet and bake the marshmallows on top.  Nobody found fault in the way that I served this per the recipe but I think it would have made for easier dipping and less chance of burning the chocolate before you put the marshmallows on top to bake.

IMG_1435I’m usually up for most adventures.  I probably would have slept on a rock on a hill as long as there was promise of these treats again but I’m certainly glad there was a moderately comfortable bed for this princess and the pea.  I hope you have sweet dreams if you take this recipe with you on your next camping trip or just at home watching movies.




Chalk To Me

Chalkboards are all the rage right now.   I see them in all sorts of cute tables, jar lids, signs and more.  I admit, I kind of like it!  I’ve always been a fan of font type and chalkboard art.  Once again, I was inspired by Pinterest for the chalk art but first I had to create a chalkboard surface somewhere!

I live in a 1920’s bungalow and I was in need of a decorating update.  My dining area had become a dumping ground for unfinished projects and wishful ideas.  I wanted to redo this area to be livable, not a reminder of my lack of completing projects and most of all, functional for entertaining.

My dad gave me his old drafting table several years ago and I knew that I wanted to continue using it in this area but I needed to clear it off and figure out how to make it work for entertaining?  I decided to float it in the middle of the room and add some bar stools for that “office” pub feel.

IMG_3035Terrible picture, but you get the idea of what a mess I had!

So I cleared this area by mainly putting all of the craft supplies in the garage and getting rid of useless stuff, lots of useless stuff.  Once I got the room cleared and set it up generally how I wanted it to live, I felt it needed a focal point but didn’t want to spend any money or very little and I also didn’t want to hang anything heavy.  At first I was going to paint something on the wall but there was a couple of things wrong with that idea.  1.  I’ve never really painted anything and 2.  I change my mind sometimes…what if I hated it in a week?


I decided I wanted a painted chalkboard on the wall so I could experiment with font types and designs anytime that I wanted.  If my experiments failed, I could always invite visitors to sign or leave a phrase or I could practice my math tables.

IMG_3839From the cleaning exercise, I remembered I had large pads of papers from yesteryear art classes.  I taped them carefully together and then cut a border so it would be symmetrical when I placed it on the wall.  I used the paper first so that I could determine the scale and not make a ton of pencil marks on my wall.  I was avoiding more cleaning, if that was possible.

I taped the paper on the wall and made sure it was evenly placed between my windows and at the right height.   I then traced a thin pencil line on the wall so I could paint within the line.


I went to my local OSH store and discovered that you can get chalk paint in any color that you wanted.  Why did they tell me that?  After I stopped my head from spinning, I decided that I wanted a classic chalkboard but not quite a saturated black color, slightly lighter.  I went with a classic grey chalkboard color, the slate color that could be found in a little red schoolhouse.


It took about 4 coats of chalkboard paint to really cover the area well.  I wanted another detail to make the design stand out and add a little glimmer.  I added a metallic gold trim line to the edge.  I just hand painted this and didn’t create a template for it.  When I did it, I was a little disappointed that it wasn’t perfect but now I like the imperfection of the hand painted trim.  The line isn’t exact and changes thickness a bit, but from a distance it looks good.  IMG_3848

Once the chalk paint was dry for about 24 hours, I had to rub chalk over the entire surface and wipe it off.  That was per the instructions, so I did that.  I think it had to cure again for about 24 hours before I decided to chalk it up with something fancy.

IMG_3862Like I said, Pinterest inspired me again.  This picture is a much bigger format of what I could do with my little chalk space, but it was the inspiration.   (DelishTish pinterest boards coming soon)

I wasn’t sure I could copy or get anywhere close to this design, but it was chalk so if I hated it…erase.  I started in the middle with the Hello and then just kept adding elements around it.  I used old fashion chalk, not a chalk pen or any other new fangled chalk writing utensil.  Chalk, a wet rag, dry rag and my hands were all I needed.  My costs for the project were about $20 for the paint and some foam brushes.

Here’s a few photos of each stage.

IMG_3861Drew the “Hello”, added a bit top and bottom

IMG_3863Started to block out the top right bubble and filled in some on the bottom.

IMG_3864There’s still a blank spot on the bottom left, so added some arrows cause didn’t want to move or mess with anything that I had done thus far.

I think in the end it came out well.  I haven’t changed the artwork on the board yet, but if it changes…you may just see a post about it!


Delish-able Mention #1

It seems as though it’s Fair season around So Cal these days and I admit I love a good Fair ribbon award!  There’s not enough Fair ribbons awarded in this world for jobs well done, so I’m taking it upon myself to remedy that with the “Delish-able Mention”.

The first one is going to…drum roll please…

IMG_1820This great wine bottle display and storage in the window at Tin Roof Bistro in Manhattan Village.  I’m a big advocate of space saving ideas and I love the simple rails that are attached to book shelves on either side of the window.  The built ins surrounding the window give it a great custom approach to the entire wall.

It’s a great restaurant too, but check out the details in the interior when you make a visit.  You won’t be disappointed.

Congratulations Tin Roof Bistro on this Delish-able Mention!

Glutton for Southernment

I recently traveled to Tennessee to visit extended family for the funeral services of Mary Ann.  On the last day, we wanted to eat brunch before we left our separate ways and tried to determine where to go for a Southern experience.  There was a good  discussion of Midlands vs. Cracker Barrel vs. Waffle House and the general consensus was the need for waffles, so Waffle House seemed the natural choice.

As I have been to several areas of the South, I was familiar with the building but haven’t stepped inside a Waffle House to try the cuisine yet.  The Southerners assured we were in for a true greasy spoon experience.  I wasn’t quite sure if I would appreciate that or be completely disgusted but I was game for trying!

MenuThis small diner wasn’t equipped to handle a group of eight seated together, so we chose two booths and got comfortable for the parade of food that was to come.  It had a counter and several small tables for 2 or four and a jukebox for customizing your personal soundtrack for the meal.

My table of four quickly began negotiating an array of food so we would sample as much as possible and share favorites.  The next table’s approach was to order “smothered” items as they were pros and knew what they liked!  I’m not even sure I’ve seen the word “smothered” in a menu in California?


Food began to arrive and I wasn’t sure there would be enough room on the table.  There were cheesy eggs, bacon, raisin toast, grilled biscuits, grits and of course waffles.  We ate and shared, and ate and shared and I think we all enjoyed the cheesy eggs and felt the waffles were a good standard waffle.  No complaints.  My breakfast was pretty much all carbs but I was going to just eat and deal with the consequences of that later.

Table 2The smothered food, well…looked smothered and yummy in a “don’t think about what that is going to do to you” kinda way.

Smothered 2This was a meal that I don’t have to do every time I go to the South but I’m glad we took the time and made this the choice.  The staff didn’t know what hit them when we all walked in, but they did well and we didn’t overwhelm them too much.  There were plenty of locals in the diner which contributed to the ambiance for me.

It was a quick trip to Tennessee and I grow fonder of the area due to the warmness of the people and how different it is from home.  They say I am “Southern” too, as in Southern California.  After the Waffle House, I feel I had a right of passage and am officially a Glutton for Southernment.

When you visit the South, what’s your favorite place?  Leave your suggestions in the comments below!



Cornbread Comfort

For me, food and recipes connect me to family and friends.  Smells of chicken and garlic always transport me to my dad’s kitchen while just chopping broccoli gives me giggles reminding me of prepping for a Jackson party!

My best friend’s mom recently passed away and I will always think of the great times that we shared this past year especially at the Isle of Palms and Las Vegas where she made the craps table cheer everytime she was the shooter!  She gave us all some wonderful memories to hold in our hearts for the remainder of our days on earth until we reunite.

Mary Ann was the matriarch of this fun-loving, wacky family.  I went to visit this extended family in Tennessee in 2011 where we celebrated, partied and bonded with each other through tons of food and drink as Southerners have taught me.  We ended that wonderful trip with a family dinner at Mary Ann’s.  One of the ulterior motives of this dinner was to be able to watch “the master” make her cornbread.

  • 2 cups corn meal
  • 1 egg
  • 1 cup milk
  • 2-3 teaspoons oil (heated in pan)

Mary Ann had a cornbread skillet, well used and seasoned after years of making the beloved recipe.  It had about eight wedges built into the skillet and was perfect for cornbread.  This California girl had never seen a skillet like this!


She had the skillet on the stove warming on a low heat and poured in well over the recommended amount of oil!  (Her daughter in law ended up removing some, so I suggest using the appropriate amount in the ingredients listed).

After combining the corn meal, egg and milk, you pour the mixture in the oiled skillet.  Set your oven to 400 degrees, place the skillet on the middle rack and bake for approximately 30 minutes or until golden brown.


If you don’t have a separated skillet like Mary Ann’s, you can use a standard skillet.  She would use a standard skillet and flip the cornbread through the baking to get both sides a beautiful golden brown all over.

This recipe is best baked in a skillet but if you don’t have one, a cake pan will work but it won’t get the lovely Southern fried golden crusting that happens in the skillet.  This is a simple recipe but the flavor comes from essentially frying in the oven.


It could be that this recipe was made with love each time and that was its main ingredient.  Thankfully we are blessed with indulging in memories of every bite and smell that comes from recipes like Mary Ann’s cornbread.  If kitchen walls could talk, they would divulge thousands of emotions, hundreds of calories and most of all, decades of love.  We can take comfort in cornbread today and continue traditions for tomorrow.

“She loved YOU best!”

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Cookie Monsters like Salt

Chocolate.  I like it but I’ve determined that I’m allergic.  That doesn’t stop me from making chocolate chip cookies for the gang!  I found a recipe on Pinterest again.  This time it was a recipe from the New York Times.  It seemed like a very standard recipe but it had one strange addition of mandatory sea salt.

So on a lovely hot night in Palm Springs, I decided to bake cookies!  Luckily my friends have had a few drinks, so there was a good chance that I could succeed no matter what came out of the oven.

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon coarse salt
  • 2 1/2 sticks of unsalted butter (1 1/4 cups)
  • 1 1/4 cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 tablespoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate (at least 60% cacao)
  • Sea Salt

I followed the directions as they were written.  You basically mix the dry ingredients and set aside.   Then mix  the butter and sugars together and add an egg one at a time.  Once all of your wet ingredients are together, you slowly incorporate your dry ingredients.  When the cookie dough is combined, gently add your chocolate chip cookies.  I then put chocolate chip cookie dough in plastic wrap and formed a couple of cookie loaves to put in the refrigerator.  You should let this dough set for at least a day.  It honestly does make a difference in the flavor of the dough.

It made it easier that I had premade cookie dough for Palm Springs.  I just had to cut cookies, place them on a cookie sheet AND sprinkle with sea salt.  I wasn’t sure about this but the recipe insists not to skip this step so I just trusted and sprinkled away!

Out of the oven, I delivered them to the pool.  Comments of “Mmmmmm” and “is there salt on this?”  accompanied lip smacking and Cookie Monster munching and crunching.



I purposefully did not tell anyone that the cookies were sprinkled with sea salt.  They definitely noticed it and welcomed the additional flavor.  I almost forgot to take a pic of the cookies because they went so fast!  Make these and do not forget the sea salt!