So, here I sit, in the comfy chair by the big windows. The chair with the foot rest. The chair that makes me fall asleep if I sit in it for more than ten minutes. The chair…okay, it’s actually an old recliner, but that doesn’t sound nearly as pretty and idyllic as the idea of a floral, vintage-y, lounge chair from Anthropologie.
This is where I hang out a lot these days. It’s encapsulated within my dad’s office/clutter pile. Surrounded by the warm wood paneling and shelves bursting with computer books from the 1980s, this tiny room is the perfect hideaway from the rest of the house. I’m also pretty sure that this room would survive any sort of nuclear apocalypse, thanks to the aforementioned messiness, a.k.a. padding.
It’s also situated facing the street, so I can
be distracted from homework watch the world go by. There are cars whizzing past, errant children on all sorts of scooter-y transportation devices, and, at the moment, the sound of someone setting off all of their leftover firecrackers from the New Year. Followed closely by the sound of sirens, which means that something has either been set on fire, or the police found out that someone was unleashing their inner pyro within city limits. Big no-no.
Guy just walked across the street in his pajamas.
I’m just telling it like it is—a little glimpse into my everyday life.
Now the fireworks have stopped and there’s no people-watching to do. I suppose I should actually—wait, there goes a car. Where was I? Oh, yes. I have Government homework to get to, especially since my textbook hasn’t arrived and I’ve got 120 study questions to creatively answer without it.
Oh, I made some shortbread, too. You might like to try it.
Rosemary Parmesan Shortbread
Recipe from 5 Ingredient Fix by Claire Robinson
2 cups all-purpose flour
1 cup powdered sugar
2 teaspoon rosemary, finely chopped
1/2 teaspoon salt
1/2 cup Parmesan cheese, finely grated
2 sticks (1/2 pound) unsalted butter, at room temperature
1 teaspoon water, if needed
Place flour, powdered sugar, rosemary, salt, and Parmesan cheese in the bowl of a food processor. Pulse until combined. Add the butter and pulse until it comes together, adding the water if the dough still looks less than cohesive.
Lay a large piece of plastic wrap on the counter, then place the dough on top. Using the plastic wrap, shape the dough into a log , rolling it up in the plastic wrap, making it about 2 1/2 inches in diameter.
Chill the dough in the refrigerator for 1 hour, or freeze for 15 minutes. Preheat the oven to 375 degrees.
Slice the dough into 1/3-inch slices and place on lined baking sheets, about an inch apart. Bake until the edges are golden and slightly browning, but the centers are still pale, about 12-14 minutes, depending on how dark you’d like them to be.
Cool, then serve.