just a smidgen

Cello Diva Chocolate Chip Cookies

Diva Cookies

♥

inspiration

♥

crawls in

if I wake before

dawn..

lingering in bed in the wee hours of the morning,

the moment caught between sleep and rise,

words spill into my head..


fragments of whispered chorused voices

jostle to be heard

and set free,

urge to be written down…

until I am compelled to throw back covers and

tumble down stairs

to witness those phrases

before they can elude

me

♥

inspiration

♥

transports when

I play music..

solo late into the night

illuminated by one solitary candle’s flame

smoldering incense

tendrils wrap around the sweet notes that float from my

cello

♥

this is a link to one of the pieces our orchestra will be playing this weekend

Vivaldi Concerto in G Minor for Two Cellos

(fortunately I play basso continuo and not those tricky bits)

it’s such an emotive piece… I can’t wait…

I wish you could all be there

♥

I have entered a contest
The Writer’s Desk ~ A Contest Giveaway!!!

The lovely nrhatch of Spirit Lights the Way

is giving away a copy of “The Writer’s Desk” and the poetic musings above is my response.
I am so looking forward to reading how others find their inspiration to write!

♥

both of my brilliant cellist friends, Lynn and Mona are

as accomplished and savvy in the kitchen as they are in the concert hall

Lynn brought these cookies to snack on Monday

and they are aptly named…

♥

There was something about Lynn’s cookies, they’re the kind of cookie that will have you puzzling to pinpoint that one extra ingredient. Unusually, that ingredient turned out to be cinnamon in this case. But I could swear it didn’t present itself as cinnamon, at first bite it seemed to disguise itself as coconut… but you’ll have to see for yourself..

Cello Diva Chocolate Chip Cookies
 
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Ingredients
  • 1 cup margarine or butter (I use butter)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • Then stir in:
  • 1 1/4 cups quick cooking rolled oats
  • 2 cups semi sweet chocolate chips
Instructions
  1. Preheat oven to 375° F.
  2. Cream together the butter and sugar in a large bowl. Beat in the eggs and vanilla.
  3. Mix together the dry ingredients and stir into the butter mixture.
  4. Drop by tablespoonfuls onto a silpat lined or ungreased, nonstick cookie sheet. Bake for 10-12 minutes.
  5. Recipe make 4-5 dozen cookies. You can experiment with less butter, and they become a bit less crisp and less flat but still quite yummy.
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