You might enjoy watching some things I watched in the last week:
Mike Birbiglia’s “The New One.”
“RABID,” the recent (and far superior) remake of the Cronenberg horror movie.
All the sketches from Astronomy Club on this list.
Mike Birbiglia’s earlier comedy special “Thank God For Jokes.”
“Harpoon,” a very funny horror movie about hot, unlikable white people getting stuck on a small boat while also wanting to murder each other.
“We Are Still Here,” one of the best horror movies of the last ten years.
“The Irishman,” but with my husband, bc I always pre-watch movies and specials for him bc I absolutely cannot watch something I like next to someone who is not enjoying it.
I was going to re-up my Botox for Danny’s wedding bc I got it for the first and last time in February but I refuse to upstage the bride and groom. I have not picked my outfits yet, because I have been very ill with norovirus and didn’t want to poop on them.
Here are the Wikipedia lists open in my tabs right now:
https://en.wikipedia.org/wiki/List_of_murder_convictions_without_a_body
https://en.wikipedia.org/wiki/List_of_prisoners_with_whole-life_orders
https://en.wikipedia.org/wiki/List_of_fires
https://en.wikipedia.org/wiki/List_of_human_stampedes_and_crushes
https://en.wikipedia.org/wiki/Category:Male_serial_killers
Books I am reading/have just finished/have added to my immediate reading list:
This Is Going To Hurt: Secret Diaries of a Medical Resident, by Adam Kay
Wicked Beyond Belief: The Hunt For the Yorkshire Ripper, by Michael Bilton
Alligator Candy: A Memoir, by David Kushner
Blood: A Memoir, by Allison Moorer
American Predator: The Hunt For the Most Meticulous Serial Killer of the 21st Century, by Maureen Callahan
Carrie Fisher: A Life on the Edge, by Sheila Weller
Wild Game: My Mother, Her Lover, and Me, by Adrienne Brodeur
Buried Memories, Katie Beers
That’s Mental: Painful Funny Things That Drive Me Crazy About Being Mentally Ill, by Amanda Rosenberg
All This Could Be Yours, Jami Attenberg
Still Here: The Madcap, Nervy, Singular Life of Elaine Stritch, by Alexandria Jacobs
Things I am listening to:
Love you! I honestly love you.
xoxoxox
n
Merry Christmas! I don’t know if this comment box has a character limit but we shall soon find out. Here is a cookie recipe for you and your subscribers. It’s my own riff on an America’s test kitchen recipe for brown sugar cookies. Coffee Toffee cookies. Add them to your holiday goodie platters:
Ingredients
14 tablespoon Unsalted butter
2 tablespoon espresso powder
1 tablespoon hot water
1 1/2 cup Brown sugar; packed
2 cup Unbleached flour; plus 2 Tablesoons
1/2 teaspoon Baking soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1 large Egg
1 large Egg yolk
1 teaspoon Vanilla extract
1 cup toffee chips
Original recipe makes 32 Servings
Preparation
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside til it cools. in a small bowl, dissolve the espresso powder with the tablespoon of water. Add espresso to the butter.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
3. Add remaining 1 1/2cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. Stir in toffee chips.
4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
I seriously just came looking to see if I had missed any posts because it’s been a while since I got an email and I was worried, and there wasn’t a new post and I refreshed and now there’s a post! Hi Nicole!