The following playlist is a little on the electronic side, but since I'm using it as my soundtrack for solo snowboarding days on the mountain, we're going to use the moves as my warm up. Plus, I'm pretty sure I could do the jerk while on my board. Maybe I already do.
And here's a little montage of the Biebs doing the jerk, the reject, etc. No, I didn't make it ... http://www.youtube.com/watch?v=KOyC6wJ1meM&feature=related
The Beats!
Last year I went snowboarding solo for the first time. I would always prefer to be surrounded by my friends, screaming down the mountain and talking on the lift ride back up, but on this day my friends were taking some turns in the backcountry so I decided to ride Stevens Pass with my iPod in hand. It was a blast. I can't remember what I listened to that day, but I remember thinking the music sounded better and moving over the snow felt more fluid and fast. Nope, not on drugs (that's what you were thinking, I know). My friend once wrote, "I thought of the beauty of winter and the tracks we can leave. After a fresh snowfall I look at the new world left by the snow, all white and so smooth. And if the sun or moon is right, then sparkling gems appear, more precious than any diamond. On this canvas left by nature we may draw or paint as we please ...". So here's to another season of riding the sparkling snow with good friends, the rest of my apple cup waiting in the car (if you haven't stopped by the bakery in Monroe on your way out Hwy 2 you are seriously missing out), and the perfect playlist ready for my next solo ride.
The Treats!
I've always been a big fan of cookies. As long as they are warm and chewy then they're probably my favorite unhealthy thing to eat. After trying many, many different recipes in search of the perfect chocolate chip cookies, I've decided there are three deal breakers on whether or not I'll give a new recipe a try. The deal breakers:
1. There should always be more brown sugar than white sugar.
2. Every recipe needs at least a tablespoon of vanilla extract.
3. Mixing semi-sweet and milk chocolate chips make them that much better. And if you're feeling rich, buy the Guittard brand, but try not to eat them all before they make it into the batter. It's harder than you think.
This was the first time I'd tried this recipe and I wasn't disappointed. I recommend rotating the baking sheets halfway through and make sure not to overbake them. As long as you give them time to cool they will settle into big, chewy, chocolatey cookies. And what's not to love about that?
I've always been a big fan of cookies. As long as they are warm and chewy then they're probably my favorite unhealthy thing to eat. After trying many, many different recipes in search of the perfect chocolate chip cookies, I've decided there are three deal breakers on whether or not I'll give a new recipe a try. The deal breakers:
1. There should always be more brown sugar than white sugar.
2. Every recipe needs at least a tablespoon of vanilla extract.
3. Mixing semi-sweet and milk chocolate chips make them that much better. And if you're feeling rich, buy the Guittard brand, but try not to eat them all before they make it into the batter. It's harder than you think.
This was the first time I'd tried this recipe and I wasn't disappointed. I recommend rotating the baking sheets halfway through and make sure not to overbake them. As long as you give them time to cool they will settle into big, chewy, chocolatey cookies. And what's not to love about that?
Chocolate Chip Cookies
Makes 1 1/2 dozen cookies
What you'll need ...
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla extract
1 egg + 1 egg yolk
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before removing to cool completely.
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla extract
1 egg + 1 egg yolk
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. 
Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before removing to cool completely.
1 comments:
that playlist is like you're in my head girl! Except for the dropkick murphys.
Also, these videos are amazing and you're going to be the coolest hipster dancer at sasquatch next year...
let's be frienndssss.
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