Salty Sweet Molasses Almond Cookies

These cookies are full of butter, almonds, and some magical allure to have another and another and another. They are crispy, crunchy, salty, and full bodied molasses sweet.

The original recipe is from a delightful cookbook called “The Farm,” given to me by a reader and far away friend. (Hi, Jessica!) I’ve enjoyed everything I’ve made from it. This recipe called for raisins and walnuts. I subbed thinly sliced almonds for the walnuts, nixed the raisins altogether, and added some almond extract for oomph. Oh, I’m so smart sometimes.

A few tips: use a small cookie scoop or teaspoon to shape the dough. These will spread considerably so do not sit them close together as I did at first. Let them cool on the cookie sheet for a couple minutes before transferring to cooling rack. The butter makes them so soft and extraordinary, but not strong enough to hold itself up on the racks at first. I grind my own wheat flour to make it fine and fresh, but sub your flour of choice to similar results.

From my heart, to yours. Find the recipe below.






Salty Sweet Molasses Almond Cookies

Adapted from The Farm by Ian Knauer

3 cups whole wheat flour
1 1/2 tsp baking soda
1 tsp kosher salt
2 sticks of unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1/2 cup molasses
1 tsp almond extract
1 cup sliced almonds

Preheat oven to 350°. Line a baking sheet with parchment paper or Silpat.

Sift together the flour, baking soda, and salt.

In a large bowl, beat together the butter and sugar with an electric mixer until the butter is fluffy, about five minutes. Beat in the egg, molasses, and almond extract. Add in the flour mixture until it is just combined. Fold in the almonds.

Place small scoops of dough on the prepared baking sheet, spacing about 2 inches apart. Bake in batches until the cookies are evenly browned, about 9 to 10 minutes. Let the cookies cool for a couple minutes on the baking sheets before transferring to a cooling rack. Store in an airtight container. Enjoy!

Raspberry Coconut Sour Cream Cake


Darlings, I’m so behind. I have draft post recipes for things I ate ages ago. But I’ve only held on to the few that were especially memorable and I’ve got to get them down or I’ll not move on to something new.

This lovely little cake is a sweet hat tip to my fondness for everyday cakes. I didn’t keep this one, but gave it away to a grateful mister and apparently it got rave reviews from half a dozen people who polished it off. It’s not especially generous to give away a cake when compared to sharing it once you have it.

In an effort to make this healthier, while still making it a treat, I cut the sugar in half from the original recipe and used whole wheat flour and unsweetened shredded coconut to complement the raspberries I’d frozen from this summer’s garden. It baked up so beautifully, don’t you think? Make it. Eat some with coffee. Share only if you have to.


Raspberry Coconut Sour Cream Cake
Adapted from Annie’s Eats

For the crumb topping
1/2 cup whole wheat flour
1/4 cup brown sugar
1/2 cup unsweetened shredded coconut
4 Tbs (1/2 stick) butter, melted and cooled slightly
For the cake
1 3/4 cups whole wheat flour
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 eggs
2 Tbs milk
1 cup sour cream
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
2 cups fresh or frozen raspberries



Preheat the oven to 350 degrees. Lightly butter and flour and 10-inch springform pan. To make the crumb topping, combine the flour, sugar, and coconut in a small bowl and mix well. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the eggs, milk, sour cream, and extracts until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Fold together gently until evenly mixed and no streaks remain, being careful not to over mix. Spread the batter into the prepared pan in an even layer. Dot the top of the batter with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-55 minutes. (Watch the baking time! The original recipe says 38-42 minutes and mine took nearly 55.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.


Apple Dutch Baby Pancake




Heaven to breakfast.





Apple Dutch Baby Pancake
Adapted from The Kitchn

1 large apple, preferably a tart one
3 Tbs sugar, divided
1 tsp ground cinnamon
1/2 tsp ground ginger
1/3 cup unsalted butter
2 Tbs brown sugar
3/4 cup whole wheat flour
1/2 tsp salt
1/4 tsp cardamom
1 cup milk
1 tsp vanilla
5 eggs




Heat the oven to 400 degrees. Peel, core, and quarter the apple, then cut it into thin slices (1/4-inch thick or less). In a small bowl, mix 2 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet or dutch oven. Put the skillet or dutch oven in the oven for 3 to 4 minutes, until the butter is melted. Take the pan out of the oven and sprinkle the 2 tablespoons brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Sift together the flour with the remaining tablespoon of sugar, salt, and cardamom. In a blender, mix together the milk, vanilla and eggs. Add the flour mixture and blend until smooth and a bit foamy, about 30 seconds. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. Serve in wedges, plain, or topped with a spoonful of homemade blackberry sauce, like I did. Also lovely with a bit of lemon juice and powdered sugar.




Dense Chocolate Loaf Cake with Lavender


This is my Christmas present to you, dear readers. I’ve finally posted my very favorite chocolate cake … nay, dessert … actually, it really is my single favorite food. I make it on occasions now, otherwise there is no amount of time I could spend in the gym to compensate. Besides, I like to keep special things sacred and this is not an everyday cake. This is an experience, a transformation, a treasure unlike any confection you’ve had before. Think I exaggerate? You’ll get it with the first bite. I’ve made it plain many times, but had a packet of lavender from a local farmer and decided to add it to the mix. The combination may have taken this to a new level of heaven, but if you’re without organic, edible lavender buds, it will be quite alright without. Another variation I love is to replace fresh brewed coffee for the hot water in the recipe. Divine. Don’t ignore the suggestion to wrap it up and wait a day before eating. Really, it’s a million times better than just out of the oven. Plan ahead and create plenty of out-of-kitchen distractions until it’s ready.


Nigella Lawson introduces this recipe in How To Be A Domestic Goddess this way: “This is the plainest of plain loaf cakes – but that doesn’t convey the damp, heady aromatic denseness of it. To understand that, you just have to cook it. And as you’ll see, that isn’t hard at all … simply sliced, with a cup of tea or coffee, it’s pretty damn dreamy: as damp and sticky as gingerbread and quite as aromatic… The centre of the cake will sink a little as the cake cools, but this is the way of the loaf… It’s meant to look like that. Then feed them a slice, and see if you hear another peep out of them.”


It’s not a pretty cake. Don’t you dare put frosting on it. But it’s for the purists, the pleasure seekers, the pound cake enthusiasts, and the best chocolate hunters. Definitely for Christmas and perhaps it will show up again on my New Year’s Day plate.


I love this cake and I love sharing it with you. I even had a slice for breakfast this to mark such a glorious morning of joy with Aurelia. Christmas with her is more than my heart can hold and it grows bigger on days like this. The cake, I’ll admit, helps.


Dense Chocolate Loaf Cake with Lavender
Adapted slightly from How To Be A Domestic Goddess

1 cup soft unsalted butter
1 cup dark brown sugar
2 eggs
1 Tbs lavender buds
1 tsp vanilla extract
3.75 ounces best bittersweet chocolate, melted
1 1/3 cup whole wheat flour
1 tsp baking soda
1 cup plus 2 tablespoons boiling water




Heat the oven to 375°F, put in a baking sheet in case of sticky drips later, and butter and line a 9×5-inch loaf pan with a sling of parchment. Then butter the parchment and dust with flour. The lining is important as this is a very damp cake.

Chop the chocolate in small pieces and put in a glass bowl. Microwave for 1-2 minutes, stirring every 30 seconds until melted and completely smooth.

Sift the flour and baking soda together into a small bowl and set aside.

In an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lavender together for 5 minutes, scraping the sides of the bowl down half way through. Add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to over-beat. You want the ingredients combined: You don’t want a light, airy mass.

Then gently add the flour mixture, alternately with the boiling water, until you have a smooth and fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. (Note: Don’t let this batter come closer than 1 inch from the rim of the cake pan or it risks overflowing. Pour any excess into a smaller cake or muffin pan.) Turn the oven down to 325 degrees and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Place the loaf pan on a rack, and leave to get completely cold before turning it out.

Now here’s the crucial part: once the cake is completely cool, double wrap it in plastic wrap and put it in the refrigerator for at least 4 hours. At least. It improves with a bit of time, so leave it until the next day if you can resist. When ready to serve, just take it out of the fridge, unwrap, slice, and eat plain. I promise there is no better way.




Sweet & Spiced Nuts


These roasted nuts are an easy, satisfying, homemade treat. I quadrupled the recipe to make enough for 20 gift baskets, but a little batch would be just the right snack for anytime through this season. They aren’t aggressively salty, spicy, or sweet, but this allows for the other spices to come through as well. The cocoa is especially nice and I always love chocolate and chilies together. Try a batch and put a bowl of them out at your next gathering or nosh on them while you make dinner or read. They’ll disappear quicker than you think.


Sweet & Spiced Nuts
Adapted from Healthy Green Kitchen

4 cups raw nuts and/or seeds (I used a mix of almonds, peanuts, cashews, pumpkin seeds, hazelnuts, and brazil nuts)
2 Tbs sugar
1 tsp cocoa powder
1/2 tsp salt
1/2 tsp cayenne
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp smoked paprika
2 Tbs butter


Preheat oven to 325 degrees. Melt the butter in a small bowl in the microwave and then mix in the sugar, cocoa, salt, cayenne, cinnamon, ginger, and paprika. Put all the nuts in a large bowl and cover with the spiced butter mixture. Stir very well to coat all the nuts. Pour the coated nuts onto the sheet pan and roast for 20 minutes, stirring half way through. Watch that they do not burn. Remove from the oven and allow to cool.


Two Treats – Lime Sugar Cookies and Double Chocolate Dreams


It’s the season for sweets and I won’t begrudge you a couple proper cookie recipes for the holidays. I’m helping my mother bake for the family gift baskets and it’s a special time of remaking old favorite recipes and finding new ones to round out the selections. We decided a bright sugar cookie and a decidedly chocolate cookie would accompany the homemade grape juice, plum jam, spiced nuts, and caramels also being included. I confess I’ve also eaten a million of these little devils since last weekend. I can’t decide which I prefer and I shouldn’t have kept so many unaccounted for, because each and every one is ending up on my blasted food log. But hey, a bit of indulgence this part of the year isn’t worth feeling bad about. In fact, making, eating, and giving these gems away has been a total pleasure, beginning to end.


Lime Sugar Cookies
Adapted from My Baking Addiction

2 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
Zest of one large (or 2 small) lime, finely minced
3 Tbs lime juice
1/2 cup unsweetened shredded coconut


Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, sift together the flour, baking soda, baking powder and salt. Set aside. Using an electric mixer fitted with the paddle attachment, beat together the butter and sugar until smooth and very fluffy. Beat in the egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and coconut. Roll rounded tablespoons of dough into balls or use a small cookie scoop. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. It’s ok if they look a bit under baked. This will keep them chewy and they’ll continue cooking on the baking sheet as they cool. Let stand on cookie sheet a few minutes before removing to cool on wire racks.


Double Chocolate Dreams
Adapted from Allrecipes

1 cup butter, softened
1 cups white sugar
2 eggs
1/3 cup heavy cream
2 tsp vanilla extract
2 cups whole wheat flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips


Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside. Using an electric mixer fitted with the paddle attachment, beat together the butter and sugar until smooth and very fluffy. Beat in the eggs, vanilla extract, and cream. Gradually blend in the dry ingredients until just combined. Stir in the chocolate chips. Roll rounded tablespoons of dough into balls or use a small cookie scoop. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven. Let them set on the cookie sheets for a few minutes before transferring to wire racks to cool completely.


Coconut Tres Leches Cake


I made myself post that chest workout before this recipe. This cake is awesome, but I’ve had to work off the guilt in the gym. Which is ridiculous – you can’t out work a bad diet. And despite my adaptations, make no mistake, this is a treat. It’s light and rich at the same time.  I absolutely can not resist it. I bet this is what we’ll eat in heaven when we don’t have belly fat to worry about.


So make an occasion. Find something to celebrate. You’ll love making this cake because it’s done so differently than most desserts. But I think you’ll enjoy sharing it with someone too. Nothing says “I think you’re wonderful” more than toasted coconut and cream.


Coconut Tres Leches Cake
Adapted from Chow

Butter, for coating the baking dish
1 cup whole wheat flour
6 eggs
3/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2/3 cup evaporated milk
1/2 cup unsweetened canned coconut milk
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 Tbs powdered sugar





Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Sift the flour into a small bowl; set aside. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in another bowl. Add the sugar to the yolks and using the paddle attachment, beat on high speed until pale yellow and creamy, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. Do not overmix! Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.

Meanwhile, place the three milks in a large bowl and whisk until combined; set aside. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.




Pumpkin Bread and Plum Jam

I’ve been remaking several old favorite recipes lately. It’s such a pleasure to improve on what is already pleasing. This plum jam + pumpkin bread isn’t much out of the usual in my kitchen, but together it’s the new winning combination, hands down. I’ve been on a pumpkin kick since we harvested the garden patch and bought some on a hay ride nearby. Plus, you know how much I adore homemade spiced plum jam. I doctored this batch up a bit and made this tried and true pumpkin bread with coconut oil this time. Heaven help my sweet tooth. These are both considerably lower-sugar than their traditional counterparts, but tell that to my squats. I had to decrease the weight last week and huffed and puffed through all my strength routines. I have a feeling I have another sugar/grain free month coming up to clean the slate again. But wouldn’t this be the very best for Thanksgiving morning? Good thing I scaled up the recipe and canned 38 jelly jars and 12 pints to eat give away through the holidays. I think jam and bread make the best hostess gifts. I’m babbling. Try the bread. It’s divine, on its own or paired with the jam, which makes every single food better.

Pumpkin Bread
Adapted from Epicurious, October 2011

1/4 cup butter, softened, plus more for the pan
1 3/4 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 cup sugar
1/4 cup coconut oil
1 cup fresh pumpkin puree
2 eggs
2/3 cup water

Preheat the oven to 350 degrees. Butter a 9-inch loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a small bowl. Beat the butter, sugar, and coconut oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 3 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 55-65 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Spiced Plum Jam
Adapted from Food in Jars

4 cups plums, pitted and cut in 1/8ths  (keep the peels on!)
1 cup sugar
1 tsp cinnamon
scant 1/4 tsp cloves
2 Tbs lemon juice
1/2 packet pectin

Combine chopped plums, sugar, and cinnamon. Let sit for at least an hour until the fruit has gotten quite syrup-y. Put the fruit in a medium-sized pot and place over high heat. Bring to a boil and cook for 15-20 minutes, stirring frequently, until the jam thickens and passes the plate test. Ladle into sterilized jars. Put on lids and rings. Process the jars in a boiling water bath for 15 minutes. Remove from the hot water and let sit on the counter with the rings on for a day before testing the tops of the lids to make sure they all sealed, then storing on a shelf in your pantry.

Zucchini Brownies with Semi-Sweet Chocolate Frosting

This is such an odd recipe. If you give it a shot, you’ll be cursing my name as you put it in the oven, certain that it won’t turn out. But it does, I promise! I ate a piece warm and plain out of the oven and it was, eh, fine. I wasn’t going to give any away or post it here. But the chocolate was deep and I remembered that my very favorite chocolate cake (which I have yet to post here – how is that possible!?) really needs a night wrapped up in the refrigerator before it’s ready. It’s something about a dense, chocolate, butter based, rich, moist cake that really improves with some patience and a chilled night in plastic wrap. The super simple chocolate chip frosting was perfect because I still wanted to be able to wrap these up and give them away, so a sticky or fluffy frosting wouldn’t do. Chocolate chips, the darker the better, are easy to melt and smooth, and then will harden back when cooled. The combination of dense chocolatey brownie with the layer of serious chocolate makes these a real treat to eat and give to sweet people. And they are full of zucchini! Convinced yet?

Zucchini Brownies with Semi-Sweet Chocolate Frosting
Adapted from Allrecipes

1/2 cup butter, melted
1/2 cup packed brown sugar
2 tsp vanilla extract
2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Butter a 9×13 inch baking pan. In a large bowl, mix together the butter, sugar and 2 teaspoons vanilla until well blended. Into another bowl, sift the flour, cocoa, baking soda and salt; stir into the butter mixture. Fold in the zucchini. The batter will be very, very dry! Spread evenly into the prepared pan. This will not pour. You’ll have to press the batter into the pan evenly. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt the chocolate chips in the microwave for 60-90 seconds, stirring every 30 seconds, until completely melted and smooth. Spread over cooled brownies. Wait an hour for the frosting to cool, then cover with plastic wrap and refrigerate for at least a few hours, if not overnight, before cutting into squares.

Spiced Fresh Sugar Pumpkin Cake with Cream Cheese Frosting

I played with this recipe, made it twice, and compared it with my mother’s wonderful pumpkin cake recipe. The final result is a total winner, with half the fat of my mom’s spectacular, richer version and half the sugar as Martha Stewart’s. I compensated by boosting the spice profile considerably and using fresh pumpkin from the garden.

Martha says not to use fresh pumpkin. Lies. Of course fresh is better. The flavor is so much more pronounced and the texture is a good thing. This is not a overly sweet pumpkinish cake. This is a Spiced Fresh Sugar Pumpkin Cake! It’s a rewarding difference. To make your own pumpkin puree, take a look at this super tutorial from Oh She Glows.

I like the cream cheese frosting and it makes this cake decidedly dessert, even though it’s not a particularly sweet frosting. My mom scraped off all her frosting, so I made another batch into cupcakes and they were a lot like muffins unfrosted. Either way, they were wonderful. Super moist, autumnal, and just complex enough to be satisfying in that especially satisfying way. Make! Eat! Celebrate something!

Spiced Fresh Sugar Pumpkin Cake with Cream Cheese Frosting
Adapted from Everyday Food, November 2005

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
2 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
3 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp allspice
2 eggs
3/4 cups sugar
2 1/3 cups fresh sugar pumpkin puree

Cream Cheese Frosting
8 oz cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup powdered (confectioners’) sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Butter a 9 inch round springform baking pan or 6 large muffins cups or 12 regular muffin cups. Or line the muffin cups with papers. Really, just prep whatever pan you have that will fit.

In a the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar, beating on low and then medium high for at least 5 minutes. I don’t know why I think this is so crucial, but it worked, so don’t skip. Add the eggs one by one and mix well. Add the pumpkin puree, mix well, scrape down the sides and bottom of the bowl, and mix well again.

Into another bowl, sift together the flour, baking soda, salt, and spices. Add the flour mixture to the wet ingredients and mix on low until smooth.

Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 35 to 45 minutes (or 25-30 minutes for large cupcakes or 15-20 for regular cupcakes). Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Cream Cheese Frosting: In a the bowl of an electric mixer fitted with the whisk attachment, beat together the butter, cream cheese, vanilla, and powdered sugar until smooth.

Spread top of cooled cake with frosting. Cut cake into wedges and serve. Or if you skipped the frosting and made cupcakes, wrap them up and take them along with you for the perfect midday, post gym, early morning, bored at work snack.