Dancing and photos and food, oh my!

This could have been an epic, philosophical post but I had to watch the finale of "So You Think You Can Dance." It didn't disappoint. If you don't watch then you are crazy. It's always been a summer show but this year they are starting it again in the fall. September 2 for you crazies out there is the day to get on board.

I still don't have a camera. It might be a sin to have small children and no working camera. Do children actually grow if it's not documented on film (or digital memory)? I've decided that I'd like a fancy SLR. I'm diving in. Someone recommended a Canon Rebel as a place to start. Anyone else have an opinion? I have been wanting to learn about photography and I'm just going to force myself into it. Now I'm stuck in indecision land. What do I get? If I'm only going to get one extra lens, what should it be? What the heck is an F stop? How do I get that cool blurry background on photos? I think I want a photo editing program. What one should I get? Will I ever have time to learn how to use all these things? While I ponder all these questions I resort to doing nothing. FYI, doing nothing is rather unproductive.


I am concluding with a recipe that will change your life. Melissa, I got the recipe from your Christmas cookie exchange last year. Readers, make these tomorrow for health and happiness.

Soft Almond Cookies

1 cup sugar
1/2 cup softened butter
3/4 cup whole milk ricotta cheese
1 egg (the recipe says 1 LAND O LAKES All Natural Farm Fresh Egg. If you use their product your cookie will not only be delicious but calorie free.)
1 teaspoon almond extract
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Glaze
1 cup powdered sugar
1/4 teaspoon almond extract
1-2 tablespoons milk

Heat oven to 350. Combine sugar and butter in a large bowl; beat at medium speed until creamy. Add ricotta cheese, egg, and 1 tsp. almond extract, continue beating until well mixed. Reduce speed to low; gradually add flour, baking powder, and salt, beating well after each addition. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-12 minutes (my oven takes about 14) or until lightly browned . Cool on cookie sheet 2 minutes (LONGER!); remove to cooling rack.

Combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glazing consistency in small bowl; mix well. Spoon onto completely cooled cookie. Decorate with sprinkles if desired.

Send testimonies of these cookie's life changing properties to my comments section.