Tuesday, Tuesday . . .

A laugh is just like sunshine,
It freshens all the day,
It tips the peak of life when light,
And drives the clouds away;
The soul grows glad that bears it,
And feels its courage strong;
A laugh is just like sunshine
For cheering folks along.

A laugh is just like music,
It lingers in the heart,
And where its melody is heard,
The ills of life depart;
And happy thoughts come crowding
It's joyful notes to greet;
A laugh is just like music
For making living sweet.
~anonymous

Well, here we are back to the work week, and, for those of us who work outside the home, there is no more play time until Saturday at the very least. Why is it always so hard to go back to work at the end of even a little holiday? Todd and I had such a lovely weekend together. The weather was really quite good, except for yesterday, when we had showers off and on. We decided not to go anywhere in the rain, but to just have a lazy day around home.



Sometimes it's good to be lazy and have nothing to do. I couldn't do it every day though. I found it quite boring by the end of the day really. I like to be busy and puttering about. It doesn't suit me to do nothing.

I did a little painting, and I did a little baking. I stood at the window and watched the song thrush take a bath in the birdbath. Oh, he did bring a smile to my face with his ministrations and fluttering wings. I watched three female blackbirds mob a starling until it had no choice but to fly away. It was so very interesting to see. I had never seen anything like it before.



I read a bit and dozed a bit and cooked a bit.

I found my father on MSN and talked to him for a bit.

I found my Father in heaven and talked to him for a bit too.

I sat and pondered the ways of the world, and was glad that I don't follow the world.

I watched some old comedies on the telly and laughed . . . a lot. I love the old shows. Life was simpler then it seems.

I sat and listened to the rain dropping on the skylight in our bedroom, a most comforting sound.

I stood at the kitchen window and watched Todd and the little fella next door do some target practice in the back garden.



Yes, yesterday was the fitting end to the long weekend. I did very little and a little of a lot. Days like that are few and far between. They help us to appreciate the value of work, and they help us to appreciate the value of a bit of play. I suppose . . . if every day was a holiday, then holidays would cease to have any meaning or worth. I really am quite lucky to know the difference.

I did bake some cookies yesterday. I should have done my Dorie baking challenge, which was the Chipster Topped Brownies on pages 94 and 95 as chosen by Beth of Supplicious. But then I thought . . . I only made brownies a week or so ago and I am really the only one who eats them much. Did I really want that on my conscience? You know the answer . . .



*White Chocolate Chipsters*
Makes about 65 cookies
Printable Recipe

I can sometimes find white chocolate a bit overly sweet and cloying. When you mix it with the tartness of dried cranberries and the lovely crunch of macadamia nuts though it really becomes moreish.

2 1/2 cups flour
1 tsp baking soda
14 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup firmly packed soft light brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon extract
3/4 cup dried cranberries
1 cup chopped macadamia nuts
6 ounces of good quality white chocolate, cut into chunks

Pre-heat the oven to 180*C/350*F. Lightly grease a baking sheet. Set aside.

Whisk the flour, soda and salt together. Set aside.

Cream together the butter and the two sugars in a large bowl. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon extracts. Add the dry ingredients slowly, mixing just until blended in. Stir in the cranberries, nuts and white chocolate bits.

Drop by heaped tablespoons onto the baking sheet, leaving about 2 inches between each. Bake for 11 to 13 minutes, until they are golden around the edges. Don't overbake. Remove from the oven and let cool on the baking sheet for a few minutes before removing to a wire rack to finish cooling completely. Repeat until all the dough has been used up. Store in a tighty covered container for up to a week. For longer storage, freeze.