Man alive, is it ever disheartening to open an empty fridge after a week on a cruise ship. Going from all you can eat, at any point in time to fending for yourself among the week-old celery stalks and single remaining yogurt cup is a sure fire way to get back to reality. The trip was a success in any case, with sun, sand and a good deal of snacking.
Now we’re back to reality, and I have to say, this cycle is so different than any other cycle…ever. My period showed up a few days before we left on our trip, and I never bother to take my temperatures while that’s all going on. I brought my thermometer with me in any case, for when AF ended…and somewhere between here and Orlando, it disappeared. So I haven’t been taking my temperature at all.
Also, because we are following the ‘schedule’ that the RE gave us, there’s not a whole lot of point in using OPKs this month. We know that we’re covered from CD10 until AF shows again, and I just know that if I get a positive OPK on a day that we’re not supposed to, um…make a baby…., I know it’ll drive me crazy. So I’m just avoiding all of it, all together. That being said, I’m paying attention to other signs and symptoms, so that i have a rough idea of when I’m ovulating.
To combat the empty-fridge blues last night, I made these cookies from a random recipe I found online. I tweaked it a little, because heaven forbid I ever actually follow a recipe, and they are AWESOME. Not too sweet, and because of the peanut butter and oatmeal, they’re pretty much breakfast food in a convenient cookie-sized package. So enjoy!
Peanut Butter Oatmeal Cookies1/2 cup butter
1/2 cup packed brown sugar
1/4 cup plus about 2 tbsp white sugar
1/2 cup peanut butter
1 tsp vanilla
3/4 cup all purpose flour
1/2 cup large flake oats
1 tsp baking soda
Cream together the butter and the sugars in the bowl of a stand mixer. Add the peanut butter, beat until light and fluffy. Add the egg and vanilla, beat until well combined.
In a separate bowl, mix together the flour, baking soda and oats. Add this moxture to the peanut butter mixture. Mix until thoroughly combined.
Scoop onto a greased (or lined) cookie sheet, and bake at 350 for 12 minutes. They are best right out of the oven; crispy edges and soft centres. They will crisp up once cooled, so if you like them to stay softer, undercook them slightly.
These are basically health food, so don’t feel bad if you eat eight in one evening. Not that I’m speaking from experience or anything. Excuse me while I wipe the crumbs from my keyboard.