Archive for the ‘So ist das Leben!’ Category

Cookies on the Fly Part II: Continuing Service to Nowhere

March 19, 2012

So I’m still stuck in the airport.  I’ve thoroughly explored concourse D, and now I realize why I’ve never bothered to go beyond gate D9:  gates D10-D15 are boring.  Of course, that doesn’t set them apart from the rest of the concourse much.  So to ease the tedium, I’m returning to my original intentions:  cookie-blogging & cherry-eating.  Yes, I bought another bag of the bloody expensive chocolate cherries from the gift shop.  I couldn’t help it.  After I picked up the first bag that spilled, they smelled so good sitting on the seat next to me that I wanted to eat them in spite of the fact that they’d been on the floor.  So here we go again.  I’m noticing now that the packaging has a little dotted line and a picture of scissors on top.  Note to the marketers:  don’t sell something that must be opened with scissors IN AN AIRPORT.  We’re not allowed to have scissors because we might threaten to snip rude airline employees.  Okay, the bag is open.  So far, so good.  Tasting…  Wow.  Go buy these.  Second row down, middle item.  Yummy.  My fellow passenger in standby purgatory agrees.

So, on to the cookies before poor Janice has an apoplexy.  This was a variation on a recipe from The Ultimate Cookie Book called Brazil Nut and Orange Cookies.  As I dislike Brazil nuts (and therefore had none on hand), I substituted macadamia nuts.  I also played with the icing a bit; I’ll address that when we get there.

Macadamia Nut and Orange Cookies

1/2 cup unsalted butter
1 1/2 cups granulated sugar
2 eggs, beaten
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated orange rind
1/3 cup orange juice
1/4 tsp lemon extract
1/4 cup macadamia nuts
3/4 cup finely chopped nuts  (So in other words, you need a full cup of whatever nut you use, but reserve 3/4 cup; only 1/4 goes in the cookie.)
Raisins  (Optional, and I opted against them. Seemed like a clash of flavors to me.)

Preheat oven to 350° F.

In a large bowl, cream butter with sugar.  Add eggs and mix well.  Sift together dry ingredients and add to egg mixture.  Mix in orange rind, orange juice and lemon extract.  Fold in macadamia nuts and raisins, if desired.

Drop spoonfuls of batter onto cookie sheet, 2 inches apart.  I didn’t grease the cookie sheets, and they stuck, so then I did grease them and they spread out too much and got too brown on the edges.  I’m going to say lining the sheets with parchment paper would be the better way to go.  Bake 10 to 12 minutes.  Watch them carefully.  They’ll get a bit brown on the edges before they’re quite done, and that’s fine, but they can go from light brown to over-baked quickly.

Meanwhile, prepare icing.

Icing

1 cup confectioners’ sugar
2 tbsp water
1 tsp lemon juice

I switched up the ingredients a bit.  I used orange juice instead of lemon because I had fresh oranges on hand, and since orange is a less intense flavor than lemon, I replaced half the water with orange juice as well.  It was still a faint flavor.  If I had it to do over, I would either use lemon as directed, or use all orange juice and no water.  Mix together confectioners’ sugar, water and lemon juice.  Spoon over hot cookies and sprinkle with chopped nuts; let cool.  I ran out of icing and wound up making two batches.  Even though the liquid to sugar ratio was the same, the first batch was runny; it just soaked into the cookies and disappeared.  If your icing consistency is too thin, add a bit more powdered sugar so you won’t have to ice them twice like I did.  It should ooze or stream slowly to coat the surface of the cookie, but not run or soak in like a liquid.

So there you have it.  Enjoy!  Soon to come are recipes for my very favorite muffins (despite an infamous baking powder incident), and my mother’s awesome oatmeal cookies.

Cookies on the Fly

March 18, 2012

Since I’m currently starring in my very own version of “The Terminal” (which might be tolerable if I could hang with Stanley Tucci, but is rather miserable under the circumstances), I think my time is best served by blogging cookie recipes and eating the ridiculously expensive chocolate-covered cherries I bought in the gift shop.  Wait; scratch that last part.  The cherries turned out to be encased in standard consumer packaging, and when I attempted to open the bag, it refused to rip just long enough to make me put some muscle into it, then gave way suddenly, showering chocolate-covered cherries all over the carpeting of gate D9.  Denied.  I am depressed.

So anyway, cookies.  This recipe comes from 1001 Cupcakes, Cookies & Other Tempting Treats.  The cookie is extremely rich.  You know a cookie is rich when you have to use Nutella to cut the sweetness.  I’d double.  The daubs of dough are comparatively large, and the subsequent cookies disappeared fast.

Chocolate & Hazelnut Drops

1 cup butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp vanilla extract
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa
Pinch of salt
2/3 cup ground hazelnuts
1/3 cup semisweet chocolate chips
4 tbsp chocolate and hazelnut spread

Preheat the oven to 375° F.  Line two baking sheets with parchment paper.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and vanilla extract.  Sift together the flour, cocoa and salt into the mixture, add the ground hazelnuts and chocolate chips, and stir until combined.

Scoop out tablespoons of the batter and shape into balls, then place them on the baking sheets, spaced well apart.  Use the dampened handle of a wooden spoon to make a hollow in the center of each cookie.  Bake in the preheated oven for 12-15 minutes.

Let cool on the baking sheets for 5-10 minutes, then transfer the cookies to wire racks to cool completely.  When cold, fill the hollows with the chocolate and hazelnut spread.

Image

Om nom nom and repeat!

Working hard, or hardly working?

November 4, 2011

Today was a good day at work.  And let’s face it:  we all need one of those now and then, don’t we?  For starters I got paid today, which is always a plus.  But the highlight of my afternoon was one of my tiny customers, as is often the case.  Two young women came in, each with a little girl in tow.  One of the girls was a one-year-old named Patience, and the other was a little girl named Morgan who looked to be four or so.  I asked the mothers if they needed a shopping bag to hold their products, and one of them jokingly said “No, but do you have a stroller?”  I replied “No, but I’ve got auntie arms.  I’ll hold her while you shop, if you’d like.”  Fortunately we weren’t busy at the time.

I came around the counter and held my hands out to the baby, and she leaned into my arms without hesitation.  The mother said she’d take her back if I wanted, but I told her I was perfectly happy to hold her if she didn’t mind, and she said that if I was sure, she’d be glad of the break.  So I settled the baby on my hip and started swaying, as all women seem to instinctively do when they’re holding a baby.  She stared at me for a moment, then started playing with my name tag.  After a while, she started squirming to get down, so I set her on her feet and offered her my hand.  She grabbed my index finger in a tight grip, and took off like a shot through the store.  I let her tug me around until she took a tumble, then I scooped her back up and danced with her a little bit, singing along with the Christmas music that was playing in the store.  She stared at me fixedly for a few moments when I was singing, then Morgan, who I think might have been her cousin, started dancing too, and when the baby caught sight of her, she let out the most adorable series of excited squeaks and giggles.  Eventually the mothers finished their shopping and left, taking the girls with them.  But they sure brightened my day.  That’s the kind of customer service I best love to do.

And the icing on the cake was an older woman I waited on just before I left.  She had some questions about different fragrances.  She was trying to find a substitute for a favorite of hers that had been discontinued.  I showed her some other options, and let her know of another outlet store where she could try to find her old favorite, and we got to talking about various things:  our favorite scents, the different notes in them, how much we disliked change, etc.  When I had to break away to answer another customer’s question, she thanked me, and said I’d been very helpful.  She said it was a relief to talk to someone who actually wanted to help, and wasn’t just trying to get her to spend more money.

It was equally nice for me to wait on someone who actually recognized what I was trying to do.  When you’re in sales, customers tend to make assumptions about your motives, but my goal is to help people find what they actually want, and to get them the best deal I possibly can.  I know the coupons and the sales, and I know how to combine them so you get more for less.  It’s always a pleasure to help someone who is genuinely grateful for that.  I need more days like this.

Baking Challenge: Apricot Foldovers

November 3, 2011

Well, given that my stated goal was to bake once a week, I suppose I’ve failed my baking challenge.  But in my defense, mom came home.  It’s a lot harder to bake when I’m not in control of the kitchen.  But then she left and came back again, so I managed to get one baking project in while she was gone.  My baking will likely be more sporadic now, but I’ll still post recipes from time to time, along with anything else I feel like writing about, so stay tuned.  I enjoy baking (almost as much as I enjoy eating baked goods), and I’ve discovered a lot of very good recipes while doing this, so I won’t be quitting completely any time soon.

This week’s recipe is an old favorite of mine, although I’d never actually made these myself until last weekend.  Mom has made them once or twice, and I beg her to make them again all the time, but she never does.  And now I know why.  They require an enormous amount of time and effort, so I recommend either having a free day to make them, or making your dough and filling one day, refrigerating it overnight, and baking them the next day.  Doubling the batch is also advisable since you’re going to all this trouble anyway.

The recipe is originally from mom’s old edition of the Better Homes & Gardens New Cookbook.  I don’t know what edition it is; I couldn’t find a publication date anywhere in it, but by the looks of it, it’s very old.  Whenever it was, home cooks must have had a lot more time on their hands back then, because this recipe is a doozy.  It’s worth the effort though.  These are extremely tasty.  In fact, my usually unenthusiastic mother, who answers every query as to the quality of her sensory experiences with the faint praise “Oh, it’s all right” has declared my apricot foldovers to be better than hers, so I am feeling inordinately pleased with myself.  The pastry is light and crisp, and since all the sugar is in the filling rather than the pastry, they are not overly sweet.  The flavor is very balanced and rich.  Salem ladies can also find this recipe on page 146 of the church cookbook.  Mom included it at my request.

Apricot Foldovers

1/2 cup butter or margarine
4 oz sharp cheddar cheese, grated (1 cup)
1 1/3 cups sifted all-purpose flour
2 tablespoons water
◊     ◊     ◊
1 cup dried apricots
1 cup granulated sugar
water

Cream butter and cheese until light.  Blend sifted flour into creamed mixture.  Add 2 tablespoons water and mix well.  Chill 4 to 5 hours.

Meanwhile, cook apricots according to package directions.  These are ridiculous instructions.  As far as I can see, apricot packages have no directions.  Fortunately mothers do.  Put the dried apricots in a saucepan with enough water to cover them.  Bring them to a boil and reduce the heat to simmer.  Cook them, stirring often, until they soften and fall apart, breaking them up with your spoon as they cook.  Once they’ve cooked down, drain off excess water.  Stir sugar into hot fruit; cook and stir over medium heat until mixture boils and becomes smooth; cool.  You want the filling to have a rather thick consistency.  Otherwise it will run everywhere and make a mess.  You won’t be able to work with it.

Divide chilled dough in half.  I doubled my recipe, and I ended up dividing my dough into eighths.  Smaller pieces were easier to work with.  The dough will be very stiff when it comes out of the fridge.  Squeeze and press it between your hands and against a cutting board, working it until it gets softer and more pliable.  Roll out each piece as thinly as you can without tearing the dough.  Cut in 2 1/2 inch squares or circles.  Place 1 teaspoon (you may even need to use less than that to seal them) apricot filling on each square or circle; fold over and seal.  You need to make sure you seal these very thoroughly.  Squeeze the edges together until you think there is no possible way they could separate, because they still will, and the filling will ooze out.  Bake on ungreased cookie sheet at 375 degrees for 8 to 10 minutes.

Apricot Foldovers

Enjoy!  You’ve earned it!

Baking Challenge: Coconut Cake

August 22, 2011

It’s two-for-one week here at The Gumball Machine.  I actually managed to bake twice.  I was motivated; I had a guest.  My uncle’s birthday is in two days, and since I won’t be with him then, we celebrated tonight.

I had a coconut cream cupcake from a “gourmet” bakery recently, and aside from tasting like coconut, it was remarkably similar to the plain white cupcakes I bake at home, only it cost more.  Since Uncle likes coconut too, I decided to play with flavoring his birthday cake to try and recreate it.  It was quite tasty, but I don’t recommend using it as a birthday cake if you’re going to have candles.  When Uncle blew them out, coconut flew everywhere!

Coconut Cake

1 white cake mix, plus what it says to add (usually oil, water & egg)
1 tsp butter extract
1 tsp coconut extract
1/2 cup sweetened shredded coconut, plus extra for top

Mix cake as directed on the package, except add coconut extract and butter extract before beating the batter.  I learned from a professional baker (via a mutual acquaintance) that when using coconut flavoring, adding an equal amount of butter extract brings out the coconut flavor better, so I took her advice.

When the batter is beaten, fold in the coconut.  Bake according to box directions, but watch your baking time.  This baked up faster than I expected.  Allow to cool completely, frost with Coconut Buttercream, and sprinkle shredded coconut on top.

Coconut Buttercream

1/3 cup butter or margarine
4 1/2 cups sifted powdered sugar
1/4 cup milk
scant 1 tsp vanilla
scant 1 tsp coconut extract
scant 1 tsp butter extract
Additional milk and/or powdered sugar if necessary

Beat butter until fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Slowly beat in the 1/4 cup milk and flavorings.  Slowly beat in remaining powdered sugar.  If icing is too thick or thin, beat in additional milk or powdered sugar to reach spreading consistency.

Coconut Cake

Happy Birthday, Uncle!

Baking Challenge: Pecan Shortbread Melts

August 18, 2011

I didn’t get around to baking last week since I was too busy simultaneously developing a sinus infection and working overtime, but I’m on the mend now, and I believe cookies will help keep me on the path to good health.  After all, a balanced diet is a cookie in each hand.  A friend of mine slaps his forehead in exasperation whenever I say that, but I still maintain it’s true.

I went rummaging on one of Mom’s cookbook shelves not long ago, and I came across two intriguing and heretofore unused cookie books:  Cookies (formerly titled The Great Big Cookie Book; not sure why they changed that) and The Ultimate Cookie Book.  I asked for, and received, permission to appropriate these books, and found dozens of recipes I want to try, starting with this one from the “Ultimate” book.

The aroma wafting out of the oven while these baked was unlike anything I’d ever smelled.  It was so rich and delectable I liked this recipe before I’d even tried one, and they did not disappoint once I had.  This is a very crumbly melt-in-your-mouth kind of cookie.  Think Keebler Pecan Sandies, only lighter, not as hard and slightly less sweet.

Pecan Shortbread Melts

1 cup unsalted butter, softened
1/3 cup confectioners’ sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup finely chopped pecans
superfine sugar (I once again ignored this and used granulated; seemed fine [har!])

Preheat oven to 325 degrees.  Cream butter in a large bowl.  Blend in confectioners’ sugar and vanilla.  Sift flour and salt into creamed mixture.  Blend using wooden spoon.  Fold in pecans.

Shape dough into small balls the size (and shape; more like logs than balls per the picture in my book) of dates, and dredge in superfine sugar.  Arrange on ungreased cookie sheets.  You can put these pretty close together on the sheet.  They spread out slightly, but not much.  I got most of them on one large cookie sheet.

Bake 25 to 35 minutes.  Mine browned lightly on the bottom in 20-25 minutes.  If desired, broil 2 minutes or until lightly browned.  As far as I can tell, this is just for looks.  I didn’t broil most of mine, though I tried it on the last few.  There was no discernible difference in taste.  When done, transfer to wire racks and let cool.

Pecan Shortbread Melts

Uncle Paul evaluates the result of my efforts

So that’s it for this week’s challenge.  Time & health permitting, I’ve got something ambitious in mind for next week.  See you then!

 

Baking Challenge: Sour Cream Cookies

July 21, 2011

There is a wondrous place in the mall where I work.  It’s a bakery stand.  It opens every Friday and Saturday.  I patronize this business much more often than I should, and I’ve gotten friendly with the man who runs it because I’m there so much (and because he’s so nice).  He sells pies, cakes and cookies of all sorts, but the one treat I always come back to is sour cream cookies.  They are delicious.  But they’re also a bit on the pricey side:  $4.50 for a bag of six.  I’m usually willing to spring for them since I love them so much, but I’m trying to watch my spending, so I decided to see if I could recreate them at home.  What I turned out today was by no means an exact replica.  I was going to tinker with it a bit to try and get it closer, but my sister and my boss claim they’re better than the ones from the bakery, so who am I to argue?  They were pretty good, if I do say so myself.  The cookie recipe is from my Betty Crocker book, but it did not call for icing, and since the best thing about those cookies is the icing, I tried to reverse engineer it using the ingredients from the label on the last bag I bought.  I just had to guess at the amounts.  The consistency of my icing was slightly thicker and a bit more creamy.  Thinning it with just a bit more water would probably make it run and harden, which would be more consistent with the original I was trying to duplicate.

Old-Fashioned Sour Cream Cookies

1/2 cup shortening (part butter or margarine)
1 cup sugar (I used 3/4 cup granulated and 1/4 cup packed brown sugar)
1 egg
1 tsp. vanilla
2 2/3 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg (Fresh grated nutmeg intensifies the flavor.  Microplane!)
1/2 cup sour cream

Heat oven to 425 degrees.  Mix shortening, sugar, egg and vanilla thoroughly.  Blend dry ingredients; add to sugar mixture alternately with sour cream.  Divide dough; roll out to 1/4″ thick on well-floured pastry cloth.  A lightly floured board works fine, too.  The purpose of the cloth is to keep the dough from picking up too much extra flour, or so my mother tells me.  Cut with a 2″ cutter; place on greased baking sheet.  Sprinkle with sugar.  I omitted this step, because I wanted to ice them and sprinkle them with sugar afterward, as the bakery does.  Bake 8 to 10 minutes, or until lightly browned.  Mine browned within 5 or 6 minutes.  Watch them closely.

My Icing

1 3/4 cup powdered sugar, sifted  (you can skip sifting, but you’ll just have to use more elbow grease to get out the lumps later)
1 1/2 tbsp. margarine
1/4 tsp. butter flavoring
1/2 tsp. vanilla
2 tbsp. + 1 tsp. water

Blend all ingredients until smooth.  Icing is not an exact science.  You can do whatever you want with it.  For a thicker icing, add more powdered sugar.  For a thinner icing, add more water.  If you want it richer, use cream or milk instead of water.  For more intense flavor, add another splash of vanilla.  Make it to suit your tastes.  And always taste it!

Add a small dollop of icing to the center of each cookie, and spread it outward towards the edges in a circular motion with a spoon.  Sift granulated sugar (colored, if desired:  just a few drops of food coloring and a lot of mushing in a Ziploc bag will do it) over the iced cookies.  Allow icing to set.

And now, an anecdote about nutmeg graters, since it sprung to mind as I was grating my nutmeg this afternoon.  When I was young, I went on a trip with my parents, and for some reason we were driving two vehicles.  I was riding with dad, and someone else was riding with mom.  As we drove down the highway, I remarked on all the thistles growing wild along the roads, and dad recited a little ditty for me:

Tender handed touch a nettle,
And it stings you for your pains,
Grasp it like a man of mettle,
And it soft as silk remains.
So it is with common natures,
Treat them gently they rebel,
But be rough as nutmeg-graters,
And the rogues obey you well.

This verse was printed in a dictionary by Samuel Johnson under the entry for “Grater,” and was attributed to A. Hill.  Dad had read it there and remembered it.  In due course we arrived at our destination, dad’s vehicle leading.  He bypassed a choice parking spot to allow mom to park there, but she overlooked this and followed him through the lot.  He exclaimed in frustration, whereupon I grinned at him and said, “Treat them gently, they rebel.”  And he grinned back, his temper for once neatly defused by his youngest daughter.

And so I leave you to contemplate what treat I may concoct next week.  Happy baking!

“Batty! Quite batty.”

June 8, 2011

Well, I’ve had my fill of excitement for the evening.  After I turned out my light, I heard a noise in the hall.  It sounded like someone banging into things.  At first I thought it was my imagination.  I’ve had several nightmares this week, and I haven’t been sleeping well.  So I just thought it was in my head.  Then I heard the noise again.  I flipped on a light, donned my robe, and peeked into the hall.

And then I saw it.  A shadow swooping across the ceiling.  Oh.  Crap.  I knew immediately what it was.  They’ve gotten into our house many times before.  A bat.  A tiny, cute little brown bat.  They live in our attic.  I have no idea how they manage to actually get into the house, but it happens.  Normally it happens when mom is here to deal with them.  Unfortunately it was all up to me this time.  I couldn’t let the little thing stay trapped inside to die.

I flipped on the hall light, and went looking for something with a long handle.  I found a metal mop with a clip-on base about 8 inches long in mom’s room.  I did a careful survey of her room to make sure he hadn’t flown in there, and then I went back into the hall to look for him.  He wasn’t in the stairwell or on the landing.  Apparently he fled those areas after I turned on the light.  So I poked my head into dad’s room, the last place he could have gone.  There he was hanging on the wall, his little bat chest heaving with exertion and fear.  I wanted to try to trap him in something while he was stationary (mom caught one in a basket once), but as soon as I flipped on the light, he started flying around the room in panicked circles.

I shut the doors to the bedroom and bathroom, and opened the door out onto the deck as wide as it would go (mentally thanking mom and dad for having had the foresight to build a deck off that room).  Then I started trying to direct him out with my mop handle.  It wasn’t particularly effective, but after he’d circled a few times, he started swooping lower, and eventually he must have recognized the refuge of darkness or felt the cool night air coming in the door, because he flew out on his own.

Thank heavens for small blessings.  I’m going back to bed now.

Astute Observations…

June 4, 2011

…from a four-year-old:

“Sometimes boys are just bad and do things girls don’t like.”

Amen, sweetie.

Bibliomania

June 2, 2011

I has it.  It is defined as an “excessive fondness for acquiring and possessing books.”  I’ve had this condition since childhood.  I suppose it started with book orders.  Remember those?  The onion-skin paper booklets elementary school teachers pass out?  I pored over them and pointed out anything I was remotely interested in to mom, who, bless her soul, always indulged me since it was all for my edification (with the possible exception of a few R.L. Stein books).  The teachers loved it, because the more we ordered, the more credit they got to order.  Before I moved on to 6th grade, my 5th grade teacher actually told me wistfully that I could come back and order from her if I wanted.  But by then I was moving on from The Boxcar Children and Ramona to The Chronicles of Narnia, The Hobbit, and the Little House books, which weren’t to be found on the pages of the 5th grade book orders.  6th grade was also the year I discovered the Harper Hall trilogy, launching my lifelong love of the Dragonriders of Pern series.

So to sum up, I read.  A lot.  And I buy books.  Waaaaay too many books.  After counting the books on the top shelf of my largest bookcase and doing some quick arithmetic, taking into account the big shelf, the small shelf, the bookcase bed and the bottom of the nightstand (some of which are packed and stacked two deep), plus the three sizeable cardboard boxes at the foot of my bed, I would estimate (conservatively) that I have about 500 books, about 400-450 of which have been read.  I know, I know.  I should get a Kindle.  But I was dragged kicking and screaming into the age of cell phones, iPods and digital cameras.  I eventually gave in to all those technologies, but I’m not ready to give up my books yet.

So Half Price Books is one of my favorite places to wander.  I always find a good deal on something that interests me, and walk away $20-$30 poorer with a sack of books in my hand.  I don’t think I’ve ever left that store without buying.  So it’s a good thing that the nearest location is 1.5 hours away from me.  Otherwise I’d go broke.

But tomorrow I’m meeting a friend in Indy.  We needed to choose a central meeting place close to our ultimate destination, and we finally settled on, you guessed it, Half Price Books.  Because I have a coupon.  I thought about how much I buy there, and then it occurred to me that one can also sell books there.  I don’t think I’ve ever sold a book in my life.  Most of them are precious to me, even if it’s likely I’ll never read them again.  But I got to thinking about how much I spend, and wondering if I could offset this by selling some books.

So I started taking a serious look at my shelves, and I wound up with 32 books I believe I can live without.  Most of them (I’m ashamed to admit) are pre-teen fiction in the form of the Full House series, and a thick stack of Garfield comic collections (though I’m keeping Calvin & Hobbes and The Far Side).  I also included three novels I never want to see again, a couple of duplicates which I bought accidentally  (that’s how out of control this habit is), and a very pedantic textbook IUK wouldn’t buy back called The Spectrum of Responsibility.  As cheaply as Half Price Books sells, I doubt they’ll pay much for them, but even if I only got $.50-$1.00 for each of them, that still might be enough to break even.  So I’m going to be brave and get rid of some books.  I may cry!

Update:  Selling books is sooooo not worth it.  It was heartbreaking.  I probably had upwards of $150 invested in those 32 books.  Know what they offered me for them all?  $13.  I ended up selling 31 of them for $12.  I just couldn’t bear to see a beautifully illustrated hardcover edition of Anne of Avonlea go for $1.  I know they’re a dime a dozen; I checked it out on Abebooks last night.  But I couldn’t stand it.  I’m pretty sure it was a gift.  I’d scrawled my name in it at some point in my childhood.  So I pulled that one from the fire.  But I sold the rest.  The lady justified it by saying the Full House books would go directly to clearance or be donated.  But there were at least 10 Garfield collections in that stack, and they were going for $3 in the same store.  There was also a brand-new hardcover novel.  They sell books like that for $7-$10.  Seems like they could’ve done a little better than that.  They must be making a killing.  They’re certainly getting their money’s worth out of me.  I wound up with about $35 worth of merchandise, so I spent just over $20.  Didn’t even come close to breaking even.  Life is so disillusioning.  *sigh*