Saying Thank You and Goodbye

From the City...

Goodbye's suck. I'm really no good at them. I try to avoid them as much as possible. But sadly, sometimes you gotta suck it up and do it. Last week was my six week discharge from my midwives and I'm not gonna lie, I've been dreading it since the day T was born.

I have loved being in the care of the kensington midwives here in Toronto. They were patient and caring. They listened to all of my fears, they educated Simon about the misconceptions regarding home births and they reassured us as new first time parents that we were doing a good job, which as I'm quickly learning, being a mom, carries with it more guilt than I could have ever imagined. As I struggled with breastfeeding for three weeks and called them choking back tears, they supported me and gave me the constant reassurance that I needed to persevere (happily we're breastfeeding pros around here these days).

So how do you say thank you and goodbye to some incredibly important women??? Cookies, that's how.

Here are two great cookie recipes that I made for all of the midwives and staff at Kensington Midwives. You should make them next time you're forced to say good-bye or thank you to some incredibly important people.

Tollhouse Chocolate Chip Cookies

(famous recipe that I had no part in creating but thought everyone should have)

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Oatmeal Raisin Cookies

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.