So this year for St. Patrick’s Day, instead of drinking myself retarded and passing out in a pool of my own vomit, I decided to bake shamrock cookies with my toddler.
I thought Kenzie and I would have a special moment together as she stood on a chair in the kitchen and delicately pressed a shamrock cookie cutter into the dough with her tiny toddler fingers (while my husband stood nearby and snapped exquisite photos of us of course), and then I’d have a lovely memory to share with
my family the internet.
It started out well enough, but ended –predictably– with a mess.
I had to use whole wheat flour because that’s all we had. I have nothing against white flour, but I use flour so rarely that it didn’t even occur to me to see which kind I had in my kitchen. It’s probably the same bag of flour my mom bought me when I moved into my first apartment.
I also bought my first rolling pin. Initially I panicked when all I could find in the grocery store was a fancy gourmet KitchenAid one. It was red and really pretty but it was 20 bucks– fuck that. Luckily I found a cheapo bottom shelf rolling pin made of good old fashioned wood and it only cost $6.
For the frosting, I used Pillsbury butter cream frosting in a can and generic green food coloring. #transfatpregnancy
Kenzie had a lovely time frosting the cookies.
But guess what? They were delicious.
What did you do for St. Patrick’s Day?