I haven’t posted in a while. Three weeks ago I left a very stressful job, and a team of amazing coworkers, to start my own private practice. On my last day I had to rush through an audit, and I didn’t have time to say good-bye to the staff and the residents. Needless to say I was exhausted. My time since then has been been focused on building my practice, reaching out to former colleagues, and re-charging. The transition has been both unsettling and exciting, and my posting has been put on the back burner.
Don’t get me wrong, to help me with the stress, I did bake during this time. Though, whenever I had a baking inspiration, I didn’t have the patience to plan it so that I could take pictures of my baked goods before digging in. So, in a nutshell, I have baked and my family has enjoyed, but I haven’t had the time to share. I am determined to change this and today I am posting a recipe from Martha Stewart’s. In my recent trip to my local library I checked out a couple of her books, Cookie Perfection and Cake Perfection. I have all the intentions to start turning most of her recipes in these books into their gluten-free versions, and today I start with her Potato Chip Cookies. She uses pecans and suggests chocolate chips as well. I added both, because, why not?