I donated blood last week. I started doing this regularly last summer when I was unemployed and had nothing better to do, and thought it might improve my karma, at least slightly. (Whether or not it did is up for debate.) When December rolled around, my schedule started to get a little whacked out– like, not knowing if I had to work a particular day until the night before kinda whacked out– and I simply neglected the Blood Center calls. I felt bad because I know my blood type is the second most needed for donation, but it was hard for me to figure out when I could make an appointment and keep it. Now finally, I have stability and can make such appointments (which reminds me, I haven’t seen a doctor in two years…).
My veins have always been a little hard to get a hold of. (Take that sentence as you will.) My left arm is useless, but my right has one particular “magic vein”, as I like to call it. It’s just large and clear enough to consistently provide an outlet when I gotta give blood, and this is the one nurses have used since I started donating. Last Tuesday though, the nurse (one I’d never met at the center before) decided to use a different vein. I didn’t quite see why she chose that one because it was less visible and smaller. But I have no issue with needles, and figured if she wants to go through the trouble of sticking me over and over, be my guest. Well, she got it in. After some wiggling. Kinda painful, but whatever. Then my arm started to give out. I’m pretty sure if it could talk, it would’ve said, “I see the light…”. I asked for the blood pressure cuff to be loosened, and my arm came back to me. After that, the experience was fairly usual, except for a little pain, both during and after.
Almost a week later, I still have this.
From now on, only the magic vein.
Now, the question is, what kind of story do I make up when I tell people my boyfriend did this to me? >:}
I figure better me than someone else. Like I said, I have no issue with needles, so this won’t stop me from donating. And I already have a few oven burn scars on my arms, as well as one from a window sill (Chris…). So really, a temporary bruise is just adding to the collection. These are the tattoos of life. It’s all about sacrifice.
Other things I don’t mind taking a chance with? Cookies.
Chocolate chunk cookies with rosemary, so what? You know, I was going to make this, but I didn’t have enough olive oil. So I said, Okay, something smaller. And faster. And you know, I make chocolate chip cookies at work constantly, but I so rarely make them for me. And sometimes, you gotta have some cookie dough.
I know the rosemary sounds odd, but let’s face it– dark chocolate goes with almost anything, and if we can pair it with mint, why not try other herbs? Rosemary has an earthy sweetness to it, and adds a bit of sophistication. And since I had enough olive oil for this recipe, I used that instead of Earth Balance or palm oil shortening. And whole wheat flour. So this cookie has a rustic look and taste– a rich brown color, the herbal aroma of olive oil and rosemary, and the comfort of bittersweet chocolate.
This is good if you don’t feel like something too sweet, but still need something Cookie Monster would approve of. And I dare say, you could have this cookie with a glass of wine. You’d be so Euro.
Rosemary Chocolate Chunk Cookies
1/2 cup sugar (brown or white will do)*
1 Tbsp almond or flax meal
4 Tbsp non-dairy milk
4 Tbsp olive oil
1/2 tsp sea salt, plus a little extra to sprinkle on top before baking, if you’re into that
1/2 tsp vanilla
a few sprigs of fresh rosemary leaves, finely chopped (about 1-2 Tbsp, depending on how much rosemary flavor you want)
1 cup plus 2 Tbsp whole wheat flour (you can use all-purpose or whole wheat pastry flour as well)
1/2 tsp baking soda
1 cup bittersweet chocolate chunks (it’s best to get a block of some good quality stuff, with a cocoa content of 60-70%, and chop it yourself. Having a mix of the flecks and chunks makes for a better cookie, in my opinion.)
*Accidentally, this quantity of sugar was less than I was supposed to use, but I didn’t notice at all. You can increase the amount by up to 1/4 cup if your sweet tooth is more voracious.
1) Preheat oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, combine the sugar through rosemary, and whisk until all is thoroughly incorporated.
2) With a wooden spoon, start mixing in the flour and baking soda. Before it all gets combined, throw in the chocolate chunks, and continue mixing until everything is evenly incorporated.
3) Scoop or spoon out the dough onto your baking sheet, leaving a couple inches of space in between, and slightly flatten the cookies. I used a heaping tablespoon of dough per cookie, but you can make them whatever size you’d like. You’ll just have to adjust the baking time. I baked mine for 8 minutes, so depending on the size of your cookies and how fast your oven bakes, use that as a guideline.
This is a pretty small batch. How many cookies you get out of it will depend on a) the size you form them, and, more importantly, b) how much cookie dough you tend to eat. I got thirteen. I really liked the dough.