Computer

I had a friend come over last night and he cleared my cache which I had never done. You go to my computer, r click on c hard disk, then hit properties and click on clean cache. Every file u browse, anything u look at is kept and stored. I had a lot to dump.
Now I'm running spybot for the spam. I have no virus thank goodness, Still MacAvee can't run completely and tells me I am not fully protected.

It's so cold. The snow on the hills is pretty but being out in it not pleasant. I need to find my gloves.

Chris left his coat here. He thought it was in the car and I noticed it this morning, It's a mac, a rain jacket. He has to be missing it today and will tomorrow and this weekend.

I am down 10 lbs.



Chocolate Mint Cookies

Ingredients:

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Directions:

Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Threw my back out last night. It was really bad. I couldn't straighten out or walk to the bathroom or to the front door or hall to turn the heat down and lock it after Tony left. I took a muscle relaxer and another this morning and it is a bit better. I put on my back brace that hasn't been on in 6 mo. I couldn't go from the bed to the dresser or three ft. away to pick up my down sleeping bag last night.
Today I rested a lot and swimming helped. Man a view I didn't want. scary.