Sunday, 10 July 2016
The Best Kung Pao Recipes
It’s already the second weekend in July, JULY. Where the heck is summer going and what do I have to do to SLOW IT DOWN? I have been reminded in the last couple weeks of how important it is to slow down and enjoy the heck out of the little things. I’ve been traveling on the...
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from Fit Foodie Finds http://fitfoodiefinds.com/2016/07/best-kung-pao-recipes/
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Saturday, 9 July 2016
New Mae Menu!
I’m so excited to share some pics of the new mae deli menu with you guys! It’s such a delicious mix of foods that I’m sure you’ll all absolutely love…
Breakfast is all about chia and coconut yoghurt pots with crunchy vanilla and orange granola and homemade fruit compote; rye toast with an avocado and tomato smash with rocket and chill flakes; mae pb & j toast and a banana and coconut pancakes with maple syrup, compote and coconut chips. As well as homemade smoothies (the green glow is my favourite!), cold pressed organic juices, matcha and turmeric lattes, iced coffees and lots more.
Lunch is a beautiful mix of dishes that you can fill your bowl with from a Mediterranean Tomato and Artichoke Salad to Spiced Peanut Sweet Potatoes; Sweet Summer Slaw; Asian Style Broccoli and Bok Choi Salad; Corn, Edamame & Beetroot Quinoa, Sun-Dried Tomato Falafels, Crunchy Asparagus, Baby Carrot & Hazelnut Salad, Chunky Avocado Smash and Creamy Walnut and Pepper Hummus.
For dessert we then have our signature Mae Cake, Peanut Chocolate Slices, Fudge Brownies, Raspberry Apple Slices and Energy Balls.
The deli is on 21 Seymour Place, right by Marble Arch tube and Hyde Park. We’re open seven days a week, from 8-9 Monday to Friday, 9-9 on Saturdays and 9-6 on Sundays. Can’t wait to see you guys there!
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from Deliciously Ella http://deliciouslyella.com/new-mae-menu/
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Friday, 8 July 2016
7 times TED Talks anticipated history
TED’s river of ideas is a constant flow — and sometimes vital topics make their way onto our site far before they head into the mainstream. As part of the 10th birthday of TED Talks, we highlight seven Talks that foresaw big trends when they were only ripples in the pond.
Wikipedia: Is it really a thing?
At TEDGlobal 2005, Jimmy Wales gave a talk about his relatively new initiative, Wikipedia, and imagined its potential for growth. At the time, many were still skeptical at the legitimacy and reliability of an online encyclopedia, run by volunteers, that anyone could edit. Wales took to the TED stage to say that Wikipedia and open knowledge had a place in the Wild West digital climate of the mid-2000s.
Today, Wikipedia is the Internet’s encyclopedia, a go-to source for a quick informational deep dive on almost any topic imaginable (although, caveat emptor). It’s even referenced as a source in legal proceedings around the world. In fact, TED has recently teamed up with Wikipedia to create even more open, accessible knowledge.
The jaw-dropping multi-touch screen
A little over a year after Jeff Han demonstrated this mind-blowing tech of multi-touch interface at TED2006, Apple released the first iPhone — and the rest is history.
Smartphones take over our lives
https://www.ted.com/talks/jan_chipchase_on_our_mobile_phones
In 2007, Jan Chipchase called out the coming revolution of the mobile phone (the word “smartphone” hadn’t really caught on yet). From his research on human behavior, Chipchase predicted that our needs would come to intertwine with our ever-better phones in ways never imagined before. Our devices could begin to support us in pursuit of Maslow’s hierarchy of needs — anytime, anywhere. The convenience of things like banking and international money-lending through mobiles were still so novel and astounding to our flip-phone brains.
Currently, more than half of the global population owns a smartphone. (You’re probably reading this on a smartphone right now.) Isn’t that cool?
Real progress on protecting oceans
https://www.ted.com/talks/sylvia_earle_s_ted_prize_wish_to_protect_our_oceans
When oceanographer Sylvia Earle won the TED Prize in 2009, only 1 percent of the world’s oceans were protected. At the time, global support for marine protected areas (MPAs) wasn’t prominent, and the conversation on humanity’s impact on the climate hadn’t hit critical mass. By choosing Earle to receive the Prize, TED helped give her a platform to start that conversation and ignite assistance internationally. Fast forward to 2016 and that initial number of MPAs has jumped to 4%; still, there’s a long way to go — you can help Earle’s organization Mission Blue and join the fight of restoring our oceans.
Twitter: Is it really a thing?
https://www.ted.com/talks/evan_williams_on_listening_to_twitter_users
Twitter co-founder Evan Williams came to the TED2009 stage on the heels of massive growth in his company — but before Twitter became so integral to our media lives. Twitter secured its global legitimacy as a place for open communication in the Internet Age two years after the talk in 2011, when it was one of the main means of communication for those in the Egyptian Revolution.
At one point during his talk, Williams shares that “there are 47 members of Congress who have Twitter accounts.” Today, there are 570 members who share their thoughts in tweet form. Twitter has proven itself an integral part of the news cycle, and a vital tool for protest and online community-building.
Inequality matters
https://www.ted.com/talks/richard_wilkinson
At TEDGlobal in the summer of 2011, public health researcher Richard Wilkinson relayed some startling statistics on inequality — and its insidious role in health and happiness. His talk shattered perceptions and laid bare our societies’ deepening economic inequality and its real, detrimental effects, before it hit the mainstream news cycle in a big way, kicked off by the Occupy movement later in 2011.
A few years later, in 2014, Nick Hanaeur — from his perspective as a venture capitalist — warned that if this rift between the rich and the poor continues, things could get a little medieval.
Follow the money trail of corruption
https://www.ted.com/talks/charmian_gooch_my_wish_to_launch_a_new_era_of_openness_in_business
The TED Prize in 2014 was awarded to Charmian Gooch, an anti-corruption activist whose wish was to lift the shroud of mystery surrounding anonymous companies and the individuals they protected … two years before the Panama Papers leaked. (Global Witness campaign leader Robert Palmer gave a talk in response to the controversy via Skype — a first in TED’s history — to get on the record about such a historic leak and its ripple effects.)
from TED Blog http://blog.ted.com/7-times-ted-talks-anticipated-history/
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Dear Parents, We Owe it To Our Kids to Stop This
Stop what? Well, lots of things actually: We need to stop buying unhealthy foods, feeding them too much sugar, and not giving them enough time outside to play.
The thing that I’ve noticed in an increasing amount lately that we also really need to stop doing:
Letting our Kids be Picky!
Yes, I said letting.
Yes, I mean letting because we allow them to develop this habit. I’ve been to other countries, I’ve seen kids scarf down olives or snails or even balut (yes, really).
Let’s also not forget, as our parents were so keen to remind us, that there are children in the world who would be grateful for any food at all. I certainly heard about the starving children around the world when I wasn’t happy about eating my dinner. Do our kids hear about them?
In fact, I actually remember saving my birthday money once to donate to Food for the Poor because I actually felt bad about those starving kids.
Was it Guilt?
Probably, but it encouraged me to save money for those in need and to eat my freaking brussels sprouts, so I’m grateful for it.
Parents in my parents’ generation also had a pretty set in stone menu each night at dinner. They served:
- What mom cooked
- Hunger
We were never forced to eat, but we most certainly didn’t get to choose what we were having for meals. We were *shockingly* expected to eat what was served. My parents didn’t seem to feel much sympathy for my plight of not liking certain foods.
In fact, when I saw this movie in theaters as a kid (yes, I’m that old), this line seemed somewhat familiar:
Most of the time, this included vegetables and wasn’t a food that I loved. But I ate it. And I didn’t complain. And now I’m all grown up and not a picky eater at all.
You Know What Else?
Most of us managed to make it through childhood without starving. We eventually learned to eat foods we didn’t like. We don’t even need therapy for it.
Our parents had better things to do than cajole or encourage us to eat foods we didn’t like. They certainly had better things to do than open a 24/7 restaurant devoted to our whims.
They also didn’t lose sleep over our food preferences.
Have our Kids Gotten Soft?
Let’s think about this. As kids, most of us ate vegetables. And meat, or we didn’t eat that meal. We made it to adulthood, and though I could argue it on a few points, most of us are relatively competent adults.
Yet, everywhere I go in the US, kids are coddled and catered to.
They are asked questions that I certainly never heard and you probably didn’t either.
Questions Like:
“What would you like for dinner?”
“Would you like a snack?”
“Do you want the Dora gummy bears or the Minions ones?”
They are Told Things Like:
“Oh, that’s ok if you don’t like that, we can make something else.”
or:
“You don’t have to eat your meat and vegetables before having dessert… I’ll get it for you now.”
And those aren’t even the worst examples I’ve heard.
In fact, at a recent meal at our house where there were 18+ kids, all of the parents served each of their own kids food. (The food was amazing too- steak, grilled veggies, etc.).
I told the collective group of kids that there was fruit salad after dinner for everyone who ate their veggies.
One kid got upset and started complaining because “But mommy, I want fruit salad right now.”
At which point, he was catered to and given fruit salad by his parents without having to eat other food, in front of all the other kids who did have to eat what was served to them.
Seriously?
This is a small and insignificant example but it violates two social principles that I was taught as a kid:
- When you are at someone’s house, you eat what is given and you thank them for it.
- Free food is always good food.
Somewhere along the line, we started thinking that our kids get input into what they should eat. We forgot an important point:
Parents are Responsible for the Nutrition of their Children
This is a relatively simple concept but I don’t see many parents who seem to understand it.
Think about this- a toddler (or any age child, really) is not the best judge of what should be eaten. He or she is also not the best judge about when bedtime should be or how often he or she should bathe.
That toddler is probably not even an expert at wiping his own bottom yet, but somehow we think we should give him input into his nutrition.
When studies increasingly show that the foods a child eats in the first few years of life are vitally important for lifetime health, we think we should outsource that decision to a three year old?
Are You Kidding Me?
Would we let our kids decide how often they should go to school? Or change their underwear?
What about deciding how much TV they should watch, or whether or not getting a pet tiger is a good idea?
So why are we letting kids dictate something even more important?
Yes, it Might be “Mean”
In a child’s eyes to not be given the food they want. It can also seem “mean” to give them boundaries and rules, but these things are necessary to avoid having whiny, entitled children who live in our houses until they are 40.
Will it Still be Cute Then?
Is it cute when a grown-up comes to your home for a meal and refuses to eat the meal you’ve prepared simply because they don’t like one of the ingredients?
I know a few of these adults, but I’m certainly not raising any!
Here We Go…
I know, I know, I hear the objections now.
What about kids with allergies? Or special needs? Or disorders that affect their ability to eat certain foods?
Of course, there are exceptions to any rule and these circumstances dictate a little more leeway, but I have yet to find any condition that completely kept a parent from feeding their child any healthy food whatsoever. If your child has a condition that makes him allergic to anything but chocolate milk and cotton candy, I apologize, but I haven’t encountered this yet.
What I have encountered are many children who think they are a special snowflake with special privileges who get served special food.
I’ve also encountered a lot of obese kids. And kids with health problems.
And it Breaks my Heart
Because kids don’t buy happy meals on their own.
They also don’t habituate themselves to crap foods on their own. We feed them bland white foods and then wonder why they only like bland white foods.
I know because I did it to my first child at a doctor’s recommendation.
And he was a freakin’ picky eater for a couple of years before I realized my kid was going to be an inconsiderate jerk when it came to food if I didn’t change something.
So I Did
I think they call that parenting.
It certainly doesn’t mean I always have the answers (or even that I usually do).
But I do know this:
It took me a few months to help transition my picky temper tantrum pitching child to an adventurous eater who loves broccoli. I know it is possible.
I also know I haven’t had a picky kid since him. You know what changed?
Me.
Tough Love
Here’s a dose of something we aren’t giving our kids (or ourselves) very much: tough love.
As parents, we owe it to our children to help them become well-adjusted, healthy members of society. One of the many small ways we can do this is by teaching them the basic idea that food is for nutrition first and enjoyment second.
That we only get one body and we should take care of it.
And that it isn’t ok to live off of granola bars and chicken nuggets. That they will survive eating brussels sprouts and meat. And *gasp* even salads and olives and beets and every other food that we think kids won’t like.
Because at the end of the day… if our kids grow up fat, picky and sick, we have only ourselves to blame.
Dear parents… let’s stop the picky epidemic. Today.
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Family Friday (vol. 25): The Weekday Grind
After a 4-day weekend, I was like the little engine that couldn’t this week. I had fallen out of the work week grind…and so did Miss Shea. I’m always interested in how people get out of the house in the morning…on time, and ideally, not sweating profusely or with accompanying tears. But just as we are getting ready to add kiddo #2 to the mix, I’d say we have our daily groove down pat. I will be interested (and stressed) to see how things are overhauled completely with a new baby, especially once I return to work.
Here’s our schedule, Monday through Thursday (because thankfully, I get a reprieve on Friday. Kind of. Stay-at-home mom-ing is a good gig for me…one day a week.)
6:15am: Wake-up. 99.9% of the time on my own. I typically don’t set an alarm.
6:15-6:20am: Check emails and calendar in bed. Probably check my Cubs app, Facebook feed, and Instagram really quickly, because ugh…morning.
6:20-6:40am: Get ready – hair and make-up.
6:30-6:45am: Shea gets up. If I’m lucky, my hair and make-up are done. If I’m unlucky, I try to entertain her in the bathroom while I finish up.
6:45-6:55am: Love up the dog for a few and get her her peanut butter bone and breakfast. Make Shea’s breakfast (and often mine, but at minimum, COFFEE). Set Shea up in her high chair with breakfast.
6:55-7:25am: Shea eats breakfast. Often I eat breakfast, too…while unloading the dishwasher, loading the dishwasher, and most importantly, packing lunches for Shea and I.
7:25-7:30am: Load the car – purse, lunches (plus anything needed at daycare – clothes, diapers, wipes, etc), water bottle, gym bag.
7:30-7:55am: Change Shea’s diaper, change her out of PJ’s and into clothes, do her hair, brush teeth, etc. I turn on Mickey Mouse to occupy her (works like a charm) while I jet upstairs to QUICKLY brush my teeth and throw on clothes.
7:55am: I say, “Shea, let’s get your shoes on!” We say bye to the dog, give her love pats, choose our shoes (this has become a thing) and head out the door.
8am: Pull out of the garage for the day and call Gigi and Poppy on our way to daycare.
8:10-8:15am: Drop off at daycare. This has become rather painless and has gotten fairly quick. Sometimes I get to chatting with another parent for a few minutes, but I’m usually in and out.
8:20-8:25am: Arrive at work.
8:30-3:30/4pm: Work.
3:45-4pm: Arrive at the YMCA across the street from work and workout until about 4:30/4:40pm.
4:45pm: Pick-up Shea at daycare.
5pm: Arrive home.
5-5:30pm: Play outside, go for a walk, play tennis with the dog in the driveway, water the garden, play in the water table, etc. I desperately try to keep this time outdoors.
5:30-5:45pm: Prepare Shea’s dinner/our dinner.
5:45-6:15pm: Shea eats dinner. If our dinner prep was quick and hubby is home, we try to eat together. This part of the day is challenging because Shea is starving after daycare and I never know what time to expect Mark home from work.
6:15-6:45pm: Clean-up, dinner making, etc. Shea is usually either raiding the pantry and cabinets, making a mess, or possibly entertaining herself with toys on the first floor.
6:45-7:15pm: Photograph dinner (if needed) and eat. We typically turn on a Mickey Mouse Clubhouse for Shea around 7/7:15pm, but if we’re eating, she usually ends up sitting with us for a bit of a second dinner. Not ideal, but I hate to wait until 8pm to eat.
7:15-7:30pm: Dinner clean-up and quiet time with Shea, usually watching the end of the Mickey episode or bath time. Bath time has definitely increased in frequency with summer and as Shea has become increasingly more active.
7:30pm: Head upstairs for story time. Read 3 books and put Shea to bed around 7:45pm.
7:45-9:45pm: Shower, TV time with hubby, blogging, reading, kitchen clean-up, love on the dog, pack my gym bag for the next day and possibly ponder what I’ll wear to work to make things easier in the morning.
9:45pm: Head upstairs to get ready for bed and read on my Kindle (I usually last about 1 page before knocking out).
10:15pm: Sleeeeeeeeeeeep.
Rinse. Repeat.
Yep, adding a baby to the mix will be interesting 
I feel very fortunate that 1. my work schedule is what it is. Short days really help my work-life balance, 2. I’m off Fridays. Great for catching up on laundry, errands, doctor’s appointments, etc. and of course, seeing the little, and 3. I have a 9-10 minute drive from home to daycare, 3 minutes from daycare to work, and 1 minute from work to the gym. It’s quite a pleasant change from my last job where I was commuting 35 minutes or more each way (which I realize is not THAT bad!). I’ve got it good and I know it, especially when winter rolls around or mini emergencies pop up with the little.
I do wish my body were able to sleep in when it’s an option, but I am so programmed to my sleep routine it’s pathetic. Staying up late is unpleasant and a serious chore for me, and waking up early regardless of what time I go to bed is a curse. I never thought I’d be like my mother in that I wouldn’t need to set an alarm to get up on time for work…but yep. And part of me wishes that hubby and I stayed up later as to capture additional adult time, but we’re both toast by 10pm. Funny enough, it’s still dusk at 10pm for much of the summer in Michigan! Doesn’t bother us 
Be well,
from Prevention RD http://preventionrd.com/2016/07/family-friday-vol-25-the-weekday-grind/
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Friday FAQs: Recipes using cacao powder, storing tofu, subs for my Jumbo Chocolate Chunk Cookies, and more!
Hey, friends, how has your week been? After a relaxing holiday last week, Friday FAQs are back, well rested, and ready to roll once again. Please keep your questions coming on the blog and on social media.
Also, I want to thank you for your excitement over Oh She Glows Every Day! Your support, comments, emails, and social media messages made our entire week.
Q1. Is there anything I could use in your Flourless Thumbprint Breakfast Cookies in place of bananas? My husband can’t eat them.
A. Hi Lisa, Although I haven’t tried a substitution personally, I know a lot of readers have used applesauce in place of the banana and enjoyed the results. A few commented that they would’ve liked their cookies to be a bit sweeter, and so they added a couple tablespoons of dry sweetener the next time they made them. This makes sense since bananas tend to be sweeter and more flavourful than unsweetened applesauce. Good luck if you decide to experiment! I’d love to hear how the cookies turn out.
Q2. Any idea how long your Double Dark Chocolate Coconut Macaroon Tart will last in the freezer once it’s made? It looks delicious!
A. Hey Liz, I’ve stored it in the freezer successfully for 2 weeks (I think it could last even longer, but we don’t have that much self control!). Let it thaw for 10 minutes or so on the counter before enjoying; you want it to be easily sliceable with a knife, but not completely soft. I hope this helps, and that you enjoy the tart!
Q3. Is there any way I can store leftover BBQ tofu pieces and any unused tofu so they won’t go bad?
A. Hi Diane, You can keep any unused tofu for up to one week in the refrigerator in an airtight container. It’s recommended that you cover it with water, changing the water daily; it’ll keep the tofu moist and at its freshest! Freezing the tofu is also an option, though you should note that doing so will change the texture slightly. (This can actually be a good thing; some recipes will have you freeze tofu as part of their advance prep, because, once frozen, it takes on a chewier, almost spongy texture, which is thought to help the tofu absorb marinades better.) Tofu can be stored in the freezer for up to 3 months in an airtight container or zip-bag. As for the leftover BBQ tofu pieces, they can be stored for 4 to 5 days in the refrigerator in an airtight container.
Q4. Hi Angela! I’m a relatively new reader and I am in love with your blog! You have definitely opened my eyes to vegan cooking and have inspired me to eat a more plant-based diet! I was wondering if you ever cook with cacao? Do you have any simple cacao recipes?
A. Hi Carolyn, It’s great to hear from you! I love that you’ve found my blog a source of kitchen inspiration. As to your question, I’ve definitely got a few recipes that I can recommend to you. My Raw Chocolate Pudding is one tasty option that features cacao powder. As well, my recipes for Crazy Good Coconut Oil Chocolate Bark, Chocolate Covered Strawberries, Two-Layer Raw Chocolate Brownies (which also use cacao nibs), and Seductive Raw Chocolate Walnut Fudge all can be made with either cocoa powder or cacao powder—dealer’s choice! I believe some readers have had success using cacao in my No Bake Chocolate Macaroons, too; while I haven’t tried it myself, I can’t see why it wouldn’t work. I hope this helps get the wheels turning.
Q5. Hi Angela, What sort of substitutions can I make in your One Bowl Jumbo Chocolate Chunk Cookies recipe? Sometimes I get random cookie-making urges (this can’t just be me, can it?!), but my pantry isn’t always the best stocked it could be and sometimes my cravings just have no patience for a trip to the grocery store.
A. Hi Charlie, This has been a popular question lately so you definitely aren’t alone! I haven’t personally tested any substitutions, yet, but more and more readers have been reporting back with information about how their own recipe experiments have worked out. So, I’ll share some of that OSG community wisdom with you here!
For the almond butter: A number of readers have tried subbing natural peanut butter. Many found the cookies didn’t spread out like they should and were crumbly; others, however, found it worked just fine (keeping in mind some made other swaps in the recipe, as well). I had suggested sunflower seed butter (and finely ground toasted sunflower seeds instead of almond flour) might work well for a nut-free cookie, and the one reader I know of—if I’ve missed or forgotten someone else, feel free to chime in!— who tried this reported back that the cookies didn’t spread out super well. A few other people tried out cashew butter, and had a lot of success with it. So, it seems like there aren’t any hard and fast rules when it comes to swapping the almond butter, and it probably depends on the brand. My guess is that thicker, less “drippy” nut or seed butters will produce thicker, drier cookies that don’t spread as much.
For the arrowroot: A few readers tried potato starch, and found that though the cookies tasted great and had a generally good texture, they didn’t spread very much and/or were a bit on the crumbly side. Those who tried tapioca starch, on the other hand, found the cookies worked out great, which is awesome news! Cornstarch also reportedly works quite well.
For the maple syrup: I believe someone tried using honey instead of maple syrup, and found that though the cookies were structurally sound (heh) and tasty, they were a bit on the too-sweet side.
For the almond flour: Many people have reported back that various swaps—namely, gluten-free flour, oat flour, and all purpose flour—worked out really well with no notable issues.
I hope this helps inspire your own modifications. If you or anyone else out there tries one of these substitutes, I’d love to hear about how it goes. Keep in mind that even “small” changes to a vegan/gf cookie recipe can result in a totally different outcome (which is why I tested this recipe over a dozen times!), so just be prepared for a bit of a surprise each time. I can think of worse things to come out of the oven though. ;)
Comments of the Week
“Hi Angela, I’m a vegetarian and I love cooking. I have been following your blog for about 4 years now, and every single recipe I’ve tried has turned out outstanding! So much so that I’m not afraid of trying out a new recipe from your blog even when I have guests over for dinner. Thank you so much for spending so much time creating recipes that are so fail-proof that it gives people like me confidence to serve your recipes to guests on my first try! Coming to this recipe, I’ve been looking for a mayo recipe that doesn’t use egg or soy for a long time…. I tried this out this weekend with a couple of substitutions and I cried out in joy when I saw it emulsify! I used avocado oil instead of refined olive oil, 1/2 tsp of sugar instead of the brown rice syrup, and some chili powder instead of dry mustard (what can I say…us Indian people love our chili powders ;)) The mayo emulsified and tasted delicious! Thanks again for the awesome recipe and the recipe alterations you suggested in your FAQs…t gave me the confidence to try this with what I had in my pantry!”
Hi Sweta, It’s awesome to hear how much you enjoy my recipes. The confidence to serve guests a totally new recipe is such a compliment! Thanks also for sharing your modifications to the mayo recipe. I, too, have used avocado oil and cane sugar with great results. It’s so nice to have a vegan mayo recipe that can be whipped up in a few minutes!
“Hello, Just wanted say that this Super Power Chia Bread is so wonderfully delicious and versatile! My family has been trying to minimize bread in our day-to-day, so we’ve discovered that this makes a fabulous substitute when we season it and choose add-ins to match our mealtime themes. To this end, we’ve experimented successfully with Italian (garlic, sundried tomato, olive), Greek (olive, onion, lemon basil, feta—you get the idea), Mexican Chile, Indian Masala, and our daily fave, the “bring it on, breakfast blend” (dried apricot, cranberry, currants, cinnamon, walnut). Hope this helps. Enjoy friends :)”
Hey Tara, I’m loving all of your modifications to this recipe! Thanks for sharing with everyone. The breakfast blend sounds exactly like what I’ve been craving in the mornings lately. I love spreading this bread with coconut oil, or chia jam and nut/seed butter—try it out and let me know what you think!
from Oh She Glows http://ohsheglows.com/2016/07/08/friday-faqs-recipes-using-cacao-powder-storing-tofu-subs-for-my-jumbo-chocolate-chunk-cookies-and-more/
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