The edits for my poster came back – no catastrophic changes! I am so excited to send it off to be printed. It’s going to be huge – 8×4 feet! Might have to roll up in it like a blanket when I’m done presenting it haha. This is likely to be my very last conference as a graduate student so hopefully it goes well. But until then, let’s talk cookies.

When gifting baked goods, I never send them off without sampling my work. Don’t want to give away icky cookies now do we? But while making this particular cookie, it didn’t occur to me that by not portioning out just a tiny teaspoon for a mini cookie, I lacked any ability for quality control. I have never used uncooked quinoa in place of old-fashioned oats in cookies before, and I could only hope they would cooperate. Why the quinoa? Because I was lazy and didn’t want to go to the store for gluten-free oats.

Nervously, this cookie went sent off to my friend Christina for her birthday and I was already preparing excuses in case it didn’t turn out well. But a few days later I get a call from her, thanking me for such a huge delicious cookie. And I knew she wasn’t lying cause I could hear here eating it while she was on the phone with me! I now have the confidence to try adding quinoa to regular cookies in the future.

One year ago: Baked Crazy Feta