07 APR 08

After being harassed a bit to update, fine, here's an update of sorts. New rant on how something doesn't need to be true to be worth believing in. I'll be honest; I've been keeping myself quite busy and you all know I'm not exactly the most open sort of person, so traditional (heh) LiveJournaling/MySpacing/blogging/etc. isn't exactly my thing.

One thing in particular I'm doing is running a Play By E-Mail Star Trek game set a little before The Wrath of Khan. Once I'm done with it in a few million years I'll post the materials on here for other people to rip off. The BattleTech campaign I'm running should be done long before then; I'll put that up as well for people to enjoy.

I'm slowly revamping my BattleTech designs with new artwork and whatnot. That will be a long work in progress.

I've also been watching the "war" between Anonymous and Scientology. The fourth-generation nature of the conflict really intrigues me; maybe, at some point, I'll write something on it.

-Crimson Skies



Rant of the Week

Tim's Pretty Damn Good Chocolate Chip Cookies

1 cup softened margarine 2 1/2 cups white whole wheat flour
1 cup packed dark brown sugar 1 tsp baking soda
3/4 cup granulated sugar 1 tsp salt
1 tsp vanilla 1 11.5 oz package of milk chocolate chips
2 eggs

It's probably important that you use dark brown sugar and white whole wheat flour. The latter is somewhat unusual for cookies, I know, but when combined with the dark brown sugar one gets a flavor that just hints at butterscotch (according to one person) and it's a far more complex taste than one usually gets from a cookie recipe off the back of a bag of chocolate chips.

First, preheat the oven to 350°F (177 °C). In a large mixing bowl, beat the margarine, sugars, vanilla, and eggs until it stirs smoothly--it never quite reaches 'creamy' consistency. Stir in the flour, baking soda, and salt, then stir in the chocolate chips. They'll quickly get coated (it's a very thick and sticky dough) so don't worry too much about the fact that no one will recognize them for chocolate chip cookies later. Take care to scrape the dough off whatever you were using to beat it with, and then put rounded teaspoonfuls of the dough onto an ungreased cookie sheet.

Now the dough itself is going to already be several shades darker than most cooked cookies are; they'll resemble dark oatmeal cookies when they're done. Put them in the oven for twelve minutes, thirteen at most. Past that and they'll be very crispy (too crispy for my tastes). When they're done, cool them off on a wire rack--thirty seconds to a minute does it--and then box them up in available heat-resistant Tupperware to make sure they stay nice and moist.

This recipe originally came off the back of a package of Hy-Vee Milk Chocolate Chips, but the mixture of flour and sugar was apparently a really good one to stumble over.

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