Since 2004, I’ve been participating in the Mid-American Canoe Race with a few of my nearest and dearest friends. Each and every June, we get into a canoe and paddle the 10+ miles down the Fox River along with a few hundred other people (mostly old men if I’m going to be completely honest). We bicker about how best to row, we hit rocky shallow patches, we nearly tip over a time or two, and we get frustrated by the heaviness of our canoe at each and every portage. Despite the odds, we’ve even managed to win a few medals. It turns out that there aren’t a ton of young females competing in canoe races in the suburbs of Chicago. Who would have thought?
Without a doubt, this is one of my favorite days of the year. I just love this race.
It’s not about the medals, even though winning is nice.
It’s not about the sunburn, although it’s about time I got a little color on my pale skin.
It’s not really about the physical fitness; however, my arms did get quite the workout.
It’s not even about the t-shirt, but you’ll never hear me complain about a free shirt no matter how ugly.
It’s about the experience — a few really good friends, a ridiculously heavy canoe, a couple paddles, matching t-shirts, and lots of laughter.
Even if you smell like river water and your upper thighs are 1 shade past sunburned, life is still good.
Good times need good snacks, such as chocolate chip cookies. This recipe seemed intriguing because of the cornstarch. They are puffy, fluffy, chocolate-y and delicious.
3/4C unsalted butter, room temperature
3/4C brown sugar
1/4C granulated sugar
2C AP flour
1tsp baking soda
1C chocolate chips
Preheat oven to 350. Line baking sheet with parchment paper.
Beat butter and sugar until light and fluffy. Add in egg and vanilla. Beat until combined.
In a separate bowl, combine flour, cornstarch, baking soda, and salt.
Add flour mixture to butter mixture. Beat until combined. Stir in chocolate chips.
Drop batter by tablespoonful (or standard sized cookie scoop) leaving 1 inch between to avoid a giant cookie mess.
Bake at 350 for 8-11 minutes, until just golden. Allow to cool and set slightly on baking sheet before moving to wire rack to cool completely.
Store leftovers in an airtight container.