What I said:
Sincerely,
What I wanted to say:
Dear Principal,
I’m not sure if you’re aware, but you’ve got a prick of a kid roaming your halls. He’s bullying my kid, and I want to tear his eyeballs out of his head. One at a time. And then stomp them into the concrete. Don’t worry. I won’t do it. I don’t believe in corporal punishment. Nonetheless, since we can’t pull his eyeballs out of his head, maybe we could tie his tongue around his throat. No? Huh. Well then maybe pull his nose up over his butt? Or pull his toenails off and glue them on his ears. Anyway, logistics aren’t important. Just please take care of it. Let me know if you need any assistance.
Sincerely,
Nicki Woo
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So anyway, I said the first bit, skipped the second bit and the Principal is taking care of it as we speak. I’m pretty sure the bus driver hates me though. He grumbled under his breath at me this morning, after I sent a second note last night (detailing that I felt it was unfair for him to move my daughter to the front of the bus, and not that other kid, since my daughter did nothing wrong.) He’s really going to hate me when he sees Mr. Woo waiting at the bus stop this afternoon to talk to him.
I’m such a B. Hear me roar.
And don’t mess with my kids.
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Sticky, sticky situations.
Got ’em.
So I’m making this Sticky Peanut Butter Cookies for my kid, because she loves Peanut Butter, and she’s so tough, and so well mannered that when that MEAN OLD MEANIE BOY called her names all she did was ignore him. Way to go Soledad!
And I’m making these for me because, whenever I’m stressed out, I need something sweet. And boy am I stressed out.
Oh, and maybe I should make some for the bus driver. He’s probably a little stressed out too.
Healthy Whole Wheat Peanut Butter Cookies
with Flaxseed, Chocolate Chips and Walnuts
Ingredients:
3/4 c whole wheat flour
3/4 c rolled oats
1/4 cup flaxseed
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1 c smooth natural peanut butter ( I used 1 ¼ cups)
1/2 c honey (easier with liquid honey)
1 egg
*1/4 c canola oil, optional (also try using applesauce or butter if you prefer)
1/2 c chocolate chips (or m&m’s 🙂
*The Canola Oil is optional. When I made them without it, I enjoyed them, but found them to be slightly dry. When the oil is added, the cookie is much more moist and a bit more chewy. Try it out, and let me know what you think! Next time, I may try applesauce in place of the oil.
Directions:
1. Preheat oven to 375. In a medium sized mixing bowl, combine dry ingredients. Mix well.
2. Add peanut butter, honey, and egg. (Spray the measuring cup with cooking spray and the peanut butter and honey will slip out easier). Mix all ingredients together until well combined.
3. Refrigerate for 20 minutes to stiffen
4. Drop by teaspoons onto a lined baking sheet (use parchment paper or Silicone Baking Sheet). Flatten with a fork or spoon.
5. Bake at 375 for 8 minutes or until slightly browned. Watch them carefully, and don’t over cook as the honey burns quickly and the cookie will become dried out.
