How nice it might be, being a bee. With wings for flying and honey to find. To focus on what's whole before that troublesome hole. On how far we have come, rather than feeling just short. And where did that short business come from anyway? My sister is short, as compared to other folks and she is in no way inferior, you see. But shortbread I'll keep; not the least bit diminutive seeming to me. And remember these words- don't search for solace in someone who's soulless.
Shortbread adapted from Martha Stewart Living.
Everything gets a label these days. What's with the labels? And the boxes. Society just loves putting people in boxes. "She is too sensitive, he should be classified. Let's have him evaluated." My fella always tells me he had attention deficit growing up; it was never diagnosed. He ran and played with the other kids, and did his best in school. He became a Marine, and now a chef, and luckily for him he not often must sit. He adapted and thrived, without any boxes. The only box I'd like is a box full of chocolates. Imported ones. Expensive. Perhaps scatter them over that shortbread. I don't need a box for my life to reside inside of. My nature, and my quirks, weaknesses too. They're all mine, and I own them. Just keep me out of a box. Boxes are for chocolate. And shoes.
I prefer to affect the status quo than to be an effect of it. I'm easily awed, which you may find odd, but maybe they are one in the same. Worth is in the eye of the beholder anyway. And while we are awed, what a difference a letter makes. Let's steer clear of awful, but life should be aweful. In the grand scheme of the world, we are but wee. Still how nice it might be, being a bee.
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Ingredients:
- 1 cup unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 1 1/4 teaspoons coarse salt
- 2 cups all-purpose flour
- 1/2 semisweet chocolate chips or chunks
- 1 1/2assorted chocolate candies roughly chopped
- 1/4 cup chopped peanuts
To prepare Box of Chocolates Shortbread
Preheat oven to 350 degrees. With an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. Add flour in three additions, with mixer on low. Beat until combined and dough is crumbly. Press dough evenly into an 8-inch square baking dish, coated in baking spray. Bake until golden brown and firm, about 35 minutes.
Carefully remove from the oven and scatter with chocolate chips on top. Once they begin to melt, about a minute, spread gently with an offset spatula or spoon. Scatter candies and peanuts over the top. Let cool on a wire rack for an hour. When chocolate is set, you can refrigerate briefly if you wish, cut into jagged bars.
