Do you believe I have been using the same camera since I began this blog?
Okay maybe I don’t want you to answer that question.
Still same camera. Six years. It’s still in pretty good condition. That is until the shutter release button popped off the other day. The whole thing just fell off. I found part of it and gently put it back on. It’s going to take care to get it to stay on, but it will stay on.
It’s like the TV upstairs in the exercise room that makes a humming noise when it’s on and doesn’t work properly with the Xfinity remote so the volume won’t easily go up and down. This wouldn’t be an issue if we knew where the regular TV remote was.
Still it works and once the elliptical or treadmill are up and running, you don’t really notice the loud volume or humming noise. It’s just kind of background noise you adjust to.
And there’s my little Samsung Galaxy S7. I love it and the picture it takes, and though I do want to upgrade to the S9, I don’t really want to do it right now. The sometimes it works sometimes it doesn’t on screen keyboard may dictate the timing of this upgrade.
I used to think I had a problem with electronics, but maybe it’s just that we rely on so many fancy electronics with so many moving parts that they just can’t last that long. One thing or another is bound to go wrong after awhile.
Let’s just hope these few hang on a bit longer because I am not in the market for new cameras, TVs, or phones.
I am always in the market for totally tasty, easy to make, almost healthy cookies, so today I am bringing you Paleo Maple Sugar Cookies. I am not at all sorry to say I ate these for breakfast. A drizzle of maple syrup. A little coconut butter. Some fresh fruit. Boom! Breakfast!
The original recipe also had a frosting for topping, but these cookies totally don’t need it. While I wouldn’t say they are a dead ringer for sugar cookies, they are delicious on their own merits with a chewy texture and background of nuttiness.
I’ll take cookies over crumbling electronics any day.Print
- 1 ½ cups almond meal
- ¼ cup tapioca starch
- 1 tablespoon melted coconut oil
- 5 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- Flaky sea salt, for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together almond meal, tapioca starch, oil, syrup, vanilla, and baking soda.
- Place golf ball sized potions of the dough on the baking sheet. Sprinkle each with salt and press down slightly. Bake for 13-15 minutes, until golden brown and mostly set. Allow to cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days.
Recipe adapted from Detoxinista
- Prep Time: 10 minutes
- Cook Time: 15 minutes