Even when faced with reduced circumstances, or trying times, it's in our nature to find something, however inconsequential, to take joy in.
Worldly goods or expensive surroundings have no bearing on this innate ability to feel pleasure.
We all carry it with us, this capacity to enjoy, and if we only stay alive to them, little opportunities will present themselves,
like a patch of sun on a cool spring afternoon
a glass of Merlot after a frustrating day
and a stack of homemade oat biscuits with a few shards of salty gouda on the side.
- In the bowl of a food processor combine:
Process until the oats are broken up and then add: Pulse about 10 times to cut in the butter. Then, through the feed tube, drizzle in: Pulse the machine just until a dough forms, but stop before it becomes a ball. Transfer the dough to a floured work surface and roll out the dough to about 1/8 inch thick. Cut with a 2" cookie cutter into rounds and transfer to a nonstick baking sheet. Pierce each round all over with the tines of a fork. Bake for about 12 to 15 minutes until the biscuits are lightly browned around the edges. Let cool slightly on the pan, then transfer to a rack to cool.