Here are some things that are true, that I didn't always realize are true.
When you have a baby, you need to take a diaper with you when you leave the house, every time.
It isn't okay to neglect that damp spot in your kitchen behind your stove just because you can't reach it.
Mold grows in Oregon, fast and furious.
Damp spots untended will give rise to tiny civilizations that will form there and eventually overthrow you and your whole family if you don't take some vinegar and/or bleach to it quick.
Baking does not mute the caffeine in green tea.
Not at all, my friends.
And when you haven't had caffeine in more than a year, and you suddenly realize you've eaten six cups worth of leaves, well, you feel it.
And when your child's primary nourishment still comes from your body, so will he.
Heed my words. Heed them!
Oh, and when you're out walking the silent neighborhoods at one in the morning with your grinning, hooting, buzzed child...just remember to bring a diaper.
Minty Green Tea Shortbread Cookies (taken from Green Tea Today)
1 cup butter, softened
1/3 cup honey
3 (2 g) bags green tea blend
1 egg yolk
1 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
In a medium bowl, mix together the butter and honey until smooth. Empty the contents of the tea bags into the mixture and discard the bags. Mix until well blended. Stir in the egg yolk and peppermint extract. Blend in the flour and baking powder. Divide into 3 sections, wrap in waxed paper or plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. On a floured surface, roll out one portion of the dough at a time to 1/4 inch thickness. Cut into 2 inch round shapes using a cookie cutter. Place cookies onto ungreased baking sheets spaced 1 inch apart.
Bake for 6 to 9 minutes in the preheated oven, until the tops are dry, and the edges begin to brown lightly. Transfer to wire racks to cool. Store in an airtight container at room temperature when completely cooled.