Success!

Tuesday May 4 was the day of Andreas's surgery and it was a great success! We were able to get through it just fine, and the doctor was able to take care of everything in one surgery. After we were allowed into the recovery room, it took Andreas about half an hour to wake up, but after that he was happy and smiling and charming the nurses. Even when we brought him home he did great and did not seem very affected. We know that this was a big blessing and a direct answer to everyone's prayers, so thanks to all for your love and support.

An updated picture of the teeth -- they are about 1/2 way in now:
A picture on Cinco de Mayo (Andreas' shirt says "Mi Papa es el #1"):





The cake Saul made me for Mother's day. It took him a very long time to do and turned out to be a bit of an explosion at the end, but it was much appreciated.

Also, Saul and I were watching America's Test Kitchen on PBS and saw a great recipe. They did thousands of test to find the best chocolate chip cookie recipe and also taste tests to find the best chocolate chips. The results are as follows -- they are a little more work than the normal Tollhouse recipe, but taste really good. Make sure you follow the steps exactly as outlined.

Perfect Chocolate Chip Cookies

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces)
  
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (**Ghiradelli 60% Cacao bittersweet chocolate chips were the winner by a landslide in the taste tests and were not too expensive at Walmart)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.