I have been having my hair cut by the same person for close to 30 years. Christe from “Christe’s Cutaway” in Salt Lake. I have known her longer than I have known my husband. She cusses like a truck driver and is quick to speak her mind, but is the kindest, most generous person you will meet. And she does wonders with a haircut and color. I very seldom express my desires when I arrive for my once a month cut and style, but I never leave unhappy.
Dave would die if he knew what I spent, but at my age, it isn’t cheap to look good. It does seem like it is becoming a little harder to “look good” I want the haircut that will make me look 30 years old and 20 pounds thinner. She may be great but even she is not a miracle worker. I am not sure what I will ever do if she retires. I may have to have an opinion or something.
Well not only is she wonderful with hair, but a great cook and fellow foodie. When I was there this week, she shared a cookie recipe with me. I ran home that night and tried it. They were wonderful. It is an adaptation of a regular chocolate chip cookie recipe. I love almond and these have a great subtle almond flavor and the added crunch and flavor of the coconut is great.
Ingredients:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 ½ tsp vanilla
1 ½ tsp almond extract
1 tsp salt
1 tsp baking soda
3 cups flour
1 bag large flake coconut
1 bag milk or dark chocolate chunks
Directions:
Cream the butter and add the brown and white sugar. Add the 2 eggs and flavorings. Mix the flour with the salt and soda and add to butter mixture. Mix together. Toast coconut in a 400 degree oven until browned (not just golden). Add cooled coconut and chocolate to mixture. I used a small ice cream scoop to make fairly good size balls of cookie dough. Sprinkle with a little left over coconut and bake at 375 degrees for 10-13 minutes.
