living in vibrant color - with homemade funfetti cookies, naturally

Turns out, everyone, that my hip is an overachiever.

That's my tongue-in-cheek way of making light of a sort of serious revelation : my hip was actually broken in two places. What a world! This morning, I had my eight-week out appointment with my orthopedic surgeon. We both have grown to enjoy these biweekly early-morning bone scans; or he, at least, is too polite to mention the extremely large coffee I try to bribe the X-Ray tech into letting me bring into the radiology room.

The lesser break was hiding further down my leg, not quite as serious - more of my body's reaction, likely, to having to work overtime to support my hip. I laughed out loud when he told me there were two. And then, a few minutes later, when he promised me it didn't change anything, promised me that I would still be able to run again someday, I teared up a little. In my defense, it was an early wake-up.

 

I've learned to find things like finding two breaks instead of one pretty funny. It adds a little more color to your life, I think, to learn to grab these curveballs out of mid-air and send them back to the pitcher with an even greater spin on it.

For someone that dresses almost entirely in neutrals - and yes, navy is a neutral - I've lately felt pretty passionate about bringing color into my life. What can I say? Sometimes the world hits you over the head about the importance of flinging yourself headlong into the opportunities you're granted when you wake up in the morning. Much to my surprise, I've become a morning person : I'd far rather wake up early, settle in with a steaming mug of coffee (sensing a pattern here?) and get some ish done than wake up at noon with a pounding headache. Adulting, am I right?

 

I've begun to find that the best small moments in my life are in vibrant color. The other morning, I caught a gorgeous sunrise over my neighborhood, remarkable only in that it was the first sunrise I've seen since I was healthy enough to begin morning workout routines.

In the evening, without fail, every sunset I see, colors dancing across the horizon? That makes me feel closer to the people no longer here, on this earth.

Walls loud with murals or graffiti - I smile when I see them. I'm finally strong enough, some days, to walk around my neighborhood discovering again. Simple pleasures, man.

And now, let's talk about food vibrant with colors, because is there anything happier than rainbow food? I know it's a trend and therefore some people are probably snobby about it, but let's not forget that staple of our youth : funfetti. 

 

Is there a more joyful feeling than looking at a slice of cake that has sprinkles dancing through it? I think not. So recently, when I found a recipe for funfetti cookies, I knew they were a must-bake. Tweaked slightly, I made them the same night I found the recipe.

Then, after I was completely cleaned out of cookies in one night, I made them again less than a week later. And I'll make them a third time for the Fourth of July (but with red, white and blue sprinkles only - I'm a stickler for a theme).

My long, round-about point? Life is so short and so very, very tenuous. It's far too fragile to not spend the time looking around and taking stock of what makes you happy. And it's definitely too short to not live in color.

So go ahead - eat in color, too. You know somewhere, five-year-old you is totally impressed you made your own funfetti.

 

 

funfetti cookies (adapted only slightly from Smitten Kitchen)

 

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda (or an additional 3 teaspoons double-acting baking powder, with half the juice of a lemon)
3/4 teaspoon fine sea or table salt
1 cup unsalted butter
1/2 cup cream cheese
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract


rainbow non-pareils

Heat oven to 375 degrees. Line two baking large sheets with parchment paper or Silpat sheets.

Beat cream cheese, butter and sugar until fluffy (I used a stand mixer). Add egg and extracts, mix.

Add flour, baking powder, baking soda and salt. Mix until combined.

Using a regular ice cream scoop, create balls of dough - this will make bigger cookies than the original recipe, which I am alllll about.

Roll each ball entirely in sprinkles. Place on baking sheet, flatten with the bottom of a drinking glass.

Bake 12-15 minutes, until just firm but still soft in the middle.

Enjoy with a large glass of milk (or wine, duh) and try to fight off any friends hell-bent on eating the entire batch themselves.