Unveil in Every day scata

The signs of omicron’s transmissibility in this country are mounting: From Dec. 4 to Dec. 11, the variant likely jumped from a mere 0.4 percent of new infections in the U.S. to 2.9 percent, according to the new CDC data. In New York and New Jersey, omicron already accounts for 13 percent of new cases, Walensky said. ~WP

4:49 pm

Saw my clients twins today. So so so tiny! both right at 4 pounds. Considering that they were born at 35 weeks (now two weeks old) they’re doing really good! They were released just 48 hours after birth. The plague played into that decision. They actually have a bili light at home, which I find very cool. The healthcare geek in me is still strong even after all this time.

Now I’m trying to finagle her schedule to make it easier on her. Preemie twins and a toddler (will be 2 in Feb) is a lot to deal with. Although she is dealing with it all with grace as usual. Ah to be young and emotionally stable lol

Damn. Fixed in 5 minutes. I have some pretty cool clients.

Speaking of clients, I got bored at Bix the biters house this weekend and baked cookies for the humans. I was going to make them here at home today, but if you can believe it, it’s too warm out to use the oven. It was up to 75 this afternoon. 70 now.

But here’s the recipe if you want it.

Spiced Mexican Chocolate Cookies
Ingredients
• 1 1/4cups Gold Medal™ All-Purpose Flour
• 1/4cup unsweetened baking cocoa
• 1teaspoon ground cinnamon
• 1/2teaspoon baking powder
• 1/2teaspoon salt
• 1/4teaspoon ground red pepper (cayenne)
• 1/2cup butter, cut into pieces
• 1cup semisweet chocolate chips
• 3/4cup granulated sugar
• 2eggs
• 2teaspoons vanilla
• 3tablespoons Demerara (raw) sugar

Steps

Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.

In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.

Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.

Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.