Hello From Boston! March 22nd, 2010
Hello Everyone! Wow does time pass by quickly! I totally meant to post last week, then all of a sudden, the week was gone – Oye Vey! Anyways, as I attempt to create this blog post from a computer with a bad space bar on the keyboard, I must say that Boston is pretty cool. I am here for the ACPA conference (http://convention.myacpa.org/) which is my first professional conference not related to enrollment management. I must say, it is different and I love it. The highlight for me thus far has been a session on Masculinity led by Dr. Michael Kimmel, a Sociologist out of SUNY – Stony Brook. He is also the author of a book I’m really looking forward to reading called, Guyland: The Perilous World Where Boys Become Men. Check it out if you’re interested.
So, as I said before, Boston has been fun. I chose not to stay at the host hotel, so I’ve been getting dome extra exercise by making the 1 mile trek back and forth to the conference center. It is great, especially if you enjoy people watching as I do (especially in big cities). I also love the great public transportation and riding the subway around to to see everything I want to see. I’ll be staying a couple of extra days after the conference to take in more of the city and I’ll try to let you know a little more about that next time.
Well, I’ll leave it at that for now, since I need to head to another session soon but let me leave you with one of my favorite recipes that I’ve adapted to be healthier. If you like Oatmeal raisin cookies, you’ll definitely enjoy this variation on the classic – ENJOY!
|OATMEAL RAISIN TOFFEE COOKIES|
|2 item(s) egg|
|1 tsp vanilla extract|
|1 1/2 cup(s) white all-purpose flour|
|1 tsp baking soda|
|1 tsp ground cinnamon|
|1 cup(s) seeded raisins
1/4 cup toffee pieces
|1/2 cup(s) unsweetened applesauce|
|1/4 cup(s) butter|
|3 cup(s) rolled oats|
|1/2 cup(s) sugar|
|3/4 cup(s) dark brown sugar|
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely