Welp, we did it!
This past Monday, we officially signed a lease for a 2 bedroom apartment in a Brooklyn townhouse. I am in LOVE. Although it's no #casahummingbirdhigh, it's got south-facing windows, wood floors, and a DISHWASHER. And don't worry — I'll be sharing photos as soon as we get the keys!
Erlend thought it was a little hasty of us to sign for a place, but all my New York friends assured us that it was the right thing to do. The rental market here apparently gets scarcer as the summer goes on, becoming ultra-competitive in the months of August and September as the school season starts again. As a result, finding a place was surprisingly easy (perhaps shockingly so, especially when compared to finding a place in San Francisco), and I even managed to negotiate our rent down! #girlboss
And can I be honest with you guys? I love decorating, and thinking up of all the different ways to use up a space. If I weren't a food blogger, I'd probably try and be some kind of home decor blogger. I'm beyond excited to start setting up our new place, picking out furnishings, and figuring out where all our stuff will go. I'm also excited to explore our new neighborhood, to set up our bicycles so that we can ride around the city and really get to know all of our new borough's nooks and crannies. Because unlike my time in San Francisco, which felt so transitory (especially with our long-distance relationship and my basement studio), it feels different here.
It feels like a place that could be home.
So! Let's talk cookies. Again, this is one of those recipes I made in San Francisco when I was frantically trying to clear out my fridge. They're from one of my current favorite cookbooks, The Violet Bakery Cookbook, and I've had the recipe bookmarked since the first day I flipped through the book. Because these are no ordinary chocolate chip cookies, nope. In place of whole eggs, Claire uses all egg yolk to give the cookies their distinct golden color, and a heartier, crumblier texture.
- Plan ahead for this one! Claire's recipe instructs you to freeze these cookies for at least an hour. (but preferably overnight for better flavor — there's scientific proof behind this, I'm not even joking). You can still bake them without this freezing process, but the cookies will be flatter and crispier if you do.