Amidst the distress and uncertainty that has burdened our nation over the past several months, I have been fortunate enough to find a light that is Cornell Fencing. It has always been clear to me that the relationships built at the salle transcend our shared passion for fencing, but during this pandemic, I have realized the depth of these connections within our community.
Our team has hosted weekly Zoom meetings for video review, watched Kristen Wong’s Youtube vlogs, virtually performed Amit Hanadari-Levy’s play about a boy’s search for toilet paper, and shared wholesome photos of our pets in group chats—all while simultaneously navigating the new reality that is online school. I am so grateful that despite this stressful situation, I can still keep in touch with my teammates over video chat.
Recently, I was craving the dining hall cookies, so I messaged Megan Eno and asked for her opinion about which recipe I should use. She suggested I bake peanut butter cookies. However, our jar of peanut butter was nearly empty, so I decided to bake one batch of chocolate chip cookies and another batch of white chocolate cranberry walnut cookies instead. We started to video chat as I prepared my ingredients, and a few minutes later, she suddenly announced, “You know… I’m going to bake cookies too!”
Even though I didn’t have peanut butter, Megan was determined to bake some of her own. Soon we were both shuffling around our home kitchens, preheating the oven, mixing and chilling the batter, and smelling the sweet aroma of our cookies. Megan’s peanut butter cookies popped out of the oven first, and they looked absolutely delicious. She even used cookie cutters to shape the cookies into hearts (because she loves Cornell Fencing, of course!). After seeing Megan’s cookies, I eagerly awaited my cookies to finish baking. I didn’t even wait for them to rest before I gave them a try. Tasted amazing.
The result of this baking session was quality time spent with teammates as well as a tasty dessert! Megan and I may not be blending smoothies or cooking ramen in our dorm like normal, but these cookies make up for it. And do you want to be let in on a secret? This all happened at 1:00am!
Enjoy the cookies with a cold glass of milk (or a dairy-free alternative if you’re Esther)!
Megan didn't take a photo of her cookies so here are my chocolate chip cookies, baked at 1:00am. They tasted as good as they look!
Megan’s Scrumptious Peanut Butter Cookie Recipe
(stolen from Simply Recipes)
1/2 cup butter, room temperature
1/2 cup white granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 large egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix all ingredients together and put in the freezer for 30 minutes instead of the refrigerator for 3 hours like the recipe says because it’s 1:00am and you don’t know why you started this. Bake for 10 minutes at 375 F.