At the gym, I've managed to befriend those that see me at my worst--tired, sweating and grunting my way through a strenuous workout. Or, even worse, watching me air punch my way through complicated choreography that I can never seem to get down, no matter how many times I do it. We've gone from just casually waving as our paths cross to running races together, having happy hours and even celebrating a wedding.
At volleyball, again, a time when I look beyond terrible, I've created a network of fun, supportive ladies. Outside of Queen of the Court, our paths would never cross--we are unlikely friends, but all manage to cheer on and support one another on Wednesday nights. Our mix has a little bit of everything, from spunky college students to our everyone's favorite sassy grandma, Jean.
At school, I've built an army of minions in my yearbook and newspaper staffs. You walk into my classroom at any given point during the day and there are dozens of kids who call Room 516 "home." It's standing room only at lunch and I have to herd students out the door at the end of the day to be able to go home. Who would have thought that a classroom was THE PLACE to hang out at school?
Beyond that, my coworkers have become family in leui of my actual family, which is over 1,000 miles away. They question my sanity. Test my baked goods. Laugh at my stories. Tease me endlessly. And, most importantly, care about and support me. In return, I bring in a weekly rotation of treats to keep their sweet tooths satisfied.
A few weeks ago, my on campus mommy brought in a box of pomegranates that one of her neighbors had given her. I was thrilled with the possibilities and set out to find recipes to put the fruit to use. After hours of research (damn you, pinterest), I decided to modify a cookie recipe and see what happened. The result? Deliciousness.
Chocolate Chip Pomegranate Cookies
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup quick cooking oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips (I used dark chocolate)
- 1 cup pomegranate arils (about 1 pomegranate)
- Preheat oven to 375. Line a large baking sheet with parchment paper or grease lightly and set aside.
- Cream butter and sugars until smooth. Add egg and vanilla extract and mix well.
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt. Slowly add dry ingredients to butter mixture, mixing just until incorporated. Stir in chocolate chunks, then gently stir in pomegranate arils.
- Drop dough by tablespoonfuls onto lined baking sheet about 2 inches apart. Bake for 12-13 minutes, until golden brown. Let cool on baking sheet for a couple minutes before removing to racks to cool completely.