Barefoot has something extra special coming up…but I’m not sharing it yet! You’ll have to check back soon…Until then, here’s just a little preview:

Get exciiiiiteeedddddd.

On another note, today is totally one of those rainy, end-of-the-summer days where you just want to stay in bed and read a book with a nice, hot cup of joe.

…Or maybe you want to accidentally turn off your 830 AM alarm, oversleep by 3 hours and then wake up 8 minutes before you are due at work.

Ah hemmmmmmm.

Thankfully, if the rain is still coming down when your shift at said job is over (job still intact, woohoo!), your roommates are all MIA, and you have the afternoon free, it instantaneously becomes a bake-some-yummy-cookies-barefoot-in-your-kitchen kind of day too.

I give much thanks to my girl, Martha Stewart, for conveniently sending me this amazing recipe (CORNMEAL!!) this morning in my “Cookie of the Day” email mailing (I did warn you of my obsession). We have an abundance of squash laying about thanks to our Harvest Astoria farm share, and I hate to see good produce go to waste!

These are super easy to make, super quick to bake, and super, super tasty. And you can even have Air Force One playing in the background as you make them…if your TV, um, somehow happens to be turned to TNT at that moment.

Lemon-Zucchini Cornmeal Cookies

Recipe adapted from Martha Stewart

-1 stick unsalted butter, room temperature

-1 cup confectioners’ sugar

-1/2 teaspoon vanilla extract

-1 teaspoon packed grated lemon zest

-1 teaspoon salt

-1 cup flour

-1/2 cup cornmeal

-1 cup grated zucchini, excess water drained off.

[Note: I have a confession to make…I am an eye-baller/improviser in the kitchen. A couple shakes here, a substitution of something I am short of there, lots of “meh, that looks good enough“‘s everywhere. Just ask my roommates; they balk at my laid back attitude in the kitchen. But the way I see it, if you use your intuition and have a little confidence, everything will turn out alright. If not, you learn from your mistakes and become a better baker! And you can always email me for moral support!

For example, I only had 1/2 cup of confectioner’s sugar, so I threw in an additional 1/4 cup of super fine granulated sugar. I was also just shy of 1/2 cup of cornmeal. And still the cookies came out heavenly! Never fear!]

Cream sugar and butter until smooth. Add vanilla, lemon zest and salt. Stir in flour and cornmeal until mixture is crumbly. Add zucchini. Mix together (with your hands if necessary!) until combined.

Drop on cookie sheet lined with parchment paper, leaving space between dallops. Bake at 325 degrees for 30 minutes until edges are just golden brown. Cool on wire rack. Eat with fresh brewed coffee while reading favorite book (rainy day optional, but certainly advantageous).

And never fear…Harrison Ford made it off of Air Force One safely!

Gary Oldman on the other hand…