How to ...

HOW TO . . . นาย พุฒิพงษ์ พจนประพันธ์ ม.6/3 เลขท่ี 24

HOW TO MAKE COOKIE • INGREDIENTS • 3/4 cup granulated sugar • 3/4 cup packed brown sugar (light or dark, but we prefer dark!) • 1/2 cup (1 stick) salted butter, very soft • 2 large eggs • 1 teaspoon vanilla extract • 1 teaspoon table salt • 1 teaspoon baking soda • 2 1/4 cups all-purpose flour • 2 cups semi-sweet chocolate chips

• RECIPE NOTES • Mixing cookies by hand, as we like to do, makes your cookies denser and chewier. • You can certainly make chocolate chip cookies with a hand- or stand- mixer.Your cookies will likely spread out more in the oven, making the edges crispy and the middles tender. • Cookie dough can be refrigerated for several days before baking.This will actually deepen the caramel flavors in the cookie. Cookie dough can also be frozen for several months. • This recipe is gratefully adapted from the Original Nestle Tollhouse Chocolate Chip Cookie recipe.

HOW TO MAKE SANDWICH • Ingredients • 6 slices bread toasted and buttered. • 4 tablespoons mayonnaise. • 4 oz sliced turkey. • 4 oz sliced ham. • 2 slices cheddar cheese. • 4 slices cooked bacon. • 1 tomato sliced. • 1/2 cup lettuce washed and chopped.

• 1) Whole-Grain Bread • To set this sandwich apart from all the rest, start with freshly baked bread. Store-bought brands can be tasty and convenient, but when you’re only working with 5 ingredients, you want them to be the best. For this recipe, I stopped by the Sono Baking Company and picked up a loaf of whole-wheat sourdough -- choose any whole grain variety for extra hunger-fighting fiber. • 2) Hummus • This is the secret ingredient. Just a little bit of smooth and creamy hummus adds amazing texture, flavor, protein and healthy fat -- way better than the saturated fat in mayo! I had some homemade hummus in the fridge, but you can also use store-bought. I like to buy the plain kind and jazz it up myself with fresh herbs, hot sauce or a spoonful of pesto. • 3) Cucumber • Fresh cucumbers add a cool crunch for virtually no calories (one cup has only 15, so pile them on). For sandwiches, I like to slice them lengthwise to prevent sliding –- use a hand-held mandoline for perfectly even cuts. Save leftovers for snacking or a cucumber salad.To take advantage of all the nutrients in cucumbers (including vitamins K and C), eat the skin. Just avoid the waxy ones –- go for the English or “hothouse” kinds or, better yet, get them fresh from the garden or a local farm. • 4) Tomato • ‘Tis the season for fresh tomatoes! A few thin slices give this sammy color, mouthwatering flavor and some vitamin C. I used a plump and juicy heirloom tomato fresh from the farmers’ market. • 5. Put it together • Now I smear mayonnaise on the top bread slice since I’m a sucker for mayo and it’s so good with the lettuce. (Psst: Light mayo is A-OK here.) Add the top of the bread and press the sandwich together.Tilt it sideways for a few seconds to let the oil, vinegar and tomato juices escape.Then, eat.