After breakfast I start the dough for Jennifer Reese's homemade "Oreos." It is not actually as hard as she makes it sound, although I'm glad she warned that the batter, at first, "will look like a mistake-- a tacky, fudgy brown mess. Don't worry. Let it rest for 20 minutes at room temperature to firm up." It did look like a mistake (how could I possibly roll this loose glop into a log?), and it did firm up. Another amazing thing: the dough actually tastes like Oreos.
Second stage Oreos: the baking. Unfortunately, I took the recipe at its word and crowded the cookies together on the sheet, reassured that they would not expand. This was incorrect. The cookies swelled into one continuous chocolate sheet, with barely identifiable delineations. I cut them apart into rectangular-ish shapes. They also got a little bit scorched, even at 325 degrees. Reese mentioned that it was optional to line the baking sheets with parchment paper, but I think the paper would have prevented over-browning.
Dinner: Smitten Kitchen's Avocado Cup Salads with Black Bean Confetti, Madhur Jaffrey's Stir-Fried Beet Greens with Ginger and Green Chiles. I didn't really have sufficient beet greens for the latter recipe, and what I had cooked down so much that we only had a few oily and salty bites apiece. Not a success, but my own fault. The avocado cups salads were fine, not terribly exciting. We had two each as an entree, but I might prefer just one avocado half as a side salad or appetizer. I think a heavier hand with the lime juice and salt would have improved these.