Remembering John...

None of us knows where our life paths will take us, and we don't like to think about them ending abruptly.  We all pass away though; of course, it's inevitable.  The lasting impressions and legacies are what outlive us.

Eight years ago, today, my cousin passed away in a car accident.  John Williamson was larger than life, and he cared about his friends and family immensely.  I know that he would be proud of the people he left behind...

John would be proud of his twin brother, Ben, who just finished firefighter school and will be spending his life saving people from car accidents and burning structures.  John would be proud of his sister, Bridger, who always sees the best in people (just as he did) and is working everyday in a job where she is caring for others.  Lastly, John would be proud of his parents who have set up a memorial fund that has donated thousands of dollars to Robeson County's SPCA. 

Today, for me, is about remembering the fun Wrightsville Beach memories I had with John.  Make today, for you, a day of reaching out to your friends... that's what John did everyday in his short life.

Tuesday Nighters Book Club Peanut Butter Cookies
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 1/4 cups packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup creamy or crunchy peanut butter

Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.

With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.

Form dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.