I talk about being the salt and light of the world for Jesus, to my kids all the time.  Ad nauseam.  I'm definitely sure they are sick and tired of me saying the same things over and over again to them, but that's my job so I keep saying it.  Kind of like the question I ask my son every single morning before he tromps down the front steps to catch his bus..."Who do you represent?"  He flicks his long hair and rolls his green eyes at me as he mumbles, "Jesus."  Yep.  Salt and Light.

I think it's so important to be predictable in this way as moms.  That eye roll doesn't bother me in the least because he knows what's coming, and he knows the answer like the back of his hand.  Maybe as he rolls into that middle school building and kids are cursing and being disrespectful and acting like hooligans... maybe that voice in his head that sounds a lot like my voice will quietly interrupt the chaos and ask the question, "Who do you represent?" and maybe it will give him pause before he joins in.  Or maybe it will remind him that if we want to give flavor, we have to taste different than everyone else around us.  And so I'll keep talking to my kiddos every day about being the salt of the earth and being the light of the world and the ways we can do that.  And then I'll serve them up a batch of warm chocolate chip cookies with a bit of cracked sea salt sprinkled on top, and as the flavors hit their tongues and intensify in the most marvelous of ways, they will see how that a little bit of extra salt can do marvelous things in a jumble of ingredients. And then I'll probably have some kind of predictable life lesson-type talk that they will pretend not to listen to, but for those few delicious cookie-eating minutes I'll have a captive audience and I'll make the most of it.  Cause I'm salt and light to my little world.  And so are you. 

*My recipe is for gluten free cookies but I can promise that if you sprinkle sea salt on any warm chocolate chip cookie- even the toll house variety- you'll never look at them the same again.

Gluten Free, Salted Chocolate Chip Cookies
1 cup room temperature butter
2 c rice flour
1/4 c cornstarch
2 T tapioca flour
1 t xanthan gum
1 t salt
1 t baking soda
1/4 c sugar
1 1/4 c brown sugar- firmly packed
1 1/2 tsp vanilla
1 egg + 1 yolk
2 c chocolate chips
Coarsely ground sea salt

Preheat your oven to 375 degrees. Combine rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda in a medium sized bowl and combine by stirring with a whisk. Cream sugars and butter together slowly pouring in the vanilla as it's creaming. Then add the eggs. Mix until combined.  Slowly add your flour mixture and mix until incorporated.  Fold in chocolate chips. Roll into 1 inch balls and bake on a cookie sheet lined with parchment paper. Sprinkle a pinch of coarse sea salt on top of each ball of dough. Bake for about 9-10 minutes,and while still warm, sprinkle just the tiniest bit more sea salt over top of cookies.  Die and go to Heaven.  (Figuratively speaking)

You're welcome.

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