Lake Stevens
I was walking toward the end of the dock when she ran up behind me and announced, with great pride, “I have sixteen boo-boos on my legs.” Before I could respond, the six-year-old launched herself off the dock, water wings and all, disappearing into the lake below.
I was far more cautious, easing myself down the ladder instead. Glacier-fed lakes are usually freezing, but that day the water was just cool enough to feel refreshing rather than teeth-shattering.
The little girl and her younger brother swam circles around me, their bright blue eyes framed by long, soaking-wet lashes. She did all the talking, breathless and animated as she treaded water, while her brother nodded along solemnly, his wide grin never leaving his face. From her cheerful chatter, I gathered that her collection of boo-boos came mostly from mosquito bites, forest scrapes, and the inevitable tumbles of childhood.
They climbed the ladder one after the other, then leapt off together, landing beside me with a splash before popping back up, giggling. Their delight was infectious. I felt my own sense of joy rise to meet theirs.

Being around them brought me back to summers of my own—long days swimming in the Pacific Ocean with my older brother, building sandcastles on the shore, utterly absorbed in the moment.
I remember the tickle of sand crab legs against my fingertips as I scooped up gritty handfuls of sand to add to my carefully constructed fortress, fully aware the sea would soon wash it all away.
That simple cycle of building and losing was entertainment enough for hours.
It’s the joy of a cold popsicle or a dripping ice cream cone, a bike ride around the block, or a summer afternoon spent doing absolutely nothing. The small things we loved without thinking about them. The things we somehow forget we loved.
Later that night, I made chocolate chip cookies. I dipped one into a glass of cold milk while it was still warm and savored that first bite—the crisp edge, the soft center, the chocolate melting against my tongue.
And I thought about that little girl jumping into the lake without hesitation, sixteen boo-boos and all.
Maybe growing older isn't about losing that kind of joy. Maybe it's simply remembering to notice it.

Classic Chocolate Chip Cookies
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
Prepare the oven:
- Preheat the oven to 350°F (175°C), with a rack positioned in the lower third of the oven. Line two baking sheets with parchment paper.
Cream the butter:
- In a mixing bowl, beat the butter until light and fluffy.
Add the sugars:
- Add the granulated sugar, brown sugar, and salt. Beat until smooth and well combined.
Add the wet ingredients:
- Add the egg and vanilla and beat on medium speed for about 1 minute, until the mixture is creamy and cohesive.
Combine the dry ingredients:
- In a small bowl, whisk together the flour and baking soda.
Make the dough:
- Using a wooden spoon or spatula, gently fold the flour mixture into the butter mixture. Add the chocolate chips and fold just until no dry flour remains. Do not overmix.
Portion the cookies:
- Drop heaping teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. A small 1½-inch ice cream scoop works well for evenly sized, round cookies.
Bake:
- Bake one sheet at a time for 12–15 minutes, rotating the baking sheet halfway through. The cookies should be lightly browned around the edges while the centers still look soft. Do not overbake.
Cool:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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I wholeheartedly agree, there is always a time a place for chocolate-chips cookies (or biscuits as we call them over here)!