kind of dear, but not weird

There's a children's song from church that my kids love called I am a Child of God. When Nicholas was much younger, he always wanted us to sing to him before naps and at bedtime and it was one of the few songs I knew all the words to at the time, so I sang it over and over to him. I swear Sophia learned the words in utero because it didn't take much for her to start singing it. Anyway, she has been singing a lot lately and today, while we were getting ready to go out this morning, I stopped to listen to what she was singing:

"I am a (tower) (coward) of God, and he has sent me here; has given me an earthly home with parents kind of dear. Lead me, drive there, walk beside me, help me find the way, teach me all that I must do, to live with him someday."

Here's the real song:

I am a child of God, and he has sent me here, has given me an earthly home with parents kind and dear. Lead me, guide me, walk beside me, help me find the way, teach me all that I must do, to live with him someday.

My sister said I should be glad she wasn't singing that she had parents kind of weird. I'm not sure about the drive part, though.

peanut butter cookies

Once in a while, I crave peanut butter cookies...but only if they are homemade. I was pretty excited when I ran across this recipe in a book called The 150 Greatest American Recipes. The recipe was originally published in Gourmet Magazine. What I love about these is that they only require 4 ingredients and are so tasty right out of the oven when they are warm and soft. And really, there's no flour in the recipe.

1 cup creamy or chunky peanut butter (I've only made them with creamy)
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking soda

Preheat oven to 350 degrees. Using an electric mixer, beat the peanut butter and sugar until well combined. Beat egg into peanut butter mixture along with soda and beat until well combined. Roll teaspoonfuls of dough into balls and place about 1 inch apart on cookie sheet. With tines of a fork, flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Batch until puffed and pale golden, about 10 minutes. Cool on baking sheet for 2 minutes and transfer to wire racks to cool completely. Makes about 5 dozens (unless you make big cookies like I do...in which case, you would obviously bake them a little longer until they are no longer shiny on top). Tasty.