fat free opinions on a food centric life
When I saw this month’s Daring Baker’s challenge I knew that it would be something I couldn’t wait to take on because I’ve always wondered how such a small ball of dough can actually end up stretched over such a large area and so impossibly …
The weather here has been remarkable for the past few days with temperatures reaching nearly 80. Blue skies stretch on forever, and because it's so dry, visibility is about as clear as I've seen it in a while. I've had the patio door open during …
Today is all about nuts. Lots and lots of nuts — which is perfect for me about now as I listen to the painters downstairs finally, finally ripping the paper off the floor which has been taped on for more than a week. I thought yesterday they’d be done, but they’re putting finishing touches here and there. Clearly, they’re very thorough, which I’m grateful for. I’m so ready to roll up my sleeves and rearrange my things again.
Dust. Vacuum. Hang pictures. Tackle the pile in the garage to unbury my books. Gather things for one last big donation of the year…
…then decorate for Christmas.
Like I said — NUTS! Or in this case, Biscotti Quadrati al Miele e alle Noci: Honey Nut Squares, Gourmet’s Favorite Cookie from 2003. These are a delightful bite of flaky cookie crust, creamy honey caramel and three kinds of nuts. You can’t get much easier for something pleasant, crunchy, and surprisingly, not too sweet.
That makes eleven cookies with one left to go. Here’s nuts to you!
Here I am on a Saturday morning, writing the post for the Daring Bakers’ November challenge. It’s due today, but with all the chaos of construction in our house, and cooking for Thanksgiving, somehow there wasn’t time to write. Let me rethink that: I didn’t …
Some of us are just dying for Fall, that incredible time of the year when everything changes into the promise of spiciness in the air, wind with a gentler and cool persistence, and a welcome dampness I know I’ve missed. Gentle folk, start your ovens! …