Eggs? Bread? Milk?….

There has been no snow alert, but something in my recent swing of watching Cutthroat Kitchen and the Food Network has made me decide to set myself up for baking.

In addition, I am preparing for my return to work, and there is something in getting ready that screamed baking to me.In a recent post that I had the vanilla biscotti recipe listed, well, I figure I might throw another batch or two together to keep in Tupperware for a quick morning or afternoon fix.I have a tendency, when I do this recipe, to give some to our neighbors, who are greatly appreciative of them, so there’ll be some for them, and some to stash away.

I find myself laughing as I type this, because I am no longer in the big city, but old habits die hard.Maybe it’s the old girl scout in me.Perhaps it’s the fact that I know it’s not even mid-January yet.

Snow.

I know you’re coming.

So at the risk of repeating myself, here’s my vanilla biscotti recipe that I found on the Food Website.Enjoy!

SERVINGS
36
YIELD
3 dozen biscotti
UNITS
US
6 tablespoons butter
2⁄3 cup sugar
1⁄4 teaspoon salt
1 -2 teaspoon vanilla extract
1 1⁄2 teaspoons baking powder
2 large eggs
2 cups all-purpose flour

DIRECTIONS

Preheat the oven to 350°F Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low-speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14″ long x 2 ½” wide x ¾” thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. Note: For extra-long, bistro-style biscotti, pat the dough into a lightly greased 12″ x 5 1/2″ biscotti pan.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
Reduce the oven temperature to 325°F Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1″-2″” slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.
Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

Enjoy!

Waiting

Is there anything worse than waiting?

Oh sure, as an adult you wait patiently because that is how you are brought up to conform to society. As a child, you “can’t wait” for the last day of school, Christmas vacation,summer…you catch my drift?

Zosia had her second blood work done today and the waiting is rough.It brings my mind back to me waiting for various things throughout my life to date.The mind just keeps going, thinking of all possible scenarios and you wonder about the prayers you sent up.

I know no one ever said it would be easy.

Sometimes I wish they would have.

  

Hard to go

It’s getting to a point where my job is my job and that’s great.

My baby Zusher isn’t well.

I am trying to see with the first call from the lead vet, and waiting for the information for the second reading of the labs from a Philly vet, in order to take her for her second opinion.
If we get good new, for which I am praying, that would be great. If not and hospice is the term for Zush, I probable will leave the job to savor every day I have with the girls.

It all is in the hand’s of God and his hands on the heads of the vets.

Still praying for the girls….ALWAYS.
8bdb075343fd18ecbd2c615c8c6aa973

And so we begin…

IMG_5387

My Zusher started her medicine yesterday afternoon to help keep her bottom dry. I have to get natural peanut butter around it, which, if you don’t know, is the only kind a dog should eat due to preservatives in the processed kind that can kill a dog. It took some getting used to, having peanut butter rather than liverwurst around a pill, but I think she is getting used to it a little.

I have mailed a copy of her lab work up to my buddy Kath in the city, so hopefully we can get a city vet’s read on the levels and see what she has to say. I called the lead vet in the practice that I take the girls to here and he’s due to call me Monday with his interpretation of the labs. On deck this week, also, is a second opinion appointment for my girl.

Although Zush may not be my “blood” child, I am praying she has my resilience and will fight like I did. I’ll be right where I am all along – right beside her.

Waiting Patiently 

….for Zush’s blood work to come back.

Fortunately,we went to the vet yesterday and we got to rule out organ failure,thank God. After losing Zusher’s buddy Lola to kidney failure last week, well, suffice it to say we loved Lola, and she was a buddy.

Now, we wait to see if our girl is joining the incontinence  club or just has a bad UTI.We are praying that things stabilize for her.

Every day God gives me with my girls and Jim is a blessing. They are my life.

  

Joys of the last Jersey ‘Maters

  
Decided to treat myself and make a Cooper sharp on rye bread grilled cheese sandwich complete with garden Jersey tomatoes.

It is hard to believe that I first started writing about our tomato harvest with a blog post about a tomato sandwich which really rocked. Here I am a few months later, lamenting the upcoming end of the season with a grilled cheese and tomato on rye.

I often watch Food Network and know there are chefs like Eric Greenspan who make the signature dishes dealing with gourmet grill cheese. God bless ’em, getting people to pay big bucks for a designer sandwich.

Me? I am a transplanted Jersey girl. Once these tomatoes are gone, there are no flavor filled ones like these. I’ll be on the wagon until next summer.

Season 1 is over

You can tell by the amount of morning gulls on the Tarmac. They allegedly got the word that the 9:30 ferry was lining up.

It is crazy to see the change between the Fourth of July week, and now, although those without kids come charging through. Then you get the ones who NEED to get to their Florida home:why? Hurricanes not coming quick enough for you this summer?

Now my bud is back next to me so I hope things are better today. It’s amazing when you have someone who knows what crap you are experiencing…helluva sisterhood with my pal Katie…love her!