Eggs, bread, …you know the drill…

..if you are from the East coast and weather snow storms.

I noticed on Facebook that everyone is posting the jokes about running to the grocer to buy eggs, bread and milk and everything that is needed to get a household through a snow storm.

Well, I got all my outdoor Christmas decorations down.I stripped our mailbox by the street.I walked the dogs trying to wear them out for snowy weather.
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I laughed because Jim and I ran out for a quick bit this morning and while we were out, I checked my phone and one weather app said that snow was starting, basically, in 5 minutes.

HAH!

The other app said the snow is coming 8PM tonight.

Well, I am done as are the girls.We are vegging out and I am ready for a hot bath and bed.

Tomorrow is, hopefully, another day.

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It Wasn’t Even A Dark and Snowy Night( yet)…

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Jim and I went to the local supermarket, where I spent my late spring/early summer working, and decided to rectify the ingredient staple list that was cruising on empty.

Did I mention everyone else was out buying eggs, bread and milk?
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With apologies to Simon and Garfunkel, the parking lot at the market was indeed mirroring” a hazy shady of winter.”I got in and picked up my sugar, vanilla and anise, along with a few other staples like coffee creamer, yogurt,eggs,sour cream and Yukon gold potatoes, and managed to escape none the worse for wear.

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So for all my friends who read this, please,make sure you have something to keep you cozy and warm, even if it comes in a bottle, and if you have pets, keep them inside, make sure you’re ready for this stretch of weather.

Stay Safe!

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!

The storm that wasn’t..

…at least not here.

Poor New England got their butt kicked with snow, but I remain oh, so thankful, I didn’t run out and buy eggs, bread and milk.It was a pleasant surprise when I woke up this morning and looked out our window.I slept like crap, probably because I was anticipating a long day.

The girls got out with me, and I capped off the fit bit zip at 10,142, because my legs were awfully tired from 18,000+ steps yesterday.Now I get to get a hot shower, and tuck into fleece sheets.The clipper that is due allegedly coming through tomorrow, so warmth is the name of the game.

Stay safe and warm,friends.Below,the girls on their morning walk.

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Got to get some eggs, bread and milk…

Argh!

The first “retirement” snow.

We are just due to have a small amount here at Undisclosed location, and the city is due to have two to four inches.

I had to laugh because I had the Weather Channel on and if I saw it this forecast while in the city, I’d run out for eggs, bread, milk and toilet paper.

I’m retired now, so what am I going to do?

Go out and get some kidney beans so I can make a crock pot of chili for tomorrow’s dinner.

The times, they are a changin’……..

Who says it can’t happen?

Ok, so we had the formula down pretty well.

Eggs,
Bread,
Milk…

Day off?

The city, in its’ wisdom, has decided non-essential personnel, such as yours truly, need to stay home tomorrow so the roads and streets can be worked on. That news was almost as good as the old days when you sat by the radio and your Mom had it tuned to the news station. You had a big smile on your face when your number was announced on a snowy morning. You had a day off.

As I type this I have a big smile on my face.

You really can feel like a kid again, thanks to a snow day.

Eggs and Bread and Milk, again???

We came back up this afternoon and the weather EVERYWHERE we normally be at is going to, or rather, calling for snow.

Again.

Fortunately, we don’t have to worry about eggs bread and milk, but what is funny is that, once again, I am working late on a day where there is a ton of snow called for.It’s like I am a magnet for it, when I have to be in the office late.

This is NOT how I want to come back after four days off: here’s hoping that it’ll be a good week for all.