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Updated 4:21pm - Jul 26, 2016

Home arrow Opinion arrow Columnists arrow From the Publisher's Desk arrow ’Tis the season to be thankful


’Tis the season to be thankful

I ’m grateful for the kind folks who read this column. Many of you sent condolences for the loss of my friend Steven and I really appreciate that. The services were Sunday but I couldn’t bring myself to go. I’ll make the trip to Sebastopol soon to be with Steven’s family.

 Speaking of kind folks, what about that Veterans Day parade? It was a thrill to see so many veterans and supporters in a parade that seemed longer than in years past. I was delighted that so many spectators came out to line H Street. Young and old, they were waving flags, clapping hands and saluting. The weather was perfect and the faces in the crowd all seemed to be smiling.

 Thanks to our local veterans for organizing the event and to the community members who turned out to support them.

 Those of us who work at The Daily Triplicate consider ourselves lucky to be smack dab in the middle of downtown Crescent City with front row seats for every parade from 4th of July to the holiday Light Parade. This year Santa arrives Saturday night, November 27, and I can’t wait to welcome him! Last Thanksgiving most of my family stayed for the weekend and we watched the parade and went to the tree lighting ceremony afterwards. It was a fun evening.   

I’m waiting to hear who’s coming for Thanksgiving dinner this year. Work schedules and other commitments (Collin has tickets to watch his beloved Dolphins take on the Raiders) make it unpredictable. But I’m playing it safe and planning for a full house. I started baking Saturday and the first thing in the oven was biscotti.

One reader called recently requesting this recipe, but I lost her phone number so for her, and for you, here’s my favorite biscotti recipe. It’s the one my mom and aunts handed down. I think biscotti taste better when they’re made ahead. You can store them in an airtight tin or in the freezer wrapped in foil.



2 cups sugar

1 cup (1/2 lb.) butter, melted

4 tablespoons anise seed

¼ cup anise-flavored liqueur

3 tablespoons bourbon

2 teaspoons vanilla

2 cups coarsely chopped almonds

6 eggs

5 ½ cups flour

1 tablespoon baking powder


Beat sugar with butter, anise seeds, liqueur, bourbon, vanilla and nuts. Beat in the eggs, one at a time. Sift and measure flour and sift again with baking powder. Gradually add to sugar mixture, blending thoroughly. Cover and chill the dough, 2 hours to overnight.

On a lightly floured board, shape dough to form flat loaves about ½ inch thick and 2 inches wide, and as long as cookie sheet. Place 2 loaves parallel and well apart on a buttered cookie sheet (or use parchment paper). Bake at 375 degrees for 20 minutes.

Remove from oven, let loaves stand until cool to touch then cut in diagonal slices about ½ to ¾ inch thick. Lay slices on cut sides close together on cookie sheet and return to oven for another 15 minutes, until lightly toasted. Cool on wire racks. Makes about 9 dozen.

Reach Michele Thomas, The Daily Triplicate’s publisher, at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , 464-2141, or stop by 9 a.m. to 4:30 p.m. weekdays.


Del Norte Triplicate:

312 H Street
P.O. Box 277
Crescent City, CA 95531

(707) 464-2141

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