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
andfrac14; cup anise-flavored liqueur
3 tablespoons bourbon
2 teaspoons vanilla
2 cups coarsely chopped almonds
5 andfrac12; 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 andfrac12;
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 andfrac12; to andfrac34; 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
firstname.lastname@example.org, 464-2141, or stop by 9 a.m. to 4:30 p.m.