’Tis the season to be thankful

Michele Grgas Thomas The Triplicate

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.

Biscotti

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

6 eggs

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

mthomas@triplicate.com, 464-2141, or stop by 9 a.m. to 4:30 p.m.

weekdays.

13983687
The Del Norte Triplicate
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