I missed the Staff Meeting and Cookie Contest last night. I think I’ve mentioned that I’m not quite as adventurous in the snow as I was in my youth. Not getting power until Monday and heading up north to get Nonna Tuesday left no time for baking cookies, anyway.

But since I’m home enjoying a snow-day, I thought I’d bake a batch to bring in for the staff tomorrow. These may well have been the winning cookie, but, it’s a moot point, now. The good part is now folks can just enjoy them – no pressure involved! That is assuming, of course, that the township does come by at some point and plow our street. We just got the latest robo-call from them letting us know how hard they’re working – and they are – but they’re still concentrating on main thoroughfares. They will get to the side streets within 8-10 hours after the snow stops – tomorrow.

I did shovel out the driveway this morning while it was still coming down because I knew that rain and ice were coming between snow storms. The joys of the Winter of 2014!


It’s blissfully quiet outside. It’s one of the joys of snow – the muffling of sound. We are assaulted by so much noise all of the time that the quiet is really welcome.  I brought Cybil out to romp while shoveling. Our neighbors across the street and our new neighbor next door were also out clearing their drives. She went and visited and we all stopped for a few moments to catch up and kvetch about the weather. There were no problems with her crossing the street – there are no cars traveling on our block until it’s plowed.


By the time the next round hits us this evening, I’m expecting the bottom rung of the fence to be buried completely. Drifts have covered the top rung in places already. There’s a lot of snow out there!


So while the snow falls, I’m cooking and baking. There’s a pot of black bean soup on the stove and the last batch of biscotti coming out of the oven any minute.

Pistachio Biscotti

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1 cube (stick) butter
  • 2/3 cup sugar
  • 3 eggs
  • 3 tbsp cream of pistachio liqueur
  • 8 oz pistachios, roasted – unsalted
  • 1 tsp vanilla
  • 1 egg mixed with a splash of water
  • demerara sugar

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add vanilla and pistachio cream. Stir in flour. Stir in pistachios.

Divide dough in half.  Shape into logs.  Place on greased cookie sheets and brush with egg wash. Top with demerara sugar. Bake at 350° for 18-20 minutes.

Cool completely.  Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven – about 20 more minutes.

Here’s to another storm!