Sunday, December 16, 2007

A Busy Few Weeks

Well, with winter upon us, the kitchen has been busy, partly to help keep the house warm without using too much fuel oil. First on the menu was Leon's Shepherd Pie, one of the many "comfort foods" we enjoy when it gets icy outside.














At Thanksgiving I made a fresh pumpkin cheesecake pie with an almond crust. It was good, but not my best. I blamed it on using half Splenda in place of sugar. I'm tossing the Splenda out...at least sugar is closer to natural.















Thanksgiving Day at My brother and sister-in-law. They have a real colonial house, built in the 1700's.














The snowstorm on Thursday the 13th meant we were let loose early from work. It took 2 hours to get home, which wasn't bad compared to the 3 to 8 hours other people spent in bumper to bumper traffic. But getting home early gave me a chance to make crispelli, a fried confection. Some people call them Angel Wings. They're made with flour, eggs, lemon rind and extract, sugar, BP. They have to be rolled out very thin and cut like wide fettuccine, cut in the center and twisted, then fried in oil and dusted with confectioner's sugar.











































Saturday morning we got out back for a hike. Bruno Dog loves it. For a 14 year old, he does good. Leon and Bruno, me and Bruno, and Bruno sniffing "Umm, there's something under this white stuff"











































Today, Sunday we had an additional 3 inches of sleet, snow and crud. After cleaning the driveway, Bruno decided to collapse under the tree. The tree is our non traditional contribution to the season. Decorated with silver bells and silver painted mountain laurel, red summac seed pods and other things gathered from the woods. Leon wants to add popcorn and cranberries.


















Today I made Aunt Stella's Secret Recipe Chocolate Cookies with Chocolate Frosting. They are made with flour, cocoa, cinnamon, cloves, a whole box of raisins, sugar, BP, butter (or margarine) and black coffee. Its a very old recipe, and I'm sure it has an Arabic influence.

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