The Autumn Equinox is here. Fall has arrived and it definitely feels like it here. We barely broke 60 today and it was downright chilly this morning when I went out to feed and water the chickens.
Today has been a bit slower than I would like, not as much accomplished as I had hoped- but I'm not complaining. We'll see if we get to the chicken run. It's not going to happen today.
I thought I'd share a few photos of the day and maybe a recipe :-)
The last rose of summer:
V built a little custom shelf for the back of the couch:
And, below, the new entertainment center.
But back to the rest of life...
It's beginning to look like fall outside as well as feel like it:
And finally, for a recipe. V had some work to do for one of his employers and I was left at loose ends in the kitchen... what to do, what to do.... Remember I had been checking out recipes for using lavender? I made Honey Lavender Biscotti. Mmmm., heavenly!! Too bad V is still a bit congested, he's missing out on some of the subtle aromas and flavors of these lovelies.
But the recipe:
HONEY LAVENDER BISCOTTI
Whisk together in a large bowl:
2/3 cup granulated sugar
to this add:
3 Tablespoons honey
1/2 teaspoon vanilla
2 Tablespoons orange zest (I didn't have an orange but used the zest of the organic lemon I had in the fridge- it was fine)
1 Tablespoon dried lavender blossoms (Please make sure they're not sprayed!!)
In another bowl, stir together:
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Add the dry ingredients to the wet and stir to blend.
Divide the dough into three portions and, on a lightly floured board (and with floured hands- it's sticky dough!) shape each into a log about 3 inches wide and 3/4 inch tall. My loaves were probably about 8 or 9 inches long.
Place these on a parchment paper covered baking sheet (I used my big jelly roll pan) and bake for 25 minutes in a pre-heated 350*F oven. About half way through, rotate the pan so it bakes evenly. Remove from oven and allow to cool on racks for 10 minutes. Reduce oven heat to 275*F
Then, using a long, thin serrated knife, slice on a slight diagonal into 1/2 inch thick slices, like so:
Place these slices on the same parchment paper, cut side down (don't have them touching) and bake for an additional 15 minutes at 275*F.
Don't be tempted to over bake them, they will continue to crisp up as they cool. Too long and they will be rock hard! (take this as a word of warning from someone who has done this with a different biscotti recipe!)
Supposedly, these will keep for weeks. I can't see them lasting that long!
I think I need to make some tea....