In the morning, I made biscotti for the first time, which worked out perfectly.
Not a milestone event, but cooking for Tony who doesn't like it sweet can be tricky, so I reduced that distinctive sugar by 1/6th, juggled with the additions and hit it first time.
Flavoured with a hint of lemon zest & ginger with some complementary vanilla.
& that simply works too.
Indeed I make 2 rapid oil paintings of her, the first one I prefer, but the second has her likeness.
I just need to plump her right upper lip which will correct that perceived imbalance of her face - I was blind to it whilst I worked but could see it afterwards.
There we go, upper lip fixed
And as these come in threesomes, I went to a house party last night, our first party of any sorts for about 10 years.
Claire and Simon were recently married in New York - congratulations to you both.
And imagine my surprise as I walk through their entrance landing to work my way out into their garden party, when I am met with 3 of my oil paintings on their wall, which they've just acquired.
Some painters don't like to release their works, it's a wrench for them, but I'm not one of those types. Selling and hanging my pictures is completion to me, if I'm lucky enough for it to happen that is.
So, back to those tasty biscuits .............................
500g plain flour
100g muscovado sugar - or 500g if you like them sweet
2 tablesp honey
400g roughly chopped almonds - I've used hazelnuts here - & 100g ground almonds
vanilla - I've made vanilla extract after Celia's recipe, but you could use vanilla sugar
grated ginger and lemon zest
pinch salt and a pinch of baking powder
pulse the ingredients together using a soft dough blade or bring the ingredients together in a bowl
form into a dough and divide & shape into 2 sticks
bake at 190 for fifteen minutes
then slice into angled biscotti shapes
& bake for a further 10 minutes one side, then 10 minutes the other
leave to cool and harden on a rack