Monday, January 31, 2011
Sunday, January 30, 2011
Saturday, January 29, 2011
Today we had a lazy morning pottering about before going to the Camerons for lunch. We were due to be having a picnic on John's farm but bad weather forced us to cancel it. Had a good time reuniting with our Timaru buddies though - these January holidays have scattered all our friends in different directions! Rachel and I drove around after lunch looking at open homes while Nick was at the homestead with the four boys (Matt was sadly off at tennis). In the late afternoon the weather had cleared; blue skies and sun all around and although there was still a slightly chilly breeze, Nick and Aaron headed off to the beach. Aaron has the best time picking up stones and exploring the beach, and jumping about in the shallows.Caleb and I claimed 'homebody' status, engaged with our own activities. I finished off a top I started in the morning using one of the pieces of fabric from Spotlight (Special-K and Candy-B, this pic is especially for you!).
Thursday, January 27, 2011
Thanks to Candice, Biscotti Queen of Porirua...
¼ cup light olive oil
¾ cup sugar (brown or white)
2 tsp vanilla essence
½ tsp almond essence
1 ¾ cups flour
¼ tsp salt (if using unsalted nuts)
1 tsp baking powder
½ dried cranberries
1 ½ cups pistachio nuts (or cashews)
1. Preheat oven to 150°C
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond essence, then beat in the eggs. Combine flour, salt and baking powder into mixture. Mix in nuts and cranberries by hand.
3. Divide dough in half. Form 2 logs (12x2”) on a cookie sheet lined with baking paper.
4. Bake for 35 minutes or until logs are lightly brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven temp to 135°C.
5. Cut logs on diagonal into ¾” thick slices. Lay on sides on baking paper lined baking tray. Bake approx 8-10 minutes or until dry, then leave to cool completely in the oven.