Yeah, tonight I performed some rare, middle-of-the-week cooking... mostly because the majority of the work was already done. Sure, I make great biscotti but I always seem to be making it for other people. Tonight I made myself some fab Apricot-Pistachio Biscotti. Observe:
Slice them, then...
Bake the second time. Oh, did I forget to mention that biscotti are twice-baked cookies. You mix up the dough, take half, roll it into a log, put it on the cookie sheet, do the same with the other half, pat them flat and back until firm. Then slice (see top photo), put them back on the cookie sheet and bake them again. This next part is very important: don't tell anyone you have them or the locusts will clean you out before you even know what's happening. Trust me on this.
After Biscottifest, I worked on this:
This, my friends, is Pork Roast with Cherries that is currently chilling out in the 'fridge. Tomorrow morning I'll put it in the slow cooker to cook and get sinfully yummy while I'm at work. Oh, yes! After a day of wanting to poke my eyes out being a happy worker bee, I'll return home to food that will probably make my eyes roll back into my head. No, seriously, that's a good thing. Honest.
Bed now. Wool things tomorrow. I promise.
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