Archive | September, 2012

Giveaway winner announced!

According to Random.org’s integer generator, our winner is #29, Bethany!  I totally agree with her comment. 

Bethany said…

Becca, these gloves are gorgeous! Fall is by far my favourite season–crisp mornings, warm drinks, layers & scarves (though I do miss apple-picking and colourful foliage now that I’m living in Texas!) Seeing the holiday decor displays go up in stores makes me happy, too, even though I know it’s obscenely early & a marketing ploy. :) 

Bethany, please contact me to claim the gloves at making.room.blog {at} gmail {dot} com. 

Happy fall weekend, everyone!

0 :: in giveaway, Making Room {Handmade}

Giveaway winner announced!

According to Random.org’s integer generator, our winner is #29, Bethany!  I totally agree with her comment. 

Bethany said…

Becca, these gloves are gorgeous! Fall is by far my favourite season–crisp mornings, warm drinks, layers & scarves (though I do miss apple-picking and colourful foliage now that I’m living in Texas!) Seeing the holiday decor displays go up in stores makes me happy, too, even though I know it’s obscenely early & a marketing ploy. :) 


Bethany, please contact me to claim the gloves at making.room.blog {at} gmail {dot} com. 

Happy fall weekend, everyone!

0 :: in giveaway, Making Room {Handmade}

Double Chocolate Walnut Biscotti

Last chance to enter my giveaway for a pair of handknit fingerless gloves! 
Enter here by leaving a comment. I’ll announce the winner later today! 
***

Here’s a little taste of Italy on your Friday morning!  Biscotti–which means “twice baked” in Italian–originated in the Italian town of Prato near Florence.   (I know this because I looked it up on Wikipedia.)  We don’t see much biscotti in the bakeries way down south in Sicily, but that’s okay because you can always come to the States, wake up in my mother’s house, and have some with your morning coffee there instead.

Last week my mom, Aunt Leslie, and Lena made biscotti and triple-layer carrot cakes to thank the staff at the church where Julia’s memorial service was held this summer and also to thank the Vienna Fire and Rescue Squad (with whom Julia ran with as an EMT) for attending the burial and memorial service.  I thought that was such a sweet way to say thank you… literally!

Here are a few photos of the process from the kitchen and then the recipe itself:

Double Chocolate Walnut Biscotti
(Recipe source The Gourmet Cookbook, originally printed in Gourmet December 1994)
Printable Recipe: Double Chocolate Biscotti
Yield: About 30 biscotti

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped (or substitute white chocolate chips!)
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon powdered sugar

Directions:

  • Preheat oven to 350 degrees. Butter and flour a large baking sheet.
  • In a bowl whisk together flour, cocoa powder, baking soda and salt. 
  • In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using an electric mixer, beat together butter and granulated sugar until light and fluffy, about 3 minutes. 
  • Add eggs one at a time and beat until well combined. 
  • Stir in flour mixture until a stiff dough. 
  • Stir in walnuts and chocolate chips.
  • With floured hands form dough into two slightly flattened logs on the prepared baking sheet. Each log should be about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. 
  • Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes, leaving oven on.
  • On a cutting board, cut logs diagonally into 3/4-inch slices to form biscotti. Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool completely on a wire rack.
  • Biscotti keep in airtight containers 1 week and frozen, 1 month.
7 :: in eat this, Italy

Double Chocolate Walnut Biscotti

Last chance to enter my giveaway for a pair of handknit fingerless gloves! 
Enter here by leaving a comment. I’ll announce the winner later today! 
***

Here’s a little taste of Italy on your Friday morning!  Biscotti–which means “twice baked” in Italian–originated in the Italian town of Prato near Florence.   (I know this because I looked it up on Wikipedia.)  We don’t see much biscotti in the bakeries way down south in Sicily, but that’s okay because you can always come to the States, wake up in my mother’s house, and have some with your morning coffee there instead.

Last week my mom, Aunt Leslie, and Lena made biscotti and triple-layer carrot cakes to thank the staff at the church where Julia’s memorial service was held this summer and also to thank the Vienna Fire and Rescue Squad (with whom Julia ran with as an EMT) for attending the burial and memorial service.  I thought that was such a sweet way to say thank you… literally!

Here are a few photos of the process from the kitchen and then the recipe itself:

Double Chocolate Walnut Biscotti
(Recipe source The Gourmet Cookbook, originally printed in Gourmet December 1994)
Printable Recipe: Double Chocolate Biscotti
Yield: About 30 biscotti

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped (or substitute white chocolate chips!)
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon powdered sugar

Directions:

  • Preheat oven to 350 degrees. Butter and flour a large baking sheet.
  • In a bowl whisk together flour, cocoa powder, baking soda and salt. 
  • In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using an electric mixer, beat together butter and granulated sugar until light and fluffy, about 3 minutes. 
  • Add eggs one at a time and beat until well combined. 
  • Stir in flour mixture until a stiff dough. 
  • Stir in walnuts and chocolate chips.
  • With floured hands form dough into two slightly flattened logs on the prepared baking sheet. Each log should be about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. 
  • Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes, leaving oven on.
  • On a cutting board, cut logs diagonally into 3/4-inch slices to form biscotti. Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool completely on a wire rack.
  • Biscotti keep in airtight containers 1 week and frozen, 1 month.
7 :: in eat this, Italy

every day with grief and gladness

This is what every morning looks like these days.  Lena begins to rustle around in her crib around 7:30 or so.  I slip out of bed, gather her up into my arms, and plop her into my pillows in my bed.  I grab a big stack of books from the basket underneath my bedside table and snuggle under the covers with her.  Then we read books and talk about how we slept and what we’re going to do today, until eventually she says, “Mmm!”

And I say, “Are you hungry?  Do you want some breakfast?”

And she says, “Mmm!  Mmmm!”

And then we change her diaper, put on clothes, I put on clothes, and we go downstairs, where she eats approximately 10 bowls of Raisin Bran (her favorite) and I sip half-caff coffee and munch on Grape Nuts and bananas (my favorite).

These are peaceful days here in my parents’ house, and I am so grateful for this chance to spend extended time with family.  I have found, though, that being here at home has meant that I have begun missing Julia all over again.  Every time I come upstairs, I see her smiling at me from her high school senior portrait, glowing with fresh young beauty.  Her picture is on the wall in the entry way, above the trunk on the landing, in the photo collages in the basement.  Even now as I sit in bed writing this I can look up and see through the door into her room.  We still have barely touched her room, and I’m fine with that for now.  It’s a good place to go and miss her, and cry a bit, and think about what you have lost and what will never be.

I had lunch today with my dear friend Kim.  I told her I feel angry about Julia’s death, which is an emotion I really haven’t felt until this visit.  I had a hard time expressing my anger to Kim because it was so wrapped up in trust in and need for God at the same time.  Kim suggested that perhaps I wasn’t angry at God, I was angry along with God.  Together, God and me, we are angry.  We are angry at the presence of death in this world, we are angry that this world isn’t fair and good, we are angry at the hole Julia has left in family and friends’ lives.  Something clicked for me when she expressed the idea of being angry along with God (an idea which, coincidentally, she got from our mutual friend Sarah, another grieving friend in this sad world).  Does it make sense to you?  I love, believe, and need God in the midst of this aching, bleeding, angry loss.

I catch myself thinking, “If only Booie would come home and make us all laugh again!  We’re so sad and serious these days!” and then I remember she can’t and never will.  But then I try also to remember that she is so very happy and that we have so much to be thankful for

And I get up and face another day.  And I am thankful that each morning in this house starts so sweetly, with baby snuggles and board books, with physical presence in the momentary absence.  Until Paradise.

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14 :: in family, Julia, Lena, motherhood, my faith, Virginia

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