hanging on like a barnacle on a ship: 2011-05-29

Saturday, June 4, 2011

the grass is greener, when there are no sides

but for now we're young, we smell good, we're alone, so alive.
flickr favorites

Friday, June 3, 2011

hot summer streets and the pavements are burning

I've gotchu on my mind, my nails are summoning you summer time

favorite wish it was summer, summer time colors,

OPI : need sunglasses?
CHINA GLAZE: pool party
OPI: the "it" color
CHINA GLAZE: sun worshiper

Thursday, June 2, 2011

Wednesday, June 1, 2011

When its dark outside and the clouds are thick, the streets are empty and the plants are drowning with rain. We need something to wake us up and remind us that summer will come and the seasons will change. So I made chocolate biscotti, drank lots of coffee, read my RealSimple and looked out the window..

CHOCOLATE ALMOND BISCOTTI

What you'll need:

1 1/2 cups all-purpose flour
1 1/4 cups suggie
1/2 cup unsweetened cocoa powder
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup blanched slivered almonds
1 to 2 teaspoons water

350 degree oven

Grab a big bowl combine all the ingredients except the almonds and water
Mix well with a spoon or hands add almonds last, dough will be thick and a bit sticky add water to combine if necessary
Form dough into log about 3/4 inch thick and place the on a greased cookie sheet
Bake for 30 minutes.
Remove from the oven and reduce the temperature to 325 degrees
Allow to cool to the touch, then cut into 1/2 inch thick slices.
Lay the slices cut side down on the cookie sheets and bake an additional 15 minutes
Turn the cookies over and bake another 15 minutes or until very crisp.
Allow to cool, then store in an airtight container, they'll stay good for several weeks