Chats on a Farmhouse Porch

Well I am truly always a day late!  And I apologize for that, but you try spending eight hours with 19 eight year olds and then we'll talk! ~grin~  Some days I come home, and I have all I can do to get dinner and fall into bed!  In the mornings, I have such plans and ideas to get to crafting, draw up a pattern, put a rug project on the frame...or something.  Then, I stagger home, and I have nothing left!  I have no energy for the holiday...and that's a shame, because I rather like the cookie baking and putting a stack of Christmas cds on the stereo...but now, when I feel like baking, I just lie down until the feeling passes! LOL

I do enjoy heading over to Patrice's porch at Everyday Ruralty for the weekly chat...and I'm thrilled to see more of my blogging friends join in on the fun!  Here are the week's questions:

Questions

1. Where is your favorite place to think, reflect, or pray? Actually, I pray best in the middle of the night, when I wake (which is frequently).  I really try to reconnect to God at that point.  I know it works when I finally become calm and the "monkey mind" stops.
2. Did you believe in Santa as a kid? Yes, I did.  I really don't remember when I stopped believing.  I probably played along for a while for my brother.  He was four years younger than I was.  I had a conversation with a student today about believing...she was in the process of stopping and she wasn't happy about it.
3. What's your favorite kind of Christmas cookie? You can add a recipe if you have time. I love all cookies.  Actually, if I had a choice, I'd only eat cookies...ok, that's a bit extreme, but you get the idea.  I'll attach a good cranberry/pistachio biscotti for you all...a favorite of both my boys!
4. Did you grow up around any of your grandparents?  I was blessed to have both of my grandmothers.  I adored each of them, though they were very different.  They were my rocks and my foundations.  I think of them so often, chat with them (if they are listening), and cherish all the wonderful memories they gave to me.  I lost jewelry from both of them in the past robbery, but I do know that they would tell me it's okay, and I'm trying to just remember them instead of the "stuff".
5. What's your favorite winter sport-skiing, skating,sledding, other(?) ? If you are in a warm place, what is your favorite winter sport to watch when the Winter Olympics are televised?  Alright, confession time.  I'm not big into activity.  Yeah, I had times as a gym rat...and I have loved hiking and such...but I love creature comforts much more.  I'm joining Kim from Millie's Mats by the fire at the lodge.  Let's put it this way, last time I skiied, my boots laced...(go ahead...you can giggle).

I need to do some serious shopping this weekend...return the book I bought for my son that his friend already lent to him, buy for Mr. S & W, start a special gift for a blog exchange...I'd like to ask for an extension...any hope of that?
Have a wonderful evening!!

Here's the recipe!  Try it...it's fabulous!


Cranberry Pistachio Biscotti

Makes about 3 dozen

1 3/4 cups flour
1 cup plus 1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
4 tablespoon cold unsalted butter, cut into 1/2 inch pieces
1 teaspoon vanilla extract
1 1/2 cups shelled pistachios
2 eggs, lightly beaten

1. Preheat the oven to 350.  Lightly butter a large heavy baking sheet.
2. In a food processor, combine the flour with 1 cup sugar, the baking powder and salt.  Process for a few seconds to blend.  Add the dried cranberries and process until coarsely chopped.  Add the butter and vanilla.  Pulse until the mixture resembles coarse meal.
3. Add the pistachios and eggs and pulse 10 time to blend. ( I let it go until it forms a ball)  Scrape down the sides of the bowl and pulse 5 times, just until the dough is evenly moistened.
4. On a lightly floured work surface, divide the dough itno 4 equal pieces.  Roll each piece into an 8 inch log.  Transfer the logs to the prepared baking sheet, leaving 2 inches between each.  With your hands, flatten the logs to a width of 2 inches and sprinkle with the remiaing 1 teaspoon of sugar.  Bake for 25 minutes, or until golden brown.  Using a metal spatula, transfer the logs to a rack to firm up slightly, 15 to 20 minutes.
5. Transfer the logs to a work surface.  Using a sharp knife and a quick single motion, slice each log on the diagonal into 1/2 inch pieces.  Return the biscotti to the baking sheet, cut sides down, and bake just until the first hint of golden brown appears, about 7 minutes.  Transfer to a rack and cool.
Enjoy!
These are as addictive as pistachios....you can't eat just one!