Sunday Six

E

erininny

Well-known member
1. (NFRC) I'm still here. Now eight days overdue. Moving on...

2. Very grumpy (see above; see also, lousy weather), but also because I spent 25 minutes shelling hazelnuts last night for a brown-sugar shortbread topped with hazelnuts only to find that the recipe was terrible. Terrible! It turned out like pie crust! I can't understand--I didn't change a thing. smileys/frown.gif Now it's unsuitable to give as gifts. Grrrr.

3. Made a lot of turkey tetrazzini for lunch today. Lots of leftovers. Turned out well, but I fear the window for using Thanksgiving leftovers is closing. I guess it didn't help that we unearthed a complete Thanksgiving-dinner package from the freezer for yesterday's lunch...

4. Had more success with cookies on Friday night, making spritz wreaths with a cream-cheese dough from the 1950s. Great, even if some of the wreaths look like they've been through Hurricane Sandy... Ok, so it takes a while to get the hang of the dough texture, technique, etc., for a spritz press... smileys/wink.gif

5. Going to attempt to dip some biscotti in chocolate for gift-giving. Is there a good reason to mix in a small amount of shortening with the chocolate, as you're melting it? What exactly does this do? And can you get away without adding shortening?

6. Stumbled across this "Christmas breakfast" article in The Washington Post that has some good ideas. Too bad I will never budge from my Christmas-breakfast routine: panettone, warmed a little in the toaster; and coffee. And cranberry bread. Repeat for hours... smileys/wink.gif

http://www.washingtonpost.com/blogs/all-we-can-eat/post/christmas-recipes-breakfast/2011/12/23/gIQAsIsmDP_blog.html

 
Oh grrr. I hit the return button some how. Anyway...

Hang in there Erin! My youngest son was born on the 18th so I know what you going through.
Try to take it easy because you will need your rest. Everyone will understand about Xmas this year. Step away from the oven, pick up a book or magazine, go put your feet up and try to relax. You will thank me for this advice later. smileys/smile.gif (((Erin and bambino)))

 
Hi Erin, I hope this is a better week for you. As for the shortening in

the chocolate, I think it is added to make the chocolate a little "looser" (can't find the right word, but that's close) after it cools/dries. I made pb cookies once and dipped them in chocolate on one side (very good!) and the consistency of it was much better than if I had just dipped it in melted chocolate by itself. More like frosting than a coating.

Brunch ideas sound good!

 
A tip for the spritz cookies, if it's not too late

This always worked for me - to put the cookie trays in the fridge for 30 minutes before using them. The soft dough would "grab" onto the cold sheet and it really helped with forming them nicely. Of course, it's a PITA to find room in there, which is probably why I haven't made them in years as my fridge is too small to fit a pizza box or cookie tray.

 
Signs you really like French baked goods...

You name your daughter Madeleine. smileys/wink.gif

Thanks to everyone for the good wishes along the way! She was born on Monday afternoon--7 lb., 3 oz., 19 1/2 inches. We're all home and happy now, looking forward to time together. smileys/smile.gif Happy Holidays--
Erin

 
((((Erin & Madeleine))))) Take good care, mama! Kisses to the snuggle bundle. XO

You got the best holiday gift ever...smileys/smile.gif

 
Thanks, everyone! I'm not sure how to post photos, but this one

should be visible to everyone: Madeleine

We're running on fumes but very happy. smileys/smile.gif There's a big bowl of Czech Christmas potato salad, and the fish is easy enough to make. And then there are a bazillion Christmas cookies to eat. So even if we faceplant into dinner, it will have been worth it. smileys/wink.gif

Hope you are all having / had a great holiday--
Thanks again for your good wishes--
Erin

 
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