|Czech checkerboard cookie dough|
|Drop butter-butterscotch chip cookies|
|Ed helping out|
Wouldn't you know it, when I got home from taking my ham radio exam I went to the freezer to get me a piece of shortbread to celebrate my passing the exam with and found every last piece of shortbread in that freezer gone! And the empty bags were left in the freezer with their crumbs. I couldn't believe it! The gnome who lives in the chicken coop must have gotten hungry and sneaked into the house while I was gone . . . . The oatmeal cookies and kolackys are about done for, too.
Good thing dark pfeffernuesse takes a week to make. (I use the recipe in the Meta Givens Cooking Encyclopedia -- best cookbooks EVER!) I finished it on Sunday afternoon and dutifully put it in the freezer. And I always leave the Christmas morning cinnamon sticky buns till last to bake.
Here's a picture of the gingerbread house I built this year with Ed. The store manager at Family Dollar where I bought the candies for decorating the house wants a picture of it to send to corporate.
As I am in "food mode", I decided to try making some preserved lemons from the wonderful Nourished Kitchen web site. I found a neat old Atlas canning jar and was able to put 8 pounds of lemons in it. I can't wait to try them. The kitchen smelled so good while I was tamping them down in the jar.
|Preparing lemons to preserve in salt|
|Fermenting lemons in antique Atlas canning jar|