That is about 8 inches of fresh snow. Still, I made it into the shop, and brought in some of these:
Striped cookies ( we love pattern of all kinds!) and chocolate dipped almond meringues. The recipe is from Cooking Light, November 2007
4 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1/2 cup sugar
1/4 tsp almond extract
2 ounces bittersweet chocolate, finely chopped
1/2 cup semisweet chocolate chips
1. preheat oven to 200 degrees
2. Cover a baking sheet with parchment paper
3. Beat egg whites at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Do not overbeat. Gently fold in almond extract and chopped chocolate. Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake at 200 degrees for two hours or until meringues are dry and no longer sticky.
4. Remove from oven, cool on rack
5. To prepare glaze, place chocolate in microwave safe bowl. Microwave at 50% power for 30 seconds at a time, stirring until smooth and just melted. Variation: I added a few tablespoons of hot coffee to make the chocolate more liquidy. And I always have a cup of hot coffee nearby.
6. Dip each meringue halfway in the chocolate, dry on rack. Store in airtight container.
A new member of the Woven Art Family: A 36 inch weaving width, 8 harness Wolf. Isn't she lovely? Below is a picture of the bench. Yes, most of Wednesday and Thursday was devoted to putting together toys. Seems like the right thing to do in December.