Another rainy day here in central IL today, I have been working outside this week in the gardens and yard so it was time for me to give the inside of the house some TLC today. When the weather warms up I want to be outside so a rainy day gives me a chance to get caught up on the house cleaning and chores inside.

We got about ¾ of an inch of rain today to that will make the gardens grow, I am glad that I have not set out any annuals yet, as our temperatures are to drop over the weekend and by Sunday night into Monday morning we could see some spotty light frost. I can remember my grandma always saying “never plant annuals till Mother’s Day” when I was growing up. So I am resisting the planting itch to get plants into the ground for one more week.

Mother’s day is coming and I still miss my mom, she passed in 1982 at the age of 42 from pancreatic cancer. I was still in my teens and it was extremely hard on all of us, my brother and my dad included loosing her at such a young age. I know she is looking down upon us and watching the grandchildren grow and start their own families and I know in my heart that she is in a better place waiting on each of us  to join her some day, but still Mother’s Day coming up makes me miss her more.  

A biscotti recipe to share;

                                                          Spring Biscotti

• 1/4 cup butter
• 3/4 cup white sugar
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ounces white chocolate, chopped
• 1/2 cup dried cranberries
• 1 1/4 cups pistachio nuts
• In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Have a wonderful evening!