Sigh. Yesterday I shipped out my last custom piece due for Christmas. What a relief! It’s been a busy few weeks of making lots of Christmas gifts for customers.
After the run to the post office, I treated myself to a celebratory cappuccino, then sunk into the sofa with Three Cups of Tea. Imagine that! Reading a book in the middle of the day! I intend to do it again today.
Up above my dog is celebrating her victory:Â The beginning of Red Ball Season. What? You’ve never heard of Red Ball Season? It often coincides with the beginning of winter, during the first decent snow.
Red Ball was a gift from Maddie’s “grandparents” many years ago. The plastic is really hard so the dogs can’t pick it up in their mouths and the humans can’t kick it (very painful if you do). Maddie loves this ball. She pushes it around with her nose, eats the snow off of it, gets it stuck behind rose bushes. It’s the most fun any yellow Labrador retriever can have.
My German Shepherd finds the thing a nuisance since he can’t pick it; red ball makes him very angry.
Once upon a time, Red Ball Season was year-round. That lasted about 3 minutes. My single-minded Maddie bowled over every single flower, attacked rose bushes that “stole” red ball and dug up the yard because red ball escaped behind the grill (she’s not a digger).
So Red Ball has been relegated to winter, when snow and ice safely ensconce all manner of precious vegetation. Despite being 11 years old and ready for the geriatric ward, Maddie chases this ball like she’s a puppy.
The other tradition we love around here right now is lots o’ cookie making. I’ll leave you with a great cookie recipe that is a family tradition among my husband’s Swedish relatives: Scandinavian Almond Bars. These are incredible. Bake them just until the edges are brown and you get a very chewy cookie, which is out of this world. The icing is not necessary, but adds another almond kick. Even better, I was able to easily translate this recipe into a gluten-free version, courtesy of Bob and his Red Mill. Enjoy!
Scandinavian Almond Bars
- 1 1/2 c. Bob’s Red Mill gluten-free all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. butter
- 1 c. sugar
- 1 egg
- 1/2 tsp. almond extract
- milk (to brush dough)
- 1/2 c. sliced almonds
- Almond icing (below)
Stir together flour, baking powder and salt and set aside. In a large mixer bowl, beat butter until soft. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat well. Divide dough into fourths. Flour hands and then roll each lump of dough into 12-inch roll. Place 2 rolls, 4 to 5 inches, apart on an ungreased cookie sheet. Flatten to 3 inches wide. Repeat with the remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325Â°F for 12 to 14 minutes or until the edges are lightly browned. While cookies are still warm cut them cross wise at a diagonal into 1-inch strips. A pizza cutter works well for this job. Cool. Drizzle with almond icing. Makes approximately 48 cookies.
Stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract and enough milk (3 or 4 teaspoons) to make icing of drizzling consistency.