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Next Week: The Hostess Snowball

posted by majroj on May 20, 2007 at 11:46 PM | link to this | reply

Re: I'm going to try it!

Right on Shortskirts, and the fact that it's a family business and they are the ones keeping it going... After I wrote this article I sent it to the emial I had from Licette (she sent me a note on her busines card) She emailed me back saying she loved the article and sent it on to her mom and her sister... They love hearing from their customers, it makes the work worthwhile.

posted by Cynthia on May 20, 2007 at 6:30 AM | link to this | reply

Re: BIscotti shouldnt be HARD, but "toothsome" with a crip crust

Maj, That was a delightful journey through history via a food item, a bagel. I had no idea, but it's a great way to teach history. I think there is a seed here for a new TV series either for the food network, or the HISTORY channel. Each episode you start off with a common food item, like that bagel, and trace it's origins back across cultures through time! It's a sure winner...

posted by Cynthia on May 20, 2007 at 6:26 AM | link to this | reply

Re: Hi Cynthia...I love Biscotti as so many others do. I make my own each

Rocky, you sound like you could go into the biscotti making business yourself!!!

posted by Cynthia on May 19, 2007 at 4:35 PM | link to this | reply

Re: i had biscotti once

Well, it's not for everyone, but maybe you just had some BAD BISCOTTI;-)

posted by Cynthia on May 19, 2007 at 4:33 PM | link to this | reply

Re: I would ask you to export it to me .

Afzal, email me your address and I'll send you a box;-)

posted by Cynthia on May 19, 2007 at 4:32 PM | link to this | reply

I'm going to try it!

I eat organic as much as possible, too and enjoy biscotti. Also, three chicks doing their thing, and doing it well? I'm totally down with that.

posted by shortskirtsrkewl on May 17, 2007 at 11:21 AM | link to this | reply

BIscotti shouldnt be HARD, but "toothsome" with a crip crust

But why do they insist on putting anise in every one of them??

Like bagels...fresh bagels have a thin crispy crust and a robust but tender center. They age into a more, er, touch consistency (the protein develops as they cool and sit), then dry into a touth-cracking, moldproof toughness that quickly succumbs to hot beverage, and has allowed ancient examples on the Mongolian steppes to be unearthed a thousand years later.

Lucky You! Bon Appetite!

posted by majroj on May 17, 2007 at 7:31 AM | link to this | reply

Hi Cynthia...I love Biscotti as so many others do. I make my own each

Christmas and give them as gifts. I make a few different kinds, Chocolate Hazelnut and Orange Cappuccino are my favorites. I'll have to check out the Biscotti you recommend. Thanks for this post!