when i lived in east gloucester, i would walk the dog at good harbor all the time. all winter, in the rain, the snow, the summertime... but in the summer, it was just after 9 pm or so. and not if there were lots of people.
2 comments | post a comment
anyhow, one summer, maybe it was late june... i was laying on the beach there, drying off... the water is really cold, and i was just soaking up the sun... and i was looking over towards salt island, you can walk out during lower tides on the sand bar, and i kind of drifted off in a day dream...
thinking it would be fabulous to be able to just walk out and live there and not return to reality... like in a secret garden kind of ideal place... even though in reality it's a pretty barren island. but when it's warm and the sun is shining, and you get a day or two off in a row, everything seems more ideal, you know? :-)
if i get any more crap from a .gov or .mil address i will scream. i don't know anyone in the department of energy, and i don't like when i get stuff related to work/previous work at yahoo. it just bugs me.
1 comment | post a comment
Italian Cocoa Pepper Cookies (about 3 dozen) Minnie Macrina
post a comment
3 and 1/4 cups flour
1 and 1/2 cups sugar
1 tb. baking powder
1/4 cup unsweetened cocoa
1 and 1/4 tsp. ground black pepper
1 and 1/4 tsp. ground cloves
1 and 1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup solid vegetable shortening (butter flavor Crisco works great)
1 to 2 cups milk
2/3 cup broken pecans or chopped walnuts
1-1/2 cups confectioners sugar
3 to 4 tb. milk
1 tsp. rum extract
1. Preheat the oven to 350-degrees. Grease two cookie sheets.
2. Place all of the dry ingredients into a bowl. With a pastry blender, work the shortening into the flour until it looks crumbly.
3. Add 1/2 cup milk and nuts. Blend well. Add additional milk if dough does not hold together.
4. Using tablespoons, scoop out enough to make a small ball, and roll the dough into a ball.
5. Place balls about 1 inch apart on cookie sheets.
6. Bake for 15-20 minutes or until firm. Let the cookies cool on racks until warm.
Make the icing by combining the confectioners sugar, milk, and rum extract.
Add additional milk if necessary to make a thin frosting.
Dip the tops of the cookies into the icing.
*My mom divides the dough in half, adding a half bag of mini chocolate chips to the one half, and the pecans or walnuts to the other. She uses white icing on the nut half and chocolate icing on the chocolate chip. Store in a metal cookie tin or covered for best results once the cookie icing is dry to touch. Freeze in airtight container, if needed.