Gripe about the weather,
share info about SAD and a great biscotti recipe!
Little Blue Cottage Update:
Greetings & Salutation from the Little Blue Cottage on this extremely cold week in December.
Our weather is currently checking in at a cozy 16 degrees (Fahrenheit). Yes, you read that correctly. Central Virginia was in single digits Monday morning. And, we’ve already had more snow this December than we typically have the entire season. 🤬
Me: when the sun has taken a vacation, and it’s dark by 5pm—my brain says-you have to be home by dark. Why —because it is cold and dark, of course! Do I make sense to most people? No. Are my thoughts and actions rational? Of course not. Nonetheless, my winter hating soul and perpetually cold feet refuse to give the season that steals my joy no matter how many gallons of hot cocoa or Russian tea I drink, projects I do, things I bake, or art I make, any quarter.
In all seriousness—SAD (seasonal affective disorder) is very real, difficult and often debilitating—don’t be afraid to reach out to friends, or seek help. Below, I’m including some links with information and ways to cope with the symptoms. Because…
There is no known way to prevent the development of Seasonal affective disorder (SAD). However, if you take steps early on to manage symptoms, you may be able to prevent them from getting worse over time. You may be able to head off serious changes in mood, appetite and energy levels, as you can predict the time of the year in which these symptoms may start.
https://www.mayoclinic.org/diseases-conditions/seasonal-affective-disorder/symptoms-causes/syc-20364651
Treatment can help if SAD is diagnosed and treated before symptoms get bad
Art Update:
Vanilla Biscotti Recipe:
- Ingredients
- 6 tbsp softened butter
- 2/3 cup sugar, granulated
- 1/2 tsp salt
- 2/3 tsp vanilla
- 1/4 tsp almond extract
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 cup all purpose flour, unbleached
**coarse sugar for sprinkling on top
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
- In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract, and baking powder until the mixture is smooth and creamy.
- Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
- Plop the dough onto baking sheet.
- Divide it in half, shape it into two 9 1/2″ x 2″ logs, about 3/4″ tall. Smooth tops and sides; Sprinkle with coarse sugar, if desired, press it in gently.
- Bake for 25 minutes.
- Remove it from the oven.
- Using a spray bottle filled with room-temperature water, spritz the logs—this softens the crust to make slicing the biscotti easier.
- Reduce the oven temperature to 325°F.
- Wait 5 minutes, then use a knife to cut the log crosswise into 1/2″ to 3/4″ slices.
- Return to oven and bake for 25 to 30 minutes
- Remove the biscotti from the oven, and transfer them to a rack to cool—they should be slightly golden and with get crisper as they dry.
- Store airtight at room temperature; they’ll stay good for weeks.
HAPPY HOLIDAYS EVERYONE—Enjoy!
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