I recently posted an apology on my facebook to all my friends saying that I'm sorry for the last year when I became a complete flake or just ignored them, doing a masters and a full-time job isn't the easiest thing ever, and their are people that do all this while being a loving wife and mother, wtf? amazing! Anyway the point is that I think this blog deserves an apology also.
When I sat down to write new years resolutions this year there were actually two resolutions dedicated to this blog, including 'Update every week.'....................erm fail! Anyway the masters took more out of me than I expected and every other area of my life suffered, sorry. This last moonth of August is gonna be the worst because this is the countdown to the big thesis hand-in. I'm not even a hundred percent sure that I will manage to get it in on time but I'm gonna give it my all, which mean, no or very little baking =(
I had been trying to write a post about Biscotti for the last 2 weeks and somehow it hasn't quite happened. I was inspired to make Biscotti after seeing an episode of 'Extra Virgin,' where Gabriele Corcos makes them. Debi Mazar makes fun of him because she says that he has become obsessed with making them, to the point where she has found him in the middle of the night surrounded by flour and cookie dough. That sounded funny, but it's not funny.
Biscotti making addiction is no joke, it's a serious and debilitating condition where the baker has to make biscotti over and over again until they are happy and the biscotti look right. To my dismay I have succumbed to this harrowing condition. I thought I could make one batch and have fun but one turned into two turned into thinking about it day and night wondering if a pinch more or less of baking soda or a little more citrus zest or slightly less chopped nuts would make the difference. I'm not gonna lie, I spend a lot of time thinking about recipes and how I can improve them or tweak them to make something different but this Biscotti thing has become ridiculous. The problem I think lies in the delicate balance between how easy it is to make biscotti and how difficult it is to perfect them. It's actually difficult to tell at any stage whether or not this will be the time until they are completely done and even then the real test is a day later to see how the crunch and taste develops in the air-tight container, because it does, for better or worse it develops.............and now I sound like a crazy person.
Enough is enough, I will keep working on my thesis and hopefully find some time to make another batch of Biscotti that i consider good enough to post here but until then I'm dreaming of better days to come when I can bake and post every week without study to worry about.