This is a simple version of the cookies known as biscotti (or cantucci in Tuscany), that are served after meals, usually with a glass of sweet wine, into which they’re dunked to soften. (For my son and his friends, the beverage of choice is hot chocolate—they think dunking is really cool.) A good many variations of this recipe are
For Weight Watchers chapters, the weigh-in is the dramatic high point of the week. In Sweden recently, a group gathered round the scales to measure their progress, and were treated to more drama than usual when the floor gave way beneath them. No one was injured, and the assessment was re-convened in a nearby undamaged hallway, where the floor was firmer. Swedish newspapers didn’t report whether the accident was caused by a weak floor or a rogue fridge-raider.
We’re now in the season a chef I know calls “root-vegetable hell,” unless you want your greens to log more air miles than we can only dream of right now. I always have good intentions when it comes to cabbage, but the follow-through tends to be weak. Squash sometimes gets overlooked, too, which is silly, so here’s my remedy for