It's been pretty hot here lately--maybe it's my imagination, but the summers seem to be getting hotter every year. We've already had to use our cools-one-room-only air conditioner 4 or 5 times. Having grown up in New York where the phrase "it's not the heat, it's the humidity" was coined, I fully realize that this is no cause for complaint. However, I've lived in this Disneyland called Marin for more than 20 years, and have become spoiled by the practically perfect weather.
In any case, hot days are not ideal for baking. Since I've been on an extended baking high since last November--and have no intention of going cold turkey--I've had to adjust accordingly. That doesn't mean not baking, though. I do it late at night, (it's 10:00 PM right now and I have a batch of biscotti in the oven) or early in the morning, (much more difficult for a slugabed) or at the home of someone with central air conditioning. At this point, I know only one person with central air conditioning--cousin Eddie, and he lives 5 miles and 3 micro-climates from me. Which proves my point. If none of the homes have A/C, then how hot could it have been?
Back to the biscotti...all-chocolate is not a traditional biscotti. These are a gift for a cacao-crazy lady from Illinois (you know who you are). I've been experimenting with recipes and techniques, and still haven't hit on the ULTIMO. This batch is smelling pretty d--n good, though. Probably too late to sample or I'll never get to sleep.
In case anyone's interested, I found the recipe on another blog. Here's the URL: http://foodiefarmgirl.blogspot.com/2005/12/biscotti-for-beginners-and-baking-with.html.
G'night.
