When seeing me easily getting irritated, hubby told me that I shouldn't have cooked too much. He often told me that I like to wear myself out then dumped my 'load' on him. Haha... I admit that I often have a long cooking-and-baking list. Ok, sometimes I overdid it a little bit just to satisfy my cooking hormone. This time however, I had valid reasons and didn't think I cook too much. First, I had some new recipes to try and there would be carry-in dinner at church the day after. Second, the temperature outside was reaching triple digits. So, I wanted optimize the use of the oven.
Earlier that evening, I was patting myself on the back for having some dishes and desserts on the way. I started with making tart crust for a lemon-cream tart then made the cream when the crust was refrigerated. I then started working on biscotti. When the biscotti was being baked, I chopped butternut squash for dinner that evening and worked on summer squash pie I had planned for the potluck. The squash and the tart were being baked while waiting on the biscotti to cool down. We had dinner when the biscotti were placed back in the oven for the final baking. The assembling business took place the morning after.
See...I told you it wasn't too much.
The biscotti was an instant gratification I got after finishing baking plus washing the dishes, and cleaning the kitchen (hubby did the last two -I just helped him some). I was glad to find the recipe from my cookbook. That time I made two kinds, almond and green tea. Apparently, the simplicity and excellency of this recipe have brought itself to one of NPR's show couple years ago. Check this out for the recipe.