A few things have happened in the last week. First, a week ago today I turned 33-years-old. I treated myself to a manicure and my lovely husband treated me to dinner at my favorite Indian restaurant in town. Second, my fall semester finally ended last week and I have to say that I am pleased with my grades so far (one grade is still not posted – gah!). This last semester was tough, I won’t lie. It was tough academically and it was tough culinarily. I feel like I neglected the blog more than I was comfortable with and I apologize to the few of you out there that follow it.
But…I’m back! It’s officially winter break and I’ve spent pretty much every day in the kitchen. Just where I want to be on chilly Nebraska days. We also got our first snow, so it looks extra wintery out there.
Every year our dear friends Sarah and Matthew throw a holiday soup party at their home. And every year it is a lot of work for Sarah because she prepares all the soups (at least four). This year, I offered my services and she accepted. I am always happy to help Sarah, as she has helped me in so many different ways.
For the soup offerings, I prepared a creamy asparagus soup, which I’ve written about before. For the party, I made it without the sausage. However, I did make a soup with spicy chorizo, chickpeas, and kale, so sausage made an appearance.
And of course, I brought dessert. On the menu was a Dobos torte, a banana bread bundt cake with bourbon buttermilk glaze, and pistachio and cranberry biscotti with white chocolate. That is what I want to talk about right now. Biscotti.