Most schools have today and tomorrow off for Mardi Gras, which means that Andoni has a couple of extra free days to work on the pass through project. We worked on it over the weekend and I’m happy to say the rewiring is done, so he’ll we patching things up before we move on and buy trim (dare I say tomorrow?). On Saturday, we went to check out our friends’ new place and have dinner there, and they clued us into a second-hand store that’s become really popular around the area. They bought a couple of super sturdy metal & wood barstools for 10€ each there so I’m looking forward to visiting the store and seeing what sort of stuff they have.
Their new place is adorable (I wish I could share pics but I forgot my camera at home!) and we had an amazing time. Dinner was delicious, plus someone decided to break out the karaoke (Sing Star) after we ate so we laughed a lot. They couldn’t convince me to sing, though. Maybe next time.
I’m also helping out a friend with a website for an app she’s designing – the app will be a tourist guide for Bilbao and they want a website to promote it. It’s definitely a very complicated website because they want basically all the info from the app (maps, locations, etc) available online on the site as well, but they can’t afford a web designer right now so I’m helping them out a bit whenever I can, which is usually on weekends. Hopefully we’ll be able to have a decent enough website for when the app becomes available. I try to reassure myself that it’ll be okay by thinking that in the end, a fully detailed website doesn’t really matter in this case – what matters is that people download the app. If someone is interested in the maps, restaurants, etc. they should just download the app, not browse the website, right?
Anyhow, today’s recipe is chocolate chunk biscotti, but it’s a softish biscotti because I don’t like it when they’re too crunchy. You can adjust the oven temperature if you like them crunchier though. Enjoy!
Soft(ish) BiscottiAdapted from Deliciously Declassified
- 1 stick (125 g) butter
- 3/4 cups brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips or chunks
Cream butter and sugar together. Add the eggs and vanilla extract and beat until blended. Add the dry ingredients slowly and beat until well mixed. Form the dough into a log and bake at 350ºF (180ºC) for approximately 30 minutes or until golden brown. Remove from oven, slice, and bake cut side down for an additional 10 minutes at 325ºF (160ºC) for softish biscotti, or at 350ºF (180ºC) for a crunchier one.