I hope that 2013 will be a wonderful year for each of you.
That’s one of the things my sister, Kate, and I did to note the solstice, December 21. I will have more to write about this subject later; but for now, I just want to share a few things about a very pleasant weekend.
First of all, and on a country walk with Kate and her chocolate lab, Suzie, I reached the decision to cut my hair. Does this really matter to you? I’m not sure. But my photo on this blog will have to change at the beginning of the year, and the sight could be unsettling amid all the other turmoil in the world. I thought I should attach a memorial photo of my doomed hair taken on a rest-stop with Suzie.
I especially like the picture because it reminds me of all the years of wonderful walks in nature with my dog, Cassie. A beautiful white Samoyed, she died two years ago at age 14. She was in some ways my greatest teacher, and I will soon publish in e-book format a memoir about the important role she played in my life. The title of the book will be Walking with Cassie.
The third thing I would like to share is the recipe for “Mice Cookies,” which I found in The New Mexican. Kate and I made them this weekend among all the things we did to enjoy a relaxed, good time. I can’t speak for Kate, but the effort appealed to my inner child and would be a wonderful project to share with our distant nieces and nephews someday. They are very tasty, the ears of almonds, the eyes of mini chocolate chips.
And finally I would like to convey a twofold message: my hope that you will all have a wonderful holiday season and my gratitude for your interest in my blog. I really enjoy the sense of companionship with other minds, and I love getting your comments whether through the blog or by email. I hope that 2013 will be a wonderful year for each of you. I am sure from the very depths of my being that it will be at the very least–interesting.
(Makes 36 cookies)
11 T unsalted butter (5 ½ oz)
2/3 C sugar
¼ t salt
1t vanilla extract
1 large egg yolk
2 cups flour
Heavy whipping cream as needed
Chow mein noodles
Chocolate mini-chips or currants
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Beat the butter and sugar until fluffy. Beat in salt and vanilla extract. Reduce speed to low and beat in the egg yolk. Add the flour ½ cup at a time.
The dough should be slightly dry but not fall apart, so add the whipping cream, one tablespoon at a time, so that the consistency is workable. Scoop the dough by the tablespoon and shape the mouse body with a pointy nose and round rear. Insert almond slices for ears, chow mein noodles for tails, and chocolate chips for eyes.
Bake one sheet at a time for 15 to 20 minutes or until the mice are slightly browned. Transfer to wire rack and cool.