Biscotti. It’s enough like a cookie that you want to eat more, but not so much that you feel guilty about eating 3 or 5. Yes, five. They’re small, ok? And nuts are healthy. Anyways I have been making biscotti occasionally for a few years, and decided to try a new recipe this time rather than my old standby. I found that biscotti falls into one of two categories: with butter and without, and since I had traditionally made it with I decided to try without (plus then I really didn’t need to feel bad about the 5 pieces each day). I used this recipe from Smitten Kitchen and just made a few adjustments (like almonds instead of hazelnuts) and it was a success. They really are super easy to make and I could get used to having them around all the time… I think Matt could too.

They are a perfect reason to stop and have another cup of coffee, which I am drinking more of these days especially with the class I’m teaching. Yes, for the past month and a half I have also been teaching graphic design I. I have been learning first hand that teaching is a lot of work and have gained even more respect for my mom who taught 20+ years in the Detroit School System along with all the other teachers out there. I only teach one class twice a week for two hours, and I have no idea what I would do all day every day. September was pretty rough trying to balance the second busiest month of weddings with teaching, but I feel like things have started to turn around. Reaching the half way point in the semester has helped, as has the fact that I feel like the class is actually learning something and it’s evident in their work. I really do enjoy it, and look forward to seeing their final projects and the progress they make through the semester. I might even make some biscotti to share with them.