I love popcorn. I eat it almost every day for my afternoon snack; some days it’s lunch. Drizzled with unsalted butter and Old Bay is best …. I know, I know; living on the edge. And I live in a house where there is always a hunk of BD’s home-smoked bacon in the freezer. It was kizmet; eventually I was going to find a way to get those two crazy kids together.
Home is a place not only of strong affections, but of entire unreserve; it is life’s undress rehearsal, its backroom, its dressing room. ~Harriet Beecher Stowe
A holiday indulgence, if you please. In all their splendor, linked below are eight uncut, unedited, completely amateur (by yours truly) videos of our day of biscotti making with Aunt Dot. Interspersed with an intro to “The Monsta,” nuggets of family chatter and some wicked dance moves (don’t ask but do watch if you dare), you will find all of the secrets to making a perfect batch (or six if you are Aunt Dot) of Nonnie’s biscotti. Enjoy or be afraid … you decide!
I must start with the caveat that this is not actually my recipe but BD’s. And, truth be told, it’s not even his. Many years ago, when shoulder pads and perms were in vogue if unfortunate and our meeting was but a fleeting dream he could only hope to attain (my blog, my version), he found himself in a liquor store that had a Jack Daniel’s promotional recipe for this cake on a tear-off pad. He availed himself.
I love beans. Love, love, love! I could eat beans at every meal (which ironically is suggested in the paean to legumes that every kid knows and which some in my house sing to me frequently). So, I’m sort of jaded when it comes to this recipe when I say that you will love it! Nobody has not liked it (yep, that double-negative was intentional).
3 Tbs chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sweet paprika
1 Tbs teaspoons ground cumin
3 tsp kosher salt
3 tsp black pepper
Put all ingredients into a jar with a tight-fitting lid and shake. This will last a few months in the pantry.
If using for tacos, start with 2 tbs per pound of meat and add to taste. When I use 1 lb meat and 1 can (rinsed and drained) black beans, I use 3 tbs of taco seasoning.