you probably would not know it based on how accurately i just rapped along to every dirty 90s hip hop song that popped up on my youtube screen (in the comfort of my kitchen, wearing a big gay ice cream t-shirt), but i am a very big scaredy cat.

very big.

ok maybe you all did know that already.

the truth is: our basement might be flooded. the basement that i've descended into a total of maybe four times, the one that i'm afraid to go in today because it might be flooded after monday night's big scary thunderstorm. i do believe that eggboy has it under control, but i keep forgetting to confirm this because every time he comes in, we start talking about the tour de france or the walleye that we ate last night.

have you ever experienced a rain storm on a farm? it is scarier than any other rain storm because there aren't tall buildings to break the wind or neighbors all around who are also scaredy cats and willing to walk down the hall in their pajamas to drink with you. just a lot of trees that might break and fall on your house, and buildings around the farm that might flood (that your farmer fiancé has to keep checking on, leaving you *literally* in the dark).

and then after an hour of hiding under my purple blanket, dumping sriracha on sub-par pad thai leftovers, screaming at the thunder, and resetting legally blonde every time the power went off and came back on, i had to sleep in the guest room because eggboy was afraid that the tree outside of our bedroom would fall down.

ugh.

*just* when i thought i was getting used to farm life.

luckily the storm didn't destroy our herb garden, which brings me to this biscotti: every since my mandel (patinkin) bread phase, i've wanted to make a savory biscotti for dunking in soups and stews and such. this week an opportunity presented itself when eggmama asked if i'd make something for a meal that she's preparing on a camping trip next week. it's a meal for 30ish people and it's not until next wednesday, even though she and the eggdad are leaving for the trip on friday. so rather than make some bread, which will get dry and possibly moldy by next wednesday, i thunk up some biscotti because of its wonderfully long shelf life (due to its dry nature). i'm pleased as pie with the results and eggboy is too, so i might have to make an extra batch for us and then pray for rain* so that we can cozy up with some soup.

*lol, nope.

parmesan rosemary biscotti

makes 12-14 pieces

ingredients

2 c all-purpose flour

2 tb chopped fresh rosemary

1 1/2 tsp baking powder

3/4 tsp kosher salt, plus more for sprinkling, if desired

black pepper

1 stick unsalted butter, softened

1/4 c ricotta

1/4 c grated parmesan, plus more for sprinkling, if desired

2 tb sugar

2 large eggs

clues

pre-heat oven to 350º and line a baking sheet with parchment.

in a medium bowl, whisk together the flour, rosemary, baking powder, salt, and a few turns of black pepper.

with an electric mixer, beat together the butter and ricotta. add the parmesan, sugar, and eggs, one at a time. gradually beat in the dry ingredients and mix until just combined.

transfer the dough to your baking sheet and flatten out a long skinny loaf that's about 3-4 inches wide and 1 inch tall. sprinkle with salt, if desired. bake for 30 minutes.

remove from the oven and let cool slightly. transfer to a cutting board and use a serrated knife to slice 1-inch pieces. transfer back to the baking sheet, sliced side down, and top with a sprinkling of parmesan, if desired. bake for another 15-20 minutes, until brown and toasty.

enjoy! store in an airtight container.

-yeh!