The insane holiday baking frenzy that always grips me has arrived. First in line – biscotti to send as a gift.

Phase one baking: biscotti loaves. The recipe is from baker extraordinaire Wendy, these here with dried cherries and semi-sweet chocolate.

Phase two. Enough to feed the masses. Or one giant brother.

When I first landed in the US I was very disdainful of iced tea; tea should be hot, and milky, and served at 4pm.

But around the time that I discovered North American summers, I discovered the joys of drinking your tea cold.

Here’s how I make my “special” iced tea:
I take a quart jar and throw in 8 black tea bags, and 6 peppermint tea bags. I fill it about 3/4 full with boiling water and let it sit a while – usually until I wander back into the kitchen and remember that it’s time to scoop out the bags, which I do with a slotted spoon. Then I throw in as many ice cubes as will fit, swirl with the spoon, and I’m good to go.

Put a lot of ice in the glass, this guy’s strong.

One of my favorite recipes is the savory Russian Carrot Pie from Mollie Katzen’s Enchanted Broccoli Forest. (If you make it, try the nut crust with almonds and pecans.)

I like to make two and freeze one for later. If I can keep the tigers at bay…

Someone has eaten all the fabulous butter pecan cookies that Anita baked for my birthday.

I blame this little pig.

He must have flown in the window and scarfed them down.