Okay, I admit it's cheap of me to go for a snow pun, since they are overabundant this week.  And, to be fair, the roads were pretty awful here today.  Thankfully, Champaign has a magical weather protection bubble which, although my meteorology friend complains makes things boring, means that the really bad weather skirts around us.

As far as the Midwest "Snowpocalyse" goes, this means we had a lot of sleet yesterday, but not the foot of snow that was originally predicted.  Classes were cancelled today, and even though this didn't really disrupt anything for me (I'm not taking any classes and I don't teach on Wednesdays), I am still happy to call this my first snow day since the fourth grade.  Of course, this just meant that I worked from home, until it was time to dig my car out and make Phil take a break from running experiments in the wind tunnel to have dinner with me.  He's been super busy, which has meant I've been wasting (too much) time with my newfound craft, crocheting.  I am making a blanket, perhaps I will post a picture when I am finished.

The green color depends on your matcha.
Clearly, mine isn't very green.
I've also found myself tempted to pick up another project, and this one is totally my mom's fault: she gave me a vegan cookie recipe book for my birthday, and nearly everything looks amazing.  I'm not sure if I'm ready to commit to tacking another 100 weeks onto this cookie project, but I've already flipped through and noted a few of the recipes I'd like to try, including Grapefruit Icebox Cookies and Tahini Lime Cookies.  There was one recipe, however, that caught my attention so strongly I had to try it right away, and thus I ended up making Green Tea Walnut Biscotti last weekend (recipe can be found here).  Yes, these are vegan, and even though they have no animal product in them, they taste AMAZING.  That said, I am a huge fan of matcha, or green tea powder, so if you don't like green tea you might not be so excited about these.  But if you do, I strongly recommend trying this.  Biscotti are very easy to make, although they take upwards of an hour to bake.  Also, if you're not interested in buying ground flax seeds (i.e. you don't want a vegan recipe), you can omit the flax and a couple tablespoons of water and add an egg instead.

135. Amaretti Crisps
Saturday was kind of a weird and lazy day for me, starting with a malfunction in CRCE's sound system that badly disrupted my kickboxing class, and ending with a surprise birthday cake.  And so when I picked out cookies, I picked out something that matched my level of laziness, and which only called for four ingredients.  That's right, there's almonds, almond extract, confectioners' sugar, and egg whites in these cookies, and nothing more.

These cookies are made by whipping egg whites until they form stiff peaks, then folding them into a mixture of sugar and ground almonds, then adding the extract to give more flavor.  They were supposed to be put into a pastry bag and squeezed into cute little wreath shapes, but my pastry bag is broken, so I decided to go with the tablespoon option instead.  This may have made the cookies look a little less pretty, but I don't think it was really a problem.

The result of this recipe was a light, crisp (hence the name), and strongly almond-flavored cookie.  They are super easy to make, assuming you have an electric mixer, and everyone in my research group really liked them.  I recommend this recipe as a simple, low-risk way to try sharing a new kind of cookie with people.

Alright, that's it for now.  I've got to get back to simulating pressure pulses in tubes of random shapes.  Yay Matlab!  More cookies next week, with another vegan recipe as well.

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