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Mom’s Day is here again!  I don’t know what you‘re all planning, but we‘re hosting for 2 reasons:  Mother’s Day of course, but it’s also our son and daughter-in-law’s first anniversary.

It’s so hard to believe just how fast this year has flown by.  

Now, in case you haven’t noticed-I’m all about the KISS method of entertaining.  There are many reasons for this:  my physical condition, the size of my home, my husband’s complete disdain at having to worry about things in the house getting dirty and our budget.  

Honestly, I’m not sure which reigns supreme this year.  

As usual, I’ll be getting help with the menu to a degree.  We’ve already purchased turkey and salmon burgers from Costco.  On one of my trips due North (okay, it’s only 3 miles away, but it sounds better saying “due North“)I’m going to go to Fuddruckers and pick-up buns.  I’m going to put together a salad/burger bar with all the usual suspects and toppings.  A big bag of tortilla chips and salsa and a veggie tray.  

I’m ordering a small cake-as the most we’ll have is 15, more likely about 10.  And of these family members-about 4 won’t eat cake.  The newlyweds are as easy-going as we are, so the cake will either mimic their coconut/lemon filled wedding cake OR something close to it.  I’ll be making some of my rosemary-pepper biscotti.

Sodas, tea and water for all.  I’ll have a coffee bar set-up for those who want something hot.

I know I’ve posted my recipe for the biscotti before-way back at the beginning.  But here it is again:

call them Dad's favorite biscotti, for obvious reasons!  

Preheat the oven to 350 and put one rack in the middle and one on the top shelf.  If you have a convection-lower the heat to 325.  Grease (really, really well)to large cookie sheets.  

In a large bowl:
3 C Flour
1 C whole wheat flour
2 C sugar
1-1/2 tsp powder
1 tbsp freshly chopped rosemary
1/2 tsp. freshly ground pepper (yes, pepper)
Stir well.  

In a small bowl:
2 C grapenuts  

In a stand mixer:
6 eggs
2 tsp pure vanilla  

Beat the eggs.  Add the flour mixture in small portions and mix well.  Mix in the grapenuts.  Put half the mix onto each prepared sheet-use a wooden spoon.  

Now, dampen your hands.  This will keep the batter from sticking to you!  Form each blob into a 4×12×1/2 inch loaf.  If you want to get fancy, dust the tops with a tsp of sugar.   Bake for 20 minutes or until firm to the touch and lightly browned.  

Remove from oven (leave the oven on!).  Carefully remove the loaves and place on tea towels.  With a serrated knife, cut 1/2 inch slices and place back on sheets-cut side up.  

Bake another 20 minutes.  Remove from the oven and cool on racks.  

Makes about 3 dozen cookies.  Serve with coffee, tea or even with an aperitif.  Because of the herb/spice flavoring, these also go well with a fruit and cheese tray.  

Happy Mother’s Day to all.  And a very Happy 1st Anniversary to Sam and Adam.

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