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Barb Chappelle

Hello Karen,
So nice to meet you through blogworld. I am relatively new at this, and I'm thinking I'm going to be enjoying it very much, especially when I have more time at the end of June. You guessed it, I'm a teacher. We have not been to Victoria yet; only got as far west as Vancouver when our son used to live there. Perhaps some day. I do have a friend, Dave Hockley, a retired principal, who lives in Victoria, so maybe we'll go west sometime again and get to the island. Libraries are special places. I can imagine your delight that they have opened their doors again. Although strikes are not nice, sometimes they are necessary to make the system work better. (That remark comes from a union steward:-) Me.) Take care.

Karen

Hi Barb I believe one of my sons went to the school where Dave Hockley was principal - Vic High? Are you planning to put RSS on your blogs? I really like this because then the blog appears on my home page as it is posted so very convenient. I am sitting in front of an open window enjoying the late afternoon sun and it is - hailing! At least it sounds like hail. Or the rain is tap dancing. Quite glorious. All best.

Anne Ginestier

Hi Karen,

Your reference to making Snickerdoodles inspired me to dash to my cookbooks and find my mother's recipe. It is hand written in ink on paper so impregnated with butter that the page is translucent. I used to think that Mom invented Snickerdoodles, as she seemed to always have a pan on the bake, and the name sounded like something only my mother could have thought of. Here is her recipe:

cream together:
1 cup soft butter
1.5 cups sugar
2 beaten eggs
blip of vanilla

sift together:
2.75 cups flour
2 tsp cream of tartar
1 tsp soda
pinch of salt

Mix all ingredients, chill dough. Shape into walnut-sized balls and roll in cinnamon and sugar mixture to coat (enough cinnamon to make the mixture dark reddish-brown). Place on on teflon baking sheet or line with baking paper, and leave enough space between balls to allow the dough to spread out. Mama would press half a pecan onto each ball before baking (but then we had pecan trees in the yard!). Bake in a medium oven - 325 - 375 F. for about 15 minutes. Do not overcook. Lift off paper immediately and cool on wire racks, as cookies become crisp quickly and can assume strange shapes if not careful. These are best fresh out of the oven, eaten while they are still warm and soft, and accompanied with a tall glass of cold milk. Mmmm.

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