Well, I’m working on a catering job, actually two so I don’t have much time but…..I have posted this before, perhaps a year ago but want to do it again as having just eaten one – they really, truly are unique and delicious.  If you want to take something to a party and be really, really different, this is the thing.  I believe they actually are good for you also, an added bonus.

Elizabeth Falkner’s Moroccan-Date Bonbons:

I am doubling this recipe – you get 44 and could probably freeze them.

1 -1/2 C. sliced almonds, toasted

1 C. pistachios

1-1/2 C. Walnuts

2 lbs. pitted dates

8 Kalamatra olives, drained & patted dry

1 Tbs. grated Ginger

1 Tbs. honey

1 entire orange zest only

1/2 tsp. cinnamon

1/2 tsp. cardamom

1/2 tsp. orange flower water or similar

1/4 tsp. salt

First:  in processor, grind up all the pistachios to a fine powder and place in a small bowl

Grind up the almonds and add everything else in order, grinding as you go (that’s with the processor)

Scoop out with a small melon baller, roll in pistachio dust

Your done!

I spent many hours making 150 mexican wedding cookies another favorite of mine and 150 cocoa/yogurt fudge:

Here I am swirling the yogurt in…..2.5 Cups worth.  The batch made 170 small cookies.  I was pooped.  I’m doing a pre luncheon sandwich party for a huge wedding in York this week-end.  Rain for the next four days, darn it.

I’m off.  Still weaving though you would hardly know it from the slow progress I’m making.  Goofy me has two warps on the looms now and yet another knitted project in the works.  Why do I do this to myself….wicked ADD(H) whatever I can never figure those terms out.


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