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Holiday Happenings


Clearly, I am not Jimmy.
  So, ya know how I told you about all of the little elves I hired to help judge the Blaise Alexander/Webb Weekly Christmas Coloring Contest? Well it turns out that the little devils won’t leave. They are hanging around the office, climbing our Red Kettle, ringing the bell and making ridiculous demands for more vacation time and doughnuts. It’s really odd.
  Jimmy finally had enough so he decided to go hunting. He’s upset that he can’t enter the Webb Weekly Buck Contest, but he’s heading out to the woods anyway.
  Assuming I can get the tiny little misfits to head back to the North Pole, he’ll be back next week. They are just about finished organizing the contest entries, so if nothing else, I’m fairly sure that if I tell them there are doughnuts outside, I can just lock them out of the building.
  This year’s coloring contest has been another overwhelming success! Thanks so much to all the kids that entered the contest! It is always a lot of fun seeing all the effort that the munchkins put into the coloring page every year. I am also always amazed at the kids’ names I see year after year. Some until they age out of the contest! The winners will be announced in next week’s issue so be sure to check to see if your kiddo was one of the winners. We also make sure to list the name of every kid who enters.
  So a couple of months ago, I had an idea. It was Sunday morning and I was looking for something to do. I decided that it was time to rearrange some things in my kitchen—mainly my pots and pans cabinets. I knew there was a lot of stuff in them that I never used that could be thrown away to make better use of the space and to make room for some new stuff that I have gotten recently.
  This turned into a whole ‘nother thing.
  Turns out there was a leak under my kitchen sink that I had been unaware of. This leak ruined two of my cabinets. This led to my deciding we needed to replace all of the cabinets. Needless to say home DIY projects never go as planned and pretty much everything that could go wrong with this project did.
  I mean we had to replace part of walls, do a complete plumbing re-haul, soffits had to be re-built, even my simple light fixture didn’t make the cut. Oh and I mentioned that I decided to replace my dishwasher and range hood in this whole process too right? Actually, I have to give a shout out to Bill’s Appliance. Sonnette took great care of me, getting me set up with the dishwasher and hood and Jeff was super helpful when it came to getting everything installed.
  My kitchen is finally put back together and I ended up with more storage and counter space in the process, so the work was really worth it.
  Now I am looking forward to getting back in the kitchen and doing some holiday cooking.
  I’m not much of a baker, but I do have a great recipe for ricotta cookies that I always like to make this time of year. I love these cookies for a couple of reasons. The first being that they aren’t a super-sweet cookie so I don’t feel like I need a trip to the dentist after eating a couple. The main reason I like these cookies so much is that they are easy to customize. You can make one batch of the basic dough and separate it to make several variations of the cookies. This is really great for cookie exchanges because you can give people a nice variety of cookies without killing yourself trying get dozens and dozens of cookies made.
Ricotta Cookies:
• 1 lb. ricotta
• 3 eggs
• 2 cups sugar
• 1/2 lb. butter
• 4 cups sifted flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. of your favorite extract. Vanilla, almond, anise, anything you’d like can be added here.
  Beat the ricotta, eggs sugar, butter and extract. Then add the flour, baking soda and salt. Knead well and drop in teaspoons on a greased cookie sheet. Bake and 350° for 10-12 minutes.
  When you have your dough made, you can also add chocolate chips or whatever other addition you’d like. I was thinking this year about experimenting with cereal.
  When the cookies are cooled you can top them with icing. Add a little milk to powdered sugar and a bit of whatever extract you chose.