only this sky

I like Advent and the Christmas season in the church. The colors, the music, the incense in the air. We talked about Mary in RCIA this morning. With so many people coming from Protestant backgrounds, it is important to clarify how the Church views Mary.

Personally, I think she must have been an incredible woman. To be fifteen and have an angel tell you that you're going to carry the Son of God?

Visited my mom and played with the dog. She's so big and beautiful, and doesn't want to play fetch. Mostly she wants me to chase her around the yard and pet her when she tires out. My cat was looking especially fluffy today. Must be the cold.

We pulled boxes of Christmas decorations down out of the attic, and this week sometimes we shall find a tree. Up in the dust I found an old cardboard box that I stored away when I was fifteen or so. Inside are all the posters and magazines and tshirts I collected during my obsessionb with Guns N Roses. I'm wondering what to keep and what to get rid of. Or if I should just put the whole lot back in the attic and not touch it until my mom moves.

Still coughing, but the sky is lovely. Like nowhere else, I imagine.

Chocolate Almond Truffle bar cookies

For Cookies:
- 2 & 3/4 cups sliced almonds
1/2 lb unsalted butter, softened
2 Tbsp melted unsalted butter
1 lb semisweet chocolate
4 large eggs
6 egg yolks
1 cup granulated sugar

For Icing:
1 & 1/2 cups sliced almonds
1/2 lb unsalted butter, softened
3 cups confectioners sugar
1 tsp vanilla

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Directions:

Preheat oven to 325F. Toast almonds on a baking sheet for about ten minutes. Cool to room temperature and then chop finely or whirl in a food processor. Combine with 2 Tbsps melted butter in a bowl, coating almonds thoroughly. Transfer sticky nut mixtures to a 9x9 baking pan. Create an even layer across the bottom.

Melt chocolate over medium heat til smooth, adding the 1/2 lb of butter in small chunks, about ten minutes. Set aside.

Use electric mixer to combine eggs, yolks and sugar. Beat until lemon colored, about three minutes. Add the melted chocolate on low speed until mixed, about 1 minute. Use rubber spatula to scrape the sides of the bowl and mix thoroughly.

Pour batter over the almond mix evenly. Bake on the center rack for 45 minutes, or until a toothpick comes out clean. Allow to cool to room temperature before frosting.

To create the icing-
Toast almonds for 10 minutes at 325F. Cool to room temperature, then finely chop by hand or in a food processor.

Beat 1/2 lb butter with mixer until light, about 4 minutes. Slowly add confectioners sugar til mixed completely, about 2 minutes. Add vanilla and beat on high for 1 minute. Spread and icing layer over the cookie. Add the toasted almonds to the remaining icing and spread over the cookie.