A Christmas miracle...my sister actually allowed me to take a photo of her with my nephew... a) yes, we do have the same parents b) she's a photographer and I don't know if I've ever been able to get her in a photo with a smile c) as far as I know she doesn't read my blog so she won't get mad at me for sharing the photo d) yes, her hair is naturally that curly and that color. 
Naturally when in a deep freeze climate one seeks out gelato... Honey Ginger was the flavor I finally settled on but this only shows about half of the options! Unfortunately the glare on the glass got in the way but they were presented so gorgeously I had to try. 
Just enough of a layover in Minneapolis on the way home for hubster to pose with a moose...
Although it's nice to have snow for Christmas, it was also nice to be home in my own warm bed by Christmas morning. Since returning home I managed to post a few lingering items that came out of the kiln before the trip. These handpainted Zinnia charms... 
Some stoneware beads... 
and a funky chunky pendant molded from an ocean stone...
And just for Cindy...the recipe for the amazing white chocolate gingerbread biscotti from my holiday baking spree! (adapted from All Day I Dream About Food) They were definitely a hit and although I primarily made them because of my biscotti loving neighbor friend L, I had to keep my fare share which disappeared promptly!
Gingerbread White Chocolate Biscotti
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tbsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
6 tbsp butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
2 tbsp dark molasses
1/2 cup white chocolate chips
1/2 cup chopped dried or candied ginger (I used Trader Joe's version which isn't coated in sugar but a sugared candied ginger would work as well)
1/2 cup slivered almonds
(you could also have extra melted white chocolate if you want to dip your biscotti...I just add the chips to the dough so I can skip a step!)
Preheat oven to 325F and line a large baking sheet with parchment paper or my favorite kitchen item ever, a Silpat: DeMarle 2406 Silpat 11-3/4-by-8-1/4-Inch Nonstick Silicone Baking Mat
In a medium bowl, whisk together flour, baking powder, spices and salt. In a larger bowl, beat butter and sugar together until combined. Beat in eggs one at a time. Mix in vanilla and molasses.
Beat in flour mixture until just combined. Stir in white chocolate chips, chopped ginger and almonds. Dough will be stiff and sticky.
Turn out dough onto a lightly floured surface and divide in half. Roll each half into a 12-inch log and transfer to prepared baking pan about 3 inches apart. Flatten each log into a 3-inch wide loaf.
Bake until loafs are almost firm to the touch, 30-35 minutes. Remove from oven and let cool 10 minutes, but maintain oven temperature.
Carefully transfer one loaf at a time to a cutting board. With a serrated knife, gently saw back and forth to cut loaf crosswise into 3/4 inch slices. Place slices, cut-side down, back onto lined baking sheet. Bake until firm and golden, 8 minutes per side. Transfer to a wire rack to cool.
Once cooled you could dip one end in extra melted white chocolate and allow to dry on the lined baking sheet.
