Fri 24 Dec

Christmas Eve, and Hartmans will be here for brunch in a couple of hours. Baked the butterhorns last night, though I forgot to chop nuts for the top so they are just frosted this year. Having some for my breakfast this morning while they're fresh. Asked David why the milk is scalded in the baking process; he explained that it kills a protein in the milk that interferes with rising, resulting in a finer-textured dough. I knew he would know! He said that originally they didn't really understand why they did it, but it was figured out later. It does result in a nice, fine dough. Food: 8:00 am 3 small butterhorns, 101 g blackberries, coffee