Joey, here... enjoying our latest yummy, but we have decided to call them Joey Autunnos (instead of IECs, see them naked below), because, although they are traditionally made in Italy for Easter, they are good all year round... And iced as they are in seasonal colors, we thought it would be a better name for them, at least during this time of year...
In a couple of months, when winter befalls us, perhaps we shall call them Joey Invernos, and ice them in icy blues and whites, and sprinkle them with silver dragees...And in other news, today, we began the process of making our own vanilla extract... It should be ready sometime between February and April 2008... If you'd like to know how we did it, email us...
More news as events warrant...
1 comment:
Hey, I came across your blog from the DBers site.
Your IEC's look like an Italian cookie I made once. It was kind of doughy and soft, really pale, but had a lovely orange flavor. Are these possibly the same kind?
Christina ~ She Runs, She Eats
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