Groupon, I can hardly remember life without you.

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Without you, I would have never <strong><a href="http://www.diaryofalatebloomer.com/2011/07/27/day-300-climb-every-mountain-or-every-rock-gym-wall-if-its-112-degrees-outside/" target="_blank">felt the fear and climbed that rock gym wall anyway.</a></strong>

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Without you, I would have never <a href="http://www.diaryofalatebloomer.com/2011/04/05/189-urban-scavenger-hunt/" target="_blank"><strong>challenged myself in the concrete jungle</strong>.</a>

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Without you, I would have never learned that biscotti means "twice baked".  (Even though biscotti is actually thrice baked.)

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Nor would I have ever been taught how to bake biscotti in the comfort of my own home by Phoenix's Best Biscotti Bakeress.

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Groupon, if you were a man, I would immediately and shamelessly solicit an invitation for a hot date.  (Although I'm kinda sorta not dating until after April 30th because I've taken on yet another <a href="http://www.scriptfrenzy.org/" target="_blank"><strong>extreme "project"</strong>.</a>  If you stick around until May 1st, I'm worth the wait.  But you're not a man, you're a cyber-coupon, so why am I even waxing on about this?  It's embarrassing.)

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Groupon, enough of the man talk.  Thank you for introducing me to Regina.

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Regina is a real, live Italian-American woman.

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Regina was a biscotti apprentice of her grandmother who is a real, live Italian woman.

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This translates into Regina knowing how to bake one heck of a biscotti!  (Not once, not twice, but thrice!)

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And since she also happens to be a savvy businesswoman, she has transformed her skill and passion into<strong> <a href="http://sweetitaliano.com/index.html" target="_blank">Sweet Italiano</a></strong> -- a culinary adventure for the masses.

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Here is what you can expect when you invite the dynamo that is Regina into your kitchen to work her magic.  And mark my words, you will solicit her services pronto!

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(If you live outside of my fair city, fret not!  Regina will bake biscotti of almost any flavor imaginable and<a href="http://sweetitaliano.com/revieworder-desserts.html" target="_blank"> <strong>mail it fresh to your doorstep</strong></a> for an insanely reasonable fee!)

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Regina enters your kitchen with cartons of culinary goodies including pre-measured ingredients, recipes, utensils, aprons, chef hats, Italian mood music, photos from Italia, an espresso service, homemade vanilla &amp; anise extracts and 12 year-old parmesan cheese.  (As for the cheese, it's a long story.  Every party needs a conversation piece.)

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Now that I think of it, Regina is The Mary Poppins of Biscotti Baking.

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9984" rel="attachment wp-att-9984"><img class="alignnone size-medium wp-image-9984" title="DSCF6174" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6174-300x225.jpg" alt="" width="300" height="225" /></a>

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Regina also plays the role of Official Photographer of your event.  All you have to do is sit back, relax, and stir.

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9985" rel="attachment wp-att-9985"><img class="alignnone size-medium wp-image-9985" title="DSCF6177" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6177-300x225.jpg" alt="" width="300" height="225" /></a>

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And chop.

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9986" rel="attachment wp-att-9986"><img class="alignnone size-medium wp-image-9986" title="DSCF6184" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6184-225x300.jpg" alt="" width="225" height="300" /></a>

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And mold the edges of the dough with an Ancient Italian Secret Technique passed down by Regina's Nonna.  (SP?)

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9987" rel="attachment wp-att-9987"><img class="alignnone size-medium wp-image-9987" title="DSCF6191" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6191-300x225.jpg" alt="" width="300" height="225" /></a>

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Very good, bellas!  Now it's time to place the logs into the oven.

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9992" rel="attachment wp-att-9992"><img class="alignnone size-medium wp-image-9992" title="DSCF6195" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6195-300x225.jpg" alt="" width="300" height="225" /></a>

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And how many times are we going to cook those logs of delectableness, ladies and 3 token gents?

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Not once, not twice, but THRICE!  (I'm obviously infatuated with that word.  It's exceedingly fun to say, and how often do we ever get to use it?  Shakespearean actors?  All the time.  Contemporary peeps in our fair cities?  Never.  Until now!  Huzzah!)

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After the first baking, you cut the logs of delectableness with an Ancient Italian Secret Technique passed down to Regina by her Padre (who just so happens to be a real, live Professional Chef).  (sp?)

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9997" rel="attachment wp-att-9997"><img class="alignnone size-medium wp-image-9997" title="DSCF6198" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6198-225x300.jpg" alt="" width="225" height="300" /></a>

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You then bake twice, then THRICE, and presto!

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9998" rel="attachment wp-att-9998"><img class="alignnone size-medium wp-image-9998" title="DSCF6205" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/DSCF6205-300x225.jpg" alt="" width="300" height="225" /></a>

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For the perfect finishing touch . . . .

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<a href="http://www.diaryofalatebloomer.com/?attachment_id=9999" rel="attachment wp-att-9999"><img class="alignnone size-medium wp-image-9999" title="OLYMPUS DIGITAL CAMERA" src="http://www.diaryofalatebloomer.com/wp-content/uploads/2012/03/P3110006-225x300.jpg" alt="" width="225" height="300" /></a>

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The espresso has to be ordered online and is shipped from Italy.  Everyone who knows me would tell you that I am very . . . . <em>particular</em> about my espresso.  I would just tell you straight out that I am an espresso snob.

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Previously, I purchased only Illy.  Now, I will turn over half my paycheck to a <a href="http://www.espressovero.com/attibassi_products.html" target="_blank"><strong>company in Bologna</strong> </a>because their espresso is <em>orgasmic</em>.  And since I'm currently not dating, I need to get my kicks somehow.

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P.S.  Hey, Mom -- We all sampled the raw dough and no one contracted salmonella!  :-D

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Have you ever baked biscotti?  How did yours turn out?

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If you need the tutelage of Regina aka Phoenix's Best Biscotti Bakeress aka The Mary Poppins of Biscotti Baking, you can reach her at 708.927.7803.

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Ciao!

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