THE MORNING'S WORK

Before I get going on the day's artwork, I need to take advantage of the wood stove's morning flare to do the cooking.

A gallon of sea water makes this much sea-salt (Fleur de Clallam).  It's collected from Clallam Bay, out by the far point in that picture. It's slightly damp, very white, and has a very faint sweetness.  Only enough is made for us, Christmas gifts for a few friends and occasionally to sell.  Up here they call it "Donna's Salt."

To keep from getting my clothes wet, I wear a knee-length sweatshirt dress and flip-flops.  Yes, it's cold, but it's never cold enough to freeze.  Two gallons are collected at a time, one for each hand.

Peanut butter cookies, made with the Day of the Dead skulls that didn't make it.  And the bowl of salt.

In the middle of the day's cooking, thought I'd give these a try.  Can't find 'em ANYPLACE out here:

Can't find Calaveras de azúcar.para el Día de los Muertos (November 1)? (Sugar Skulls for the Day Of The Dead) Make 'em! Here's a simple at-home recipe: 

 Beat egg whites into soft peaks, mix with granulated sugar until the consistency of soft sand (add a bit of water if too dry). Form into little skulls by hand; use kitchen utensils to form eyes, nose and teeth. Let dry 24 hours. Decorate with food coloring or frosting. They're a great holiday activity with the kids. Sugar skulls are ornamental, and not meant for consumption. 

These are my first try; only these four survived a dozen attempted.  Do NOT try to cook these; they just fry and stick to the plate!  Be patient and dry them. 

Forming them:  make a ball of sugar in your hand, and then turn it over.  You'll be amazed how little tweaking it takes to make a little bony head.