Julie Anne Rhodes
Over the holidays, I reconnected with an old friend I’d not seen for 15 years or more.While we weren’t particularly close, we’d shared enough good times over the years that whenever a thought of him would cross my mind… a smile would unfailingly drift across my face. I was thrilled to be back in touch. He seemed so happy living in Malindi, Kenya with his girlfriend Grace and her son Cameron…. ever-graciously inviting me to “stop by when in the neighborhood.” He was tragically killed in a car accident this past weekend, so there was no opportunity for goodbyes, but at least we said hello again before he left us.
Jeremy Keegan (head of table), during the weekend birthday bash he threw
in Elba, off the coast of Tuscany in July 1993
Pirate Jeremy Keegan on his 40th birthday: a shrewd businessman with an infectious smile, delicious sense of humor, and adventurous nature, who also loved to entertain his friends
Brother Rory Keegan and Julie Anne Rhodes
Fellow party guests Aimee and John Oates
Friend Big Linda and (my then boyfriend) Riccardo Tafa
Guests Julie Anne Rhodes & Billy Gibbons
Youngest brother Rupert Keegan
Jeremy’s band of pirates, and my fond memories of Elba
We drift in and out of each others lives… jobs, families, or just circumstances take us in different directions and we tend to lose touch. That doesn’t mean there are not indelible memories we hold in our hearts. You will be missed Jeremy, but never forgotten. Until we meet again my friend!
Even though the Keegan family are of Irish descent, I thought that my mother’s biscotti recipe would be a perfect tribute recipe to Jeremy since we spent his 40th birthday in Italy, but we met in England.
Mom’s Almond-Toffee Biscotti
Lovely with afternoon coffee or as an after dinner treat for those that are not huge fans of terribly sweet cookies.
Servings: 24 – 30
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 6 tablespoons butter, softened
- 2 eggs
- 1 tablespoon vanilla
- 1 cup almonds, roughly chopped
- 4 tablespoons of Heath’s English toffee bits, optional
- nonstick spray
1). Preheat oven to 325 degrees F. Either prepare a cookie sheet with nonstick spray or use a Silpat.
2). Mix flour, baking powder, baking soda, and salt in a medium size bowl. Set aside.
3). Cream sugar and butter together using a mixer. Add the eggs one at a time, and beat until incorporated and mixture is smooth. Add the vanilla and mix until blended in.
4). Add flour mixture, 1/3 at a time, and mix until just incorporated. Briefly mix in the almonds and toffee bits.
5). Divide dough into 3 parts, and roll each into long narrow (about 1 1/2 inch thick) logs. Place each evenly apart on the prepared cookie sheet, and bake for 3o minutes. Remove from oven and allow to cool for a few minutes, but not more than 5, and cut diagonally into individual biscotti, about 3/4′ thick. Carefully turn each biscotti on it’s side, and bake for an additional 8-10 minutes, or until golden brown.
Serving Suggestions: Serve with coffee.