I Knew I Was Wonder Woman

I knew I was Wonder Woman.
I'd watch the show every time it came on tv,
and if I had to go to the toilet while it was on,
I'd run to the bathroom, dropping my drawers as I went,
Screaming for Dad to give me a play-by-play.

I knew I was Wonder Woman.
I was strong. I was mighty.
I could spin so fast the world would become a lopsided blur,
and once, I spun so powerfully that
I burst through a glass door.

I knew I was Wonder Woman
Because glass sprayed out,
Cutting my sister and making her cry.
And so my parents sat me down
And told me I wasn't Wonder Woman.
They were wrong, of course.
I didn't even get a scratch.

I knew I was Wonder Woman.

Chocolate Almond Shortbread

I've been making this recipe for years. Time to do it again for Christmas....

If at all possible, use gluten-free flour mix, rather than regular wheat flour. Shortbread based on rice flour is vastly superior to the stuff made from regular flour.

Time: about 90 minutes

1 1/4 cups icing sugar
3/4 cup butter
6 sqs. semi-sweet chocolate, melted and cooled
1 tsp. vanilla
1 cup flour
1 cup ground almonds
1/4 tsp. salt
1 cup chocolate chips
1/2 cup sliced toasted almonds

Cream butter and sugar until light and fluffy. Blend in melted chocolate and vanilla. Mix well. Add flour, ground almonds, and salt. Press into a 12"X9"rectangle on an ungreased cookie sheet. Sprinkle with chocolate chips and almonds. Bake at 250 degrees for 45-50 minutes. Cool on the pan on a wire rack. Chill and cut.