The annual untangling of lights went better than last year. Still need to make a map of where the lights go. Some of the light strings are custom configured to go around gates and objects. The strings have to be orientatedk towards the controller and mount on hooks so they go only one way.

The lights are several years old and they don’t make the types of lights I use anymore. I have to hand make replacements.

The lights are connected with Molex connectors that are no longer popular. I still can not find the box that has the spare connectors in it. I did find a small box of electronic repair parts with a couple of new connectors in it. That’s enough to tie me over until Amazon can come through with an order.

I don’t know about young people, but I like buying others presents. My brother just wants gift cards so he can buy books through out the year.

To satisfy my need to buy others presents I got a club I belong to to fund me a little bit of cash so I could buy mystery gifts for everyone that is attending our club’s annual holiday dinner. I got forty gifts bought and with the help of the club president we got them gift wrapped.

Try buying gifts for someone you barely know. Now try it for a bunch of people you vaguely know. Now try it for a bunch of grouchy old people.

The usual plug to buy my book at

My mother’s best cookie recipe

No gluten, can be made without nuts, and people with egg allergies can sometimes eat a little egg white without trouble.

From Professor Voltage’s Book of Extraordinarily Dangerous Cooking

Angel Kisses (no wheat cookies).


3 Large egg whites or 5 medium egg whites at room temperature
1 cup sugar
1 teaspoon vanilla
2 cups pecans (chopped) (you can place whole pecans on top of the cookies)


  1. Tip; leave eggs out overnight, they have to be room temperature. Egg whites are easier to separate if the eggs are cold but the egg whites will be difficult to get to peak if cold.
  2. Place first oven rack in the middle of the oven.
  3. Optional; set the second rack below the first rack and place a pizza stone on second rack. This helps keep the temperature stable.
  4. Set oven to 200 degrees. Check oven temperature with thermometer.
  5. In a clean, dry (very important) measuring cup or small bowl separate one egg white.
  6. Inspect egg white for egg shell pieces and remove any pieces of shell. If any egg yolk gets into the egg white discard (or save for breakfast tomorrow) egg white, wash and thoroughly dry measuring cup. Try again.
  7. Transfer egg white to large mixing bowl. Mixing bowl must be clean and dry (no oil or water).
  8. Repeat steps 5 through 7 for remaining eggs, one egg at a time.
  9. Spread sugar over egg whites, then let stand, at room temp, for 30 minutes if not already at room temperature.
  10. Line 3 cookie sheets with wax paper.
  11. Beat egg whites mixture using electric mixer till very stiff (will stand in peaks, this can take 5 to 20 minutes, use a quarter of an inch of the tip of a knife to dip into batter and rise a little of the batter. If the batter stands stiffly at attention,(without flowing over) it’s ready.
  12. Add vanilla, beat a few seconds to a couple of minutes. You may need to scrape sides of mixing bowl with spatula to get vanilla to mix well.
  13. Remove electric mixer beaters.
  14. Add nuts, fold in gently. For a more decorative approach the nuts can be sprinkled or pressed into the top of the cookies. This will also slightly toast the nuts.
  15. Drop teaspoonful of batter on wax paper for each cookie. Use spatula to scrape off mixture/batter from spoon. The cookies will not melt or flow in the oven, they will look just like they did when dropped onto cookie sheet.
  16. Bake at 200 degrees 45 minutes. Make a test batch of 4 to 6 cookies first. Variations in eggs, humidly and oven temperature can cause results to vary. Let cookies cool at least ten minutes and taste. See below for suggestions to problems.
  17. Let cool 20 minutes before removing cookies from wax paper.
  18. Store in air tight container.
  19. These cookies are very sensitive to water, too much or too little. Make sure bowl and utensils are dry. If cracks form or if brown drips or streaks appear, the sugar has not been absorbed by the egg whites. A teaspoon of water added to the remaining mixture will help dissolve the excess sugar. Use a mister or try to spread water over batter. Be very careful adding water. Too much water will cause sugar to let go of egg white and leave brown streaks.
    If cookies are brown on the bottom or shades of brown show on the top the oven temperature is too high.
  20. Danger; eggs may contain salmonella, even on the outside of the egg shell. Wash hands with soap and warm water after touching or handling eggs.
  21. Use big cookie sheets.

Equipment needed:
A. cookie sheet (use three or more; so one can be cooking while the another is cooling and another is being loaded)
B. measuring spoons,
C. measuring cup, or small bowl
D. mixer and large mixing bowl,
E. spoon for dropping cookies,
F. spatula
G. wax paper,
H. roll of paper towels,
I. knife for chopping nuts,
J. dry measuring cup (1 cup size),
L. oven thermometer for checking temperature of oven,
M. oven, with known good temperature,
N. hot pad,
O. cooling rack