Finally back on after almost 2 weeks. Steve has kept everybody updated
with the knee surgery. It's coming along well; therapy hurts but is
giving me the strengthening and range of motion exercises needed to get
Yes, we've been kept abreast of events.
it into shape. What hasn't helped is an allergic reaction to the
disinfectant wash used prior to surgery, but that is beginning to clear
up.
Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.
relatively good taste memory doesn't hurt.
True, and you've had more opportunities to eat it, in various parts
of > the world/USA.
I could have it every day if I wanted to:
I can cook. [g]
But you don't always have access to a kitchen for cooking. (G)
But I'm not in such straits that I couldn't find
a kitchen if I had to.
the last 15 years or so. It wasn't anything that my mother
made, I > ML> had
We would have suspected not!
Not given her cooking level.
One could have the best of both worlds with a
chocolate custard.
Indeed, that would be something well worth the money and
calories/carbs.
Just give me the chocolate, and the darker the better.............. (G)
My tastes have changed a bit, with preferences
apparently stabilized at 60-70%, though 80-90
still have occasional appeal. Part of it may be
the scanty availability of the higher percentages.
Judaism tends to rely on the professionals.
I could probably find one in the area, if needs be.
The professionals are called rabbis; they are
not too scarce.
None in WF that I'm aware of, but there are some in Raleigh.
I'm sure there must be some in Raleigh.
happening yet or I hope in the near future.
Just have to wait and see what happens in years to come.
I'm not sticking around and waiting, thank you.
Hopefully you will stick around for a few more years yet.
But seldom waiting!
Time will tell.
Nope, waiting isn't my style.
preparation that had three different kinds, milk,
dark, and bittersweet. I thought, why bother with
the milk?
Enough people must like it--the candy industry makes quite a bit of
it > every year.
There's no accounting for taste.
Quite true. (G)
Here on the other coast now, we're about 5 below
normal. Down in my antipodeal checkpoint, Adelaide,
they're about that much below also now, though
fluctuating wildly. Perth, however, on the other
coast, is keeping its end up with substantially
higher than normal temperatures all month.
We had 9 days straight of rain, sun finally came out on Sunday
afternoon. Back to off and on rain again today but at least it's not
snow.
It's snowing here now - the plows woke me up
enough times so I gave up and started doing
the echo at oh dark hundred.
Just not that much of a chicken eater, especially in public
places. > ML> (G)
I tolerate the stuff well, especially if it's
dark meat and if it's either fried or I make it.
In larger gatherings, chicken is often a time
saver and goes over well. But seldom will I find
a chicken that makes me say OMG, that's good.
Hard to make me use that expression for anything, especially food.
One could substitute some other epression
of enthusiasm.
True, but it's hard to get to that level of excitement over food. It's a
rare dish that hits that high a mark.
My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.
Homemade OMG Candy Copycats
Categories: dessert, Canadian, American, don't see what's so OMG about
these
Serves: 20 to 24
1/3 c sliced almonds
6 oz milk or dark chocolate, chopped
4 graham cracker squares
1/4 c Heath chocolate coated toffee bits
Line 20 to 24 mini muffin cups with miniature
muffin papers or squares of nonstick foil or
parchment paper. If you don't have liners,
you could probably get away with rubbing
generously with butter and chilling the
greased pan before filling.
Put the almonds in a dry skillet and toast
over medium heat, stirring often, until they
start to brown. Remove from heat and put in
a bowl to cool.
Break the graham crackers up into 1/2"
chunks. Put them in the bowl with the almonds.
Stir in the toffee bits.
In a microwave-safe bowl, melt the chocolate
using 50% power and stirring every 30 sec.
Combine the chocolate and graham mixture and
stir well. Spoon mixture into lined cups and
chill until set, 30 min or more. If using
squares of parchment or foil, lift from pan
and peel it away. If using cups, you can
serve from the cups. If using a buttered tin,
just pry the candies out.
cookiemadness.net
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