Oh hai! Did you come here looking for content? Umm, if that’s the case…well, could I direct your attention to my google reader shared items category to the right? Because there’s not a whole lot going on here right now.
I haven’t wanted to admit it but I think there’s really no denying I’m feeling a bit down now that the holidays are over. For a while there I was all “I don’t miss the busyness or clutter or chaos at all! I thought I would but I’M SO FINE WITH IT!” and I kept talking in capital letters like that as if that would make me believe it. The holidays were good. December was so busy with seeing people we love and making a short trip to Lake Placid and the usual Christmas celebrations and I loved it and now it’s over. That’s a bit of a let-down no matter how you swing it. I enjoyed the first few quiet days after my family cleared out – it was nice to have peace and quiet calm the house back to normal again. But it only takes me a few days before I’m ready for the next visitor or event. The next thing to look forward to at this point feels way too far away and I am finally admitting to feeling a bit blue about it.
Plus the chaos gave me an excuse to get out of the habit of writing and the less I do it, the less I feel inspired. So while I get back in the swing of things around here, I apologize for the lack of compelling reading! Â Please bear with me!
And in lieu of interesting reading, I offer up for the destruction of all New Year’s Resolutions Pertaining To Weight Loss, a fantastic fudge recipe that I tried this week. Comes out perfectly creamy and sooo yummy!!! You’re welcome:
Ingredients:
- 4 1/2 cups white sugar
- 1 pinch salt
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 2 cups chopped nuts
- 1 (12 ounce) package semisweet chocolate chips
- 12 (1 ounce) squares German sweet chocolate
- 2 cups marshmallow creme`
Directions
- Butter two 9×9 inch baking pans and set aside.
- Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
- In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
- Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
And just something that was pointed out on allrecipes.com where I found the recipe…evaporated milk is not the same thing as sweetened condensed milk. Maybe for some this would be obvious. But I know if I hadn’t read that I would have almost certainly gone out and bought condensed milk.
