Friday, February 15, 2019
Presidents' Day
Who was the greatest president of all, Washington or Lincoln? I will not tell you what the historians and academics believe, based on certain criteria. You may agree or disagree in their findings, but it is interesting.
We, obviously, see
m to have more knowledge of Lincoln than we do of Washington. I had to dig a little more to learn of George. Here are some of the things I found.
George, son of Mary and Augustine Washington , was born in Westmoreland County, Virginia. His father was a farmer and a public servant. When George was 6 they moved to the farm known as the Ferry Farm and this is where he spent his childhood until his father died when George was 11.
. George’s half brother, Lawrence had married well and lived at Mt. Vernon.
According to legend at the age of six, George was given an axe. (What is a six year old to do with an axe? Chop something, of course). A cherry tree being close by, George gave it a couple of whacks. Father spotted the damage and suspecting the boy, demanded an answer. And George, for all time, replied. “I can not tell a lie. I did it with my little hatchet.” So, we learn his value of honesty, even at that young age. .
Records show he had little formal education. Older half brothers were schooled in England, but George’s father died young, so George did not have that opportunity. . His education, besides the basics of math, reading and writing, came from observing the conduct of others, mainly his brother, Lawrence and members of the Fairfax family. From them he learned the role of honor to humanity and hospitality. His breeding entitled him to the upper tier of colonial Virginia gentry and their acceptable behavior.
After his father’s early death, Lawrence became his mentor.
But at the age of sixteen George became a surveyor. This opportunity gave him access to forests and their nature. Information that held him in good stead during the Indian wars. With the right connections he became an officer for the Virginia militia in the French, Indian Wars. This brought him experience.
When his brother, Lawrence passed away George inherited the extensive landholdings there. When he married Martha Custis, a widow with children and lots of land, he became a large landholder. That was important in colonial days. Tobacco was the main crop for farmers at that time. In later years Washington would give up tobacco for crop rotation and better farming methods. He and fellow Virginian, Thomas Jefferson, wanted the best from and for the land and instituted scientific studies to achieve that goal.
That was, of course, besides his work in Virginia politics and his military escapades.
And that is, partially, how he became the Father of our country.
But back to the cherry tree. After Washington’s death an itinerant Anglican preacher named Mason Locke Weems wrote his biography in 1800. The book was such a success that he wrote other revisions.
It wasn’t until the 6h revision done in l806 that he included the story of the cherry tree and the ‘I can not tell a lie’. Historians are not sure whether the story is true or whether the writer made it up to promote Washington’s honesty. It was such a good story that it has withstood the test of time and will always be a part of our remembrance of George Washington.
In February, 1974, I was writing a weekly column, ‘In The Fields’, for the Oxford Press. This is what I wrote about Abe Lincoln.
In the present day of problem after problem the birthday of Abraham Lincoln can be an enlightened reminder of the humanness of this great man.
Keith Jennison has written a book, “The Humorous Mr. Lincoln,” which contributes to a better understanding of Lincoln. Jennison has this to say.
Mr. Lincoln’s use of humor changed through the years. During the wilderness years he told jokes and stories without trying to prove anything at all; he told them simply because it was natural for him to do so. After he became a lawyer he found his wit and his acute sense of the ridiculous were effective courtroom tools. As a politician he handled the weapon of satire as a stiletto or a broadax as the occasion demanded. During the first few months of his presidency he used humor many times as a round-about way of saying no. As his responsibility grew and became almost unendurable he took to telling jokes again, trying to lessen the tension in himself and those around him.
He got along well with the circuit judges. With one of them he got in a discussion about horse-trading, and the discussion ended with an agreement that Lincoln and the judge would trade horses at nine-o’clock the following morning. Both horses were to be unseen until the moment of the trade. Promptly at nine the judge appeared, leading the sorriest specimen of a horse ever seen in those parts. In a few moments Lincoln appeared carrying a wooden sawhorse over his shoulder. He set down the sawhorse and inspected the judge’s animal.
“Well, judge,” he said, “that is the first time I ever got the worst of it in a horse trade.”
In dealing with a job-seeker, Lincoln told a fable.
“Well, sir, it seems like there was once an old king who was going hunting one day with all his courtiers. He soon met a farmer on the road. The farmer told the king it was going to rain. But the king’s astrologer didn’t think so. About an hour later there came a loud burst that proved the farmer to be right, so the king cut off the astrologer’s head and sent for the farmer and offered him the vacant office.
“It ain’t me that knows when it’s going to rain,” he said. “It’s my jackass. He lays his ears back.”
“Then your jackass is hereby appointed court astrologer,” said the king. Afterward the realized it was the biggest mistake of his life, because every
jackass in the country wanted an office.
The two pieces on Washington and Lincoln are not really comparable, but each will give you a better understanding and appreciation of our most beloved presidents.
My deceased husband, Jim Stout, was a wood carver at an early age. When he was in high school he did some drawings of presidents. This led him to carving bookends out of walnut of Washington and Lincoln. They are some of my most prized possessions.
Saturday, February 9, 2019
Valentine' Day
There are many stories of the origins of Valentine’s Day.
Love has many forms. In the early days February 14 was a religious holiday celebrating two saints named Valentine. From the l300’s Geoffrey Chaucer, English poet, is considered to be the one combining Valentine’s Day with romantic love.
In the l700’s people in England added the giving of gifts, flowers, candy and cards to the event. The cards became known as valentines. Now, love in all its forms is acknowledged by valentines. I imagine you can get one for your dog if you want. Love is defined as a strong attraction.
Here is what some famous people have said about love.
“A flower cannot bloom without sunshine and man cannot live without love. Love planted a rose and the world turned sweet.” Katherine Lee Bates
“Where there is love there is life.” Mahatma Ghandi
“Lord, I wonder what fool it was that first invented kissing.” Jonathon Swift
“Love is a condition in which the happiness of another person is essential to your own.” Robert Heinlein
“Money can’t buy love, but it improves your bargaining position.” Christopher Marlow
“All you need is love, but a little chocolate now and then doesn’t hurt.”
Charles Schultz
“There are never enough ‘I Love You’s” Lenny Bruce
In the spirit of things here is a recipe for Texas Sheet Cake that will delight all chocolate lovers. And it is easy.
Texas Sheet Cake
1 cup salted butter
1 cup water
¼ cup cocoa powder
1/2 cup buttermilk or sour cream (vinegar plus milk, will do)
1 teaspoon vanilla
2 cups white sugar
2 eggs, lightly beaten
1 teaspoon soda
2 cups flour
Combine water, cocoa and butter in pan. Heat over low heat, stirring frequently until it boils. Remove from heat, add eggs and vanilla and sugar. Stir.
Combine flour and baking soda. Add to mixture. Add buttermilk, stir well.
Pour into parchment paper lined jelly roll pan and bake for 25 minutes at 350 degrees. Frosting
½ cup butter
6 Tablespoons milk
¼ cup cocoa powder
1 teaspoon vanilla
3 3/4 cups powdered sugar
I like to put the icing on the cake as soon as it comes out of the oven It soaks in the cake and is wonderful. Chopped nuts on top of the icing is great, too. If you want to make something spectacular, bake in a bundt pan. When cool split into 3 layers horizontally. Combine 2 cups whipping cream, whipped (or Cool whip) ¼ cup P. sugar and 1 cup frozen red raspberries, thawed and drained. Spread between layers and drizzle with icing. Use just half of recipe. (I haven’t tried this, but it sounds great)
My family is happy with my version.
Hearts to you!
![]() |
| Emma's valentine |
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| Elaine's valentine |
Here is what some famous people have said about love.
“A flower cannot bloom without sunshine and man cannot live without love. Love planted a rose and the world turned sweet.” Katherine Lee Bates
“Where there is love there is life.” Mahatma Ghandi
“Lord, I wonder what fool it was that first invented kissing.” Jonathon Swift
“Love is a condition in which the happiness of another person is essential to your own.” Robert Heinlein
“Money can’t buy love, but it improves your bargaining position.” Christopher Marlow
“All you need is love, but a little chocolate now and then doesn’t hurt.”
Charles Schultz
“There are never enough ‘I Love You’s” Lenny Bruce
In the spirit of things here is a recipe for Texas Sheet Cake that will delight all chocolate lovers. And it is easy.
Texas Sheet Cake
1 cup salted butter
1 cup water
¼ cup cocoa powder
1/2 cup buttermilk or sour cream (vinegar plus milk, will do)
1 teaspoon vanilla
2 cups white sugar
2 eggs, lightly beaten
1 teaspoon soda
2 cups flour
Combine water, cocoa and butter in pan. Heat over low heat, stirring frequently until it boils. Remove from heat, add eggs and vanilla and sugar. Stir.
Combine flour and baking soda. Add to mixture. Add buttermilk, stir well.
Pour into parchment paper lined jelly roll pan and bake for 25 minutes at 350 degrees. Frosting
½ cup butter
6 Tablespoons milk
¼ cup cocoa powder
1 teaspoon vanilla
3 3/4 cups powdered sugar
I like to put the icing on the cake as soon as it comes out of the oven It soaks in the cake and is wonderful. Chopped nuts on top of the icing is great, too. If you want to make something spectacular, bake in a bundt pan. When cool split into 3 layers horizontally. Combine 2 cups whipping cream, whipped (or Cool whip) ¼ cup P. sugar and 1 cup frozen red raspberries, thawed and drained. Spread between layers and drizzle with icing. Use just half of recipe. (I haven’t tried this, but it sounds great)
My family is happy with my version.
Hearts to you!
![]() |
| Elaine's valentine |
Monday, February 4, 2019
Muffins, Cream Puffs, and the Mailman
Remember how you hated quizzes when you were in school? Times change. This one is for fun.
1. Did you laugh today?
2. Did you write any thank you notes?
3. What is vermiculture?
4. Are the barn cats keeping warm this winter?
5. Do you wish you were a Snow Bird?
6. What is the best month to bake muffins?
7. Have you tried pomegranate juice?
8. What was the last book you read?
9. Are Canterbury Bells a perennial?
10. What’s your mailman’s name?
11. When did you last share food with your neighbor?
12. Are you pinching pennies after December’s splurge?
Relax, you passed with flying colors. You got an A+.
This old favorite Refrigerator Muffin recipe is great. The batter keeps in
the refrigerator for a long time. But it would be good to share with a friend.
Cream Puffs were popular some years back. They are so easy to do, can be filled so many ways, and make a nice presentation.
Refrigerator Muffins
3 cups All Bran cereal (divided)
½ cup of butter or margarine
1 cup B. sugar
2 cups buttermilk (combine vinegar and milk for substitute)
2 eggs
2 ½ cups flour
2 ½ teaspoons B. soda
1 teaspoon salt
Combine 1 cup all bran and 1 cup boiling water and set aside. Cream butter and sugar. Beat eggs slightly and add. Combine flour, soda and salt ;and add alternating with buttermilk. Add all bran, both the 1 cup and the balance of 2 cups. Fold in, don’t beat. Let batter rest for 12 hours or so before first baking. Bake desired amount at 375 for 20 minutes. You may add nuts, raisins, or chopped apples just before baking for an added treat.
Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
1/8 teaspoon salt
4 eggs
Filling-ice cream, whipped cream, pudding,. I like vanilla pudding combined with whipped cream.
In a pan with heavy bottom, combine water, butter and salt, bring to boil.
Add flour, all at once, stirring vigorously with wooden spoon until it makes a ball. Remove from heat. Add eggs, one at a time, combining well. On a parchment covered cookie sheet drop by tablespoon into mounds, using another spoon to make the drop. Should make 12 or 14 puffs, according to size. Bake at 400 for 30 minutes or until golden. Cool on wire rack.
Split horizontally and with spoon scoop out soft dough. Fill with desired filling, dust with P. sugar, then drizzle with chocolate syrup.
Tip: These are best eaten at once, the puffs and filling can wait until you are ready to serve them. Oldies but goodies.
Monday, January 14, 2019
Snow, Books, Family
Snow plastered the storm window, making it impossible to see out The news forecasters said we have had 5-9 inches of snow. Luckily, no wind.
January in Indiana.
What is a person to do?. Well, the young found ways and means to go to town. Things needed to be done, now.
But not for me. I did not go to the mailbox. Cedric went on a narrow path. Obviously it is book time. There is many a laugh in that vintage book of poetry. You didn’t think poetry was laughable, did you.? Try this.
The Optimist
The optimist fell ten stories;
At each window bar
He shouted to his friends:
“All right so far.”
Anon
“The New Home Book of Best Loved Poems” edited by Richard Charlton Mackenzie from which this was taken, has a section on humor. There are other wonderful selections. The Shooting of Dan McGrew, The Man on The Flying Trapeze, and of course, serious stuff. I acquired the book years ago at a household auction.
Half Price Books is a great establishment. It’s a give and take thing. Most of us take more than we give.
I received a wonderful little book for Christmas. “I’m Proud Of You” by Tim Madigan. It is the story of the writer’s friendship with Mr. Rogers, of television fame. It inspired me to buy 2 DVD’s of Mister Rogers’ Neighborhood. For the great grandchildren. Our children watched Captain Kangaroo with delight, and missed Mr. Rogers. But now, my little ones will learn from him. All because I read a book.
If you are a foodie (and who isn’t) cookbooks are a great read. I bought three cookbooks over the holidays, two were flops, the other one was a keeper.
Or you can make your own cookbook. A family treasure, a church cookbook, all wonderful. How did grandmother make that cranberry sauce or what was Aunt Cecil’s recipe for sugar cream pie?
Publishing your own cookbook can be fun or a headache. There are steps that can help. After you have gathered in the recipes you wish to include, you need to proofread. Go over those recipes by several people and look for something that may be out of order. After our first cookbook my sister-in-law told me the chili recipe was a disaster. They couldn’t eat it. The difference was between recorded 4 teaspoons of cinnamon and accurate ¼ teaspoon cinnamon. Good cooks checking that recipe would have questioned that and asked the provider what was correct. So the proofreaders must be sharp. A few ;mistakes and the reader won’t trust anything. Saying that, mistakes will happen. When the book is fresh off the press those mistakes may be more obvious. Don’t despair. Check everything before you give or sell that first one. An insert at the front of the book with corrections is acceptable. I have seen it done.
There are companies that specialize in home-made cookbooks. They have a soft cover and a plastic binder. We did a church cookbook, sold ads and had a reasonable cost. It was a success, but when we re-ordered the catch was the price went up because we couldn’t cash in on ads a second time. Also that publisher has a copyright on your book and you can not take it to the local printer and have 100 printed off. They honor that copyright. The easy part to that method is the publisher does the work. They arrange the recipes on the pages and send you a copy to proofread before it is published.
On the other hand you can work with a printer if you have or, are, a
computer competent person willing to devote a lot of time to the project.
Your printer will explain that margins matter, and lots of things matter.
They will bind your book in soft cover with plastic binding also.
For our family cookbook we chose to go with a 3 ring hard cover with pockets. The printer put it together. We bought the 3 ring binders separately and got a reasonable price. But when we wanted to re-order 25 copies, we found the binder price was expensive. The printer was reasonable but the binder made the cost per copy excessive. But the printer did not have a copyright. We could make our own copies and put the book together.
Here are some good ideas from other people’s books. Color coding of pages according to type of food. Names, addresses and phone numbers of contributors included. If your pickle recipe has a problem, who contributed it, call and check with them. Include some humorous sayings, or family quotes. It makes the read more interesting.
If you do a good job you will be rewarded years down the road with compliments for saving that strawberry pie recipe. Your children and grandchildren need a family cookbook, so, go for it.
January in Indiana.
But not for me. I did not go to the mailbox. Cedric went on a narrow path. Obviously it is book time. There is many a laugh in that vintage book of poetry. You didn’t think poetry was laughable, did you.? Try this.
The Optimist
The optimist fell ten stories;
At each window bar
He shouted to his friends:
“All right so far.”
Anon
“The New Home Book of Best Loved Poems” edited by Richard Charlton Mackenzie from which this was taken, has a section on humor. There are other wonderful selections. The Shooting of Dan McGrew, The Man on The Flying Trapeze, and of course, serious stuff. I acquired the book years ago at a household auction.
Half Price Books is a great establishment. It’s a give and take thing. Most of us take more than we give.
I received a wonderful little book for Christmas. “I’m Proud Of You” by Tim Madigan. It is the story of the writer’s friendship with Mr. Rogers, of television fame. It inspired me to buy 2 DVD’s of Mister Rogers’ Neighborhood. For the great grandchildren. Our children watched Captain Kangaroo with delight, and missed Mr. Rogers. But now, my little ones will learn from him. All because I read a book.
If you are a foodie (and who isn’t) cookbooks are a great read. I bought three cookbooks over the holidays, two were flops, the other one was a keeper.
Or you can make your own cookbook. A family treasure, a church cookbook, all wonderful. How did grandmother make that cranberry sauce or what was Aunt Cecil’s recipe for sugar cream pie?
Publishing your own cookbook can be fun or a headache. There are steps that can help. After you have gathered in the recipes you wish to include, you need to proofread. Go over those recipes by several people and look for something that may be out of order. After our first cookbook my sister-in-law told me the chili recipe was a disaster. They couldn’t eat it. The difference was between recorded 4 teaspoons of cinnamon and accurate ¼ teaspoon cinnamon. Good cooks checking that recipe would have questioned that and asked the provider what was correct. So the proofreaders must be sharp. A few ;mistakes and the reader won’t trust anything. Saying that, mistakes will happen. When the book is fresh off the press those mistakes may be more obvious. Don’t despair. Check everything before you give or sell that first one. An insert at the front of the book with corrections is acceptable. I have seen it done.
There are companies that specialize in home-made cookbooks. They have a soft cover and a plastic binder. We did a church cookbook, sold ads and had a reasonable cost. It was a success, but when we re-ordered the catch was the price went up because we couldn’t cash in on ads a second time. Also that publisher has a copyright on your book and you can not take it to the local printer and have 100 printed off. They honor that copyright. The easy part to that method is the publisher does the work. They arrange the recipes on the pages and send you a copy to proofread before it is published.
On the other hand you can work with a printer if you have or, are, a
computer competent person willing to devote a lot of time to the project.
Your printer will explain that margins matter, and lots of things matter.
They will bind your book in soft cover with plastic binding also.
For our family cookbook we chose to go with a 3 ring hard cover with pockets. The printer put it together. We bought the 3 ring binders separately and got a reasonable price. But when we wanted to re-order 25 copies, we found the binder price was expensive. The printer was reasonable but the binder made the cost per copy excessive. But the printer did not have a copyright. We could make our own copies and put the book together.
Here are some good ideas from other people’s books. Color coding of pages according to type of food. Names, addresses and phone numbers of contributors included. If your pickle recipe has a problem, who contributed it, call and check with them. Include some humorous sayings, or family quotes. It makes the read more interesting.
If you do a good job you will be rewarded years down the road with compliments for saving that strawberry pie recipe. Your children and grandchildren need a family cookbook, so, go for it.
Monday, December 31, 2018
Nita's Holiday Story
Recipes aren’t worth a dime a dozen after the holidays. We’ve had enough.
In fact, it would be nice if the food fairy dropped off dinner for a few days.
That’s not going to happen. What I need is a diversion, a story, a story to share.
My live Christmas tree still looks good, but I know its days are numbered.
It is a Frazier Fir and one of the nicest I have ever had. We have done the circuit. Raised our own, bought fresh ones, then to artificial ones and now back to a real tree.. Not to mention the wild cedar trees that stood in a bucket of sand at Christmas for the first years of our marriage. Those were the days, good ones too. But to get to our story.
The Most Beautiful Tree I Have Ever Seen
Spring is a symbol of new life. So it is with our story.
One spring as swallows nested under the back porch eaves, Papa and Mama had a baby son. They named him Olaf.
To celebrate the birth, Papa planted spruce seedlings in the meadow. They were not very big, the baby or the trees. But thanks to love, care and the summer sun, they all grew strong.
When the winter winds blew and Christmas drew near, stockings were hung by the fireplace and filled with treats for the child. But there was no Christmas tree. Papa and the toddler visited the meadow and he told the boy that they would have a holiday tree of their own one day.
After a few years Papa and Olaf went to the meadow and saw the growing trees. Papa announced, “This will be the first year of our own Christmas tree!”
Olaf beamed and said, “This little tree can stand on a small table at the window. It is just right!” So they cut the tree and pulled it across the snow to the house. Bart and Cedric ran along behind. They were happy to be a part of the adventure.
Mama was pleased. She said, “Let’s make paper snowflakes to decorate the tree.” Soon it stood proudly at the window, giving the room a special fragrance.
In January Mama carried the dry tree outside. Chickadees found shelter in its thinning branches when the cold winds blew.
Each year they chose a spruce tree for their special Christmas tree. One year Olaf said, “This tree has many branches and it is tall!” Papa cut the tree and put it on a sled to take it to the house. The dogs bounced along beside the sled.
Mama exclaimed, “Lands! This is the most beautiful tree I have ever seen.” It was decorated and enjoyed by the family. Later Mama carried the tree outside. Rabbits found shelter near the trunk.
In a few years the trees were taller than Olaf or Papa. In the field the branches of the trees brushed against each other. Olaf stretched his neck to see the tops that seemed to touch the sky. He had grown taller, also.
When they had chosen a tree, Papa cut it, put it on a wagon and the horses pulled it to the house.
But when they tried to get it through the door it wouldn’t go. “Push!” cried Papa. Olaf pushed and Papa pulled. But it wouldn’t go.
“This tree is too big, it’s stuck,” cried Mama.
Finally Papa cut off some of the lower branches. Then they easily pulled the tree into the room. “The branches will be for a wreath and decorations for the dinner table,” said Mama in delight.
Olaf shouted, “The top of the tree touches the ceiling and the side branches brush the piano.” Once again the family decorated the spruce with snowflakes and paper chains, adding a little tin star on the top. “This is the most beautiful tree I have ever seen!”
The next winter when the snow blew Papa and Olaf visited the field and looked at all of the tall trees. “These trees are too big for the house, but they are just right for the animals. They will be a home for the birds and pinecones will provide seeds for the rabbits.”
Olaf said, “Let’s plant more little trees.”
In the spring they did just that and each year there after. When the cold winds blew, Papa and Olaf visited the field, now swaying with evergreens, and chose a tree that was just right.
Many Christmas celebrations followed. Once again a Papa took a child to the field to find the perfect tree. Pulling it home to stand by the window the
child exclaimed, “Grandpa! Grandpa! This is the most beautiful tree I have ever seen.” Papa, Mama, Grandma, and Grandpa thought so too!
A little fiction for the season.
Tuesday, December 11, 2018
Christmas, Candy Recipes, Family
Dear Brian, Thank you for showing an interest in your Grandma Stout’s candy recipes. You are right on, she was a superb candy-maker. Chocolate fudge, peanut butter fudge, panocha (B. sugar fudge), divinity, peanut brittle,
English toffee, she did them all.
I suspect that in her early days Christmas and making candy were closely related. Gifts were not easy to come by, and she loved to make candy.
Candy could be made ahead, stored in tins, and became gifts for friends and family.
She must have gotten good at it early on. In her prime years she made as much as 50 pounds of candy for the autumn church bazaar.
On the other hand (there is always an other hand), I lived next door to Grandma’s store. Candy canes, chocolate drops and hard tack were included in the Christmas “treats” passed out to customers on Christmas Eve.
Candy making was not part of our holidays. We baked cookies, made popcorn balls and indulged in our “treats.”
So that is my excuse for never becoming a candy maker. Why would I when my mother-in-law was so good at it and she shared?
I thought we had lost her candy recipes, but last summer while rifling through recipes I found them. I had expected hand written copies, instead they were printed on heavy paper, old and worn. I remembered she had once belonged to a home economics club. There were check marks on some recipes, very neat, . I knew these were the ones she used.
In sharing recipes on the blog I try to do them, so I will be familiar with them.
It doesn’t always happen, but I try.
And that is how we discover an ignorant at candy making aunt willing to give Ma’s old fashioned candy recipes a try. I never saw her in the process, just the fruit (or candy) of her labor. Mistake 1 (there will be more).
First, the recipe, just as it was printed many years ago.
. Chocolate Fudge and Variations
1 T. butter (also enough to grease sides of a 2 or 3 qt. saucepan)
2 oz. chocolate, cut up
3/4cups coffee cream
Place chocolate and cream in saucepan, cook on low heat about 10 minutes, until chocolate is melted stirring with a rubber spatula. Add 2 cups granulated sugar and stir about 2 minutes to dissolve. Increase heat to medium and stir about 2 minutes. Put lid on to wash sugar grains down for 5 minutes. Remove lid, stir with clean rubber spatula and place candy thermometer in syrup. Continue gentle cooking without stirring to 236 degrees (soft ball stage), about 10 minutes (it took me longer)Remove from heat.
Place pan on wire rack, add 1 teaspoon vanilla and butter. Let cool on rack until bottom of pan is barely warm to the hand. Will take about an hour.(Took me longer)
Add ¾ cup broken nut meats, stir about 8 minutes or until candy loses its gloss (this is where I really got lost). Becomes creamy and starts to stiffen. Pour into 8 inch buttered pan and cut with sharp knife while still warm. If the mixture becomes too stiff, (it did, fast) :”let it down“ by ;adding a teaspoon of hot water, milk, or cream at a time to give a desirable consistency. (I did that).
Variations:
Rocky Road: Add miniature marshmallow just before turning into pan.
Panocha: Omit chocolate. Substitute 1 cup brown sugar, .firmly packed and 1 ½ cups granulate sugar for listed ingredients.
White Fudge Roll: Omit chocolate. Use ½ cup chopped candied cherries and ½ cup chopped nuts. Knead and shape.
Peanut Butter Fudge: Omit chocolate and nuts. Just before beating, add 3 T. creamy peanut butter.
Oh, how I would like to taste her English Toffee or Peanut Butter Fudge.
If you master this recipe, I’ll send more. Live and learn, you know. Good luck.
Have a happy holiday with the new granddaughter.
A safe and blessed holiday to everyone.
Monday, December 3, 2018
Birthday Party Family, Fun

‘How many birthday parties have you had over your lifetime?
The children of today have one every year, but when I was a child---.
You’ve heard that story.
I guess Dame Fortune saved all the good spirit and wishes for this year.
For this party was once in a lifetime. Sisters and brothers, nieces and nephews , children, grandchildren and great grandchildren traveled from all over to help me celebrate. What fun! It was one of the best days of my life.
There is always something to complain about, but when there is something to be joyful for, do it.
Having your children working together, the planning, the decorating, the sharing of pictures, the food ; that is remarkable.
When your family calls you Queen For A Day, smile and say cheese.
For there will be photographers.
In Indiana weather is always a concern for travelers. Mother Nature put on an early show for them, but thankfully, all was well.
The travelers took in the side shows,: their old stompin’ grounds, Jungle Jim’s, Whitetail Acres Christmas Tree Farm to see the authentic Alaskan reindeer .
My family is generous to a fault. How Dad loved sharing whatever he grew in the garden, blackberries, or muskmelons. To my party. siblings brought lemons, (grown from their own tree),; oranges and tomatoes, peach marmalade, and, and grouper, (enough for a wonderful fish fry,) Red and gold poinsettias brighten my house, reminders of their caring. They filled my utility room with my drink of choice, (Starbucks frappucchino (the blue cap-lite). What more could anyone want.?
There were birthday cards, warm and touching, ;to be read over and over.
Thank you.
But enough talk, where are the pictures?
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