sweasel.com

So how big was that Easter egg? I love Ferrero Rocher, but never buy it for myself, and Husband never remembers. Sigh. A new drugstore has opened nearby—guess I need to check out the marked down chocolates. Any kind of chocolate will be just fine. Or top quality jelly beans.

About the size of an emu egg and the shell was chocolate and crispies. Rice crispies, I guess. But it came with eight little individually wrapped Ferrero Rocher dealies.

For Christmas, I got the big pack that is regular ones, dark chocolate ones and coconut ones. Mmmm!

It’s a texture thing for me. Uncle B is much more into fine chocolate than I am, but he doesn’t care for these.

mmmmmmmm, chocolate !

Thanks, Mesoamerica!

now if i could only figure out how to enter a named link here …

This is the HTML for a hot link – just substitute angle brackets (less- and greater-than signs) for the square brackets

Click [a href=”http://sweasel.com”]HERE[/a] for the sweasel home page.

And here it is “live” –

Click HERE for the sweasel home page.

Thank you. Ah, I see that the “a href” instead of “url” is needed.

mmmmmmmm, chocolate !

Thanks, Mesoamerica!

Ta Da!

Does the average English housewife make candy at home? Fudge? Divinity? Peanut Brittle? Taffy? Toffee? My sister, The Fudge Queen of Texas, makes pounds and pounds of fudge at Christmas, so I don’t. It’s my job to make the peanut brittle and divinity. When I was a child, my mother made a kind of orange candy, with orange zest, dates, and pecans in a penuche base. It was blue ribbon, but we’ve lost the recipe and every year at Christmas we mourn all over again 🙁

The early morning news crew tell me it’s National Jelly Bean Day! 🙂

I kind of feel like a hamburger.

Yes, but it’s OK Stark Dickflüssig – the resemblance is slight :).

Deborah @ April 22, 2014, 11:31 am: It’s my job to make the peanut brittle and divinity. [emphasis addded]

“divinity”??? Must be heavenly.

(Never heard of penuche, either. That will make a nice dik volume name.)

@Deborah; Does this sound close? No Dates though.

http://books.google.ca/books?id=MZbphzVOzSMC&pg=PA122&lpg=PA122&dq=orange+zest+pecans+dates+penuche+recipe&source=bl&ots=On2uNzP0xr&sig=AyVt-hY83aXkW9AYc2YRtePUUmk&hl=en&sa=X&ei=5r9WU7HzKoiy2wX85oBI&ved=0CEkQ6AEwBQ#v=onepage&q=orange%20zest%20pecans%20dates%20penuche%20recipe&f=false

Wow, long link to a recipe.

Rich—you’ve never had divinity? Please Google it—I bet you recognize it. It’s a creamy meringue of egg whites beaten until high and stiff, with boiling sugar syrup beaten in to cook the egg whites. Some vanilla and a pinch of salt, and nuts. Sometimes people add fruit flavoring—cherry or strawberry (I don’t). It’s the angel food cake of candy because it doesn’t have any fat in it, and terribly addicting. It’s one of the first candies I was allow to make because it’s fool-proof (since I wasn’t allow to touch the candy thermometer!). Penuche is brown sugar fudge, and equally addicting (especially with orange zest stirred in).

@scr_north!!! This recipe sounds exactly right, and 1950s fits the time. Thank you so much for finding this. Not much difference I think, in using dates instead of raisins. When I was a kid, I’d let a piece slowly dissolve in my mouth, and sort the bits of dates to one cheek, and the pecans in the other. Then I’d chew up the pecans and spit out the dates! I learned to appreciate the dates after my father caught me …

May I come to tea, please, Deborah?

Please do, Uncle Badger! I’ll make all kinds of candy. Brownies, and big tender Peanut Butter Cookies with fork crosses, and Ritz Dips, and Mexican Wedding cakes, and little pimento cheese sandwiches on homemade buttermilk bread (so we can call it healthy). With tea and Kona coffee—because with this much sweet I have to have black coffee.