- Status
I said hi to you in that other place and you never came back *sigh* sorry if i scared you off LOL
Hey everyone. Since I'm at work with no work to do, and basically just playing with my Christmas ballsI'm going to take advantage of the situation and spread a little love
I'm doing a "first ever" for me, and that's travelling on Christmas day. Manal and I leave for Aruba early Christmas morning for 11 glorious nights. It's early but I want to wish each and every one of you a very merry, happy, and above all, SAFE Christmas and Happy New Year!
This is the most amazing group of people that I've ever had the pleasure of getting to know. I thank God every day for having shown me the vaping world, and all of you!
Tony
There is/was a place ( my memory has left the building ), across from the main shopping center, in town, on the water, that has an all you can ribs one or two nights a week, seating is/was first come first serve, seat yourself, be prepared for a shoving match because some people have never seen food before, and another small place down towards the end of the high rise hotels that serve the best, best pancakes! Renee's or something, If I can remember, a girls name........DAMB, it was a good trip! MERRY CHRISTMAS!
Last edited:
Have a blast, K-Man!!!
One of the best Christmases (is that the right word?) I ever spent was in Jamaica at Margaritaville.
Nothing like a tropical Christmas, especially for you folk up in the GWN.
OK, since we're all on about Christmas, a fun recipe I have been doing for Christmas treats since I was a little kid and learned it in a summer school science class (of all things! ) :
Basic Sugar Fudge
2 Cup brown sugar
2 Cup white sugar
1 Cup milk
1 Cup peanut butter or chocolate chips (semi-sweet)
Mix sugars and milk in deep saucepan thoroughly before applying heat. Get to a smooth consistency.
Turn on heat. Bring to boil and heat to “Soft Ball” stage (approx. 235 – 240; closer to 240 as possible). Sugar boils fast, so keep an eye on it – it will boil over if not stirred as it approaches temperature. Look for a sort of “hot break” and change in consistency as the sugar molecules change structure and bubbles start to get smaller.
Remove from heat and immediately add peanut butter or chocolate, fold in while still molten/boiling.
Let stand about 5 - 10 minutes to allow flavoring to melt, until the mixture temperature is down to about 175 - 160 degrees. Be careful of surface crystallization – fold surface crystals in gently and let them re-melt as you approach lower temperatures. Fudge crystallizes from a single tiny point as it cools below 150 degrees, so this is important.
Beat mixture after flavoring is fully melted in, until smoothness is uniform. Pour immediately into a 10 x 10 glass baking dish or similar non-metallic container. Let cool and crystallize to room temperature (about an hour). Cut into cubes and serve.
Makes approximately 3 lbs fudge
-Insp. 2211
(I was just revising this in our recipe book as I kept ruining batches by doing the final beat when it was too cool
If you do that, it becomes a crunchy/clumpy mess. Still edible, but not right. Fudge is delicate; that's why it was taught in a science class. )
One of the best Christmases (is that the right word?) I ever spent was in Jamaica at Margaritaville.
Nothing like a tropical Christmas, especially for you folk up in the GWN.
OK, since we're all on about Christmas, a fun recipe I have been doing for Christmas treats since I was a little kid and learned it in a summer school science class (of all things!
) :Basic Sugar Fudge
2 Cup brown sugar
2 Cup white sugar
1 Cup milk
1 Cup peanut butter or chocolate chips (semi-sweet)
Mix sugars and milk in deep saucepan thoroughly before applying heat. Get to a smooth consistency.
Turn on heat. Bring to boil and heat to “Soft Ball” stage (approx. 235 – 240; closer to 240 as possible). Sugar boils fast, so keep an eye on it – it will boil over if not stirred as it approaches temperature. Look for a sort of “hot break” and change in consistency as the sugar molecules change structure and bubbles start to get smaller.
Remove from heat and immediately add peanut butter or chocolate, fold in while still molten/boiling.
Let stand about 5 - 10 minutes to allow flavoring to melt, until the mixture temperature is down to about 175 - 160 degrees. Be careful of surface crystallization – fold surface crystals in gently and let them re-melt as you approach lower temperatures. Fudge crystallizes from a single tiny point as it cools below 150 degrees, so this is important.
Beat mixture after flavoring is fully melted in, until smoothness is uniform. Pour immediately into a 10 x 10 glass baking dish or similar non-metallic container. Let cool and crystallize to room temperature (about an hour). Cut into cubes and serve.
Makes approximately 3 lbs fudge
-Insp. 2211
(I was just revising this in our recipe book as I kept ruining batches by doing the final beat when it was too cool
If you do that, it becomes a crunchy/clumpy mess. Still edible, but not right. Fudge is delicate; that's why it was taught in a science class. )
Wow never before have I come in to so quick a catchup after a couple days away! Hiya ...and I forgot to say I hope you have a fantastic time on your trip Tony!
Thanks Lilly! I'm sure I will. I haven't been south in a year. I'm used to 5 or 6 times a year so it's been a loooong stretch this time and I'm really looking forward to it!
Love you Tony, have a wonderful time, think of us shivering up north when you are basking in warmth and love!!! 
Likewise my friend.....and I will!Love you Tony, have a wonderful time, think of us shivering up north when you are basking in warmth and love!!!
- Status
Similar threads
- Locked
