Pearls and Chocolate

I wore another Christmas gift today.
Micah gave me this pearl bracelet....
and I absolutely love it.


I was also given some Godiva Chocolates,
which happen to be my all-time favorite chocolates.

But here is the trick about Godiva Chocolates,
you must buy them from either the Godiva Boutiques
or directly from the company.

If you buy them at a local department store they are not good at all.

So now whenever I come across a Godiva Boutique
I have to buy at least two new flavors to try.

Last September I bought their Maple-Nut Truffle.
I almost fainted on the spot, it was so good.

Icicles and a Present

Today I noticed the massive icicles
that were growing from our home.
I thought I would take a picture
before they had to be removed.

These were a gift from Micah.
I love them and I am wearing them today.

More Candy.

I thought of my mom the whole time I made this candy. I always remember it being her favorite while I was growing up, and now it is one of my favorites as well.
I wish she were here to help me make a batch.

Honeycomb

1 c white sugar
4 T white corn syrup
2 t baking soda slightly dissolved into 1-2 teaspoons of water

1 c dark chocolate, chopped into small bits

1. Line a cookie sheet with waxed paper and lightly oil the waxed paper.

2. In a large pot, combine sugar and syrup over medium heat. As the sugar dissolves, turn down heat yet make sure that the mixture keeps to a steady, simmering boil. DO NOT MIX.

3. As soon as the mixture turns a light yellow*, sprinkle in the baking soda mixture. Again, DO NOT MIX! You want to keep the bubbles so the candy remains light and airy. The mixture will bubble up and increase 4 times in volume. Remove from heat and quickly pour mixture onto prepared cookie sheet. It hardens quickly.

4. Melt dark chocolate in a double boiler. When melted, spread over sponge toffee and cool until set. Break sponge into pieces and store well in a tightly-lidded container.

* Do not wait for the mixture to take on a golden hue....or it will be too late. Light yellow is what you're looking for.

Firsts

Yesterday was a first for me....
my first attempt to make candy.

I made homemade chocolate dipped marshmallows.

I was a bit nervous at first,
but decided to try it anyways.

So after letting them sit overnight
I finally tried one....

and it was wonderful!

They go perfect with a Peppermint Hot Chocolate.

Homemade Marshmallows

3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed.

Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture.

Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.

Let mixture sit overnight. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.

I think I need another.

I bought this book to read over my vacation....
and I already finished it.
I guess that means it was good.

So, I am off to the bookstore for another.

Vacation

My vacation officially starts today.
I will be doing a lot of this....

These photos are by Rodney Smith.
Are they not beautiful?
I especially love the clothing.

PolaDROID

Yep, I did spell that right.
It is Poladroid.
It is a website that converts your digital prints
into Polaroids.

Here are a few pictures that you have not seen
converted into Polaroids.

This picture I like to call Jamima Puddle Duck

The memories of sailing in the summer

A good friends wedding

Beginnings of Fall

Me

Micah and Jericho
(taken at Thanksgiving)

My trip to California in May
and seeing my wonderful nephews
Sebastian and Elisha

Nepal 2007

This picture was taken of Micah about 2 years ago
during a retreat for work.

Our 1 year anniversary in the Grand Tetons.

6 inches

It snowed 6 inches last night.
And though I wont build a snowman
or make snow angles,
I will enjoy it all the same.

A view from our back porch.

One of my favorite things to see is snow piled up on branches.

Another thing I love to do in the winter time
is bury my feet in the snow.
Forget walking on the freshly scooped sidewalks,
I love to tromp around in the thick shin-deep snow.

I also love it when Micah un-buries my car for me!

Etsy Finds

Look at these gorgeoud items
that I found on Etsy today.

This was created by:
We Dream in Colour

This is by:
Victorianbird

This clutch by:
kailochic

Christmas Song

If you ever wanted to learn the words
to the famous Christmas song
"The 12 days of Christmas"

Then this wonderful art can help you along......

"Partridge in a Pear Tree"

"Two Turtle Doves"


"Three French Hens"

"Four Calling Birds"

"Five Golden Rings"

"Six Geese a Laying"

"Seven Swans a Swimming"

"Eight Maids a Milking"

"Nine Ladies Dancing"

"Ten Lords a Leaping"

"Eleven Pipers Piping"

"Twelve Drummers Drumming"


This art was created by the talented Jessica Hische.
And this blog is dedicated to Mark and Ashley Smith (and Trey).

Roasted Cashews

I made these last year and quickly became addicted to them.

Now I have a tradition to make them every year for Christmas.

Roasted Cumin Cashews

Ingredients:
1 egg white
1 tablespoon water
2 cans (9-3/4 ounces each) salted whole cashews
1/3 cup sugar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Directions:
In a large bowl, whisk egg white and water. Add cashews and toss to coat.
Transfer to a colander; drain for 2 minutes.
In another bowl, combine the remaining ingredients; add cashews and toss to coat.
Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 50-55 minutes, stirring once.
Cool on a wire rack. Store in an airtight container. Yield: 3-1/2 cups.

Now that's snow.

When I wrote about how it snowed the other week,
I am afraid I spoke too soon.
It was only two days later when it all melted.
But last night.....
10 inches.

I woke up this morning,
put my boots on
and tromped around.

Looking at the thermometer
that we have right outside our front door....
it said 10 degrees.

So I don't think that it will be melting anytime soon.

Maybe I need to invest in some "snow" boots.
Because "rain" boots do not do the job.