FOR TODAY December 15...
Outside my window . . .
It even looks cold!!! brrrrrr!!!!!
Last night we had no heaters on and I woke up at midnight hot. This morning was stinkin’ cold!!! I predict record numbers of cold and other sickness this year with all the funky weather changes we are having!I am thinking . . .
Where oh where are all my winter coats and turtle necks? How can they dissapear so quickly?
I am thankful for . . .
indoor plumbing and running hot/cold water! Seriously. I talked to the Thompson’s on Saturday (they are the adorable couple who have been married 47 years and have the booth next to us at the Lufkin Trade Days) and he was telling me that his dad refused to have indoor plumbing. So, until the day he moved out, he had to trek to an outhouse. Oh. My.
Color me grateful for modern inventions.From the kitchen . . .
Will baked some elk steak last night in Italian dressing. Eh. I ate a piece with A1 (is there anything A1 doesn’t make better?!?!?!). Not my favorite. But the boiled corn on the cob was perfect!!!
I am wearing . . .
Mossy Oak sweat shirt, Rockies that are ages old, slip on clogs (brown plaid, purple patches w/pink flowers—too stinkin’ cute!)
I am creating . . .
purple curly scarf trimmed in red fun fur for my MIL when she has her Red Hat Meeting at the nursing home
I am going . . .
once again, grocery shopping.
This time I need soap for the dishwasher (hmmm . . . maybe not after I google cheap cleaning supplies—ok, mix equal parts of Borax and baking soda, use 2 Tbsp. per dishwasher load) and milk. Did you know they make a powdered buttermilk? A lady was telling me about this Saturday (I learn so much from older women at the trade days!!!). How perfect is that?I am reading . . .
‘Someone to Watch Over Me’ by Judith McNaught
I am hoping . . .
that the people who saw me stumble and nearly go head over tea kettle at Wal-Mart and said (later on in the parking lot as they were walking to their car and in a loud voice to make sure I—and every other person in a one mile radius—could hear them
) “Some people should pick up their feet when they walk!” are not visited by the mean fairy b/c I know every time I say something mean and rude like that the whole ‘do unto others’ thing comes back to bite me in the bu**. 
I am hearing . . .
Christmas music
Around the house...
I am almost through with the Christmas presents. Almost.
One of my favorite things...
Anita Renfroe. I found her 1 year flip calendar at Wal-Mart today and have almost read through the entire year. That girl is funny now!!
A few plans for the rest of the week:
Finish the kitchen sets for the SILs.
Here is picture thought I am sharing . . . a plateful of divinity. You can tell by the size of my bu** and thighs that I LOVE to eat. Mrs. Oma used to make homemade candy at Christmas and the one thing that I adored (and would beg for, if the truth be known) was divinity. So, here is a pic of that much loved ambrosia and a recipe (just in case your Mrs. Oma, like mine, has gone on to make this in heaven) from my all time favorite cook, Paula Deen.
Ingredients
- 4 cups sugar
- 1 cup white corn syrup
- 3/4 cup cold water
- 3 egg whites
- 1 teaspoon pure vanilla
- 2 cups chopped pecans
Directions
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
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