Since I've decided to try my hand at writing, I figured I should get a little practice in. I feel that most creative writing classes begin with projects which are far too ambitious, so in my imaginary class, the early 'assignments' will be far more modest in scope.
Also, because it turns out blogs are addictive, there will be some regular blog-type entries, recipes, navel-gazing, etc.
You are welcome to play along, either in the comment box, or in your own blog.
The first assignment: Describe a single object.
Monday, March 31, 2008
Saturday, March 29, 2008
Easiest Fudge Ever
Compliments of Bakers baking chocolate.
2 8oz bars semi-sweet baking chocolate
1 14 oz can sweetened condensed milk
1/2 up to 1c whatever you like in fudge (nuts, peanut butter, marshmallows, crushed peppermints, dried fruit...)
1 tsp vanilla or 1/4 tsp almond flavouring
Microwave directions (easier, and the ones on the box)
melt chocolate in microwave-safe bowl on high for 2 minutes
stir until chocolate is fully melted
stir in everything else
spread in a greased 8"X 8" pan
OR
stovetop directions (better fudge)
melt chocolate over low heat or in a double boiler, stirring constantly
once chocolate is melted, add everything else except the flavouring extract
remove from heat and stir in the extract
spread in a greased 8" X 8" pan
For both methods, cool to room temperature before cutting. After cutting, keep in a cool, dry place. Fudge may be refrigerated, but not frozen.
I find this fudge to be a touch too sweet. For less-sweet fudge replace 1/2 square semi-sweet with 1/2 square bitter baking chocolate. Don't substitute with any more bitter though or it will affect the texture and be burnt-tasting.
2 8oz bars semi-sweet baking chocolate
1 14 oz can sweetened condensed milk
1/2 up to 1c whatever you like in fudge (nuts, peanut butter, marshmallows, crushed peppermints, dried fruit...)
1 tsp vanilla or 1/4 tsp almond flavouring
Microwave directions (easier, and the ones on the box)
melt chocolate in microwave-safe bowl on high for 2 minutes
stir until chocolate is fully melted
stir in everything else
spread in a greased 8"X 8" pan
OR
stovetop directions (better fudge)
melt chocolate over low heat or in a double boiler, stirring constantly
once chocolate is melted, add everything else except the flavouring extract
remove from heat and stir in the extract
spread in a greased 8" X 8" pan
For both methods, cool to room temperature before cutting. After cutting, keep in a cool, dry place. Fudge may be refrigerated, but not frozen.
I find this fudge to be a touch too sweet. For less-sweet fudge replace 1/2 square semi-sweet with 1/2 square bitter baking chocolate. Don't substitute with any more bitter though or it will affect the texture and be burnt-tasting.
Wednesday, March 26, 2008
Two Objects
Leaf - Central Park West between 73rd and 74th
Crooked and veined as an arthritic hand, a last-winter's leaf claws against the encroaching spring.
That leaf was the single object I intended to write about, but then the lasagna pan growled and tried to bite me when I went to get a glass of water. So...
Dirty Lasagna Pan - my kitchen sink
Scabbed and crusted with tomatoes and baked-on cheese, the lasagna pan sits in the sink. Three days ago it would have been easy enough to clean with a dash of Dawn and swipe of the sponge. Three days ago, I had things far more interesting to do than dishes.
Crooked and veined as an arthritic hand, a last-winter's leaf claws against the encroaching spring.
That leaf was the single object I intended to write about, but then the lasagna pan growled and tried to bite me when I went to get a glass of water. So...
Dirty Lasagna Pan - my kitchen sink
Scabbed and crusted with tomatoes and baked-on cheese, the lasagna pan sits in the sink. Three days ago it would have been easy enough to clean with a dash of Dawn and swipe of the sponge. Three days ago, I had things far more interesting to do than dishes.
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