Fudge

For years my wife talked of her days teaching middle school, at Christmas time her and a friend would go on a fudge patrol. There was this one fudge she raved about, giving it the name of the mother who made it every year.
Thirty years later we are in church and I realized that our church is in the same neighborhood as the school and a parishioner has that name. So after some haranguing, I asked her and sure enough this was the same lady. I asked her for the fudge recipe and she happily made me a batch and offered up the keys to the formula.
As a non-fudge eater, it's too sweet for me, this is pretty darned good.
So far I've been able to fight the bride off from eating it all.

Ingredients

• 5 cups sugar
• 14 ounces can evaporated milk
• 3 ounces unsweet baking chocolate – chopped
• 1 ½ - 12 ounce bags semi sweet chocolate
• 1 stick (4 ounces) butter
• 1 teaspoon vanilla

Directions

• Put sugar in large pan (mine was 2 ½ – 3 quarts)
• Pour evaporated milk and water onto sugar – covering the edges where sugar meets the pan.
• Heat to boiling – bubbling to center of pot – stirring gently – keep the sugar covered.
• Boil for 10 minutes. Lower heat as it boils or it will overflow!
• Add
• 3 ounces unsweet baking chocolate – chopped
• 1 ½ - 12 ounce bags semi sweet chocolate
• 1 stick (4 ounces) butter
• 1 teaspoon vanilla 
• Stir and stir mixing well and stir until it is not glossy.
• Pour into a greased jelly roll pan. (cookie sheet with sides) my pan is 11 ½ “ x 17 ½” x 1/2”
• Cool completely before cutting and wrapping.
• I think it makes about 5 pounds
  

Sour Cream Pound Cake

Gloria Moore was a good friend of my sister-in-law. I used to tease Chris pretty hard about why she wasn't as good a cook as Gloria. That was in good fun because Chris is pretty wonderful. Gloria has passed but this awesome recipe lives on.

My Favorite Animal

Our teacher asked what my favorite animal was, and I said, "Fried chicken."
She said I wasn't funny, but she couldn't have been right, because everyone else laughed.

My parents told me to always tell the truth. I did. Fried chicken is my favorite animal.
I told my dad what happened, and he said my teacher was probably a member of PETA.
He said they love animals very much.

I do, too. Especially chicken, pork and beef. Anyway, my teacher sent me to the principal's office.
I told him what happened, and he laughed, too. Then he told me not to do it again.

The next day in class my teacher asked me what my favorite live animal was.
I told her it was chicken. She asked me why, so I told her it was because you could make them into fried chicken.

She sent me back to the principal's office. He laughed, and told me not to do it again.

I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am.

Today, my teacher asked me to tell her what famous person I admired most. I told her, "Colonel Sanders."

Guess where I am now...

Good People Good Food

I am sitting here watching UGA beat Tech, again.

Remembering announcers of old.  Al Ciraldo was Georgia Tech's man for play by play. Waffle House founded by Georgia Tech graduates has been a omnipresent advertiser

Al Ciraldo was heard to say many times

"Waffle House, Good People Good Food"

Nasty BLT

A couple of months  ago I was doing my Saturday morning ritual. When work was done I decided to reward myself with a couple of sandwiches. Unfortunately for me is the time was close to two in the afternoon, near closing time. The manager and I watched the damned fry cook spoon the bacon pieces from underneath the drip tray. When the manager handed me the meal, I asked  her if she was serious. She answered affirmatively. So I took the meal.
I will never go back to Martins, a local fast food chain that I've frequented for over 30 years.
Pisses me off, it did.

Recipe for Children

I don’t think so.

This  was the contents of an email just received from the White House.

It is from the First Lady.

Hey everyone,We host quite a few special events at the White House every year, but for me, nothing beats what's going down here today: the 2015 Kids' "State Dinner."This is the fourth Kids' "State Dinner" we've hosted -- and every year, we challenge kids across the country to create an original recipe that is healthy, affordable, and absolutely delicious. The competition was stiff and, believe me, it was nearly impossible to choose just one winner from each state, territory, and D.C. Today, 55 of our nation's most inventive young chefs will join us for a healthy lunch that features a selection of their recipes.The "Mango-Cango Chicken" is one of my personal favorites. Take a look at some of the winning recipes to find yours.Then, join us as we kick off the celebration starting at 10 a.m. ET and roll out the red carpet for some incredibly talented young Americans with great taste.When you do, two things will be clear. First, America's kids are passionate about not just eating healthy food, but about cooking healthy food, too. Second, if these kids are the future of American cuisine, we'll be eating healthy for years to come.And that's one food trend I can get behind.So tune in live starting at 10 a.m. ET to meet our 2015 winners and see what they've got cooked up for this year's Kids' "State Dinner."I promise you, these kids won't disappoint.Thanks,First Lady Michelle Obama

To say that children are “passionate” about eating healthy food is, frankly, bullshit. Every person who read this email had that BS thought first when they read the email. I am not suggesting the recipe is bad, the food might taste great.  Children are not passionate about any food, they might be passionate about being fed. They want simple, they want sweet, and they want bold. If healthy food fits that  description they have no problem with eating it if presented, but will make no effort at all to work at anything they eat.

I agree Madam POTUS, that this is a problem, but she is overestimating her effectiveness.

Here is the recipe.

Created by a boy from Georgia no less.

And the web page with many more, looks like one from each state.

Iron City Beer

When I was a youngster in college,  finding this beer, Grain Belt Beer was a real treat. When it appeared at my local packy, had to buy a sixer.
Wasn't as good as memory serves.

Baby State

By way to the Foreign Policy daily update we learn that the Guardian has a story  describing a new law in UAE that requires mother to breast feed children until they are two years old.  My interest is heightened because (one) a brother lives there with his family, (two) the evolution (or lack thereof) of non-secular governments is interesting and  (three) breasts are important to me.

Excerpts from this article at the Guardian web site.

Social affairs minister warns it could mean that husbands sue wives who do not breastfeed.

The United Arab Emirates has passed a law requiring mothers to breastfeed their children until they are two years old. The clause was added to a children's rights law, but the social affairs minister, Mariam al-Roumi, said it raised the prospect of husbands suing wives who did not breastfeed.

"This part of the law can be a burden," Roumi was quoted as saying by the Emirati newspaper the National. "If the law forced women to breastfeed, this could lead to new court cases."

The Dubai-based group Out of the Blues, which supports mothers with postnatal illness, warned that the law could criminalise women when they are at their most vulnerable. "We are concerned that enacting a law that leaves mothers facing potential punishment could be a step too far," the group said.

Members of the UAE's federal national council, which passed the law, suggested wet nurses should be provided for children whose mothers had died or could not feed them.

"This is the right of every child for two years," Sultan al-Sammahi said. "If they do not have a mother or have been neglected, then they should get this right from someone else."

Another member, Ahmad al-Shamsi, said the law aimed to make breastfeeding "a duty and not an option" for able mothers. "This is part of raising a child. This is mandatory," he said. "Laws are not all about fines and penalties – some are also humane."

The law says all government offices must provide a nursery so working mothers can breastfeed, an existing regulation that has never been enforced.

Can sue the mother, that's rich.
My birth mother flew the coop when I was an infant, where is my recompense?
This subject has got to be a tough one for the liberals around the world.  Generally liberal support of Islamic world causes is standard, but this seriously encroaches on the rights of women. In Israel, women have rights that in many ways culturally exceed those in the United States, yet liberals continue to treat that country as a pariah. Female rights in the Muslim states are second to the men's rights, possibly trailing the rights of children and just ahead of goats.

Plastic Bread

This was forwarded to me by a friend. For Subway a twist on the “everything is fresh” reputation.

This is disgusting. I'll tell yalls. I'm purchasing my fresh food and not eating out.
The FDA is not doing its job anymore.
ABC News: What's in Your Sandwich? Subway Takes Out Plastic Chemical.

http://google.com/newsstand/s/CBIwpcPS8xA

Dinner

Late night snack after Tech's lopsided victory.

Christmas Pecans

PEAcans or peCaans, I've heard southerners say that both pronunciations are the true way. In my mind peaCaan is more fun to say, so that's the way I do it.
When my son was about 6 or 7, I wanted him to be involved in Christmas gifting in a more personal way that writing his name on a tag. Every year we made these together. When he went to college people started asking me where the damned nuts were.
Congress of course.
No, here is what I make every year, directions are in my regular batch size. These days I am making about 15 pounds a year.

Ingredients

• 3 pounds shelled pecan halves
• 3 egg whites (or 9 tablespoons egg white mix)
• 3 tablespoons cold water
• 1-1/2 cups sugar
• 3/4 teaspoons salt
• 2-1/4 teaspoons cinnamon

Directions

1. Get three cookie sheets.
2. Heat oven to 275 degrees F.
3. Mix sugar, salt and cinnamon.
4. Separately mix the egg whites and water, whisk until frothy.
5. Pour the pecans over the egg-water mixture, stir until all the nuts are wet.
6. Pour the sugar-salt-cinnamon mixture over the wet nuts, stir until evenly coated.
7. Spread the nuts on cookie sheets.
8. Place in oven and bake for 17 minutes.
9. Remove from oven, stir, and spread, replace to oven, and bake for 17 minutes.
10. Remove from oven, stir, and spread, replace to oven, and bake for 17 minutes.
11. Remove from oven, stir, and spread, replace to oven, and bake for 17 minutes.
12. Remove from oven, cool, eat.

This is my adaptation of other recipes, some call for 15-minute cook cycles, some call for 225 degrees F, but I like the nuts a little crisp.

More

Cool Drink

I enjoy a monthly magazine called Gun and Garden very much. It is kind of a Southern Living with concentration on the title. Like Southern Living, Gun and Garden has great recipes for game, vegetables and drinks.
Last month, this one caught my eye; I waited for the July 4th holiday weekend and fixed a batch. The drink is cold, sweet and strong, a little like a Long Island Ice Tea freezer pop.
Copied verbatim from the Gun and Garden website, this drink is called the Bourbon Slush.
Ingredients:

• 6 cups water
• 2 cups strong tea
• 2 cups bourbon
• 1 cup sugar
• One 6-ounce container frozen orange juice concentrate, thawed
• One 6-ounce container frozen lemon juice concentrate, thawed
• Garnish: Mint sprigs or lemon slices (optional)

1. Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves.
2. Pour into two gallon-size freezer bags.
3. Freeze until an hour before serving.
4. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes.
5. When punch is melted, add more ice or water as desired.
6. Serve in punch cups.
7. Garnish, if desired.

Strong Tea

• 2 cups water
• 1 family-size or 4 regular tea bags
• Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside

Serves 16–18

More

Garlic Shrimp and Grits

My son and I have made this many times, Dad is about to give it a whirl up in Yankee country. The recipe says this makes 4 servings, my son and I are usually left licking the bowl. The picture is from a different recipe, you might want to try that one as well.

Preparation: 20 minutes
Cooking: 15 minutes

Ingredients:

• 1 pound unpeeled, medium sized fresh shrimp, cooked, leave the tails on, if you want, for presentation
• 3 cups water
• 1 cup whipping cream
• 1/4 cup butter or margarine
• 1 teaspoon salt
• 1 cup quick cooking grits, uncooked
• 1 cup (4 ounces) shredded extra-sharp cheddar cheese
• 2 garlic cloves, minced
• Garnishes: chopped fresh chives, peeled and cooked shrimp, fresh ground
  black pepper

The process:

• Peel the shrimp and devein, if you want.
• Bring 3 cups of water, cream, butter and salt to a boil in a large saucepan over medium-high heat.
• Reduce heat to medium, whisk in grits.
• Cook, whisking constantly, 7-8 minutes or until the mixture is smooth.
• Stir in 1 pound of shrimp, cheese and garlic.
• Cook 1 to 2 minutes or until thoroughly heated.
• Garnish, if you go for that sort of thing.

All the credit to Southern Living.