Today, my pear has a slight taste like gasoline. my imagination? i keep biting into it to see if I am making it up. the pear is half eaten now. i should just toss it.
Phil and I found our old roller blades from our college days. I decided that this weekend, we HAVE to go roller blading in the hood.
“To have a master means that there is one who knows me better than I know myself, one who is closer than a friend, one who fathoms the remotest abyss of my heart and satisfies it, one who has brought me into the secure sense that He has met and solved every perplexity and problem of my mind.“
Thank you, Jesus.
Without words this morning.
My mentor, Jan, wrote this and sent it to me today. I hope it is as beautiful to you as it is to me.
LOVE/FIRE: Thought for the day
I really want to make these!
Homemade sea salt caramels
PREP TIME: Requires a few hours of cooling
COOK TIME: 20 minutes
YIELD: 16 to 20 Caramels
WHAT TO GRAB:
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract
HOW YOU DO IT:
1. Line an 8-inch square baking pan with parchment paper. Lightly brush the paper with the vegetable oil.
2. In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.
3. In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color).
4. When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.
5. Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees (firm ball), about 10 minutes. Pour the caramel into the prepared pan. (Don’t scrape the pot). Refrigerate for a few hours, until firm.
6. Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the square in half. Using parchment paper, roll each piece of caramel into a tight 8- to 10-inch log. Sprinkle the logs with sea salt. Cut each log into 3/4-inch or 1-inch pieces. Individually wrap each caramel in glassine or parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.
Judicial Peach’s Recipe and Photos.