In memory of Gizzy, my little boy with the fly-away ears. He was my inspiration, my muse and my best friend on four legs.
Gizzy in Heaven!
I love you forever and ever, Amen!
Followers
Saturday, June 6, 2009
Heads Up on Mind Over Matter Technology
Mind control becomes reality this year, so look for these two new games that let you practice mind over matter:
The toy manufacturer Uncle Milton Toys will be offering a "Force Trainer" toy that contains a simple EEG to read the electrical signals coming out of your brain and uses that energy to levitate a ping-pong ball in a tube. (click below on Wimp.com to see how it works)
Watch the movie on Wimp.com that will explain in detail what to expect.
The competitor, Mattel, Inc. has a game called Mind Flex and here's the video. Looks like a lot of fun:
Both toys will be available for sale this fall for about $100, give or take a few bucks!
Almond Brickle
2 Tablespoons butter
1/4 cup honey (Eucalyptus, Wildflower or other assertive honey*)
2/3 cup slivered almonds
scant 1/4 teaspoon salt
6 Tablespoons cream
Melt the butter and honey in a heavy-bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 5 to 6 minutes. The mixture will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily.
Remove the mixture from the flame and, still stirring, add the salt and stir the cream in slowly. The mixture will sputter and steam. Use a long handled spoon and keep face and hands away to scalding. Pour the sauce into a bowl and allow to cool.
*Any honey may be used, these are simply varietal recommendations.
Note: For easy cleanup, add about one inch of water to the pan and bring to simmer for about 5 minutes. The caramel will loosen and clean off easily.
To serve, spoon the Honey Almond Brickle over the Honey ice cream, or warm it for a hot sundae treat.
Alternatively, fold the Honey Almond Brickle sauce into the ice cream as you are packing it for the freezer. Be sure the sauce has cooled to room temperature or chill it briefly. Work quickly, drizzling the sauce over the ice cream as you pack it. Do not overmix. Place in the freezer for several hours or overnight.
Do not fold the brickle sauce into the ice cream while in the machine. The sauce will clump up and the butter may separate.
ENJOY, AND REMEMBER TO THANK YOUR HONEY BEES!
Almond Brickle
2 Tablespoons butter
1/4 cup honey (Eucalyptus, Wildflower or other assertive honey*)
2/3 cup slivered almonds
scant 1/4 teaspoon salt
6 Tablespoons cream
Melt the butter and honey in a heavy-bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 5 to 6 minutes. The mixture will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily.
Remove the mixture from the flame and, still stirring, add the salt and stir the cream in slowly. The mixture will sputter and steam. Use a long handled spoon and keep face and hands away to scalding. Pour the sauce into a bowl and allow to cool.
*Any honey may be used, these are simply varietal recommendations.
Note: For easy cleanup, add about one inch of water to the pan and bring to simmer for about 5 minutes. The caramel will loosen and clean off easily.
To serve, spoon the Honey Almond Brickle over the Honey ice cream, or warm it for a hot sundae treat.
Alternatively, fold the Honey Almond Brickle sauce into the ice cream as you are packing it for the freezer. Be sure the sauce has cooled to room temperature or chill it briefly. Work quickly, drizzling the sauce over the ice cream as you pack it. Do not overmix. Place in the freezer for several hours or overnight.
Do not fold the brickle sauce into the ice cream while in the machine. The sauce will clump up and the butter may separate.
ENJOY, AND REMEMBER TO THANK YOUR HONEY BEES!
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