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Tina Brown Send Message

5 Posts | 98 Comments
Active Since 2006
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I am a former USDA FSIS IO (United States Department of Agriculture Food Safety Inspection Service).

I am also a former typesetter/electronic prepress in the printing industry. I loved the job, but became too ill to continue.

I've had a lot of experiences in my life and know a little bit about a whole lot of things. I hope I can help others by passing on my knowledge.

I also enjoy the internet, ebay and crafts: beading, wire sculpture, graphic design, printing, my dogs, research, aromatherapy, writing, reading, and genealogy.

I don't get to spend much time on any of it, but when I do, I enjoy it.

I am disabled so if anyone has IC, IBS, IBD, PBD, PFD, diverticulitis, depression or anything, and wants to talk, I'm hear to listen, trade stories and/or do some research for you.

I like to recycle. Some say I don't throw anything away. HA

I have dogs, have had cats, grew up around horses and cows. I've lived the typical ranch hand life and the run away to the city life. Now I'm stable in the nice peaceful country side, not too far from town. Where I can do a little gardening, have a few trees and my dogs.

I want to learn paper mache from start to finish. Completely make my own boxes and items without having to buy the boxes at Hobby Lobby to decorate.

I hope all is well on your end.

Kindest regards,
Tina

I wanted to put this here so anyone who wanted the recipes could get them at anytime, even when I'm unavailable. Since I am ill, I sometimes receive emails asking for the recipes and I hate taking so long to answer, afraid I have inconvenienced someone.

Chocolate Fudge:

2 cups sugar
6 tablespoons powder cocoa
1/3rd cup light corn syrup
1/2 cup milk
Bring to boil slowly, stirring frequently.

Have ready
2 tablespoons margarine
1 teaspoon vanilla
1 cup chopped nuts (optional)

As the fudge cooks, I usually get the last few items ready and have the stove on a low setting, go fold some laundry, come back and stir, do some dishes, stir, just let it cook a while, then do the drop test and wait until you get a soft ball.

Sometimes I cook it a little longer, just for good measure, then I remove it from heat, add margarine and vanilla and stir, stir, stir.

I cheat by putting some cool water in the sink and set the pot into the small pool of water and stir until the water has turned warm, then remove the pot, add cool water again, and stir some more, this helps the cooling process so your arm doesn't fall off.

Oh, before this process, butter some dishes to pour it into.

Continue to stir until the fudge becomes grainy, like it is turning back to sugar, then pour it up and let it sit.

When it is cool you can cut it up and yum!

A few tricks, score the top after you pour it and it has set a little, this will help you get a nice square cut when it is ready to finish cutting.

Also use a flexible utensils to go under the fudge when removing it from the pan so it comes out in nice squares.

I'm allergic to nuts so we never use nuts, but they do help with the firming.

Fudge doesn't set well on rainy or muggy days. But if you have a batch that doesn't set, save it and use it for ice cream topping by heating it in the microwave and pouring it over ice cream for hot fudge Sundays. Chocolate is like gold in this house, it is never thrown out. ha!

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