Leftovers can be downright good sometimes. Dinner today was a sandwich made from a sirloin roast, medium rare, coated with a gravy (technically, it was a demi glace made from beef and veal mixed with shallots and sherry and a little bit of butter) on a crusty chewy artisan roll.
I wish there was more left because I’m suddenly very hungry.
On the rerun of Law and Order: Criminal Intent, one of the guest characters is from Bloomsburg. They showed a map with pins stuck in it around Bloomsburg, and Milton was on the map! I think, anyway. Lewisburg was obvious, but I think I caught the “ton” for a fraction of a second once my eyes settled in the right place. It was overlapping rt. 80.
A few weeks ago, just after I drove home for Thanksgiving, I was watching CI, and their investigation took them to Newburgh, NY and the Stewart something airport, which I had stumbled across when I stopped in Newburgh for gas and then went in search of a Burger King that was much further from the highway than I anticipated.
Eagle (the people who make condensed milk) have a new product on store shelves at the moment which claims to make fudge in 2 minutes.
Now, if you’ve never made fudge before, it involves heating sugar up to the soft-ball stage (somewhere around 230 degrees F) and then carefully cooling it in order to prevent grain formation.
Needless to say, I was a little bit curious how you could do that in only one minute, so I bought a box.
After making it, it’d definitely not “fudge” by my definition, but it’s not that bad. The basic idea is that if you just melt a whole bunch of chocolate chips with some condensed milk, the milk will sweeten it and when the chocolate hardens it will hold the whole thing together.
Come get a sample in my office!
