I don't remember exactly what I did, but I remember the PAIN!
I was cooking dinner for hubby and myself last Tuesday night. Suddenly, my right shoulder slipped OUT and BACK IN the socket! It happened so fast, I heard the POP and FELT the SLIDE! From there on..., I only remember the PAIN!
I hadn't had "that" happen for about 13 years! The weather had turned BITTER COLD a few days earlier. My ARTHRITIS had been SCREAMING in my BONES since it had started RAINING, my shoulders and hip were THE WORST.
We had decided to have a simple "breakfast" for dinner. The (out of town) kids were arriving the next day. I honestly don't remember HOW it all happened.
In an instant, I was in SEVERE PAIN!
After a few minutes, I was able to eat...so I could take a PAIN PILL.
Hubby cleaned up the kitchen and I went to BED!
"I had CANDY and BAKING and things to PREPARE! THANKSGIVING DAY was almost HERE! This was NOT GOOD! The last 3 weeks had been such a mess with my NECK! I was just starting to feel better, NOW THIS!",
...I grumbled all the way upstairs.
The next morning, STIFF and SORE, I headed downstairs to start my baking. I had made plans with my cousin Connie to make candy for our grandchildren. I couldn't disappoint my babies, the show had to go on! READY or NOT!
Thank goodness Connie was coming to help! (Thank you, so much...Connie!)
We completed our task and the candy was done. Even though I was in pain we had FUN!
Fast forward to Thursday:
We had a great Thanksgiving and I am grateful to my whole family for pitching in and helping with the dinner. It turned out totally awesome.
Those recipes will be posted over this next month for the holidays. We enjoyed Smoked Turkey, Smoked Duck, Cabernet Ham (My Son's recipe) and more.
Below is my Fudge recipe, ENJOY!
My grandchildren love my fudge. It is always requested for the holidays.
*There is nothing hard about making this fudge, the best ingredient is your patience. Just don't rush the "cooking" of the fudge, you want the sugars & ingredients to blend well.
18 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of milk
1 teaspoon of pure vanilla
heavy dash of salt
1 cup of chopped nuts, optional
Place your sauce pan on a medium heat
Add sweetened condensed milk, and 18 ounces of chocolate candy brick
Add milk, vanilla and salt
Constant SLOW stirring of ingredients with a spatula
Have a foil lined pan, 9x9 waiting for chocolate
This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. (*At this point add the nuts if desired, blend well, do this just before you put into the pan)
When it has a shiny look to it, pour into the prepared w/foil pan.
STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.
Fudge without nuts