Time to start working on the yard.
Have you checked out Everyday Landscaping lately. Red and I have updated the site to make it more user friendly. Red was never comfortable with the 'blog" format. He didn't like that how it was all on one page and how every entry was dated. He's not ever going to write everyday and it shows on a blog.
The new 'website' format is much better. He likes it and I think his target audience will be more comfortable with it. It's right purty, too if I may say so myself
I have even (finally) convinced him that he doesn't have to write every page. So we have already included a couple of pages about herb gardens (something Red's wife, Dorothy, know about but he could not care less.)
Check out Everyday Landscaping today and keep checking back frequently. I have several more pages to put up and I think the Springtime will get Red's creative juice flowing, too.
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For Sweet Friday (on the right day this week) let's do another Candy Bar. A few weeks ago I did Snicker and a couple of others and they have proven to be popular so let's do another. How about:
Almond Joy Candy Bar
Ingredients
4 cups (8 1/2−oz) shredded Coconut
1/4 cup Light Corn Syrup
1 11 1/2 ounce package of Milk Chocolate Pieces
1/4 c Vegetable Shortening
26 whole natural Almonds - 1 ounce
Directions
1. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
2. Place coconut in large bowl; set aside.
3. Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut.
3. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
4. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)
5. Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
6. Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
7. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
8. While chocolate coating is still soft, lightly press whole almond on top of each. 9. Let stand to set or place in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
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