No, this is not a history lesson. Tonight, I finally “manned-up” (as a rule, I hate that phrase, but it’s kind of funny when you apply it to a really ugly gingerbread house – at least it’s funny to me!) and attempted to reconstruct the gingerbread house. So far, so good. I’m going slowly and carefully into this dark territory. I’m hoping to get the roof on tomorrow, but no promises.
Today, I left the boys to work on their own Christmas projects (low potential of violence or tumbling the tree again) and went shopping in real stores. Yes, I got out of my yoga pants, put on grown up clothes and went shopping. Wow, I really hate to shop. A lot. I think I’m like most people, I hate the things I don’t do well. I’ve worked to master some things I was not good at in the past. For me, shopping doesn’t really hold my interest long enough to make me want to be better at it. That said, with my afternoon out followed by dragging Mike with me when he got home this evening, the shopping is DONE! I am not taking my yoga pants off again until next Christmas.
I have one more project to finish, I’m nearly done and will finish that tomorrow. The last thing dogging me is the annual Christmas newsletter. Yes, I suppose I could just send a card, but I’ve been sending this letter out since 1993! It’s a personal challenge whether the recipients care or not. Tonight, finally, while working on the gingerbread house and making crack* inspiration hit me. I’m off to write the newsletter now. Cross your fingers.
*Crack AKA Saltine Toffee
(I’m sure I could stop making and eating this whenever I chose. For now, I choose to keep making it, giving it away and eating it. The health benefits of butter are underrated, you know.)
In a saucepan, melt 1 C. cutter and 1 C. brown sugar. While it’s melting, spread saltines (there is debate about whether to spread them salt side up or salt side down – I’m a wimp, I alternate them) in a single layer on a cookie sheet with sides (aka jelly roll pan). When the sugar and butter are melted, bring to a boil for 3 minutes. Dump evenly over the saltines and stick into a 400 oven for 5-6 minutes. Pull out of the oven, let cool 4-5 minutes and evenly dump a bag of chocolate chips over this. Let it all sit for 5 or so minutes and then spread the melty chips evenly over the saltines. Let cool completely, and break it up and eat it up. This is so easy and tastes like you spent a lot more time on it than you did. The trick is getting it out of your kitchen without eating it all.