It has been a week. I won't drag you through the whole mess of it, but it has been a week. I've been hanging on thanks to the incredibly wonderful thing that managed to happen -- being one of the winners over at Natalie's 1000th post giveaway. (I still can't believe it!) Gives me faith that there is NOT some divine being trying to force me completely off the road. I may actually be able to post pictures, taken recently, and could show you the snowflakes in my kitchen window, even (I'm trying, Leslie!).
Dean's Winter Concert at school today was also a wonderful thing -- the sight of 30 kids singing Straighten Up and Fly Right would put a smile on any face.
We had about 7" of snow fall yesterday; I need to count at one of my blessings here that we all got home all right, given that it took some people we know 5+ hours to do what should have been an hour's commute. Big mess. More coming Sunday, they say, but please cross your fingers that the very expensive tickets I bought for the candlelight carol concert don't go to waste because of the weather. Tomorrow this little pocket puppy dog, along with a sleigh (or station wagon) full (sort of) of gifts goes with us to visit family and do the first of our holiday exchanges and celebrations. I get this weird sense of unreality -- we look forward to this season all year and then it goes in a blur of things sometimes done right but otherwise just kind of cobbled together best we can with a lot of Christmas music and food mixed in. Life, right?
So my plan is that by Monday it'll all be good -- I'll be back on top of my game and ready. Meanwhile, here is the easiest, tastiest fudge you'll ever make:
3 cups chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
1/8 teaspoon salt
Lightly butter an 8 x 8 baking dish, or line it with foil.
Slowly, gently, melt the chocolate chips (microwave or stovetop, whatever's comfortable for you). Stir condensed milk into the hot melted chocolate, and add the vanilla and salt. Once it is all combined, pour it in the dish and flatten out the top. Refrigerate for 3 hours. Slice and serve.