While in Florida recently, I stepped outside one evening and was surprised to see a brilliant post-storm vista unfold. Fortunately, I had my cell phone with me and was able to catch a few photos as the sun yielded the horizon to nightfall.
This week’s challenge invites the photographer to use perspective to make the subject of the photo look like something other than what it is. The scene that I photographed was the view as I accompanied my mother to her mailbox. I used perspective to hide the street and cars and to compose the image, capturing only the elements I wanted to remember. For more on this week’s Photo Challenge …
Orange-flavored white chocolate fudge studded with dried fruits and coconut.
2/3 c. evaporated milk
1 2/3 c. granulated white sugar
3 T. unsalted butter
2 c. miniature marshmallows
7 1/2 oz. real white chocolate, chopped
2 t. orange extract
1/3 c. chopped dried apricots
1/3 c. chopped dried cherries
1/3 sweetened flaked coconut
Spray an 8” square baking pan with vegetable oil. Line pan with heavy duty aluminum foil, allowing foil to drape over sides of pan. Spray foil with vegetable oil. Set aside.
In a 2 qt. non-stick saucepan, combine evaporated milk, sugar and butter. Bring to a boil over medium heat, stirring frequently. Boil for 4 to 5 minutes or until the mixture reaches the soft ball stage.* Remove from heat.
Immediately stir in marshmallows, white chocolate, orange extract, apricots and coconut. Beat vigorously with a mixing spoon about 3 to 5 minutes until glossy and the only lumps are from the fruit,.
Spread mixture evenly into pan. Cool in the refrigerator for one hour.
Remove fudge from pan by lifting out the aluminum foil. Pull foil away from fudge and then inspect to make sure that no bits of aluminum foil are stuck in the candy. Using a sharp, heavy knife, cut fudge into pieces.
Soft ball stage in candy making is 235 to 240 degrees F. At this stage, a spoonful of the candy mixture dropped into cold water will form a soft ball.
Note: To store fudge, line an airtight container with waxed paper. Arrange the fudge pieces in the container. If you need to stack the pieces of fudge, place wax paper between layers. Top with waxed paper and then the lid to the container. Store in the refrigerator. Allow to come to room temperature in the air tight container before serving.
With a day so gorgeous, I decided it was worth a second post. This picture is of a Marilyn Monroe rose dried on the bush. I leave the flowers on my rose bushes at the end of the gardening season as a reminder that once winter passes, they shall bloom lushly once again.
I hope that you, too, are getting to enjoy the weekend!
Today is just one of those winter days to be treasured. The sky is an intense cyan blue; and with temperatures in the mid-50′s F, it feels almost balmy. I had to take the opportunity to go out into my garden and take some photos. This was my favorite of the afternoon.
I’ll confess – I didn’t want to spend too much time taking photos outside today. I’m more of a fair-weather photographer. The rain, sleet and hail, have done a good job of turning into snow – for now; but I thought that I’d share this shot from earlier today, when, we were still having a bit of everything coming down. Brrr … what a cold, gray, wet day. Ah, how nice to be back inside with some hot tea!