Day 13…i want
I want to be at the coffeehouse
I want to converse with the revolutionaries
I want to read the paper
I want to have ink painted onto every fingertip
I want to write and wonder and think wild stories
I want to talk democracy and communism and corporatization
I want to be a spy
I want to run down back alleys with a trench coat in the rain
I want to wear pants with suspenders
I want to drink wine from its proper glass
I want to be friends with the bass player who just opened his case and blued the day away
I want to stay focused
I want to drive a convertible up the coast
I want to drive a convertible down the other coast
I want to wear a fedora and my lady a red & white polka dot silk scarf
I want to have dark sunglasses and hide
I want to breathe air
I want to giggle
I want to change the world
I want to show people how wonderful it could be
I want to understand purpose
I want to love
And all this time, I never understood I received all the wants I have ever wanted
Perhaps it is time to just, simply, have it all…
So, I am moving to Venice in a week and with packing up my apartment and taking a little vacation, I have not cooked. Sad, I know. But, my new place has a great kitchen, a garden and plenty of good cooking juju. I’m excited!
With that said, I will once again post a recipe from Insider’s Recipe Master Edition (copyrightÓ 2002 VJJE Publishing Co.).
Almond Joy Bars
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. 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.
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.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
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.
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. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.