I have to tell you———- I’m exhausted by the sadness of what has become known as the “Kirkwood Massacre”. There is, to be sure, much sorrow for the families, the friends, the community of the shootings—- and more than that there is such pain that somehow it has become okay, to justify it when life feels unfair you shoot people who you feel have wronged you. It is just so sad.
Still no MOJO—– thanks to all who left comments or wrote such sweet emails! I know full well that we all go through spots that just seem a bit, well……. dry. As do I. The nice part, at least if using past history as an example is that when the MOJO comes back it seems much more creative, with great power and energy. That’s what I’m hoping for anyway!
Apply chocolate, when the world closes in a bit, that is my credo. Love and chocolate, both of which only help any situation. Of course, love does not come front loaded with calories—-and my pants are getting tight (Lolly helllllllllllpppppppppppppp!!!!!!!!!!!) but chocolate it is.
It’s almost Valentines Day as well, five days away— I feel less than romantic somehow. But I do know that a few handmade candies are always well received and put a smile on the face of amour, friend or family!
Homemade Toasted Coconut Haystacks! YUM! And the best part is that they are easy peasy. There is nothing like making a delicious little treat with your own hands for your Valentine, friends and family. I have to say, they are not QUITE as good as the ones from that shishi store in town —- but they are pretty close!
Toasted Coconut Haystacks
- 1 bag Angel Flake Coconut
- 1 bag good quality chocolate chips— I used semi sweet but substitute your fantasy
- Gulf Wax (available near the canning section)
- parchment paper
On a large, flat baking dish lined with aluminum foil, sprinkle the coconut in a thin layer. Broil about 8 inches away from the element and WATCH CLOSELY. Toss the coconut as soon as it begins to brown. This takes a bit of time to keep moving the coconut so it does not burn, and all of it gets nice and lightly brown and crisp. You want it to crisp up but not get completely brown through, it should have crunch but still have a nice coconutty taste. Let cool.
In a double-boiler, place the chocolate chips and just slightly less than 1/4 of a sheet of the paraffin. Let it melt together over the simmering water. Remove the chocolate from the hot water and let it sit for just a few minutes until it just begins to thicken a bit. Add in the coconut and stir carefully, incorporating all of the chocolate.
Using two spoons or a tiny ice cream scoop (sprayed with cooking spray) drop the candy onto parchment paper.