use real butter

So what did I do with some of that chocolate stash? Truffles, of course.

**Jump for more butter**

On Sunday, our neighbor’s daughter knocked on our door (she’s too short to reach the bell). Her dad had washed all of the tupperwares we had brought dinner over in and placed them in a bag with a thank you note. She pulled out the note and wanted me to read it because she had written a note first, and then there was one from her dad. I asked her if they liked the dinner and she nodded enthusiastically and said, “yeah, yeah, yeah!”

me: what sort of food would you like this week?
b: oh, i love fondue. chocolate fondue with strawberries!
me: you can’t have chocolate fondue for dinner!
b: darn… *laughing*
me: what does your dad like?
b: oh, he loves chicken. we all love chicken.
me: what kind of chicken?
b: teriyaki – that’s his favorite. we like cheese fondue too. any fondue is good! yummmmmmm.
me: okay sweetheart, i’ll see what i can do.

**Jump for more butter**

Nothing quite puts me in a foul mood the way Candymaking does. White chocolate is so damned finicky – argggggg.

My (stupid) goal was to make a homemade treat for my friend’s birthday, which is today, but since I was the only person at work – I made them for tomorrow. Reasoning went as follows: something bite-sized, easy to share or not share, has chocolate, is elegant, easy for me to transport on bus. I (stupidly) came up with chocolate-dipped strawberries. How hard could it be?

Confections and I have an interesting history. I think of making them, I look up recipes, I make them and nearly ruin half of my candy making equipment, I vow never to do it again – ten years later I repeat the same steps.