Monday, March 21, 2011
You've been a lovely member of our family for 6 years now and we've enjoyed ever moment of it.
I've made sure you've been bright white, with a clean keyboard. Made sure your mouse didn't become a cat toy, given you a #keslerbomb photo as a desktop, you know to keep up with the trends.
I organize my photos in neat little folders, I even edit them! I've given you lots of lovely programs and made sure you weren't left on for days at a time. And when we bought you a brand new wireless printer, we thought you'd be appreciative that we no longer need one of your precious USB ports.
But this week you let me down. Big time.
It all happened so quickly.
The flashing folder with a giant question mark over a grey screen. Didn't seem promising. Even worst when you made that horrible gargling noise.
The news was bad. Real bad.
You had the equivalent to a brain aneurysm. Total hard drive meltdown.
I'll miss you little iMac. We had it good for awhile. Too bad you will soon be replaced with a shiny, new apple.
By the way, I made peanut brittle. It's exactly like my mom used to make. It's made in the microwave. Think about it, you can have homemade candy in under an hour without using a candy thermometer or a stove. It's crunchy, salty, buttery all at once. It's like a going away party for my computer in my mouth.
By the way again, blog posts may be sporadic due to dead mac. I'm still baking away, so back log will be immense.
Microwave Peanut Brittle
[ from Epicurious ]
Original recipe called for unsalted peanuts, but I like the extra salty-sweetness that the salted peanuts provided. If you do end up using unsalted peanuts, just add in a pinch of salt when you stir in the baking soda. Also note all times are approximate as each microwave may be a different wattage and heat things at different times.
1 1/2 cups salted, unblanched peanuts
1 cup white sugar
1/2 cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
Liberally butter a baking sheet, set aside but keep close at hand.
In a large microwave safe bowl, combine peanuts, sugar and corn syrup. Microwave on high for about 6 minutes or until mixture is melted and bubbling vigorously. Remove bowl from microwave and stir in vanilla and butter.
Return to microwave and heat for another 3 minutes or until mixture has turned a light golden brown. Remove from microwave and quickly stir in baking soda, mixture will bubble up. Right away, pour mixture on to the prepared baking sheet and tap to spread as thinly as possible.
Let stand for about an hour or until comes to room temperature and is firm. Break into pieces and store in an airtight container for up to a month.