I feel such a sense of urgency to get everything prepared for imminent collapse. Putin seems to be suggesting the possibility of the nuclear option. Despite Biden’s and the main stream media’s assertions to the contrary, a railway workers’ strike has not been averted. Those people have had enough and aren’t going to take it anymore, is my understanding. Prices are skyrocketing everywhere and people are relying on their credit cards more than ever. Endless reports online of food being spoiled when people get it home from the store suggest that the perishables are delayed in transit, whether in the fields or packaging plants or delivery trucks. And similar supply chain issues affect the availability of packaging for shelf-stable items.
The ability to make our own foodstuffs from long-term storage supplies means we’ll keep our families well-fed and satisfied. While we are eating seasonally from the garden and relying more on bread, rice, pasta, and beans during the rest of the year, being able to supplement with some treats will keep food fatigue at bay, improve morale, and lighten the mood in otherwise depressing times.
Combine dry ingredients in a medium bowl and set aside. Combine water, corn syrup, and coconut oil in a large saucepan over medium heat. Once coconut oil has melted and mixture is smooth, add dry ingredients and stir until mixture comes to a full boil. Boil 3 minutes and remove from heat. Stir in vanilla extract. Store any leftovers in the refrigerator.
Family reviews: OK, this hot fudge sauce is not like most sold in stores, which is fairly thick even at room temperature and almost solid when stored in the refrigerator. This recipe yields a sauce that isn't quite that thick. Becky, Buttercup, and I all agreed it is a slight bit grainy, but otherwise tastes great. Just heat it slightly if you want a thick, fudgy sauce. If you heat it too much, it won't be much different than the chocolate syrup recipes posted last week.
No comments:
Post a Comment