“My mother wanted me to be her wings, to fly as she never quite had the courage to do. I love her for that. I love the fact that she wanted to give birth to her own wings”
2011 has been a wonderful year for me. Sitting on the couch gazing at the movie in the TV screen, I began to write about the things that happened in the last 12 months; the memories of the milestone my little baby reached was the first thing that crossed my mind. This was the year when my little dumpling began to roll over, crawl, stand, walk and now he practically runs around the house. This year has made me realize how the life changes drastically with a little being’s arrival. No late nights with TV or books, no roaming around the streets of San Francisco in the cold, no social life, absolutely no me time. Wait!!! Does the list sound like a complaint? God no!!! There are no regrets, it has been an absolute pleasure to wake up with him, play with him, run around with him and spend all the time I have with him. The experience is truly emotional and I feel that I have been transported to a new planet.
2011 has kept me so busy, I truly didn’t find time to visit and comment other blogs, infact I have lost contact with so many lovely blogger friends over the months. I feel so terrible about that and I am hoping to get back to action and visit all the amazing blogs, stay in touch with the talented bloggers and make new friends in the coming year. I want to welcome the new year with an Irish toast “In the New Year, may your right hand always be stretched out in friendship, but never in want” and homemade chocolates, just like the ones you get in Ooty/Kodaikanal.
HOME MADE CHOCOLATE RECIPE
Source: Rani akka
- Milk powder – 3 cups
- Sugar – 2 1/2 cups
- Coco-powder – 3/4 cup (I used Hershey)
- Water – 3/4 cup
- Butter (in room temp) – 150 grams
- Sieve the milk powder and coco powder together for 3 times.
- Grease 9×13 inch pan and keep it aside.
- Boil the sugar in water and bring it to a 3 string consistency (takes about 15 minutes). Now add the butter and let the butter melt. Switch the gas off and quickly pour it over the sieved powder and quickly mix it and transfer to the greased plate.
- The last step has to be really fast otherwise the coco-mixer will harden then it will not flow neatly to the pan. Allow it the cool for a while and cut in to pieces.
- I cooled mine for 24 hours. Since the sugar syrup began to lightly crystallise, the chocolate had a fudge like consistency. I let it cool for 24-36 hours and cut them into small chunks.
- If it turns fudgy, don’t panic. Roll them into a ball and serve. Chocolate in any form is divine.
Have a wonderful 2012 as sweet as chocolate. May you all be blessed with immense happiness and great memories.
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