Kitchen Chemistry

DH is out of town this week and I've been experimenting with kid pleasing meals. And it does work. Add a little ground beef, pasta and cheese to just about anything and my toddler with eat it. Unfortunately to my more adult taste buds this week has been a little uneventful. A kid pleasing meal is good every once and a while but a week's worth... not so much. So most of these casseroles are going into the freezer for lunch time ease and I'm going to spend the next two days experimenting with making sour cream, yogurt and fudge. He he he I've already made Penuche which some people know as brown sugar fudge and it is DELICIOUS! I used to make it as a kid and I hesitate to make it these days unless there are going to be people that I can take it to so that they will eat it. Once you eat some you have to keep eating more so I try to get rid of it as soon as possible. I'm excited to make chocolate fudge though, I've never done it before. It looks like it's the same techniques as making Penuche so hopefully it will turn out well. I always feel a little like Harry Potter in a potions class making candy. You've got sugar, milk, vanilla and butter, add a little heating and cooling, then rapid stirring and VIOLA! You've got fudge. Apparently there are some pretty crazy chemical reactions going on, seriously they should do this in chemistry class too! How much sweeter would it be?