Fudge

Though not just a southern dessert Fudge is pretty darn popular here. (Most famous on Mackinac Island in Michigan.) It's seen in almost every confectionery shop between my house and uptown. So when Ty started working at a store that's right next to a fudge shop it's pretty much been all he's talking about. It wasn't until he turned to me one day in the kitchen and said, "Can you make fudge?" that I replied with, "Um, I haven't before but sure, yeah, I can make fudge."
Oh google, how I love you so. After a quick bit of research I turned up with a recipe that did not include corn syrup (I've never used it before and wasn't sure about it.)

Here's how the recipe read:

3 cups milk chocolate chips
1/4 cup butter
14 oz. sweetened condensed milk

Combine all ingredients in a microwavable bowl and nuke until nice and smooth, then pour into a greased 8x8 pan. Put in refrigerator to cool.

Here's what I actually did:

3 cups milk chocolate chips
1/4 cup butter
14 oz. sweetened condensed milk
1 tsp. vanilla extract

Combine chocolate and butter over a double broiler and then slowly add in condensed milk adding vanilla last. Warm until smooth and then place in an 8x8 greased pan. Refrigerate until cool. (About 3 hours.)

This is how it all turned out. I'm not a fan of nuts in my food but I did sprinkle some chopped walnuts on top of half for Ty. Here's what we learned:

1. Don't be impatient or it won't all melt totally.

2. You know better than to refrigerate chocolate because you can never pull it out to room temperature again. (Joline taught me that way back when she worked at the chocolate shop!) So I knew better but I'm a stickler for at least following most of the recipe.

3. 1 full tsp. of vanilla extract might be a little much for this batch so next time a little less.

I'll get you an update the next time I make it and let you know how it turns out!

Superior Margaritas!

Remember this photo? I promised Margaritas so here it goes.

I give you...Superior Grill! Located at 3636 St. Charles Avenue it can be easily reached by a ride down the St. Charles Street Car. So a $1.25 ride to get you to an $11 margarita. This is no average margarita. I heard a rumor that it's made with everclear and not tequila. Whatever it is, it's workin' for them. They are delicious. Salty rims and yummy margarita insides. I had a classic and The one on the other side is Hillary's Sangriarita. It was really extra delicious. My mouth is seriously watering while I'm typing this that's how fantastic they were!

You arrive to a table full of chips & salsa. The chips are perfectly crisp but will need salt. The salsa was very good. We enjoyed it so much we ended up with 4 containers of salsa and another basket of chips.

Which if you're in the mood for queso a 2nd then 3rd basket is a great idea! This queso led to a third container of chips. It was good, not great but good.

Ty's meal of cheese quesadillas. Again, just good.

Taco platter. Refried beans are the only option so i opted out and went with...

Black bean soup. It was not good. Stick with the refried beans.

All this eating and talking made us need a 2nd round! Cheers!

Sunset over Ponchatrain

View last night driving over the Causeway from New Orleans to Mandeville.

Did you know that Lake Ponchartrain is the 2nd biggest salt water lake in the United States? Though it's not just salt. It's technically brackish water, meaning that it has both salt and fresh water parts.

And with 23.87 miles of drive time we were able to watch the set set over the lake. Cars have been crossing the lake to and from New Orleans since 1956. The toll is $3.00 but only if you're headed southbound into the city. To save a buck and get some other great views travel out on the Causeway and then back in via US Route 11 from Slidell or US Route 51 through Manchac.